Save There was a Tuesday night when I had leftover shrimp and one ripe mango sitting on the counter, both demanding attention. I'd been craving something bright and punchy, something that didn't require an hour of prep or a grocery run. That's when I grabbed the sriracha bottle and decided to wing it. What came together in less than forty minutes turned into one of those recipes I now make whenever I need to feel like I'm eating out while standing in my own kitchen.
I first served these tacos to friends who showed up unexpectedly on a Friday evening. I panicked for about thirty seconds, then pulled out the shrimp and started chopping. They stood around the kitchen island, lime wedges in hand, assembling their own tacos and arguing over who got the last spoonful of mango salsa. That night taught me that some of the best meals happen when you stop overthinking and just cook with what excites you.
Ingredients
- Large shrimp, peeled and deveined: The star protein that soaks up the sriracha glaze beautifully, and using already peeled shrimp saves you precious time without sacrificing flavor.
- Olive oil: Helps the shrimp sear quickly and prevents sticking, plus it carries the spices evenly across each piece.
- Smoked paprika: Adds a subtle smoky depth that makes the shrimp taste like they came off a grill even if you're just using a skillet.
- Garlic powder: Delivers quick savory punch without the hassle of mincing fresh garlic, and it distributes more evenly in a fast sear.
- Sriracha sauce: The backbone of the glaze, bringing heat and a hint of garlic that ties the whole taco together.
- Honey: Balances the sriracha's heat with a touch of sweetness and helps the sauce cling to the shrimp.
- Lime juice: Brightens everything with acidity, cutting through richness and waking up both the shrimp and the salsa.
- Soy sauce: Adds umami and a little saltiness that deepens the glaze and makes it taste more complex than it actually is.
- Ripe mango, diced: The juicy, sweet counterpoint to all that spice, and it must be ripe or the salsa will taste flat and fibrous.
- Red onion, finely chopped: Provides sharpness and crunch, but chop it fine so it doesn't overpower the delicate mango.
- Red bell pepper, diced: Adds color, sweetness, and a bit of crisp texture that makes the salsa feel more substantial.
- Jalapeño, seeded and minced: Brings a fresh, green heat that's different from the sriracha, and seeding it keeps things from getting too fiery.
- Fresh cilantro, chopped: The herbal note that makes the salsa taste alive and ties it to the taco's Mexican roots.
- Shredded red cabbage: Adds crunch and a pop of color, plus it holds up better than lettuce and doesn't wilt under warm shrimp.
- Corn or flour tortillas, warmed: The vessel that holds it all, and warming them makes them pliable, fragrant, and infinitely more delicious.
Instructions
- Season the Shrimp:
- In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until every piece is evenly coated. This step builds the base flavor, so don't rush it.
- Sear the Shrimp:
- Heat a large skillet over medium high heat and add the seasoned shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink, opaque, and just cooked through, then remove from heat.
- Make the Sriracha Glaze:
- In a small bowl, whisk together sriracha sauce, honey, lime juice, and soy sauce until smooth. Pour the glaze over the cooked shrimp and toss gently to coat every piece in that sticky, spicy goodness.
- 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 so the mango stays in nice chunks and doesn't turn to mush.
- Warm the Tortillas:
- Heat your tortillas in a dry skillet or directly over a gas flame for a few seconds on each side until they're soft, pliable, and lightly charred. This makes all the difference in texture and aroma.
- Assemble the Tacos:
- Place a small handful of shredded red cabbage on each tortilla, top with a few pieces of sriracha glazed shrimp, and finish with a generous spoonful of mango salsa. Serve immediately with lime wedges on the side.
Save I remember sitting on the back porch with a plate of these tacos, the sun going down and the first bite hitting with that perfect combo of heat, sweet, and crunch. It wasn't a fancy dinner party or a special occasion, just a quiet Tuesday that suddenly felt worth celebrating. That's when I realized good food doesn't need a reason, it just needs to taste like this.
Swaps and Substitutions
If mango isn't available or you want to change things up, diced pineapple or peach work beautifully and bring their own kind of juicy sweetness. You can also swap the shrimp for cubed firm tofu or chicken thighs if you're cooking for different tastes or dietary needs. For a milder version, cut back on the sriracha or leave out the jalapeño entirely, and if you want more heat, add a pinch of cayenne or leave some jalapeño seeds in the salsa.
Serving Suggestions
These tacos are perfect on their own, but a side of black beans, cilantro lime rice, or crispy tortilla chips with guacamole takes the meal to the next level. Pair them with a crisp, citrusy white wine like Sauvignon Blanc or a light lager that won't compete with the bold flavors. If you're feeding a crowd, set up a taco bar with extra toppings like sliced radishes, toasted pepitas, crumbled queso fresco, and hot sauce so everyone can build their perfect bite.
Storage and Reheating
Store leftover shrimp, salsa, and cabbage separately in airtight containers in the fridge for up to two days. The shrimp reheat best in a skillet over low heat with a splash of water to keep them from drying out, though honestly they're also delicious cold straight from the fridge. The mango salsa is best fresh, but it will hold for a day if you drain off any excess liquid before storing.
- Warm tortillas fresh each time you serve, never store them already assembled or they'll get soggy.
- If you have extra salsa, spoon it over grilled fish, chicken, or even scrambled eggs the next morning.
- Freeze cooked unsauced shrimp for up to a month, then thaw and toss with fresh glaze when you're ready to eat.
Save These tacos have become my go to whenever I need something that feels like an occasion but doesn't demand much effort. They're proof that a little heat, a little sweetness, and a lot of freshness can turn a simple weeknight into something you'll want to make again and again.
Recipe FAQs
- → 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 before cooking. Pat them dry with paper towels to ensure proper searing.
- → What can I substitute for mango in the salsa?
Pineapple, peach, or even diced papaya make excellent alternatives. Choose fruit that's ripe but firm enough to dice cleanly for the best texture and flavor balance.
- → How do I make this dish less spicy?
Reduce the sriracha sauce to 1 tablespoon and increase the honey slightly. You can also omit the jalapeño from the salsa or remove all seeds and membranes for milder heat.
- → Can I prepare any components ahead of time?
The mango salsa can be made up to 4 hours ahead and refrigerated. The sriracha sauce can also be whisked together in advance. Cook the shrimp just before serving for best texture.
- → What type of tortillas work best?
Both corn and flour tortillas work wonderfully. Corn tortillas offer authenticity and are gluten-free, while flour tortillas provide a softer, more pliable texture. Warm them before serving for best results.
- → How do I know when the shrimp are properly cooked?
Shrimp are done when they turn pink and opaque, curling into a C-shape. This typically takes 2-3 minutes per side. Avoid overcooking as they'll become rubbery.