Shrimp Tacos with Mango Salsa & Creamy Cilantro Sauce

These Shrimp Tacos with Mango Salsa and Creamy Cilantro Sauce are fresh, vibrant, and packed with flavor. I combine juicy, seasoned shrimp with a bright mango salsa and drizzle everything with a zesty cilantro sauce that brings it all together. Wrapped in warm tortillas, they make a perfect weeknight dinner or crowd-pleasing party meal.

Why You’ll Love This Recipe

I love how quick and easy these tacos are to prepare while still tasting like something from a gourmet food truck. The shrimp cook in just minutes, the salsa adds a burst of tropical sweetness, and the creamy cilantro sauce brings a cool, herby finish. Everything is made from simple ingredients, but together, the flavors are bold, colorful, and seriously satisfying. It’s a dish I keep in regular rotation, especially during warmer months.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

• Raw shrimp (peeled and deveined)

• Olive oil

• Garlic powder

• Smoked paprika

• Chili powder

• Salt

• Black pepper

• Lime juice

For the mango salsa:

• Fresh mango (diced)

• Red bell pepper (diced)

• Red onion (finely chopped)

• Jalapeño (seeded and minced)

• Fresh cilantro (chopped)

• Lime juice

• Salt

For the creamy cilantro sauce:

• Mayonnaise or Greek yogurt

• Fresh cilantro

• Lime juice

• Garlic clove

• Honey (optional)

• Salt and pepper

For serving:

• Small tortillas (corn or flour)

• Extra cilantro or lime wedges (optional)

Directions

1. I start by tossing the shrimp with olive oil, garlic powder, smoked paprika, chili powder, salt, pepper, and a splash of lime juice.

2. I heat a skillet over medium-high heat and cook the shrimp for about 2–3 minutes per side, until they’re pink and opaque. Then I set them aside.

3. For the mango salsa, I mix together the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. I let it sit while I prepare the rest—it gets even better as the flavors meld.

4. For the creamy cilantro sauce, I blend mayonnaise (or Greek yogurt), fresh cilantro, lime juice, garlic, a touch of honey, salt, and pepper until smooth.

5. I warm the tortillas in a dry skillet or microwave, just until soft and pliable.

6. I assemble each taco with a few shrimp, a spoonful of mango salsa, and a generous drizzle of the cilantro sauce. I like to garnish with more cilantro or lime juice if I have extra.

Servings and timing

This recipe makes about 6 tacos, serving 2 to 3 people. It takes around 25 minutes total—15 minutes for prep and 10 minutes for cooking.

Variations

• I sometimes add shredded cabbage or lettuce for extra crunch.

• For more heat, I leave the jalapeño seeds in or add a dash of hot sauce to the shrimp.

• Grilled shrimp or even grilled pineapple makes a delicious twist.

• I’ve also tried swapping the mango with pineapple or peach when that’s what I have on hand.

• If I want a dairy-free version, I use a plant-based yogurt for the cilantro sauce.

Storage/reheating

I store leftover shrimp in an airtight container in the fridge for up to 2 days. I keep the mango salsa and cilantro sauce in separate containers as well.

To reheat the shrimp, I do it gently in a skillet or microwave for just a few seconds to avoid overcooking. I always assemble the tacos fresh to keep the texture just right.

FAQs

Can I use frozen shrimp?

Yes, I use frozen shrimp all the time—I just thaw them first under cold running water or in the fridge overnight before cooking.

What’s the best way to warm tortillas?

I prefer warming them in a dry skillet for 30 seconds per side. It gives them a nice texture without drying them out.

Can I make the salsa and sauce ahead of time?

Absolutely. I often make both a few hours in advance and store them in the fridge. The flavors actually improve as they sit.

How spicy is this recipe?

It’s mildly spicy with the jalapeño and chili powder, but I adjust the heat by adding or removing the seeds—or skipping the pepper altogether if I want it mild.

What’s a good side dish for these tacos?

I usually serve them with tortilla chips, rice, or a light corn salad. They’re also great on their own for a lighter meal.

Conclusion

These Shrimp Tacos with Mango Salsa and Creamy Cilantro Sauce are one of my go-to meals when I want something flavorful, fresh, and fast. The combination of sweet, spicy, and creamy elements makes every bite exciting, and the whole dish comes together with minimal effort. Whether it’s taco night or I’m just craving something tropical, this recipe always hits the spot.

Print