Grilled Shrimp Tacos with Mango Salsa & Chipotle Crema

Grilled Shrimp Tacos in corn tortillas on a plate with Mango Salsa & Chipotle Crema. On the side are bowls of cotija cheese, crema, salsa, and cilantro leaves.
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Grilled Shrimp Tacos in corn tortillas on a plate with Mango Salsa & Chipotle Crema.  On the side are bowls of cotija cheese, crema, salsa, and cilantro leaves.

Welcome to Summer on a plate!  These Grilled Shrimp Tacos with Mango Salsa & Chipotle Crema are fresh, bright, and delicious.  Succulent shrimp are seasoned with chili powder and cumin and then grilled to perfection.  Then they are layered into corn tortillas with creamy Refried Black Beans, a bright, sweet and savory Mango, red pepper, and jalapeno salsa.  Finally, as if this couldn’t get any better, creamy Chipotle Crema and tangy Cotija cheese are added. 

You can grill the shrimp outdoors during the Summer or cook indoors for a taste of Summer anytime!  This is a 30-minute family dinner you will love!

SHRIMP FOR FAST & HEALTHY DINNERS!

Shrimp is incredibly easy and FAST to cook for dinner, which makes it an ideal busy weeknight dinner option.  It only takes 5 minutes to cook shrimp in a frying pan or skillet or grill, about 2 minutes on each side.  You can also bake it in the oven for 10 minutes or less.

It’s also very versatile with a mild flavor, so it goes well in so many different recipes.  It tastes create hot or cold so works well in salads, pastas, rice dishes, and these Grilled Shrimp Tacos!

So, let’s talk about the health benefits of Shrimp! Shrimp is low in calories, yet provides a high amount of protein and healthy fats.  It also gives a variety of vitamins and minerals, as well as omega-6 and omega-3 fatty acids.  According to this article from Healthline, the primary antioxidant in shrimp, astaxanthin, “may help protect against inflammation by preventing free radicals from damaging your cells.  It has been studied for its role in reducing the risk of several chronic diseases.”

Here are some other delicious and easy-to-cook shrimp dinner recipes:

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For kabobs, you do need skewers. I like metal ones vs. wood so that you don’t have to worry about them burning up. You also can wash and reuse metal ones. Flat skewers are also great so that the food doesn’t spin around. You can grill it on one side, then flip the skewer and the food flips too vs. rolls. Finally, LONG skewers are best. Look for 14″ or longer so that whether you want to grill a little or a lot of food, you have the space on the skewer. Here are some skewers that I really like!

I also like to use a large sheet pan (I use a 17×11) to place the skewers as I build them.

PREP-AHEAD STEPS FOR GRILLED SHRIMP TACOS

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below).

The salsa can be made a day in advance.  Any more than that, you risk it getting mushy.  Dice the mango and red pepper; add to a bowl. Finely dice the jalapeño; add half to the bowl. Add 1 tablespoon of the cilantro and juice of a lime. Mix. Add salt to taste.

Diced mango, red pepper, scallions, jalapeno, and cilantro on cutting board for Grilled Shrimp Tacos

Hand squeezing lime half over bowl of diced mango, red pepper, scallions, jalapeno, and cilantro for Grilled Shrimp Tacos
For the crema, add the sour cream, 1 tablespoon cilantro, and salt to a separate bowl. Add the juice from the other of half of lime. Mix to combine.  This can be made ahead up to 5 days and stored in the fridge.

Sour Cream, cilantro, and chipotle in adobo in a bowl for for Grilled Shrimp Tacos

Chipotle Lime Crema for Grilled Shrimp Tacos

In a tiny bowl, mix the chili powder, cumin, and salt for the shrimp.

Chili Powder, Ground Cumin, Garlic Powder, and salt in a bowl for Grilled Shrimp Tacos

If you are grilling the shrimp on an outdoor grill, skewer them. If you are grilling them on an indoor grill, you may not need to do this step. Drizzle over, then rub the shrimp with olive oil and sprinkle with seasoning to coat all sides. Store in the fridge covered until ready to cook.

Hand seasoning raw shrimp on skewers for Grilled Shrimp Tacos

Wrap the tortillas in aluminium foil for warming on the grill or in the oven.

Finally, make the Refried Black Beans for layering on the tacos!

COOK YOUR GRILLED SHRIMP & FINISH THE TACOS 

Preheat the oven to 400 F degrees. Add the wrapped tortillas to the oven for 5 minutes or until warmed through.
If needed, warm the refried black beans on low heat in a covered pot on the stove or in the microwave.

