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Grilled Cilantro Shrimp Tacos

If you don’t feel like using the grill, cook the shrimp and marinade in a loosely covered skillet over medium heat, reducing heat as needed. You’ll know a mango is ripe when it yields slightly to a gentle squeeze.
Cook Time 1 hr 15 mins
Total Time 1 hr 15 mins
Servings 4


  • For shrimp:
  • 1 pound 455 g peeled and deveined large shrimp (21/25 count), tails removed
  • ¼ cup 4 g chopped cilantro
  • 2 tablespoons 28 ml lime juice
  • 1 tablespoon 15 ml expeller-pressed grapeseed or canola oil
  • 2 teaspoons 6 g minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 6 long grill skewers if using wooden skewers, presoak in water 10 minutes
  • For salsa:
  • 1 mango diced (about 1 cup, or 175 g)
  • ¾ cup 113 g chopped red bell pepper
  • 2 tablespoons 2 g chopped cilantro
  • 2 tablespoons 13 g thinly sliced scallions
  • 2 teaspoons 10 ml lime juice
  • ½ teaspoon minced garlic
  • ½ teaspoon minced jalapeno add more to make it spicier
  • ¼ teaspoon ground cumin
  • 1/ 8 teaspoon chili powder
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 8 corn or small whole-grain flour tortillas make sure to use gluten-free corn tortillas if you are gluten-free
  • Extra-virgin olive oil for drizzling


  • To make the shrimp: Preheat grill on medium-high heat (400°F, 200°C, or gas mark 6). In a medium bowl, mix shrimp with cilantro, lime juice, oil, garlic, salt, and pepper. Stand 2 skewers up on the counter, ½ inch (1.3 cm) apart with sharp sides pointing up, and thread on the shrimp, pushing them all the way down to 1 inch (2.5 cm) from base of skewers.
  • Repeat until all the shrimp are skewered, being careful to leave small spaces between each. Place shrimp skewers on a sheet pan, cover with plastic wrap, and chill to marinate at least 15 minutes, or up to 4 hours.
  • To make the salsa: Stir together mango, bell pepper, cilantro, scallions, lime juice, garlic, jalapeno, cumin, chili powder, salt, and pepper.
  • Oil the grill and place shrimp on the grate. Close the lid and cook for 3 to 4 minutes until shrimp are opaque almost halfway through. Turn skewers over to cook the shrimp through, another 2 to 3 minutes. Remove shrimp from skewers. Heat tortillas on the grill or in a microwave until hot, about 30 seconds.
  • Fill tortillas with shrimp and salsa and drizzle with oil.