Shrimp tacos are the kind of meal everyone loves. They’re quick to make, they don’t take much planning, and they’re especially good on a warm night when you want something fresh but still filling.
If you’ve been wanting to try an easy shrimp tacos recipe, this one is it! The shrimp cook fast, the mango adds a little sweetness, and the lime at the end keeps everything zesty.
Shrimp is also a lean source of protein and brings in nutrients like selenium, iodine, and vitamin B12, so it’s the kind of meal that feels light but still has enough to it to count as dinner.
Mark Delaney is a retired firefighter based in Charleston, South Carolina who contributed this recipe. He said it’s something he makes when people stop by and he wants to put out food that’s easy to share, always has everyone reaching for more, and does not require him to be in the kitchen for hours, only 30 minutes.Â
Easy To Make shrimp tacos
What you’ll need (6 Servings)
- 1 1/2 pounds shrimp, peeled and deveined
- 12 small corn tortillas
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 teaspoons jerk seasoning
- 1/4 bunch fresh cilantro, chopped
- 4 ounces queso fresco, crumbled
- 1 lime, cut into wedges
- 8 ounces fresh mango, sliced
- 1 cup salsa verde
- Shredded cabbage or slaw (optional)
- Sliced avocado (optional)
Directions:
Preheat a grill or grill pan over medium heat.
In a bowl, toss the shrimp with salt, 3 tablespoons of the olive oil, and the jerk seasoning until coated.
Grill the shrimp for about 2 to 3 minutes per side, until pink and cooked through.
Brush the tortillas lightly with the remaining oil and warm them on the grill for about 30 seconds per side.
To assemble, add shrimp to each tortilla, then top with mango slices, salsa, queso fresco, and cilantro. Finish with a squeeze of lime and add slaw or avocado if using.
Serve right away while everything is still warm and fresh.
Quick Tips
Shrimp cook quickly, so it’s worth staying close once they’re on the grill. They’re done as soon as they turn pink and opaque. If they stay on too long, they can get a little firm and lose that softer texture that makes tacos like this work so well.
Don’t overcrowd the grill or pan. Giving shrimp a little space helps them cook more evenly and keeps them from steaming instead of getting a little color.
If you’re using mango that’s very ripe, slice it right before serving so it doesn’t get too soft on the plate.
If you ever want a quick refresher on safe seafood handling, the USDA seafood safety basics are a helpful reference.
What to serve on the side
A few things that work well on the table with these tacos:
- chips and guacamole
- black beans or rice
- grilled vegetables
- a simple green salad
- fresh fruit
Or honestly, just let the tacos do their thing. This recipe is simple enough for a weeknight, but it also holds up when you want dinner to feel a little more fun without turning it into a whole production.Â
For more seafood recipe ideas, visit our Seafood Recipes section.
Mark Delaney is a retired firefighter based in Charleston, South Carolina who contributed this recipe. He lives with his wife, spends a lot of time with his grandchildren, and is happiest outside or near the water.
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