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:
- Family Cajun Shrimp and Grits Recipe
- Orange Brown Butter Shrimp Pasta
- Garlic Lime Shrimp Recipe with Tzatziki Sauce
- 30-Minute Coconut Shrimp
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.
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.
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.
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.
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!
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.
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
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 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!
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
-
PREP CILANTRO. Rough chop 3 tablespoons cilantro (1 for salsa, 1 for crema, 1 for garnish).
-
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.
-
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.
-
MAKE BEANS. Make the refried black beans according to the recipe.
-
PREP TORTILLAS. Wrap the tortillas in aluminium foil for warming on the grill or in the oven.
-
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.
Cooking Steps
-
WARM TORTILLAS. Preheat the oven to 400 F degrees. Add the wrapped tortillas to the oven for 5 minutes or until warmed through.
-
WARM BEANS. If needed, warm the refried black beans on low heat in a covered pot on the stove or in the microwave.
-
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.
-
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!
Recipe Notes
- 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.
- Refried Black Beans – see my each recipe for this!
