Half-Shell Shrimp Tacos with Mango Salsa
Juicy, citrus-marinated shrimp served in warm corn tortillas with vibrant mango salsa, featuring a half-shell presentation for elegant, easy-to-eat bites. This mexican-inspired quick meals ready in about 30 minutes blends peeled and deveined Shrimp, Lime juice, Olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, peeled and deveined Shrimp
- 2 tbsp Lime juice
- 1 tbsp Olive oil
- 1/2 tsp Ground cumin
- 8 Corn tortillas
- 1 cup, diced Mango
- 1/4 cup, finely diced Red onion
- 2 tbsp, chopped Fresh cilantro
- 1, cut into wedges Lime
- 1/2, sliced Avocado
Instructions
- Step 1: In a bowl, combine 12 oz peeled shrimp, 2 tbsp lime juice, 1 tbsp olive oil, and 1/2 tsp ground cumin. Toss to coat and let marinate for 10 minutes while prepping the salsa.
- Step 2: In a separate bowl, mix 1 cup diced mango, 1/4 cup finely diced red onion, and 2 tbsp chopped cilantro. Season with a pinch of salt and set aside.
- Step 3: Heat a skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
- Step 4: Warm corn tortillas in a dry skillet for 15 seconds per side. Assemble tacos by placing 2-3 shrimp halves on each tortilla, topping with 2 tbsp mango salsa and a slice of avocado. Serve immediately with lime wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Shell Shrimp Tacos with Mango Salsa take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Half-Shell Shrimp Tacos with Mango Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Half-Shell 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 Half-Shell 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 Half-Shell Shrimp Tacos with Mango Salsa?
Mexican quick meals 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.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
