Save to Pinterest My neighbor brought over mangoes from her tree one August afternoon, insisting I use them before they turned. I had shrimp defrosting and a bottle of sriracha that had been living in my fridge door for months. What started as kitchen improvisation turned into something I now crave at least twice a month. The way the sweet mango cuts through the heat, and the shrimp soaks up that sticky, spicy glaze—it just works in a way I never expected.
I made these for a small birthday dinner last spring, and my friend who claims to hate fusion food went back for thirds. She kept saying the flavors should not work together, but she could not stop eating. That is when I knew this recipe was a keeper—it surprises people in the best way.
Ingredients
- Large shrimp, peeled and deveined: Go for the biggest shrimp you can afford because they stay juicy and do not overcook as easily, plus they look impressive tucked into the tortillas.
- Olive oil: Just enough to keep the shrimp from sticking and to help the spices cling to every curve.
- Smoked paprika: This adds a subtle smokiness that makes people think you grilled the shrimp even if you did not.
- Garlic powder: I prefer powder here because fresh garlic can burn in the hot skillet before the shrimp finish cooking.
- Sriracha sauce: The base of the glaze, bringing that fermented heat and just a hint of sweetness on its own.
- Honey: Balances the sriracha and helps the sauce cling to the shrimp like a sticky, glossy coat.
- Lime juice: Brightens everything and keeps the sauce from feeling too heavy or one note.
- Soy sauce: A few drops add that umami depth that makes the glaze taste more complex than it actually is.
- Ripe mango, diced: Look for mangoes that give slightly when you press them, and smell sweet at the stem end.
- Red onion, finely chopped: Adds a sharp bite that mellows once it mingles with the lime juice.
- Red bell pepper, diced: Gives the salsa color and a gentle crunch without any heat.
- Jalapeño, seeded and minced: Seeding keeps it from overpowering the mango, but leave a few seeds if you like it fiery.
- Fresh cilantro, chopped: If you are one of those people who tastes soap, try mint or basil instead.
- Corn or flour tortillas, warmed: Warm them in a dry skillet or directly over a gas flame for those charred, foldable edges.
- Shredded red cabbage: Adds crunch and a pop of color, plus it does not wilt like lettuce does.
- Lime wedges: A final squeeze right before you bite in makes everything sing.
Instructions
- Season the shrimp:
- Toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper in a medium bowl until each piece is evenly coated. Let them sit while you heat the skillet so the flavors start to soak in.
- Cook the shrimp:
- Heat a large skillet over medium high heat until a drop of water sizzles on contact, then add the seasoned shrimp in a single layer. Cook for two to three minutes per side until they turn pink and opaque, then pull them off the heat immediately so they stay tender.
- Make the sriracha glaze:
- Whisk together sriracha, honey, lime juice, and soy sauce in a small bowl until smooth and glossy. Pour it over the hot shrimp and toss gently so every piece gets coated in that sticky, spicy sweetness.
- Prepare the mango salsa:
- Combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl, then stir gently so the mango does not turn to mush. Taste and adjust the lime or salt if needed.
- Warm the tortillas:
- Heat your tortillas in a dry skillet over medium heat for about twenty seconds per side, or wrap them in a damp towel and microwave for thirty seconds. They should be soft, pliable, and just a little bit steamy.
- Assemble the tacos:
- Place a small handful of shredded red cabbage on each tortilla, then top with three or four glazed shrimp and a generous spoonful of mango salsa. Serve right away with lime wedges on the side for squeezing.
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Save to Pinterest One night I doubled the mango salsa recipe and served it with chips while we waited for the shrimp to cook. My kids devoured it before dinner even started, and I realized the salsa alone could be the star of its own party. Now I always make extra, because it disappears faster than I ever expect.
Choosing Your Shrimp
I used to buy whatever shrimp was on sale, but I learned the hard way that tiny shrimp cook so fast they dry out before you can even toss them in the glaze. Now I look for large or jumbo sizes, and I check to make sure they smell like the ocean, not like ammonia. Frozen shrimp work just as well as fresh if you thaw them gently in the fridge overnight, and they are often flash frozen right on the boat so they can actually be fresher than what you find at the counter.
Adjusting the Heat
If you are cooking for people with different spice tolerances, keep the jalapeño and extra sriracha on the side so everyone can build their own heat level. I have also swapped the sriracha for a milder chili garlic sauce when my mom visits, and it still tastes wonderful without making her reach for water. The beauty of this recipe is that the mango and honey are sweet enough to tame almost any heat you throw at it.
Serving and Storing
These tacos are best eaten right after you assemble them, when the tortillas are still warm and the shrimp are glossy and hot. If you have leftovers, store the shrimp, salsa, and cabbage separately in airtight containers in the fridge. The shrimp will keep for two days, and the salsa actually tastes even better the next day once the lime juice has softened the onions and peppers.
- Reheat the shrimp gently in a skillet over low heat so they do not turn tough.
- Use leftover mango salsa on grilled chicken, fish, or even scrambled eggs.
- If your tortillas get cold, wrap them in foil and warm them in a low oven for a few minutes.
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Save to Pinterest This recipe taught me that some of the best meals come from using what you have and trusting your instincts. I hope it becomes one of those dishes you make without thinking, the kind that feels like a small celebration every time.
Recipe Questions & Answers
- → 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 for 15-20 minutes. Pat dry thoroughly before seasoning to ensure proper searing and coating with the sriracha sauce.
- → What can I substitute for mango in the salsa?
Pineapple, peach, or papaya make excellent alternatives. Choose ripe fruit for the best sweetness and texture. Dice into similar-sized pieces as the mango for consistent presentation and bite.
- → How do I adjust the spice level?
Reduce sriracha to 1 tablespoon for milder heat, or increase to 3 tablespoons for more fire. Remove jalapeño seeds completely for less spice in the salsa, or leave some seeds in for extra kick.
- → Can I prepare components ahead of time?
The mango salsa can be made up to 4 hours ahead and refrigerated. Season and cook shrimp just before serving for best texture. The sriracha sauce can be mixed a day in advance and stored covered in the refrigerator.
- → What type of tortillas work best?
Both corn and flour tortillas work well. Corn tortillas offer authentic texture and are gluten-free, while flour tortillas provide a softer, more pliable wrap. Warm them on a dry skillet or directly over a gas flame for best results.
- → How do I know when shrimp are properly cooked?
Shrimp are done when they turn pink and opaque throughout, curling into a loose C-shape. They cook quickly, about 2-3 minutes per side. Avoid overcooking as they'll become rubbery and tough.