Mango Chipotle Shrimp

  • Prep 5min
  • Total1hr15min
  • Servings4

This tasty shrimp dish is both sweet and a little spicy. Perfect for an appetizer (think toothpicks!) or served over rice noodles, it’s a great combination of flavors.MORE+LESS-


Updated August 4, 2016



tsp chipotle pepper powder


Hide Images

  • 1

    Whisk together mango nectar, lime juice, chipotle pepper, salt and pepper. Add shrimp. Let marinate at least 1 hour.

  • 2

    Preheat a large skillet. Add the shrimp with the marinade. Cover and cook until shrimp are cooked through.

  • 3

    Remove the shrimp from the skillet and continue to boil marinade until thickened — about 5 minutes. Spoon sauce over shrimp and serve.

Nutrition Information

No nutrition information available for this recipe

Smoky Shrimp Tostadas with Chipotle Mango Slaw

Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis. Source: Latin Comfort Foods Made Healthy. Recipe Credit: Ingrid Hoffmann . Photo Credit: Mittera.

I don’t know anyone who does not love Mexican food. It has gone mainstream! Nowadays, you can really find all sorts of Mexican ingredients all over the U.S. One thing I have noticed is that the flour tortilla has truly taken over and many people have forgotten about the corn tortilla. Corn tortillas have a great flavor and are much healthier than flour tortillas. One flour tortilla has 110 calories whereas one corn tortilla has just 50 calories! And of course, who can go wrong with shrimp, mango, and chipotle!

Recipe Summary

  • 6 ounces fresh or frozen peeled and deveined medium shrimp
  • 3 ounces whole grain bow tie pasta*
  • ½ cup buttermilk
  • ⅓ cup light mayonnaise
  • 1 tablespoon snipped fresh cilantro
  • ¼ teaspoon onion powder
  • ¼ teaspoon dry mustard
  • ¼ teaspoon ground chipotle chile pepper
  • 1 medium red sweet pepper, cut into bite-size strips (3/4 cup)
  • ¾ cup chopped fresh mango
  • ¾ cup thinly sliced carrot (1 large)
  • ¼ cup thinly sliced green onions (2)
  • Snipped fresh cilantro
  • Lime wedges

Thaw shrimp, if frozen. Rinse shrimp pat dry with paper towels. Halve shrimp lengthwise set aside. Cook pasta according to package directions, adding shrimp during the last 2 minutes of cooking. Drain pasta and shrimp rinse with cold water and drain again. Transfer pasta and shrimp to a large bowl.

Meanwhile, in a small bowl stir together buttermilk, mayonnaise, cilantro, onion powder, dry mustard, and ground chipotle chile pepper.

Add sweet pepper, mango, carrot, and green onions to pasta and shrimp. Toss to combine. Add dressing toss gently to coat. Sprinkle with additional snipped cilantro and serve with lime wedges. Serve immediately or cover and chill for up to 2 days.

Use almost any pasta shape you like for this colorful salad, such as bowties, penne, or elbow macaroni. Go for the interesting flavors of alternative grain pastas such as buckwheat pasta, ancient-grain pastas made with quinoa or spelt, gluten-free brown rice pasta, or sprouted wheat pasta.

How to make Easy Chipotle Shrimp Tacos with Mango Salsa

  • Add shrimp, chipotle in adobo sauce, chopped chipotles, lime juice, and honey to a big ziplock baggie. Massage the shrimp with the marinade and let them sit for 15 minutes-45 minutes, and no longer than an hour.
  • Transfer the shrimp to a large, rimmed baking sheet and bake until the shrimp are curled up and cooked through. Normally when roasting, I’d say to keep the shrimp spread out to avoid steaming them, but in this case, it really doesn’t matter, steaming is fine. You really just want to make sure they retain the flavors of the marinade.
  • While the shrimp cooks, add mango, lime juice, red onion, jalapeño, and cilantro to a medium bowl. Toss to combine. Season with salt and pepper.
  • Once the shrimp are cooked, spoon three or four into mini corn tortillas, top with salsa, a little bit more cilantro, and serve!

