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These pan fried 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!

Spicy shrimp tacos on green plate topped with mango salsa, sliced jalapeño and lime wedges on the side.

Why you will love this recipe:
Ingredients and Substitutions:
How to make these pan-fried shrimp tacos:
Recipe Tips
Storage:
What to serve with these spicy shrimp tacos:
20 Minute Shrimp Tacos with Mango Salsa Recipe
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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 Air Fryer 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 night 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!

Try this Shrimp Taco Salad with Creamy Cilantro Lime Dressing as well!

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.
Simple and fresh ingredients. Shrimp and some spices tossed together in olive oil and then a few basic ingredients to pull together the salsa. Quick and easy for the win!
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.

Spicy shrimp tacos on plate topped with mango salsa, cilantro and sliced jalapeños.

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 pepper (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 ripe mango 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.
tortillas: we use flour tortillas most often, but use the tortillas you love best. Corn tortillas or lettuce wraps for gluten free!

Raw shrimp, mango, spices, tortillas, limes and other ingredients arranged on surface.

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.

Chili powder, garlic powder and other seasoning on raw shrimp in bowl with spoon.

Seasoned shrimp in bowl with spoon before cooking.

Next, make the fresh 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.

Diced mangos on cutting board with juiced lime, onion and other ingredients around it.

Mango salsa ingredients in glass bowl before mixing.

Cook the shrimp. It will cook fast. Heat about a tablespoon of olive oil or butter over medium-high heat in a large skillet until glistening.
Add in the shrimp and spread to make sure they are in a single 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!

Transfer shrimp immediately to a clean plate and assemble the tacos! 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. Make it an avocado crema by adding some mashed avocado to the mix!

View of tortillas with spicy shrimp and mango salsa on top on green plate.

Recipe Tips

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.

Storage:

These shrimp tacos are best eaten freshly cooked, but leftovers are still ok to eat. Store the leftover shrimp in an airtight container, refrigerating for 3-4 days. I like to reheat it in the air fryer for a few minutes at 375°F.

Store the mango salsa separately from the shrimp for best results.

The cooked shrimp can be frozen, but the texture will never be quite the same–so just be aware!

What to serve with these spicy shrimp tacos:

Corn! I love some corn on the cob with my tacos. Try some Air Fryer Corn with Cilantro Lime Butter Sauce or Street Corn on the grill served with Garlic Feta Butter. You can even sprinkle some of the charred corn into the tacos.
More fruit? Watermelon Feta Salad with Avocado is another fresh way to get the fruit on the table.
Margaritas! Strawberry Basil Margaritas are a fan favorite.
If you need chips and dip, some Roasted Tomato Salsa on the side.