Grilled Shrimp Tacos With Mango Salsa

Once the warm weather’s here, grilled shrimp tacos are one of the first meals I add back into the rotation. There’s something about smoky, spice-rubbed shrimp paired with a bright mango salsa that immediately feels like summer. I love how much contrast is packed into something so simple. The shrimp are seasoned with a blend of spices for just enough heat, while the mango salsa adds brightness and balances everything out. I’ve been leaning into this newer version of my mango salsa lately, and it’s become one of my favorite parts of the dish on its own. Whether I’m making these for Taco Tuesday or serving them at a summer grillout, they’re always a hit.

Ingredient Notes And Substitutions

This grilled shrimp tacos recipe comes together with simple, everyday ingredients, but a few small details can make a big difference in flavor and texture:

• Raw shrimp: I use medium-size shrimp, peeled and deveined with tails removed and thawed if frozen. Smaller shrimp will cook a bit faster, while large shrimp may need an extra minute on the grill. For more guidance on choosing responsibly sourced seafood, refer to this guide on safer seafood.
• Avocado or olive oil: I use a little oil to help the spice mixture coat the shrimp evenly and keep them from sticking during grilling. Both avocado oil and olive oil are great choices over vegetable oil.
• Spices: My simple spice blend (chili powder, cumin, garlic powder, onion powder, ancho chili powder, and salt) is the base flavor for smoky shrimp. For less spice, swap out the ancho chili powder for regular chili powder.
• Homemade mango salsa: This is my fresh mango salsa made with diced mango, avocado, red onion, cilantro, jalapeño, lime juice, and salt adds brightness and sweetness to balance the spice in the shrimp. 
• Tortillas and toppings: Corn tortillas are a classic choice, but flour tortillas also work well. I like shredded green cabbage for crunch and cotija or feta cheese for a salty finish.

Find the ingredient list with exact measurements in the recipe card below.

Time To Fire Up The Grill

Once everything is prepped, these grilled shrimp tacos come together quickly. Here’s how I keep things moving smoothly from grill to table for one of my favorite summer meals:

1. Preheat the grill: Heat the grill to medium-high, around 375-400℉, so the shrimp develop a light char without overcooking.
2. Season the shrimp: I toss the shrimp with a little oil first, then coat them evenly in a spice blend made from chili powder, cumin, garlic powder, onion powder, ancho chili powder, and salt. The oil helps the seasoning stick better and keeps the shrimp from sticking to the grill grates.
3. Prep the mango salsa: Add mango, avocado, red onion, cilantro, and jalapeño to a medium bowl. I squeeze fresh lime juice over the top, sprinkle in salt, and stir gently to combine. 
4. Cook the shrimp: Thread the shrimp onto skewers and cook them for about 2-3 minutes per side. The biggest mistake I see here is overcooking. Shrimp turn from tender to rubbery very quickly, so pull them as soon as they’re opaque and lightly charred.
5. Warm and assemble: Warm tortillas, then layer shrimp, shredded cabbage, salsa, and preferred toppings. A sprinkle of cotija or feta adds a salty finish that pulls everything together.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

I’ll Serve With My Favorite Toppings And Sides

I usually let the flavors of the shrimp and mango salsa do most of the work. My go-to base is warm corn tortillas, though flour tortillas or crispy corn shells work just as well. For an even lighter meal, I’ll serve the shrimp on a bed of mixed greens with a handful of blue corn tortilla chips.

For toppings, I add texture with shredded cabbage (green or purple) or my cilantro lime slaw, with no mayonnaise. The salsa and crumbled feta or cotija cheese balances everything out, but some other great options include pico de gallo, sour cream, hot sauce, avocado crema, and extra lime wedges. If I want guacamole, I’ll use my personal recipe, which adds a little extra heat from cayenne pepper.

For a more filling and hearty main course, refried beans are one of my favorite side dishes for shrimp tacos. Beans are a great source of fiber, healthy carbohydrates, and satisfying proteins. Cilantro lime rice or a grilled corn salad are also delicious sides.

How To Store And Reheat Leftovers

If I have leftovers, I store the shrimp and mango salsa separately in airtight containers in the fridge so everything stays as fresh as possible. The shrimp keep well for up to 2 days.

I reheat them gently either in the microwave for about 30-60 seconds or in a skillet over medium heat for 2-3 minutes until just warmed through. Sometimes, I’ll eat them cold straight from the fridge when I want a quick lunch.

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