Grilled Shrimp Tostadas with Mango Salsa and Chipotle Cream

Crispy, creamy, spicy, sweet…..Grilled Shrimp Tostadas are the perfect combination of fresh flavors for a healthy family meal. Quick and easy to make, dinner will be on the table in no time flat! Ole.

We went to Mexico for Thanksgiving. I don’t travel during the holidays because I’m a creature of habit….or tradition. I like spending my holidays in familiar surroundings with familiar family and, even more, familiar food. Have you ever seen a turkey in Mexico? I’m sure they exist but I’m equally sure the hotel had a contract with Butterball. So, on Thanksgiving day….I had a shrimp tostada for lunch. And an enchilada for dinner. The Pilgrims would be so jealous.

USUALLY, I’m knee-deep in sausage stuffing and mashed potatoes with, constantly full, glass of wine in my left hand. This past year, I was knee-deep in the Caribbean. It was weird and surreal. I missed my familiar. I know, I sound like a brat.

Back to the tostada…..my shrimp tostadas in Mexico were tiny….and they were a little on the “could use more zest” side. So, as I was stuffing my face on the beach….in Mexico….on Thanksgiving day….not with turkey and gravy….I vowed to make my own version at home. I wanted more heat, more kick, more avocado. And I wanted a fresh, fruity salsa.

The last bit of snow we had a few days ago made me miss my Mexico trip a little bit….so, I whipped up a fresh, fruity salsa with an amazingly ripe and juicy mango. (So rare in these parts this time of year!) And I spiced up some shrimp and tossed them into a grill pan. (I couldn’t get to my grill….it was still under several inches of snow.) AND I whipped up a creamy, fiery chipotle sauce tamed just a little bit with some honey. Perfect. Combination.

I can’t wait to whip these up in the summer on a REAL grill while wearing flip flops and shorts. I can’t wait until I’m certain I’ve seen my last snowflake this season.

Recipe Summary

  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 1 teaspoon chopped fresh cilantro (Optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon cayenne pepper
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • wooden or metal skewers

Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

Grilled Shrimp Tacos with Mango Salsa

These quick and easy grilled shrimp tacos with mango salsa are a tropical treat that combines smoky grilled shrimp, a bright and zesty mango salsa and a creamy chipotle crema that packs a punch! You can make this recipe in 15 minutes or less!

I am a sucker for a good taco. I&rsquom partial to seafood tacos, probably because they always remind me of being on vacation on some exotic island. When I visited Mexico, I think I ate fish and shrimp tacos for breakfast, lunch and dinner! These grilled shrimp tacos with mango salsa remind me of my latest trip to Mexico. My husband and I took a cruise that stopped in Cozumel, and then we took a ferry ride to Playa Del Carmen. Once there, we hopped onto an excursion to Xcaret, a truly majestic nature park that takes your breath away. I swam in underground caves, watched dolphins play, soaked up some sun, and got an amazing lesson about Mexico&rsquos ecosystem, all in a few hours. If you haven&rsquot been, I highly recommend it!

The one thing I love more than Mexico&rsquos culture, is Mexican food! These grilled shrimp tacos with mango salsa are reminiscent of some I had while in Cozumel. What I love about using shrimp for tacos is that they cook so quickly and they&rsquore perfect for those days when I totally forgot to defrost some protein for dinner. Shrimp defrosts in a few minutes under running, and then you can be on your way. It&rsquos a great protein source for quick weeknight dinners.

How to Season Shrimp for Tacos

Shrimp are kind of bland on their own, so when you&rsquore grilling shrimp for shrimp tacos, you want to use bold spices. I season my grilled shrimp with paprika, cumin, oregano, garlic powder, chili powder, salt and pepper. These grilled shrimp tacos are absolutely loaded with flavor!

