Chili-Lime Grilled Shrimp Tacos with Mango Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy shrimp marinated in chili and lime, grilled to perfection, served in warm tortillas with sweet and tangy mango salsa. This mexican-inspired seafood ready in about 30 minutes pairs pound, peeled and deveined large shrimp, freshly squeezed lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (8 ratings) Prep: 20 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1 pound peeled shrimp and toss to coat. Marinate for 15 minutes at room temperature.
  2. Step 2: While shrimp marinates, combine 1 large diced mango, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1 minced jalapeño, 1 tsp honey, and 1/4 tsp salt in a bowl. Stir gently and set aside to let flavors meld.
  3. Step 3: Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side until pink and slightly charred.
  4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side. Assemble tacos by dividing grilled shrimp and mango salsa evenly among tortillas. Serve immediately with lime wedges if desired.

Frequently asked questions

How long does Chili-Lime Grilled Shrimp Tacos with Mango Salsa take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chili-Lime Grilled Shrimp Tacos with Mango Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep freshly squeezed lime juice from drying out.

Can I substitute ingredients in Chili-Lime Grilled Shrimp Tacos with Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chili-Lime Grilled Shrimp Tacos with Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chili-Lime Grilled Shrimp Tacos with Mango Salsa?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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