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You are here: Home / Recipes / Main Dish / Seafood / Blackened Shrimp Tacos with Mango Salsa

Blackened Shrimp Tacos with Mango Salsa

Published June 12, 2023 by Lauren Vavala

Thanks for sharing!

Two images of Blackened Shrimp Tacos with text overlay between them.
Blackened Shrimp Tacos with text overlay.
Blackened Shrimp Tacos with text overlay.
Blackened Shrimp Tacos with text overlay.
Blackened Shrimp Tacos with text overlay.
Blackened Shrimp Tacos with text overlay.

Blackened Shrimp Tacos is a quick and easy dinner recipe. Spicy shrimp and sweet mango salsa make for the perfect combination of flavors that will have your taste buds exploding with delight.

Blackened fish tacos on a plate with cilantro and lime slices.

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If you’ve been searching for simple, yet flavorful, dinner recipes, look no further. These Blackened Shrimp Tacos with Mango Salsa are it!

Succulent shrimp are tossed in Blackening Seasoning, then only need to marinate long enough for you to make the Mango Salsa, or about 20 minutes. Once the salsa is ready, the shrimp take just minutes to cook.

My recipe for Blackened Fish Tacos is very similar, but has a cabbage slaw and avocado cilantro lime crema sauce that could also be used in this recipe instead of the fruit salsa, if you’d prefer.

Why This Recipe Works

This is a super easy recipe to make, and very quick to come together, as well. It’s perfect for busy weeknights.

It’s incredibly flavorful and the perfect balance of sweet and spicy. 

A milder, kid-friendly version can be made with a few changes. First, make your own blackening seasoning but omit the cayenne pepper. For the salsa, omit the jalapeño pepper.

Step-By-Step Instructions

Ingredients

Ingredients for blackened shrimp tacos on a marble background with text overlay.

Blackened Shrimp

  • 1 pound shrimp (peeled, deveined, tails removed): small or medium will work best for this recipe.
  • 1 tablespoon blackening seasoning (can use Homemade Blackening Seasoning or store bought)
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic (minced)
  • 8 tortillas

Mango Salsa

  • 2 mangos (peeled and cut into small cubes)
  • 1/4 cup red onion (finely diced)
  • 1 jalapeño pepper (finely diced): you could also use a red chili pepper or omit for milder salsa.
  • 1/2 lime (juiced)
  • 1 teaspoon minced fresh cilantro

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Completely peel the shrimp, including the tails, and devein.

Dice the mango, red onion and jalapeño pepper. Mince the garlic and cilantro. Juice the lime.

Chef’s Tip: dicing a mango can be tricky if you’ve never done it before, or if it’s been awhile. You can refer to this resource on How To Cut A Mango, if needed.

Create!

Shrimp covered in blackening seasoning in a glass bowl on a marble background.

Toss the shrimp and blackening seasoning together in a medium bowl. Set aside to marinate for about 20 minutes.

While the shrimp are marinating, make the mango salsa.

Mango salsa in a white bowl on a marble background.

Combine the mango, red onion, jalapeño pepper, lime juice and cilantro in a medium bowl. Stir well to combine. Set aside.

Once the shrimp are done marinating, heat the olive oil in a large skillet over medium-high.

Cooked blackened shrimp in a skillet.

Add the shrimp in a single layer and cook for 1-2 minutes. Flip and cook an additional 1-2 minutes or until opaque.

Add the garlic and cook, stirring constantly, for 30 seconds.

Present!

Close up of blackened shrimp tacos with mango salsa on a white plate with a mango, lime and cilantro in the background.

To serve, fill tortillas with shrimp and top with mango salsa. You can add an extra squeeze of lime juice and/or more cilantro, if desired.

Chef’s Tip: for an alternative topping idea, use pineapple in place of mango or try the cabbage slaw and avocado cilantro lime crema from this recipe for Blackened Fish Tacos.

Tips and Techniques

  • Pineapple can be substituted for mango in the salsa. You could also top these tacos with the cabbage slaw and avocado cilantro lime crema from my recipe for Blackened Fish Tacos.
  • Extra mango salsa can be stored in an airtight container in the refrigerator. It goes great on many chicken, pork or fish dishes or enjoy it on tortilla chips. Consume within 5 days.
  • Store leftover shrimp in an airtight container in the refrigerator. Consume within 3-4 days.

