Sriracha Shrimp Tacos with Mango Salsa

The kitchen was too quiet that Tuesday evening until I heard the sizzle of shrimp hitting the hot skillet. I had been craving something that could wake up my taste buds after a long stretch of bland meals, and these tacos delivered exactly that. The sweetness of mango against the fiery sriracha became an instant obsession. My neighbor wandered over following the smell and ended up staying for dinner. We ate standing at the counter, laughing about how messy and perfect they were.

I made these for a small gathering last spring, and they disappeared faster than anything else on the table. One friend who claimed she did not like spicy food ended up going back for thirds, dabbing her forehead with a napkin but smiling the whole time. The mango salsa became the star for her, cooling down the sriracha just enough to keep things exciting without being overwhelming. Since that night, I have been asked to bring these tacos to every casual get-together.

Ingredients

• Large shrimp, peeled and deveined: Go for shrimp that are firm and smell like the ocean, not fishy, and pat them dry before seasoning so the spices stick better.
• Olive oil: This helps the shrimp sear without sticking and adds a subtle richness that complements the sriracha glaze.
• Smoked paprika: A pinch of this brings a gentle smokiness that makes the shrimp taste like they came off a grill even when cooked indoors.
• Garlic powder: It seasons the shrimp evenly and quickly without the risk of burning fresh garlic in a hot pan.
• Sriracha sauce: The base of the glaze, delivering that signature heat and tang that makes these tacos unforgettable.
• Honey: Balances the sriracha with a touch of sweetness and helps the sauce caramelize slightly on the shrimp.
• Lime juice: Brightens everything up and cuts through the richness, tying the flavors together with a zesty punch.
• Soy sauce: Adds a hint of umami and saltiness that deepens the flavor of the glaze without overpowering it.
• Ripe mango, diced: Choose a mango that gives slightly when pressed and smells sweet at the stem end for the best juicy flavor.
• Red onion, finely chopped: Adds a sharp, crisp bite that contrasts beautifully with the soft mango and shrimp.
• Red bell pepper, diced: Brings a mild sweetness and a pop of color that makes the salsa look as good as it tastes.
• Jalapeño, seeded and minced: Seed it to control the heat, or leave a few seeds in if you want the salsa to have a little more kick.
• Fresh cilantro, chopped: This herb adds a bright, grassy note that feels essential to the salsa, but you can skip it if you are in the cilantro-tastes-like-soap camp.
• Corn or flour tortillas, warmed: Warm them in a dry skillet or over an open flame for a few seconds to make them soft and pliable.
• Shredded red cabbage: Provides a satisfying crunch and a subtle peppery flavor that balances the richness of the shrimp.

Instructions

Season the Shrimp:

Toss the shrimp in a bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper until every piece is lightly coated. The spices should cling to the shrimp like a light dusting of flavor.

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 and opaque, then remove them from the heat so they stay tender.

Make the Sriracha Glaze:

Whisk together sriracha, honey, lime juice, and soy sauce in a small bowl until smooth. Pour the glaze over the warm shrimp and toss gently to coat every piece in that sticky, spicy sweetness.

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 chunks and the flavors meld together.

Assemble the Tacos:

Place a small handful of shredded red cabbage on each warm tortilla, then top with a few pieces of sriracha shrimp and a generous spoonful of mango salsa. The layers should be balanced so you get a little bit of everything in each bite.

Serve:

Serve immediately with lime wedges on the side for an extra squeeze of brightness. These tacos are best eaten fresh while the shrimp are still warm and the salsa is crisp.

Save

I remember the first time I drizzled extra sriracha glaze over my tacos and realized I had been holding back for no reason. My partner looked at me like I was brave or reckless, maybe both. The heat was intense but not punishing, and the mango salsa swooped in like a hero to cool things down. That is when I understood these tacos are all about balance, and everyone gets to decide their own version of it.

How to Pick the Best Mango

A good mango should feel heavy for its size and give just a little when you press near the stem. The skin color can vary depending on the variety, so do not rely on that alone. Smell the stem end, if it smells sweet and fruity, you have a winner. I once grabbed a rock-hard mango in a rush and regretted it, so now I always give them a gentle squeeze. If it is too soft or has dark spots, it is past its prime and will taste fermented instead of fresh.

Adjusting the Heat Level

If you are nervous about spice, start with half the sriracha and taste the glaze before tossing it with the shrimp. You can always add more heat, but you cannot take it away once it is mixed in. I have also learned that serving extra mango salsa on the side helps guests customize their own heat tolerance. Some people pile it on for sweetness, others use it sparingly and let the sriracha shine. The beauty of this recipe is that it adapts to whoever is eating it.

Storage and Leftovers

Store the shrimp, salsa, and cabbage separately in airtight containers in the fridge for up to two days. The shrimp can be gently reheated in a skillet, but the salsa and cabbage should stay cold and crisp. Tortillas are best warmed fresh, but you can wrap them in foil and reheat them in the oven if needed.

• Do not assemble the tacos ahead of time or they will get soggy and lose their texture.
• Leftover mango salsa is fantastic on grilled chicken or mixed into a grain bowl the next day.
• If the shrimp dry out during reheating, toss them with a tiny bit of lime juice to bring them back to life.

Save

These tacos have become my go-to when I want something that feels special without spending hours in the kitchen. They remind me that bold flavors and fresh ingredients can turn a simple weeknight into something worth remembering.

Recipe FAQs

→ Can I use frozen shrimp for these tacos?

Yes, frozen shrimp works perfectly. Thaw them completely in the refrigerator overnight or under cold running water, then pat dry before seasoning to ensure proper searing.

→ What can I substitute for mango in the salsa?

Pineapple, peach, or papaya make excellent alternatives. Choose ripe, sweet fruit that provides a similar tropical contrast to the spicy shrimp.

→ How do I make these tacos less spicy?

Reduce the sriracha sauce amount or substitute with sweet chili sauce. Remove the jalapeño seeds and membranes from the salsa, or omit the jalapeño entirely for a milder version.

→ Can I prepare components ahead of time?

The mango salsa can be made up to 4 hours ahead and refrigerated. Season the shrimp in advance, but cook them just before serving for the best texture and flavor.

→ What type of tortillas work best?

Both corn and flour tortillas work well. Corn tortillas offer authentic texture and are gluten-free, while flour tortillas provide a softer, more pliable wrap. Warm them before serving.

→ How do I know when the shrimp are properly cooked?

Shrimp are done when they turn pink and opaque, forming a C-shape. This takes 2-3 minutes per side over medium-high heat. Avoid overcooking, which makes them rubbery.