Sriracha Shrimp Tacos Mango Salsa

The first time I made these shrimp tacos was on a Tuesday night when I had a ripe mango sitting on my counter that needed to be used. I was craving something that felt like vacation food but could come together in under 30 minutes on a weeknight. The combination of sweet mango and spicy sriracha felt like such a happy accident, and now it has become my go-to when friends say they're coming over and I want to serve something impressive but stress-free.

Last summer, my neighbor Sarah came over while I was making these and ended up staying for dinner. She kept hovering around the skillet, watching the shrimp turn pink and caramelized in the spices. We ate standing up in the kitchen, tacos in hand, with mango juice running down our wrists, and she said this was the best meal she had all month.

Ingredients

• 1 lb large shrimp: Peeled and deveined saves so much time and lets the spices really cling to the shrimp
• 1 tbsp olive oil: Just enough to help those spices coat evenly and prevent sticking
• 1/2 tsp smoked paprika: This adds a subtle depth that makes the shrimp taste grilled even on a stovetop
• 1/2 tsp garlic powder: Distributed more evenly than fresh garlic would in a quick coating
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the other flavors shine
• 2 tbsp sriracha sauce: The backbone of that signature kick we love
• 1 tbsp honey: Tames the heat just enough and helps the sauce cling to the shrimp
• 1 tbsp lime juice: Brightens everything and cuts through the richness
• 1 tsp soy sauce: Adds a salty umami note that rounds out the sauce beautifully
• 1 large ripe mango: Should give slightly when pressed but not feel mushy
• 1/2 small red onion: Finely chopped so you get pops of flavor without big bites
• 1/2 red bell pepper: Matches the mango's sweetness and adds gorgeous color
• 1 small jalapeño: Seeds removed for manageable heat in the salsa
• 1/4 cup fresh cilantro: Brings that fresh herbal punch that ties everything together
• Juice of 1 lime: The acid that makes the salsa sing and prevents the mango from browning
• 8 small tortillas: Warm them until pliable and slightly charred for the best texture
• 1 cup shredded red cabbage: Adds a satisfying crunch that balances the tender shrimp

Instructions

Season the shrimp:

Toss the peeled shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. The spices should cling to the damp shrimp, creating a beautiful reddish hue.

Cook the shrimp:

Heat your large skillet over medium-high heat until it's nice and hot, then add the seasoned shrimp in a single layer. Let them cook undisturbed for 2-3 minutes until they develop a golden sear, then flip and cook another 2 minutes until pink and opaque throughout.

Make the sriracha sauce:

While the shrimp rests off the heat, whisk together the sriracha, honey, lime juice, and soy sauce in a small bowl until completely smooth. Pour this glossy sauce over your cooked shrimp and toss gently until every piece is coated in that spicy-sweet glaze.

Prepare the mango salsa:

In a medium bowl, combine the diced mango, red onion, bell pepper, jalapeño, cilantro, lime juice, and pinch of salt. Mix gently with a spoon so you don't mash the mango, then taste and adjust the lime if needed.

Warm the tortillas:

Heat your tortillas in a dry skillet or directly over a gas flame until they're pliable and have slight char marks in spots. Wrap them in a clean kitchen towel to keep warm while you assemble everything.

Assemble the tacos:

Start with a small handful of red cabbage on each warm tortilla for that crunch factor, then top with 4-5 saucy shrimp and finish with a generous spoonful of mango salsa. Serve immediately with lime wedges for squeezing over the top.

Save

My husband now requests these tacos for his birthday dinner every year, which says a lot considering he usually wants steak. Something about the combination of hot, saucy shrimp with cold, fresh salsa just works so perfectly together.

Making It Your Own

I have found that swapping in diced pineapple or peaches works beautifully when mangoes are not in season. The key is keeping that fruit element sweet and acidic to balance the spicy shrimp. Sometimes I add a little diced avocado to the salsa for creaminess, especially when serving guests who are sensitive to heat.

Timing Everything Right

The secret to these tacos coming together seamlessly is having your mango salsa finished before you start cooking the shrimp. That way you can focus entirely on getting that perfect sear without worrying about chopping at the same time. I also like to warm my tortillas while the shrimp cooks so everything hits the table at the same time.

Serving Suggestions

A crisp white wine with citrus notes pairs perfectly with these flavors, or you could go traditional with a light Mexican lager. Sometimes I serve these with a side of black beans seasoned with cumin and lime for a more complete meal.

• Set up a toppings bar with extra cilantro, radish slices, and sour cream
• Keep extra lime wedges on hand because people always want more
• Have napkins ready because these are definitely two-hand tacos

Save

These tacos have become the meal I make when I need to remind myself that good food does not have to be complicated or take all day to prepare.

Questions & Answers

→ Can I make the mango salsa ahead of time?

Yes, the mango salsa can be prepared up to a few hours in advance. Store it in an airtight container in the refrigerator. For best freshness, add the cilantro and lime juice closer to serving time to maintain its vibrant flavor and texture.

→ How can I adjust the spice level?

To increase the spice, add more sriracha to the shrimp sauce or include the seeds from the jalapeño in the mango salsa. For a milder version, reduce the sriracha or omit the jalapeño entirely.

→ What are some good substitutions for mango?

If mango isn't available or you prefer an alternative, diced pineapple or peaches can be excellent substitutes, offering a similar sweet and juicy counterpoint to the spicy shrimp. Ensure they are ripe for the best flavor.

→ Can I use frozen shrimp?

Absolutely. If using frozen shrimp, make sure to thaw them completely before seasoning and cooking. Pat them dry thoroughly with paper towels to ensure they sear properly and don't become watery.

→ What's the best way to warm tortillas?

You can warm tortillas in several ways: wrap them in a damp paper towel and microwave for 20-30 seconds, heat them directly over a gas flame for a few seconds per side until pliable, or stack them in foil and bake at 350°F (175°C) for 10-15 minutes.

→ How to store leftovers?

Store leftover shrimp and mango salsa separately in airtight containers in the refrigerator. The shrimp will keep for 2-3 days, and the salsa for 1-2 days. Reheat shrimp gently to avoid overcooking.