FAQ’s

Can you Use Frozen Mango To Make Mango Salsa?

You can use frozen mango to make mango salsa. You will need to let it defrost first then dice it smaller, if necessary.

What Sides Do You Serve With Shrimp Tacos?

Some sides that pair well with fish tacos are:

  • Black, pinto or refried beans
  • White, Spanish, or Cilantro Lime Rice
  • A simple salad
  • Chips and Queso Dip or salsa
  • Coleslaw
  • Mexican Corn Salad

More Shrimp Recipes

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Get The Recipe
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Shrimp Quinoa Salad with Corn and Honey Lime Dressing
Shrimp Quinoa Salad is fresh, light, and super delicious. Corn lends each bite added sweetness which is perfectly balanced with the zesty Honey Lime Dressing. Make this easy, gluten free recipe in just 30 minutes for the perfect summer lunch or side dish.
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Creamy Garlic Parmesan Shrimp Pasta
Creamy Garlic Parmesan Shrimp Pasta is an easy recipe to throw together for a quick, satisfying dinner! It's creamy, delicious, and on the table in under 30 minutes!
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Love this Blackened Shrimp Tacos recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

Blackened fish tacos on a plate with cilantro and lime slices.
Print

Blackened Shrimp Tacos with Mango Salsa

Blackened Shrimp Tacos is a quick and easy dinner recipe. Spicy shrimp and sweet mango salsa make for the perfect combination of flavors that will have your taste buds exploding with delight.
Course Main Dish
Cuisine Seafood
Prep Time 20 minutes minutes
Cook Time 5 minutes minutes
Total Time 25 minutes minutes
Servings 4 servings
Calories 365kcal
Author Lauren Harris

Ingredients

Blackened Shrimp Tacos

  • 1 pound shrimp (small or medium, peeled and deveined)
  • 1 tablespoon blackening seasoning
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic (minced)
  • 8 tortillas

Mango Salsa

  • 2 mangoes (ripe, peeled and diced)
  • 1/4 cup red onion (finely diced)
  • 1 jalapeño pepper (finely diced)
  • 1/2 lime (juiced)
  • 1 teaspoon fresh cilantro (minced)

Instructions

  • Toss the shrimp and blackening seasoning together in a medium bowl. Set aside to marinate for about 20 minutes.
    1 pound shrimp, 1 tablespoon blackening seasoning
  • Combine the mango, red onion, jalapeño pepper, lime juice and cilantro in a medium bowl. Stir well to combine. Set aside.
    2 mangoes, 1/4 cup red onion, 1 jalapeño pepper, 1/2 lime, 1 teaspoon fresh cilantro
  • Once the shrimp are done marinating, heat the olive oil in a large skillet over medium-high.
    1 tablespoon extra virgin olive oil
  • Add the shrimp in a single layer and cook for 1-2 minutes. Flip and cook an additional 1-2 minutes or until opaque.
  • Add the garlic and cook, stirring constantly, for 30 seconds.
    2 cloves garlic
  • To serve, fill tortillas with shrimp and top with mango salsa. You can add an extra squeeze of lime juice and/or more cilantro, if desired.
    8 tortillas

Notes

Tips and Techniques

  • You can use Homemade Blackening Seasoning or store bought.
  • Pineapple can be substituted for mango in the salsa. You could also top these tacos with the cabbage slaw and avocado cilantro lime crema from my recipe for Blackened Fish Tacos.
  • Extra mango salsa can be stored in an airtight container in the refrigerator. It goes great on many chicken, pork or fish dishes or enjoy it on tortilla chips. Consume within 5 days.
  • Store leftover shrimp in an airtight container in the refrigerator. Consume within 3-4 days.

Nutrition

Serving: 1serving | Calories: 365kcal | Carbohydrates: 48g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1352mg | Potassium: 411mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1366IU | Vitamin C: 44mg | Calcium: 166mg | Iron: 3mg

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Filed Under: Main Dish, Recipes, Seafood

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Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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