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These spicy shrimp tacos topped with a fresh corn mango salsa are the definition of summer tacos. They are quick to prepare and loaded with flavor.
I admittedly don't post many seafood recipes. It's not that I don't like seafood! It's just a lot of times I get sticker shock when at a grocery store. However I do love my shrimp - like Cajun shrimp and grits and lemon garlic butter shrimp.
But I'm trying to continue to add to my seafood recipe mix and today is about these easy shrimp tacos.
Like most taco recipes I make these days, they were inspired by Half Baked Harvest. Her version is on a baking sheet and has a roasted poblano pepper sauce.
I decided to use my corn mango salsa which goes with basically anything. It is that good!
The great thing about shrimp is they cook in like 5 minutes - which is never a bad thing. Most of the flavor comes from the homemade spice mix, but you can change it up if you want. Either way these spicy shrimp tacos should be on your list of recipes to try!
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Ingredient Notes
- Shrimp - if possible, I always go with wild caught shrimp, but you can use frozen as well.
- Spices - it is called spicy shrimp tacos for a reason and the mix of the spices gives just the right amount of heat.
- Corn mango salsa - the freshness and brightness from this salsa complements the tacos perfectly. You can also just use your favorite store-bought salsa.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
If using the corn mango salsa, prepare it and set aside. Mix all the spices in a small bowl and then toss in with the shrimp.
Cook the shrimp in a large skillet with some olive oil over medium-high heat for 2 minutes per side.
FAQs
If you’ve never peeled and deveined shrimp I suggest watching this video from Epicurious.
When properly cooked, the exterior of the shrimp should be pink with red tails and the flesh is slightly opaque and a little “white” in color. It only takes about 2 minutes per side in a pan to cook shrimp.
To me corn goes best with these spicy shrimp tacos, but flour works as well.
Shrimp is one of those things that is best right after cooking but you can reheat. You want to reheat over low heat so they don't become rubbery. Reheat in a skillet over low heat with the sauce until warmed through.
Side Dish Options
Tacos are great on their own but you can also add a side or additional toppings. Some options include:
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Large bowl - used to mix the ingredients.
- Skillet - I'm a fan of a cast iron skillet to cook the shrimp, but any will work.
- Tongs - used to pick up and move around the shrimp.
Pro Tips/Recipe Notes
- If possible, use fresh corn on the cob and mango. However if you’re making this in the winter, frozen will work fine.
- Be consistent with dicing the mango, avocado and onions so you have the same great bite every time.
- Use wild shrimp when possible. It is healthier for you and just tastes better.
- To make the corn tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
Other Taco Recipes
If you’ve tried these spicy shrimp tacos or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Spicy Shrimp Tacos
Ingredients
Shrimp Tacos
- 1 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon sea salt
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- 2 garlic cloves, minced
- corn tortillas
- lettuce or cabbage
Corn Mango Salsa
- 2 mangoes, pitted, peeled and diced into ½" cubes (about 1 ½ cups)
- 2 ears corn, sliced from the cob (about 1 ½ cups)
- 1 avocado, pitted, peeled and diced into ½" cubes
- 1 jalapeño, seeded and diced
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
- juice from 1 lime
Instructions
- First you want to grill or saute the corn. If using the grill, soak corn for 10 minutes. Wrap each in aluminum foil and grill 3-4 minutes per side. If sauteing, cut the corn off the cob and cook over medium-high heat in skillet for about 5 minutes or until corn starts to char.
- In a medium bowl, toss together the mango, corn, avocado, jalapeño, red onion, cilantro, basil and lime juice. Set aside.
- In small bowl, combine the chili powder, cumin, salt, allspice, ginger, thyme, black pepper, cayenne pepper and cinnamon. Rub the seasoning into the shrimp, making sure it's entirely coated.
- Heat 1 tablespoon olive oil over medium-high heat in large skillet. Add the shrimp to skillet and cook for 2 minutes per side or until blackened. With 30 seconds remaining, add garlic. Remove from heat and serve immediately.
- Heat the tortillas over medium heat in small skillet for 30 seconds on each side to make pliable. To serve, add cabbage or lettuce, shrimp and the corn mango salsa.
Notes
- If possible, use fresh corn on the cob and mango. However if you’re making this in the winter, frozen will work fine.
- Be consistent with dicing the mango, avocado and onions so you have the same great bite every time.
- Use wild shrimp when possible. It is healthier for you and just tastes better.
- Shrimp cook quickly so cook two minutes per side or until pink and opaque. If you cook too long, shrimp will be tough.
- To make the corn tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
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