For the shrimp, preheat the grill to Medium-High heat. Cook the shrimp for 2 minutes, then flip them and cook for another 1-2 minutes max. Remove from the grill to a plate.

Shrimp skewers grilling on outdoor grill for Grilled Shrimp Tacos

To serve in warmed tortillas, add 2-3 tablespoons of refried black beans, 3 shrimp, Mango salsa, Cotija Cheese, and Chipotle Lime Crema. Garnish with cilantro. Enjoy!

Grilled Shrimp Tacos in corn tortillas on a plate with Mango Salsa & Chipotle Crema. On the side are bowls of cotija cheese, crema, salsa, and cilantro leaves.

 

RECIPE FAQS

Can frozen shrimp be used for this recipe?

Yes, you can use fresh or frozen shrimp.  The key is to ensure that they are cleaned of the digestive tract along the back and that the tail is pinched off.  You could cook this recipe with the tails on, but it’s more difficult to eat as you have to bite off the tail and discard.  It’s really a personal preference.  If you use frozen shrimp, you want to thaw them in the fridge overnight or under running (not standing) cold water.

How do you remove the tails from raw shrimp?

To remove the tails from raw shrimp, hold the shrimp in one hand and place fingers from the other hand on the start of the tail shell and pinch to push out the shrimp meat.

Hand pinching off the tail from a raw shrimp with more shrimp on the plate for Grilled Shrimp Tacos

Tail removed from a raw shrimp with more shrimp on the plate for Grilled Shrimp Tacos

Can I cook the shrimp in a frying pan or oven?

Preheat the pan on high heat.  Add a teaspoon or more of olive oil and then the seasoned shrimp to the pan. Cook the shrimp for about 2 minutes on one side and then flip and cook for only 1 more minute. Remove the shrimp to a plate.

How early can the shrimp be cooked?

The shrimp in this recipe can be served hot or room temperature.  Therefore, you can cook the shrimp up to 1 hour ahead.  Any more than 1 hour, you really need to refrigerate the shrimp to prevent bacteria.  Shrimp is not a great contender for reheating. They are so delicate that they can easily get overcooked and then get rubbery. This is what happens when you reheat them. If you do need to reheat them, do so on very low heat in the stove and remove from the heat immediately when they are warm.

ENJOY!  😍 Carrie

Grilled Shrimp Tacos in corn tortillas on a plate with Mango Salsa & Chipotle Crema. On the side are bowls of cotija cheese, crema, salsa, and cilantro leaves.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Grilled Shrimp Tacos in corn tortillas on a plate with Mango Salsa & Chipotle Crema. On the side are bowls of cotija cheese, crema, salsa, and cilantro leaves.
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Grilled Shrimp Tacos with Mango Salsa & Chipotle Crema

These Grilled Shrimp Tacos with Mango Salsa & Chipotle Crema are fresh, bright, and delicious.  Succulent shrimp are seasoned with chili powder and cumin and then grilled to perfection.  Then they are layered into corn tortillas with a bright, sweet and savory Mango, red pepper, and jalapeno salsa.  Finally, as if this couldn't get any better, creamy Chipotle Crema and tangy Cotija cheese are added.  You can grill the shrimp outdoors during the Summer or cook indoors for a taste of Summer anytime!  This is a 30-minute family dinner you will love!

Course Main Course
Cuisine Mexican
Keyword grilled shrimp, shrimp, shrimp skewers, shrimp tacos, tacos
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

CHIPOTLE LIME CREMA

  • 1 cup sour cream
  • 1-2 teaspoons Minced Chipotle Peppers in Adobo Sauce (or Ground Chipotle Pepper)
  • 1 tablespoon Cilantro
  • 1/2 Lime, juiced
  • ½ teaspoon Salt

MANGO SALSA

  • 1 Mango, diced
  • ½ cup Red Pepper, diced
  • ½ -1 Jalapeño, seeded
  • 1 Scallion
  • 1 tablespoon Cilantro, chopped
  • 1 Lime, juiced
  • Salt to taste

OTHER

  • 1 pound Raw Shrimp size 26-30/lb, cleaned and tails removed
  • 1-2 tablespoons Extra Virgin Olive Oil
  • ½ teaspoon Chili Powder
  • ½ teaspoon Ground Cumin
  • 1/2 teaspoon Garlic Powder
  • ¼ teaspoon Salt
  • 12 Corn Tortillas
  • 1/2 cup Cotija Cheese
  • 1 cup Refried Black Beans (See Notes for Recipe Link)
  • 1 tablespoon Cilantro, chopped

Instructions

Prep Steps

  1. PREP CILANTRO. Rough chop 3 tablespoons cilantro (1 for salsa, 1 for crema, 1 for garnish).
  2. MAKE CREMA. Add the sour cream, 1 tablespoon cilantro, and salt to a small bowl. Add the juice from half of a lime. Mix to combine.

