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+ servings
two shrimp tacos on plate

Spicy Shrimp Tacos

These easy shrimp tacos topped with a fresh corn mango salsa are the definition of summer tacos.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 tacos
Calories 188kcal
Author Ryan Beck


Shrimp Tacos

  • 1 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1/2 tsp allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 2 garlic cloves, minced
  • corn tortillas
  • lettuce or cabbage

Corn Mango Salsa

  • 2 mangoes, pitted, peeled and diced into 1/2" cubes (about 1 1/2 cups)
  • 2 ears corn, sliced from the cob (about 1 1/2 cups)
  • 1 avocado, pitted, peeled and diced into 1/2" cubes
  • 1 jalapeño, seeded and diced
  • 1/4 cup red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh basil, chopped
  • juice from 1 lime


  • 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 tbsp 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.


  • 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.


Serving: 1taco | Calories: 188kcal | Carbohydrates: 23g | Protein: 11g | Fat: 6g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 83mg | Sodium: 681mg | Potassium: 200mg | Fiber: 4g | Sugar: 7g