These Shrimp Tacos with Mango Pico de Gallo are easy, refreshing, and perfect for Cinco de Mayo! Made simple with fresh ingredients!

mango pico de gallo with spicy shrimp on homemade flour tortilla

Flour Tortilla versus Corn Tortilla

My favorite tortilla is a flour tortilla. I will always pick this when given the option! But that’s a personal preference and corn tortillas can be great too! Corn tortillas are full of fibre and made from whole grains. They are also a great gluten-free option! Check out our favorite gluten-free and diabetic-friendly LENTIL TORTILLA WRAPS recipe!

stack of homemade four tortillas, plate of spicy shrimp for easy taco recipe

Mango Pico de Gallo / Mango Salsa

Mango pico de gallo gives this shrimp taco recipe the addictive sweetness that will get you grabbing for more! Made with mangos, red pepper, red onion, parsley, salt, pepper, and lime, it’s so simple and can be made ahead of time to get the flavors well-combined.

Fresh Wholesome Ingredients for Shrimp Tacos with Mango Pico de Gallo

Mango

Fresh or frozen mango can be used given the season. If you are using frozen mango, be sure to give it time to thaw – on the counter for a few hours or in the fridge overnight.

Red Pepper

Fresh red pepper is the way to go. Chop it up and add it to the bowl. Save the seeds from the red pepper and start your own red pepper plants!

Red Onion

Only a small portion of red onion is needed for this mango pico de gallo recipe. A ¼ of a medium red onion goes a long way in adding the right amount of bold and spicy flavor to this easy shrimp taco recipe.

ingredients in bowl for mango pico de gallo

Parsley

Fresh-from-the-garden parsley really can not be beat. Parsley is so underrated if you ask me. It adds so much vibrancy to a dish with a clean and earthy flavor that rounds out the pico de gallo.

Lime

I would love to say I can have freshly picked limes, but fortunately, grocery-store limes will do just fine! Select a lime that is a little soft and has some give when squeezed, this means it will be nice and juicy. Before slicing the lime in half to juice it, roll it around on the cutting board or countertop to loosen the fibers and you will get more juice from the lime!

Salt and Pepper

Add salt and pepper to taste.

ingredients for shrimp taco with mango pico de gallo recipe

Frozen Shrimp

Thaw the frozen shrimp before cooking. Make sure to drain as much excess moisture from the thawed shrimp as possible. Then, place the thawed shrimp on a dry tea towel or paper towel to get any remaining liquid off of the shrimp. This will help the shrimp to get a little crispy around the edges during the cooking process. For minimal prep time, be sure to get shrimp that is deveined and has the tail removed.

Shrimp Taco Seasonings

Make sure your seasonings are fresh to optimize the overall taste. Herbs and spices do lose flavor when stored for too long after opening! It’s best to use up dried herbs and spices within one year after purchase.

bowl of shrimp with spicy seasonings mix

How to make Shrimp Tacos with Mango Pico de Gallo

First, allow the shrimp to thaw in the refrigerator overnight. Alternatively, cold water can be used to thaw frozen shrimp – place shrimp in a bowl of cold water or run cold water over the shrimp until it has fully thawed.

How to make the Mango Pico de Gallo

Next, prepare the Mango Pico de Gallo. In a medium bowl stir together the diced mango, chopped red pepper, diced red onion, chopped parsley, lfresh ime juice, and salt and pepper. Combine all of the ingredients and place them in the fridge to allow the flavors to meld while you are making the shrimp.

To prepare the thawed shrimp, strain any excess moisture, then place shrimp individually onto a dry, clean tea towel or paper towel to get any remaining liquid off of the shrimp. Then, mix all of the spices together and sprinkle the spice mixture over the shrimp. Ensure each piece of shrimp is evenly coated in the spice mixture by tossing the shrimp lightly.

How to Cook the Shrimp

To cook the shrimp, prepare the pan by adding 1 tbsp of olive oil to a cast iron skillet or pan and heat over medium-high heat. Add the seasoned shrimp evenly (do not overcrowd the pan – each individual shrimp should have space enough to be touching the bottom of the hot pan fully). Cook the shrimp for a few minutes on each side, flipping each piece part way through. If the pan is not large enough to do all of the shrimp at once, cook the shrimp in batches and place cooked shrimp in a covered dish to keep warm.

When the shrimp is pink throughout, that means it is cooked. If the shrimp is precooked, this will just reduce the cooking time as it will essentially be a step that is heating the shrimp rather than cooking. Be sure not to overcook the shrimp! You’ve reached perfection if you are left with a slightly charred look on each piece of shrimp.

stack of homemade four tortillas, bowl of mango pico de gallo, plate of spicy shrimp for easy taco recipe

To serve the tacos, mash a few avocado slices onto a flour tortilla (stay tuned for our favorite flour tortilla recipe, it’s coming soon!), or your tortilla of choice. Top with shrimp then mango pico de gallo, and chopped lettuce if desired. Enjoy!