Pin It The smell of caramelizing honey and sriracha hit me before the shrimp even turned pink. I was testing this recipe on a Tuesday night with no plan except to use up a mango that was one day away from the compost bin. The first bite stopped me mid-chew—sweet heat from the glaze, cool crunch from the cabbage, and that juicy mango cutting right through it all. My partner looked up from his plate and said, "This isn't leaving the rotation." It hasn't.
I made these for a small dinner party where half the guests claimed they didn't like spicy food. I dialed back the sriracha by a tablespoon and let people add extra at the table. Everyone went back for seconds, including my friend who usually orders everything mild. The mango salsa became the hero—it cooled things down just enough while adding brightness that made the whole plate feel alive.
Ingredients
- Large shrimp, peeled and deveined: Go for 16/20 count if you can; they stay plump and don't overcook as quickly as the tiny ones.
- Olive oil: Just enough to keep the shrimp from sticking and to help the spices bloom in the pan.
- Smoked paprika: This adds a subtle warmth and depth that regular paprika just can't match.
- Garlic powder: Fresh garlic burns too fast in a hot skillet, so powder gives you flavor without the char.
- Sriracha sauce: The base of your glaze; use your favorite brand or make it hotter with extra chili paste.
- Honey: Balances the heat and helps the sauce cling to the shrimp like a glaze should.
- Lime juice: Freshly squeezed is non-negotiable here; it brightens everything and cuts through richness.
- Soy sauce: A teaspoon adds umami and saltiness that rounds out the sweet and spicy.
- Ripe mango: Look for one that gives slightly when pressed; too firm and it won't dice cleanly.
- Red onion: Finely chop it so you get flavor in every bite without overwhelming crunch.
- Red bell pepper: Adds sweetness and color; yellow or orange peppers work just as well.
- Jalapeño: Seed it unless you want real heat; I leave a few seeds in for a gentle kick.
- Fresh cilantro: If you're in the cilantro-tastes-like-soap camp, swap in fresh mint or basil.
- Corn or flour tortillas: Warm them directly over a gas flame for 10 seconds per side or wrap in foil and heat in the oven.
- Shredded red cabbage: Provides crunch and a pop of color that makes these tacos look like they came from a restaurant.
Instructions
- Season the shrimp:
- Toss shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl until every piece is lightly coated. Let them sit for a minute while you heat the skillet so the flavors settle in.
- Sear the shrimp:
- Heat your skillet over medium-high until it's almost smoking, then add the shrimp in a single layer. Cook 2 to 3 minutes per side until they curl and turn pink with golden edges—don't move them around too much or they won't get that nice sear.
- Make the sriracha glaze:
- Whisk together sriracha, honey, lime juice, and soy sauce in a small bowl until smooth. Pour it over the hot shrimp right in the skillet and toss quickly so the glaze coats everything and gets a little sticky.
- Prepare the mango salsa:
- Combine diced mango, red onion, bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Stir gently so the mango doesn't turn to mush—you want distinct pieces with every spoonful.
- Assemble the tacos:
- Lay out your warmed tortillas and add a small handful of shredded cabbage to each one. Top with 2 or 3 sriracha shrimp, then spoon a generous amount of mango salsa over the top.
- Serve hot:
- Plate them up with lime wedges on the side for squeezing. Serve immediately while the shrimp are still warm and the tortillas are soft.
Pin It One night I served these tacos outside on the patio with string lights and a pitcher of margaritas. My neighbor leaned over the fence and asked what smelled so good. I handed him a taco over the gate, and he came back ten minutes later asking for the recipe. Food that makes people climb fences is food worth keeping around.
Choosing Your Shrimp
I learned the hard way that pre-cooked shrimp turn to rubber when you reheat them in a hot skillet. Buy them raw, either fresh or frozen, and thaw frozen shrimp in a bowl of cold water for 15 minutes. Pat them completely dry with paper towels before seasoning or they'll steam instead of sear. If you can find wild-caught gulf shrimp, grab them—they have better flavor and texture than most farmed varieties.
Customizing the Heat Level
Start with less sriracha if you're nervous about spice, then taste the glaze before tossing it with the shrimp. You can always add more heat at the table with extra sriracha or sliced fresh chilies. I keep a bottle of hot honey on hand for drizzling over the top, which adds sweetness and warmth without making anyone reach for milk. For a milder version, replace half the sriracha with ketchup or sweet chili sauce.
Storage and Leftovers
Store leftover shrimp, salsa, and cabbage in separate containers so nothing gets soggy. The shrimp keep for two days in the fridge and reheat gently in a skillet over low heat—don't microwave them or they'll get tough. The mango salsa actually improves after a night in the fridge as the flavors meld together. Use leftover salsa on grilled chicken, over rice bowls, or straight out of the container with tortilla chips.
- Rewarm tortillas just before serving so they stay pliable and don't dry out.
- Add a squeeze of fresh lime right before eating to wake up any flavors that faded in the fridge.
- If the shrimp seem dry after reheating, toss them with a tiny drizzle of olive oil or a spoonful of extra glaze.
Pin It These tacos became my go-to whenever I want something that feels special but doesn't chain me to the stove. They're proof that a little heat, a ripe piece of fruit, and good timing can turn a weeknight into something people remember.
Recipe Q&A
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works perfectly. Thaw them completely in the refrigerator overnight or under cold running water for 15-20 minutes. Pat dry thoroughly before seasoning to ensure proper searing and prevent excess moisture in your tacos.
- → What can I substitute for mango in the salsa?
Pineapple, peach, or papaya make excellent alternatives. Choose ripe fruit that's firm enough to dice cleanly but sweet and juicy. The tropical sweetness is key to balancing the spicy sriracha shrimp.
- → How spicy are these tacos?
The heat level is moderate and customizable. The honey in the sriracha sauce mellows the spice, while the mango salsa adds cooling sweetness. For less heat, reduce sriracha or remove jalapeño seeds completely. For more kick, add extra sriracha or keep jalapeño seeds.
- → Can I prepare components ahead of time?
The mango salsa can be made up to 4 hours ahead and refrigerated. Season the shrimp up to 2 hours in advance, but cook them just before serving for optimal texture. The sriracha sauce can be mixed a day ahead and stored in the refrigerator.
- → What type of tortillas work best?
Both corn and flour tortillas work beautifully. Corn tortillas offer authentic texture and are naturally gluten-free, while flour tortillas provide a softer, more pliable wrap. Warm them on a dry skillet or directly over a gas flame for the best flavor and flexibility.
- → How do I prevent the tacos from getting soggy?
Layer ingredients strategically: start with shredded cabbage as a barrier, then add shrimp, and top with salsa. Serve immediately after assembling. If meal prepping, store all components separately and assemble just before eating.