    Sour Cream, cilantro, and chipotle in adobo in a bowl for for Grilled Shrimp Tacos
  3. MAKE SALSA. Dice the mango and red pepper; add to a separate medium bowl. Finely dice the jalapeño; add half (or more!) to the bowl. Add 1 tablespoon of the cilantro and juice of a lime. Mix. Add salt to taste.

    Hand squeezing lime half over bowl of diced mango, red pepper, scallions, jalapeno, and cilantro for Grilled Shrimp Tacos
  4. Creamy, rich, smokey, and delicious refried black beans recipe in a bowl with a few black beans and chopped cilantro sprinkled on top. On the counter are tortilla chips in a bowl.
  5. PREP TORTILLAS. Wrap the tortillas in aluminium foil for warming on the grill or in the oven.
  6. PREP THE SHRIMP. In a tiny bowl, mix the chili powder, cumin, and salt for the shrimp. If you are grilling the shrimp on an outdoor grill, skewer them. If you are grilling them on an indoor grill, you may not need to do this step. Drizzle over, then rub the shrimp with olive oil and sprinkle with seasoning to coat all sides. Store in the fridge covered until ready to cook.
    Hand seasoning raw shrimp on skewers for Grilled Shrimp Tacos

Cooking Steps

  1. WARM TORTILLAS. Preheat the oven to 400 F degrees. Add the wrapped tortillas to the oven for 5 minutes or until warmed through.
  2. WARM BEANS. If needed, warm the refried black beans on low heat in a covered pot on the stove or in the microwave.
  3. GRILL THE SHRIMP. Preheat the grill to Medium-High heat. Cook the shrimp for 2 minutes, then flip them and cook for another 1-2 minutes max. Remove from the grill to a plate.
    Shrimp skewers grilling on outdoor grill for Grilled Shrimp Tacos
  4. To serve in warmed tortillas, add 2-3 tablespoons of refried black beans, 3 shrimp, Mango salsa, Cotija Cheese, and Chipotle Lime Crema. Garnish with cilantro. Enjoy!

    Grilled Shrimp Tacos in corn tortillas on a plate with Mango Salsa & Chipotle Crema. On the side are bowls of cotija cheese, crema, salsa, and cilantro leaves.

Recipe Notes

  1. Shrimp – you can use fresh or frozen shrimp for this recipe.  If using frozen, place in the fridge to thaw out 24 hours ahead of cooking.
  2. Refried Black Beans – see my each recipe for this!

Quick Glazed Pan Seared Scallops with Garlic

Glazed Pan Seared Scallops with Garlic and Honey in a pan with spatula
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Glazed Pan Seared Scallops with Garlic and Honey in a pan with spatula

Need a super fast dinner option?  These Glazed Pan Seared Scallops with Garlic and Honey take only 10 minutes to make and taste AMAZING!  Scallops are seared for a crispy, caramelized crust on the outside and then glazed with a sweet and succulent thick sauce.  Garlic, lemon, and honey are added to the pan to create this easy glaze that pairs perfectly with the sweet scallops with their salty sear.  Try these with my Velvety Barley Recipe with Bacon and Gruyere and you have a delicious family dinner!

HOW TO BUY SCALLOPS

Scallops are an indulgent treat and a great option when you need something fast!  They are high in protein, rich in Omega-3 fatty acids, and provide other vitamins and nutrients, such as B12 and magnesium.

I prefer to buy Fresh Sea Scallops (not Bay scallops that are smaller) if possible.  If you can only find frozen, try to find those that are flash frozen when fresh.  You can ask the Fish Monger that at the seafood counter in your grocery store.  They should smell like the sea, not fishy at all, and look to have firm (not torn) flesh. 

They are sold similarly to shrimp in count per pound.  You generally will see them in 10-20, 20-30, or 30-40 per pound.  For this recipe, I like the 20-30 per pound, as they are a nice plump size and you will get at least about 5-6 scallops per person.  They may or may not have the small muscle attached to the side of the scallop still.  This is what the scallop uses to attach to the shell.  You will want to remove this muscle and discard it as they are very tough and not pleasant to eat.

