Summer on a plate, crispy shrimp tacos with spicy mango salsa and apple arugula sumac salad!
In the Netherlands, we’re still going strong with summer—occasionally bad weather here and there, but the sun still graces us with nice and warm days (at least that’s what the weather forecast told me). Anyhooos, if summer is still parked on your side of the world, then you have to try these Crispy Shrimp Tacos with Spicy Mango Salsa—it’s the perfect summer dinner. Also, this recipe works in combination with my Apple Arugula Sumac Salad, which is super easy and quick to make. So, if you’re planning to make the salad, then you’re one step away from making this recipe!
The shrimp is crispy yet juicy, paired with the spiciness and spicy-sweet notes from the mango salsa and the tangy sweetness of the Apple Arugula Sumac Salad. All the flavours come together in a single bite and create a party in your mouth. But hey, even if summer ain’t parked on your side of the world, make it anyway—it’s too good of a recipe to skip. Have you tried this recipe and loved it? Then please leave a comment below or on my socials, tag me, or share this recipe, as it helps me keep doing what I love most, which is sharing delicious recipes like this and more.
Crispy Shrimp Tacos with Spicy Mango Salsa
Ingredients
- 6 pieces Soft round Tortillas flour/corn tortillas
- 1 batch Apple Arugula Sumac Salad
Spicy Mango Salsa
- 100 g Mango chopped into small pieces and not overly ripe
- 1 Brown Onion finely diced
- 4 Cherry Tomatoes halved
- 10 ml Lemon Juice
- 1-2 tsp Fine White Sugar/Castor Sugar
- ½ tsp Salt
Crispy Shrimp
- 18 pieces Shrimps/Prawns peeled and deveined
- 1 large Egg
- 40 g Panko Bread Crumbs
- 1½ tsp Smoked Paprika Powder
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Ground Cumin
- 1 tsp Salt
Instructions
- Begin by preparing one batch of Apple Arugula Sumac Salad—it takes just 6 minutes! Set it aside.
- Hold the mango upright with the stem facing up. Slice about 1 cm from the center on both sides to remove the mango cheeks. Score the flesh in a grid pattern without cutting through the skin, then scoop out the cubes with a spoon or push the skin outward to release them. For the middle section, peel the skin and cut off any remaining flesh around the pit. In a bowl, combine the mango, green jalapeño, cherry tomatoes, brown onion, lemon juice, sugar, and salt. Mix well and set aside.
- Prepare the crispy shrimp station. In a small bowl, crack an egg and whisk until well mixed. In a medium bowl, combine panko crumbs, smoked paprika, onion powder, garlic powder, cumin powder, and salt. Mix well. With one hand, dip a shrimp fully into the egg. Transfer it to the panko mixture, using the other hand to coat it well. Be gentle to ensure the coating adheres. Set the coated shrimp on a plate and repeat for all shrimp. Let them rest for 15 minutes to help the coating stick better.
- Heat oil in a frying pan over medium-high heat. Once hot, fry the shrimp in batches (do not overcrowd the pan). Fry for 2-3 minutes per side or until golden brown. Remove and set on a plate.
- Prepare the soft tortillas (see Notes). Place an equal amount of Apple Arugula Sumac Salad at the base of each taco, followed by Spicy Mango Salsa. Finally, top each taco with three Crispy Shrimp/Prawns.
- Serve and consume directly.
