Mango Jalapeño Slaw Shrimp Tacos

Garlicky marinated shrimp are paired with a crunchy mango jalapeño slaw and creamy avocado crema in these delicious and easy shrimp tacos.

Close up of assembled shrimp tacos on a wooden platter.

Shrimp is one of my favorite foods. Honestly, I would choose it over steak any day of the week.

Creamy pesto pasta with shrimp is among my top choices for a date-night-in meal, and grilled garlic basil shrimp is hard to beat. Recently, I have been daydreaming about these easy shrimp tacos.

Easy Marinated Shrimp Tacos with Slaw

These tacos are the perfect summer dinner. Just take a look at their bright and colorful presentation!

The shrimp are marinated in a garlicky chipotle-lime mixture that brings a smoky, tangy flavor without overwhelming spice—though you can certainly add more heat if you prefer! Once cooked, the shrimp are complemented by a slightly sweet, slightly spicy mango jalapeño slaw and rich avocado crema.

The balance of savory shrimp, crunchy slaw, and creamy avocado crema makes for a dish that epitomizes shrimp taco dreams. They present well enough for guests yet are simple enough for a weeknight meal; it’s a true win-win.

Assembled shrimp tacos with mango jalapeño slaw lined up on a wooden board.

How to Make These Shrimp Tacos

If you typically prepare simple ground beef tacos for dinner, consider switching it up with these shrimp tacos. Let me show you just how easy they are to make.

Ingredients You’ll Need

Start by marinating your shrimp. You will need:

  • 2 pounds raw medium or large shrimp (peeled and deveined)
  • 10 cloves minced garlic
  • 2-3 tablespoons chipotle sauce
  • 2 tablespoons olive oil
  • Zest of 1 lime
  • ¼ cup freshly squeezed lime juice (from about 2 limes)
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons fine sea salt
  • 6 tablespoons unsalted butter

When selecting shrimp, choose medium or large sizes. Reserve smaller ones for dishes like shrimp dip and larger ones for surf and turf recipes.

Frozen shrimp are a good alternative if you lack access to a local seafood market; just ensure they are raw, peeled, and deveined before thawing them prior to marination.

For the Slaw, You Will Need:

  • 1 jalapeño, seeded and julienned
  • ½ head of cabbage, thinly sliced
  • 1 medium carrot, peeled and julienned
  • Zest of 1 lime
  • 2 tablespoons freshly squeezed lime juice (from about 1 lime)
  • 2-3 green onions, thinly sliced
  • 4 teaspoons honey
  • 1 teaspoon fine sea salt
  • ¼ cup fresh cilantro, coarsely chopped
  • 1 large mango, peeled and small diced

The slaw’s crunch comes from the cabbage and carrot, while jalapeño adds heat, paired perfectly with the sweetness of mango and honey. This combination balances the smoky flavor of the shrimp flawlessly.

If you prefer more heat in your slaw, keep some of the jalapeño seeds and ribs. Removing them will tone down the spice yet maintain the pepper’s bright flavor. And if cilantro isn’t to your liking, feel free to omit it.

Making This Recipe

To prepare these shrimp tacos, start by draining the shrimp and patting them dry with paper towels.

Raw shrimp being mixed with marinade in a metal bowl.

Combine the shrimp in a large bowl with garlic, chipotle sauce, oil, lime zest, lime juice, paprika, and salt. Toss to mix, then set aside to marinate while preparing the slaw.

Unlike flank steak tacos, shrimp require only a short marination to absorb the flavors, allowing this dish to be prepared quickly.

While the shrimp are marinating, prepare the slaw by combining all slaw ingredients, except mango, in a large bowl and tossing gently. Set aside.

Mango jalapeño slaw ingredients being added to a white bowl.

In a large nonstick skillet, melt the butter over medium heat. Add the marinated shrimp in a single layer, avoiding overcrowding the pan. Cook the shrimp for about a minute on one side, flip, then cook for another minute until they turn pink, opaque, and fully cooked. Spoon the melted butter over the shrimp while they cook.

Shrimp being cooked in butter in a pan.

Once cooked, transfer the shrimp to a plate and repeat with the remaining shrimp, using the same butter for flavor.

After all shrimp are done, return them to the pan and toss to warm through. Transfer to a serving bowl.

Before serving, mix the mango into the slaw. Warm taco-sized tortillas, grate some cheese (quesadilla or Chihuahua cheese is a favorite), and cut lime into wedges.

Mango jalapeño slaw being mixed in a white bowl.

Assemble your tacos with a warm tortilla, marinated shrimp, mango jalapeño slaw, and avocado crema. Finish with your choice of cheese, fresh cilantro, and a squeeze of lime.

To complement your meal, pour yourself a sparkling peach margarita or a refreshing ranch water cocktail and enjoy!

Components for shrimp tacos with mango jalapeño slaw arranged on a marble countertop.

Making These Tacos Spicier

This shrimp taco recipe comes with a touch of smoky heat, well balanced by the mango’s sweetness and creamy avocado crema. If you’re a fan of spice, feel free to amp up the heat in these tacos or the slaw. Simply add more chipotle sauce to the shrimp marinade and a few dashes of your favorite hot sauce.

Shrimp tacos assembled and topped with avocado crema on a wooden board.

Prep-Ahead Tips

You may prepare components of the shrimp tacos in advance. Make the slaw up to a day ahead and store it in the fridge—keep the mango separate until right before serving to avoid excess juicing.

For the shrimp, mix the marinade the night before, but I suggest avoiding marinating the shrimp too soon, as the acid will begin to “cook” them. Keep the marinade refrigerated, then toss with the raw shrimp about 15 minutes before cooking.

Ingredient Amount
Shrimp 2 pounds raw medium or large (peeled and deveined)
Minced garlic 10 cloves
Chipotle sauce 2-3 tablespoons
Olive oil 2 tablespoons
Lime zest Zest of 1 lime
Lime juice ¼ cup (from about 2 limes)
Smoked paprika 2 teaspoons
Fine sea salt 1 ½ teaspoons
Unsalted butter 6 tablespoons
Jalapeño 1, seeded and julienned
Cabbage ½ head, thinly sliced
Carrot 1 medium, peeled and julienned
Lime zest Zest of 1 lime
Lime juice 2 tablespoons (from about 1 lime)
Green onions 2-3, thinly sliced
Honey 4 teaspoons
Fresh cilantro ¼ cup, coarsely chopped
Mango 1 large, peeled and small diced

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