How to Cook Shrimp for Tacos

Typically, shrimp tacos feature breaded or grilled shrimp. I opt for grilling, because it&rsquos healthier, and I can skip the extra carbs. To make the shrimp on the grill, I use skewers to thread the shrimp on. By using skewers, I avoid having the shrimp fall through the grill grates. If you don&rsquot have a grill, you can use a cast iron grill pan or even a regular cast iron skillet. Make sure to preheat the pan so that it&rsquos nice and hot before adding the shrimp. This will help the shrimp develop a nice crust, which means more flavor!

What to Serve with Grilled Shrimp Tacos with Mango Salsa

I top these grilled shrimp tacos with a simple chipotle crema that&rsquos made with sour cream and chipotle salsa. I also love making pickled red onions and radishes as a tangy topper for tacos, I always have a jar of them in my fridge. They&rsquore great for sandwiches, tacos, burgers, potato salad, and more! Some other great taco toppings are guacamole, pico de gallo, and tomatillo salsa verde.

Mango Chili Shrimp

If you’re looking for a quick and easy appetizer or main dish with not a whole lot of calories, look no further.

This mango chili shrimp is simple, but packs a punch of delicious spicy-but-sweet flavor.

It’s perfect for a weeknight meal, as a party food, or just because it sounds good (because trust me, once you make this one time, you’re going to make it again and again).

My husband and I love to travel, and one of our top priorities in different places is to try new food.

We were in St. Lucia a few months ago and had the most amazingmango chili chicken skewers. The sauce was to die for!

I knew I had to recreate it at home, and after a few tries – I feel like I definitely perfected it. While it tastes good with chicken, I think it tastes best with grilled shrimp.

Only 6 Ingredients

I love a recipe with simple, fresh ingredients – and you only need SIX of them, which makes this a winner in my book. To make this recipe, you’ll need:

  • Mangoes
  • Chili sauce
  • Cilantro
  • Lime juice
  • Honey
  • Shrimp

How to pick the perfect mango

You’ll want to use a mango that is already ripe for this recipe.

You can tell a mango is ripe by squeezing it – it should be slightly soft (not too mushy). If you smell near the stem, it should smell sweet.

Mangoes will soften as they ripen, so if you’re waiting a few days before you make the recipe, you’ll want to get mangoes that are more firm.

How to make mango chili shrimp

Step 1: In a blender or a food processor, combine mangoes, chili sauce, lime juice, honey and cilantro.

Step 2: Stir together shrimp and 1/2 cup mango mixture. Let stand 10 minutes. Remove shrimp from the marinade and discard the marinade.

Step 3: Skewer shrimp and grill 2-3 minutes per side until shrimp turn pink and opaque (or until they’re hot if you’re using precooked shrimp).

Step 4: Serve with remaining mango mixture.

Precooked VS. Uncooked shrimp

I’ve made this recipe both ways – with precooked and uncooked shrimp.

Using precooked shrimp, you’ll only need to grill them for a few minutes – just until they’re heated through.

With uncooked, shrimp, you’ll need to grill them for a little bit longer, and make sure they are pink and opaque.

More Copycat Recipes

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!

May 18 Chipotle Shrimp Tacos with Mango Salsa

Chipotle Shrimp Tacos with Mango Salsa. Sweet & spicy edition of tacos Tuesday. The spicy Chipotle chili seasoned shrimp, the mango salsa with the spicy jalapeño and avocado, and lots of lime crema for topping. Bringing out all the summery good stuff & maybe a marg because it’s taco night and you just need it, you know ))) ?!

This weather is insanely beautiful this week and all I want to do is be on the beach. Maybe enjoying these tacos…sipping a marg…or two?! So since ALL I can think about is the beach this week, we’re doing a summery, colorful taco.

This one is a little sweet, a little tangy, a little spicy. There’s a lot of flavors going on in these tacos, but in a good way. They are actually super simple to make as well. And who doesn't love an easy weeknight taco?! Most of the meal is done on a sheet pan, and then you’ve just got to whip up that sweet mango and spicy jalapeño salsa. Mix up a little Lime Crema for serving. It’s super quick and best of all super delicious.

