Sriracha Shrimp Tacos with Mango Salsa

My neighbor came back from a beach trip raving about these tacos she had at a tiny stand near the pier. She described them with her hands, mimicking the way the shrimp glistened and how the mango salsa practically glowed in the sun. I made them that weekend using what I had in my fridge, and the combination of spicy, sweet, and smoky hit exactly the way she promised. Now they show up on my table whenever I need something fast that feels like an occasion.

I made these for a group of friends on a warm Friday night, and we ended up eating outside with the windows open and music drifting through the screens. Someone asked if I ordered them from somewhere, and I just smiled and pointed at the skillet. That night, we went through two batches because no one wanted to stop. The lime wedges kept disappearing, squeezed over everything until our fingers were sticky and we didnt care.

Ingredients

• Large shrimp, peeled and deveined: These cook fast and soak up the sriracha glaze beautifully, so buy them already prepped to save time.
• Olive oil: Just enough to keep the shrimp from sticking and to help the spices cling to each piece.
• Smoked paprika: This adds a gentle smokiness that makes the shrimp taste like they came off a grill even when theyre pan seared.
• Garlic powder: I use this instead of fresh garlic because it distributes evenly and doesnt risk burning in the hot skillet.
• Sriracha sauce: The backbone of the glaze, bringing heat and a slight tanginess that balances the honey.
• Honey: Tempers the sriracha and gives the shrimp a glossy, lightly caramelized finish.
• Lime juice: Brightens everything and cuts through the richness with sharp citrus.
• Soy sauce: A small splash adds umami and deepens the flavor without making it taste Asian, just more complex.
• Ripe mango, diced: Look for one that gives slightly when you press it, sweet and juicy enough to contrast the heat.
• Red onion, finely chopped: Adds bite and color, but chopping it fine keeps it from overpowering the salsa.
• Red bell pepper, diced: Contributes crunch and a mild sweetness that plays well with the mango.
• Jalapeño, seeded and minced: Seeding it keeps the salsa from getting too spicy, but leave some seeds if you like extra kick.
• Fresh cilantro, chopped: Essential for that fresh, herbal note that ties the salsa together.
• Corn or flour tortillas, warmed: I warm mine directly over a gas flame for a few seconds on each side to get them pliable and lightly charred.
• Shredded red cabbage: Adds crunch and a pop of color, plus it holds up well without getting soggy.
• Lime wedges: For squeezing over the finished tacos, because more lime is always the right answer.

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Season the shrimp:

Toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper in a medium bowl until every piece is coated. Let them sit for a minute while you heat the skillet so the spices can settle in.

Cook the shrimp:

Heat a large skillet over medium high heat until its really hot, then add the shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink and opaque, then pull them off the heat immediately so they stay tender.

Make the sriracha glaze:

Whisk together sriracha, honey, lime juice, and soy sauce in a small bowl until smooth. Pour it over the hot shrimp and toss quickly so the glaze coats every piece and gets a little sticky.

Prepare the mango salsa:

Combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Mix gently with a spoon so the mango stays in chunks and doesnt turn mushy.

Assemble the tacos:

Lay out the warmed tortillas and add a small handful of shredded red cabbage to each one. Top with a few pieces of sriracha shrimp and a generous spoonful of mango salsa, then fold and serve with lime wedges on the side.

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One time I made these for my brother, who claims he doesnt like spicy food. He ate four tacos without saying a word, then looked up and asked if there was more salsa. I realized then that the mango salsa wasnt just a topping, it was the reason the whole dish worked. It turned skeptics into believers and made every bite feel balanced and intentional.

Serving Suggestions

I like to serve these tacos with a side of black beans or cilantro lime rice to make it a full meal. A crisp, citrusy white wine or a light lager cuts through the heat and keeps things refreshing. If youre feeding a crowd, set out the shrimp, salsa, and toppings separately so everyone can build their own tacos exactly the way they want them.

Storage and Reheating

Store leftover shrimp and mango salsa separately in airtight containers in the fridge for up to two days. Reheat the shrimp gently in a skillet over low heat with a splash of water to keep them from drying out. The salsa is best fresh, but it will hold for a day if you drain off any excess liquid before storing it.

Customization Ideas

Swap the mango for diced pineapple or peach if thats whats ripe and available. Add sliced radishes or toasted pepitas for extra crunch and a nutty finish. If you want more heat, leave the seeds in the jalapeño or drizzle extra sriracha over the finished tacos.

• Try using grilled shrimp instead of pan seared for a smokier flavor.
• Use jicama in the salsa for a crisp, slightly sweet addition.
• Top with crumbled cotija cheese or a dollop of sour cream if you want richness.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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These tacos became my go to whenever I want something that feels special but doesnt require much effort. Theyre proof that a little heat, a little sweetness, and some fresh lime can turn a weeknight into something worth remembering.

Common Questions

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water for 15-20 minutes. Pat dry with paper towels before seasoning to ensure proper searing and coating with the sriracha sauce.

→ What can I substitute for mango in the salsa?

Fresh pineapple, peach, or papaya make excellent alternatives. Choose ripe but firm fruit that can be diced without becoming mushy. Each option brings its own unique sweetness while maintaining the salsa's fresh, tropical character.

→ How do I make these tacos less spicy?

Reduce the sriracha to 1 tablespoon and increase honey to balance the heat. Remove all seeds from the jalapeño or omit it entirely from the salsa. You can also add a dollop of sour cream or Greek yogurt to each taco for cooling richness.

→ Can I prepare any components ahead of time?

The mango salsa can be made up to 4 hours ahead and refrigerated. Season the shrimp and prepare the sriracha sauce in advance, but cook the shrimp just before serving for the best texture. Warm tortillas right before assembling.

→ What tortillas work best for these tacos?

Both corn and flour tortillas work wonderfully. Corn tortillas provide authentic texture and are naturally gluten-free, while flour tortillas offer a softer, more pliable wrap. Warm them on a dry skillet or directly over a gas flame for the best flavor and flexibility.

→ How do I store leftovers?

Store components separately in airtight containers. Cooked shrimp keeps for 2 days refrigerated, while mango salsa stays fresh for 1 day. Reheat shrimp gently in a skillet to avoid overcooking. Assemble tacos fresh rather than storing assembled ones.