Shrimp Tacos Recipe -
Shrimp Tacos Recipe
  • READY IN 47 mins

Shrimp Tacos

Recipe by  

"I got the idea for these shrimp tacos from a favorite restaurant. The shrimp is sauteed in honey butter, topped with a delicious mango salsa, and wrapped in a tortilla. It tastes worth a million bucks yet is so simple. Everyone will be begging for more."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 mins

    47 mins


  1. Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes.
  2. Melt the honey butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes.
  3. To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients.
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2010

I'd give 10 stars if I could! I did modify the recipe a bit though, making it more of a savory than sweet dish. I didn't have mango, so just left it out. Replaced the red onion with shallot. And cooked the shrimp in butter, garlic and a little lemon juice, leaving out the honey. Delicious!

Most Helpful Critical Review
Feb 26, 2008

The salsa was good in my opinion - hubbs didn't care for it. The shrimp were NOT good in my opinion - hubbs liked them. The honey butter made them smell & taste like old seafood - NOT GOOD. I wouldn't recommend these unless you seasoned the shrimp while cooking, maybe adding lime juice & salt with the seasonings. The idea is simple & I think the salsa was good enough for 3 stars, but no way is the shrimp good as-is. Not making this one again.

May 30, 2011

Forget the honey butter, sauté the shrimp in olive oil and mix with taco seasoning, go lighter on the cilantro as others suggested, and add one half chopped red pepper! Divine!!

Jun 24, 2010

This is a new favorite-- really delicious. The first time I made this, I followed the recipe except for the honey butter-- garlic and butter is just fine for the shrimp. These are also great vegetarian (nix the shrimp and add some blackbeans and/or rice), and also as fish tacos (bake some tilapia and dust it with whatever seasonings you like). The mango salsa is also great alone with your favorite tortilla chips. Be careful with the cilantro-- 1/2 is a good amount as long as it doesn't get packed. The second time I made this, the cilantro was wet and so 1/2 cup wound up being about double what I should have added-- just about ruined the whole dish.

Sep 08, 2011

AMAZING!!! I ate these tacos until I was stuffed. Seeing all the reviews where the honey butter shrimp was bland, I opted to follow the suggestion of one reviewer to saute the shrimp in olive oil mixed with a little taco seasoning. It was awesome and so quick to prepare. This will be in the "favorites" section of my recipe box!!

Jan 02, 2012

Fantastic recipe! Was a hit with the family! Upon suggestion from other reviews, I also cut my cilantro portion in half, and was still a strong flavor in the salsa, so I would recommend the same. Also, took the advice of marinating in a taco/fajita seasoning instead of honey butter. It just gave it a little more zing to the shrimp, which I wanted. A great recipe and I suggest anyone try this at least once! Thank you for sharing!

Dec 30, 2007

Excellent recipe! Thanks for sharing. I like the mango salsa so much I make it just to munch on with tortilla chips too.

Nov 12, 2011

Yum! This was excellent! I didn't have any pre-made honey butter, so I whisked a tbsp. of honey into 3 tbsp of melted butter. I also added 1/8 tsp chipotle chili powder and 1/2 tsp Mexican oregano to the shrimp as it cooked, and I had large shrimp on hand so I used them. Used low-carb multigrain tortillas instead of flour tortillas, too. Delicious!


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  • Calories
  • 567 kcal
  • 28%
  • Carbohydrates
  • 59.5 g
  • 19%
  • Cholesterol
  • 188 mg
  • 63%
  • Fat
  • 23.1 g
  • 36%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 951 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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