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Pan-Fried Spicy Shrimp Tacos with Mango Salsa are so simple and delicious. A simple marinade with the spice level you choose and then topped with a zesty mango salsa for the perfect Taco Tuesday combo! (Or any day of the week, right?) Shrimp cooks up in under ten minutes so you have a simple and super quick dinner ready in no time!

3 spicy shrimp tacos in corn tortillas covered with mango salsa on white plate.
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There hasn’t been a taco I have met that I didn’t love. Tacos are life, right?

These new Pan Fried Spicy Shrimp Tacos with Mango Salsa were inspired by a recent Fish Taco recipe. I opt for the fish or shrimp tacos EVERY time we order tacos. Nice and spicy with a mango salsa will have you rocking the Taco Tuesday every day of the week!

The mango salsa in this recipe also pairs very nicely with these crispy air fryer fish tacos from Sarah at Sustainable Cooks! You can never have too many taco options!

Why you will love this recipe:

  • Perfect meal when you forget to thaw frozen meat. I do it alllllll the time. Forget to pull out the chicken or frozen ground turkey or beef. Shrimp is the best because it thaws in minutes. Even if you forget to thaw it, you can still have dinner quickly. Transfer the shrimp to a bowl and run cold water over it for about 5 minutes or so, tossing a few times.
  • Dinner is ready in 20 minutes–seriously. While we see lots about 30 minute meals, 15-20 minute meals are the BEST. 15 Minute Tomato Basil Gnocchi and these Vegan Sloppy Joes are on the top of my lazy dinner options. But tacos in that time? Yes, this means you can have fresh and homemade tacos more quickly than even the spice package tossed to ground meat!
  • Easy to make ahead. I love these spicy shrimp tacos because in the morning I can toss the shrimp to marinate and make the mango salsa. Then 10 minutes before dinner, cook the shrimp and throw the tacos together. Makes this dinner into about an 8 minute dinner when it comes to go time.

Ingredients and Substitutions:

  • shrimp: for these spicy shrimp tacos, I prefer to use large shrimp that is peeled, deveined and the tails are removed. This way you can go straight from marinating to cooking and then right into your tacos. If you have shrimp that has not been peeled yet, check out this tutorial.
  • olive oil: Olive oil is the perfect marinade base. I also use it to cook the shrimp in, but if you love your shrimp cooked in butter, add some to the pan before you put the shrimp in.
  • spices: chili powder, cumin, garlic powder, oregano, cayenne (and salt and pepper). The cayenne is what adds the heat. Adjust it to your liking. More for a big spicy kick and less for a mild shrimp taco.
  • mango: fresh works best for mango salsas. Chopping frozen mango that has been thawed can be very mushy.
  • lime: freshly squeezed if possible
  • jalapeño: chop the entire jalapeño, seeds and all for lots of spice. To lessen the spiciness of your mango salsa, remove the seeds from the jalapeño and then chop. You can also use only part of the jalapeño.
  • onion: red onion is my preference, but you can most certainly use another type.
  • cilantro: freshly chopped. I also chop extra to garnish the shrimp tacos.
Jalapeño, shrimp, tortillas, cilantro, mango and other ingredients labeled on counter.

How to make these pan-fried shrimp tacos:

Start by marinating the shrimp. You can do this a few minutes or a few hours prior to cooking the shrimp.

Toss the shrimp, olive oil and spices together and set aside until ready to cook. I like to prep this earlier in the day so that it’s ready to go just before dinner.

Marinated spicy shrimp in mixing bowl with fresh cilantro and mango next to bowl.

Next, make the mango salsa. Since shrimp cooks so fast, it’s best to have the salsa ready to go before you pan fry the shrimp.

To make the mango salsa, simply toss together the diced mango, chopped onion, jalapeño, and cilantro with lime juice. Add more lime juice as desired and season with salt and pepper to taste.

Chill until ready to serve your spicy shrimp tacos.

Mango salsa in bowl.

Time to cook the shrimp! It will cook fast. Heat about a tablespoon of olive oil or butter over medium high heat until glistening.

Add in the shrimp and spread to make sure they are in one even layer. Heat each side about 3 minutes on each side, until cooked through. They will be opaque when cooked. Make sure not to over cook!

Spicy shrimp in skillet being pan fried.

Transfer shrimp immediately to a clean plate.