Scallops can typically be swapped into most pan seared shrimp recipes, such as this Best Orange Brown Butter Shrimp Pasta Recipe

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just a large skillet/frying pan for making the veggies and curry sauce. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

And mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD TO MAKE YOUR CARAMELIZED ONIONS & MUSHROOMS COOKING KIT

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

There really isn’t much to prep ahead for this.  Scallops cook so incredibly fast and they do not reheat very well as they can become very rubbery if overcooked.

You can mince the garlic and cut the lemon in half.

Check the scallops and remove any muscles that may still be attached to the sides.  These are small muscles that attach the scallop to the shell and they are really tough, so you want to discard those.

COOK YOUR GLAZED SCALLOPS 

Right before you are ready to sear your scallops, pat them dry using a double layer of paper towels.  Then gently season with salt and pepper on both sides.

Raw scallops on paper towel for Glazed Pan Seared Scallops with Garlic and Honey.

Preheat a large skillet or frying pan. Add the olive oil and then gently place the scallops in the oil in a single layer. Don’t overcrowd the pan, keep the scallops spaced so not touching. Cook about 2 minutes until golden brown, then flip and cook another 2 minutes. Remove them and place on a plate and continue to cook the rest of the scallops.

Tongs holding a scallop over pan seared side up for Glazed Pan Seared Scallops with Garlic and Honey.

Seared scallops being transferred by spatula from pan to plate for Glazed Pan Seared Scallops with Garlic and Honey.

To the same pan used for the scallops, turn the heat to medium-low. Add the garlic, lemon juice, and honey. Stir to combine and cook for 2 minutes until the honey is warm and liquidy. Add the scallops back to the pan and coat with the glaze. Turn off the heat and serve!

Hand squeezing lemon over pan with browned bits on bottom and garlic for Glazed Pan Seared Scallops with Garlic and Honey.

Hand pouring honey into pan with browned bits on bottom and garlic for Glazed Pan Seared Scallops with Garlic and Honey.  

Can I cook scallops ahead?

Unfortunately, scallops can overcook and get rubbery very easily.  If you make them in advance and then reheat them, you are more than likely to overcook them.  However, they only take a few minutes to cook, so as long as you prep everything ahead, you will spend no more than 10 minutes to cook them!

ENJOY!  😍 Carrie

Glazed Pan Seared Scallops with Garlic and Honey in a pan with spatula

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Glazed Pan Seared Scallops with Garlic and Honey

These Glazed Pan Seared Scallops with Garlic and Honey take only 10 minutes to make and taste AMAZING!  Scallops are light and healthy and get a perfect crispy sear on the outside.  Then garlic, lemon, and honey are added to the pan to create a quick, succulent glaze that pairs perfectly with the sweet scallops with their salty sear. Pair these with rice, pasta, or quinoa!

Course Main Course
Cuisine American, French
Keyword scallops, seafood recipes, seared scallops, shell fish
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

  • 20 Large Scallops (side muscle removed)
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Ground Black Pepper
  • 1 tablespoon Extra-virgin olive oil
  • 1 clove Garlic
  • 1/4 cup Honey
  • 1 Lemon

Instructions

Prep-Ahead Steps

  1. Mince the garlic, Cut the lemon in half.

  2. Check the scallops and remove any muscles that may still be attached to the sides.

    Hand removing muscle from side of raw scallops on paper towel for Glazed Pan Seared Scallops with Garlic and Honey.

Cooking Steps

  1. Pat scallops dry using a double layer of paper towels.

  2. Preheat a large skillet or frying pan. Add the olive oil and then gently place the scallops in the oil in a single layer. Don't overcrowd the pan, keep the scallops spaced so not touching. Cook about 2 minutes until golden brown, then flip and cook another 2 minutes. Remove them and place on a plate and continue to cook the rest of the scallops.

    Tongs holding a scallop over pan seared side up for Glazed Pan Seared Scallops with Garlic and Honey.
  3. To the same pan used for the scallops, turn the heat to medium-low. Add the garlic, lemon juice, and honey. Stir to combine and cook for 2 minutes until the honey is warm and liquidy. Add the scallops back to the pan and coat with the glaze. Turn off the heat and serve!

    Glazed Pan Seared Scallops with Garlic and Honey in a pan with spatula