Save My neighbor knocked on my door one evening holding a bag of shrimp and a mango, asking if I could help her use them before they went bad. We stood in my kitchen improvising, and what came out of that spontaneous collaboration became one of my most requested recipes. The combination of sweet fruit and spicy shrimp felt obvious once we tasted it, but neither of us had thought to pair them before that night. Now I keep both in my kitchen constantly, just in case inspiration or a hungry friend shows up.
I made these tacos for a small birthday dinner last spring, and my friend who claims to hate spicy food ended up eating four of them. She kept saying the mango cooled everything down just enough to keep going. Watching someone surprise themselves with what they enjoy is one of my favorite things about cooking for people. The empty plates told me more than any compliment could.
Ingredients
- Large shrimp, peeled and deveined: Buy them already prepped to save time, and make sure theyre dry before seasoning so they get a nice sear instead of steaming.
- Olive oil: Just enough to help the spices stick and keep the shrimp from sticking to the pan.
- Smoked paprika: This adds a subtle depth that regular paprika cant match, almost like the shrimp spent time near a grill.
- Garlic powder: I prefer powder here because fresh garlic can burn in the high heat needed for a quick sear.
- Sriracha sauce: The base of your glaze, bringing heat and a slight tang that honey balances perfectly.
- Honey: It mellows the sriracha and creates that glossy coating that makes the shrimp irresistible.
- Lime juice: Brightens everything and cuts through the richness, use fresh if you possibly can.
- Soy sauce: A little umami goes a long way in deepening the flavor without making it taste Asian fusion in an obvious way.
- Ripe mango, diced: Make sure its ripe enough to be sweet but still firm enough to dice cleanly, mushy mango turns into a mess.
- Red onion, finely chopped: Soaking it in cold water for five minutes takes away the harsh bite if raw onion bothers you.
- Red bell pepper: Adds color and a mild sweetness that plays well with the mango.
- Jalapeño, seeded and minced: Seeding keeps it from overpowering the salsa, but leave some seeds in if you want more kick.
- Fresh cilantro: This is non-negotiable for me, it ties the whole salsa together with its bright, herbal notes.
- Corn or flour tortillas: Warming them makes all the difference, cold tortillas break and dont fold nicely.
- Shredded red cabbage: The crunch and slight bitterness balance the sweet and spicy elements beautifully.
- Lime wedges: A squeeze right before eating wakes up every flavor on the plate.
Instructions
- Season the shrimp:
- In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until every piece is evenly coated. The spices should cling to the shrimp without clumping.
- Sear the shrimp:
- Heat a large skillet over medium-high until a drop of water sizzles on contact, then add the seasoned shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink and opaque, then remove from heat immediately so they stay tender.
- Make the sriracha glaze:
- In a small bowl, whisk together sriracha, honey, lime juice, and soy sauce until smooth. Pour this over the hot shrimp and toss gently until each one is glossy and coated.
- Prepare the mango salsa:
- Combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Mix gently so the mango stays in neat pieces instead of turning mushy.
- Assemble the tacos:
- Place a small handful of shredded red cabbage on each warmed tortilla, then top with a few pieces of sriracha shrimp and a generous spoonful of mango salsa. Dont overfill or theyll fall apart when you pick them up.
- Serve:
- Set out lime wedges on the side so everyone can add a final squeeze of citrus. Serve immediately while the shrimp are still warm and the tortillas are soft.
Save One summer evening, I brought these tacos to a backyard potluck, and they disappeared faster than anything else on the table. A friend who had been quiet all night finally spoke up to ask for the recipe, saying it reminded her of a trip she took to Baja years ago. Food has this way of unlocking memories we didnt know we were carrying. I went home that night feeling like Id given people more than just dinner.
Storing and Reheating
Store leftover shrimp, salsa, and toppings separately in airtight containers in the fridge for up to two days. The shrimp can be gently reheated in a skillet over low heat with a splash of water to keep them from drying out, but honestly they taste great cold on a salad too. The mango salsa loses some of its crispness after a day, so I usually make it fresh each time. If you must store it, drain off any excess liquid before using it again so your tacos dont get soggy.
Customizing Your Tacos
If mango isnt in season, diced pineapple or peach work beautifully and bring their own kind of sweetness to the mix. I once added thinly sliced radishes on top for extra crunch, and now I do it every time because the peppery bite cuts through the richness. You can also swap the shrimp for firm white fish like mahi-mahi or even grilled chicken if shellfish isnt your thing. Some people in my life cant handle any heat, so I make a small batch of plain honey-lime shrimp and let them add sriracha on the side. The base recipe is forgiving enough to bend toward whoever is sitting at your table.
Pairing and Serving Suggestions
These tacos pair wonderfully with a crisp, citrusy white wine like Sauvignon Blanc or a light lager that wont compete with the bold flavors. I also love serving them with a simple side of black beans or cilantro lime rice to round out the meal. If youre feeding a crowd, set up a taco bar with all the toppings in separate bowls so people can build their own. Here are a few extras that elevate the experience without much effort.
- Sliced avocado or a drizzle of creamy lime crema adds richness.
- Toasted pepitas or crushed tortilla chips give an unexpected crunch.
- Pickled red onions bring a tangy contrast that some people prefer over raw.
Save These tacos have become my go-to when I want something that feels vibrant and alive without spending hours in the kitchen. I hope they bring you as much joy as theyve brought to my table and the people Ive shared them with.
Saffron Brook Recipe Q&As
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water, then pat dry before seasoning to ensure proper searing.
- → How do I know when the shrimp are cooked properly?
Shrimp are fully cooked when they turn pink and opaque, forming a C-shape. This typically takes 2-3 minutes per side. Avoid overcooking as they'll become rubbery.
- → What can I substitute for mango in the salsa?
Pineapple, peach, or papaya make excellent substitutes. Choose ripe, sweet fruit that offers a similar tropical sweetness to balance the spicy sriracha.
- → Can I make the components ahead of time?
The mango salsa can be prepared up to 4 hours in advance and refrigerated. Cook the shrimp just before serving for the best texture and warmth.
- → What type of tortillas work best?
Both corn and flour tortillas work wonderfully. Corn tortillas offer authentic flavor and are gluten-free, while flour tortillas provide a softer, more pliable texture.
- → How can I adjust the spice level?
Reduce or increase the sriracha sauce to taste. Remove jalapeño seeds for milder salsa, or add extra jalapeño and keep the seeds for more heat.