Time to assemble the tacos!

Cooked shrimp in skillet with fresh cilantro.

Grab warm tortillas and spoon hot shrimp inside. Top with mango salsa and you are set.

We love to add a simple crema on top. Just sour cream, lime juice, garlic and a touch of salt.

Shrimp tacos on white plate with mango salsa on top.

Expert Tips and Notes:

  • Do not over cook the shrimp when making your shrimp tacos. It cooks so fast and if you leave it in the skillet it will continue to cook. 120°F is the ideal internal temperature.
  • When selecting shrimp, it’s good to note that most shrimp is frozen after caught. So unless you know the shrimp you are buying came directly from the boat, it is best to buy frozen shrimp versus shrimp that has been frozen and then thawed and set out before making its way to your kitchen.
  • For the best flavor, opt for wild caught shrimp or if you select farm raised, opt for responsibly raised shrimp. This will make for cleaner, crisper shrimp flavor.
  • Opt for corn tortillas to make this recipe gluten free. If you have another gluten free tortilla you prefer, that will work as well.

What to serve with these spicy shrimp tacos:

Overhead view of spicy shrimp tacos topped with mango salsa and fresh cilantro.

Other taco recipes:

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5 from 4 votes

Pan Fried Spicy Shrimp Tacos with Mango Salsa

Pan-Fried Spicy Shrimp Tacos with Mango Salsa are so simple and delicious. A simple marinade with the spice level you choose and then topped with a zesty mango salsa for the perfect Taco Tuesday combo! (Or any day of the week, right?) Shrimp cooks up in under ten minutes so you have a simple and super quick dinner ready in no time!
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 20 minutes
Servings: 6 to 8 tacos

Ingredients 

For the Shrimp:

For the Mango Salsa:

  • 2 mangoes, small diced
  • ¼ c red onion, small diced
  • 1 Jalapeño
  • c cilantro, freshly chopped
  • juice of 1 lime
  • salt and pepper to taste

For Tacos:

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Instructions 

  • Marinate and Prep the Shrimp: Make sure shrimp is thawed and pat dry. Toss with 2 tablespoons olive oil, spices, salt and pepper. Stir well to coat. Set aside until ready to cook. You can marinate for several minutes to one day.
  • Make the Mango Salsa: Chop the onion, jalapeño, and dice the mangoes. Toss together with juice of one lime. Season with salt and pepper as desired. Set aside until ready to assemble tacos.
  • Cook the Shrimp: Heat skillet to medium high. Add the remaining olive oil to skillet and heat until glistening. Add the shrimp to the skillet and spread out to one even layer. Cook for about 3 minutes per side until cooked through. Shrimp will be opaque in color and will curl in tighter when cooked. Transfer immediately to a clean plate.
  • Assemble the tacos. We usually get about 6 tacos out of this recipe but if you make them small tacos, you can get 8. Spoon the shrimp into warmed tortillas and cover with mango salsa. Add any other toppings you love and enjoy immediately.

Notes

  • Do not over cook the shrimp when making your shrimp tacos. It cooks so fast and if you leave it in the skillet it will continue to cook. 120°F is the ideal internal temperature.
  • When selecting shrimp, it’s good to note that most shrimp is frozen after caught. So unless you know the shrimp you are buying came directly from the boat, it is best to buy frozen shrimp versus shrimp that has been frozen and then thawed and set out before making its way to your kitchen.
  • For the best flavor, opt for wild caught shrimp or if you select farm raised, opt for responsibly raised shrimp. This will make for cleaner, crisper shrimp flavor.
  • Opt for corn tortillas to make this recipe gluten free. If you have another gluten free tortilla you prefer, that will work as well.
Nutritional information is provided as a courtesy only and should be considered an estimate rather than a guarantee. Ingredients can vary and Lemons + Zest makes no guarantees to the accuracy of this information.

Nutrition

Calories: 256kcal, Carbohydrates: 27g, Protein: 19g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 191mg, Sodium: 1011mg, Potassium: 273mg, Fiber: 3g, Sugar: 11g, Vitamin A: 1270IU, Vitamin C: 31mg, Calcium: 162mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. Katie says:

    5 stars
    I did go less on the chili powder and cayenne pepper. Still delicious, will make again!

    1. Lorie says:

      So awesome to hear it!!