Gulf Coast Shrimp Tacos with Mango Salsa

in Cinco de Mayo, Lighter & Healthier, Mango, Mexican & TexMex, Seafood, Tacos, Enchiladas & Quesadillas

Gulf Coast Shrimp Quesadillas or Tacos

The Foodie Groom selected the recipe for this week’s Project Pastry Queen challenge: Gulf Coast Shrimp Quesadillas. For as often as we have quesadillas, they have made shockingly few appearances on our blog.

Thanks to some sloppy knife work, dinner prep was cut a bit short and we ended up with Gulf Coast Shrimp Tacos and a treasure hunt for the First Aid Kit (why don’t we just keep it in the kitchen?). At least the bandaid wrappers made for a decent bookmark 🙂

The tacos came together really quickly since we didn’t take the extra step of assembling and then cooking them as quesadillas. The fresh mango salsa is a nice compliment to the caramelized onions and slightly spicy shrimp. We left the “Thai-style chile sauce” out of the mango salsa so it wouldn’t be too spicy for the kiddo to eat. But I usually keep a bottle of sriracha within reach at dinner anyway.

Check out the other Project Pastry Queen member’s take on Gulf Coast Shrimp Quesadillas:

20 Something Cupcakes
Pink Parsley
Smells Like Home

Next week, we’re digging into another southern favorite: Blackberry Pie Bars.

Gulf Coast Shrimp Tacos with Mango Salsa

Spicy shrimp tacos topped with a fresh mango salsa.


  • For the Mango Salsa:
  • 2 mangoes, diced
  • 1 fresh jalapeno, stemmed, seeded, and finely diced
  • 1/2 medium red onion, diced
  • 1 Tbsp lime juice
  • 1/2 tsp salt
  • 1/4 cup Thai-style chile sauce
  • 2 cloves garlic, minced
  • 2 Tbsp cilantro, chopped
  • For the Tacos:
  • 1 lb shrimp, peeled and deveined
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 3 Tbsp olive oil
  • 1 medium yellow onion, sliced
  • Dash of Worcestershire
  • Dash of Tobasco
  • 1 red bell pepper, sliced
  • Salt & Pepper
  • 8 small tortillas
  • 2 cups shredded Monterrey Jack


  1. Combine all the ingredients for the mango salsa in a bowl and stir. Cover and refrigerate for up to 2 days, or until ready to serve.
  2. Rub the shrimp evenly with the salt and cayenne.
  3. In a large pan over medium heat, saute the shrimp in 1 Tbsp olive oil for 2-3 minutes, until they curl and turn pink and opaque.
  4. Transfer the shrimp to a large bowl and place the remaining olive oil in the pan.
  5. Add the onions, Worcestershire, and Tobasco and cook until softened, about 5 minutes.
  6. Add the red bell pepper and cook 5 minutes longer, until the onions have caramelized.
  7. Remove from heat and salt and pepper to taste.
  8. Serve as tacos or assemble as quesadillas: Heat a tortilla topped with shrimp, onion mixture, and shredded cheese. Top with a second tortilla and flip, cooking until cheese has melted.
  9. Cut quesadillas in 4 pieces and serve with mango salsa.


Yields: 4 Servings

Adapted from The Pastry Queen

Estimated time: 30 minutes

17 comments… add one
  • I absolutely love this picture! so springly, fresh and delicious!

  • Your taco looks fantastic! I wasn’t in the mood for shrimp this week (what’s wrong with me?!) but I’m hoping to go back and make this one soon. Tell Foodie Groom thanks for his choice – it will be my next wildcard post. 🙂

  • ah ha! I knew someone would post a mango salsa recipe sooner or later this week. I’ll take that please! Can’t wait to try it out.

  • Shawnda, gorgeous pics! I don’t eat shrimpbut I may have to make this for cinco de mayo for Lloyd!

  • Sorry about your kitchen mishap, but the tacos still look so pretty and fresh. Thanks to foodie groom for the pick – I’m glad I was able to make these again and update my picture!

  • looks fabulous!

  • This is GORGEOUS! Loving these flavors and colors! Bookmarked to try soon!

    New to your blog; happy I found you guys!

  • Your photo is beyond stunning! We love quesadillas and tacos so no matter which take on the recipe we made I know they’d be a hit.

  • Oh, I just saw this on TasteSpotting – didn’t even realize it was you!

  • These look amazing! I love how fresh all the ingredients are. Perfect for Cinco de Mayo!

  • Beautiful! I am so in awe of all your gorgeous photographs. Thanks for sharing, I can’t wait to make this. Now if only the weather in New York would match this sunny food.

  • Christian Friborg

    Not really a fan of Mango Salsa, but I like shrimps a lot. I guess I should give it a shot! The photo makes me want to eat my monitor right now.

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