So only two more work days until it’s time for the beach again…I cannot wait. This weather has me dying to get out on the beach rather than being stuck on a computer. But soon enough . Happy Taco Tuesday guys !!

1 pound large shrimp peeled & deveined

1 teaspoon chipotle chili powder

1/2 teaspoon smoked paprika

1/2 cup plain greek yogurt or sour cream

charred tortillas for serving

For the Mango Salsa

On a baking sheet, toss the shrimp with the olive oil, chili powdered, paprika, and cumin. Cut the tops off the jalapeños. Add them to the baking sheet. Roast in a 400 degree oven for 10 - 15 minutes until shrimp is cooked through, flipping halfway. Remove the shrimp from the baking sheet and set aside. Continue to roast the peppers until nicely browned.

Make the Lime Crema. In a small bowl, mix the yogurt, lime juice, salt, and pepper.

Make the Mango Salsa. In a medium bowl, add the mango, avocado, roasted jalapeños, lime juice, salt, and pepper.

Assemble the tacos. Char the tortillas over a flame. Layer with shredded lettuce and shrimp. Top with Mango Salsa and Lime Crema.

Mango Chile Glazed Shrimp

After an hour of blow-drying and flat-ironing, I’ve got Medusa-head going on within 30 seconds of walking outside. I can feel that August is just around the corner– that glorious month of hair-ruining humidity.

Yes, August, when we finally come to terms with the fact that we never prepared for swimsuit season. Even well into swimsuit season, we kept saying, “Oh, I’ll start exercising and eating healthy tomorrow!” (There’s always next year… and frozen margaritas and obnoxious amounts of BBQ should never be passed up.)

And because it’s almost August, we really have to step up our grilling game. It’s only grill season for a few months out of the year, and I personally don’t want to waste a single precious opportunity for a char-marked, drool-worthy dish.

The perfect way to get your grill on before summer ends? Oh, you know it’s Mango Chile Glazed Shrimp. Or maybe you didn’t know, but now you do. Just look at them, slathered in the sweet, spicy, and somewhat sour sauce, waiting to be eaten.

Really, all of those tastebuds you’ve got? They’ll all be tickled by this flavor combo. Try Mango Chile Glazed Shrimp out yourself while you still can (in December, you’ll be wishing you made these delicious shrimp skewers while it was still warm out) and they’ll be a new summer favorite!

Shrimp Adobo with Arugula, Mango and Chipotle Citrus Vinaigrette

Break apart dried chilies and discard seeds and stems. Heat olive oil in a medium pot over moderate heat and add the white onion. Sauté for 3 to 4 minutes and add the garlic, cloves, cinnamon stick, and cumin seeds and sauté another 2 minutes, stirring frequently. Add the chilies and sauté another minute before adding the water and bringing to a simmer. Reduce the heat to low and simmer mixture until the water is reduced by half. Place into a blender and blend until smooth. Press through a fine-mesh strainer and reserve.

Step 2. Chipotle Citrus Vinaigrette

Combine shallot, garlic, Fustini&rsquos Jalapeno Lime, orange juice, salt and pepper, and Great Lakes Honey in a small jar with a tight-fitting lid and shake to combine thoroughly. Add Fustini&rsquos Chipotle Olive Oil and then shake to emulsify. Set aside.

Step 3. Shrimp

Heat grill to medium-high. Season shrimp with salt and pepper and using a grill pan, cook shrimp until done. Remove from heat into a bowl & add a splash of Fustini's Jalapeno Lime balsamic.

Alternatively: Heat a large sauté pan and add Fustini's oils. Salt & pepper shrimp and add to the pan, sautéing each side 2-3 minutes and finish with a splash of Fustini's Jalapeno Lime balsamic.

To serve spread adobo sauce on a tortilla, layer arugula, mango slices and top with shrimp. Drizzle Vinaigrette over top.