Asian Shrimp Tacos with Mango Salsa – it’s one of the few quick #WeekdaySupper meals I’ve been eating lately that isn’t pasta. I eat an embarrassing amount of pasta because it’s my go-to meal when I’m tired and just want to eat quickly. I trying to incorporate more non-pasta meals, such as these shrimp tacos. What is #WeekdaySupper, you ask? It is a spinoff of #SundaySupper, created by Isabel of Family Foodie. #SundaySupper starts as one day a week and soon becomes a way of life. We are bringing you quick and easy meals throughout the week so you can spend less time in the kitchen and more time with your family (or your never-ending to do list).
I work full time during the week. I get home at 5:00 and have roughly one hour to figure out what to make for dinner. Ok so I don’t have a time limit per se, but with a long day of work and a busy to-do list ahead of me, I don’t want to spend most of my time (and energy) working away in the kitchen. Shrimp is a fast cooking protein. If it’s raw, it only needs a few minutes of cooking. If it’s already cooked, it only needs to be warmed up.
With these Asian Shrimp Tacos, there is very little cooking time. The Mango Salsa you chop and chill for as little as 15 minutes before serving. The only catch is the shrimp needs some time to marinate. Ideally, you’d want to marinade it overnight, but if you’re anything like me, you don’t know what’s for dinner until the drive home. I’ve marinaded the shrimp for as little as 30 minutes, and although I prefer longer, they were still flavorful.
If you are a better menu planner than I am, you can easily have dinner ready in 30 minutes, if not less. First, you can peel, devein, and marinade the shrimp the night before. If your shrimp is already peeled and clean, all you need to do is pull off the tails. Next, you can prepare the mango salsa the night before. However, it takes little time to chop and chill, so if you do it the same day as cooking dinner, you can prep the rest of dinner and even set the table while you wait.
This marinade also works well with beef if you are not a shrimp fan. I like to broil my beef, which means little hands-on attention, but you can also pan fry or even grill it.
- 12-16 ounces raw shrimp, peeled and deveined*
- 1 1/2 Tablespoons lime juice
- 1 1/2 Tablespoons soy sauce
- 1 1/2 Tablespoons oil
- 1 Tablespoon brown sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon curry powder
- 2 scallions, chopped
- 1 Tablespoon lime juice
- 1 1/2 teaspoons sugar
- 1 teaspoon fish sauce (or substitute soy sauce)
- 1 mango, peeled and cubed (roughly 1 cup)
- 1/2 cup red bell pepper, chopped
- 1-3 teaspoons fresh cilantro leaves (however much you prefer)
- In a large bowl, combine shrimp, lime juice, soy sauce, oil, brown sugar, garlic powder, ginger, and curry powder. Let marinade for at least 30 minutes or overnight (the longer it sits, the more flavorful it’ll be).
- In a medium bowl, whisk together the lime juice, sugar, and fish sauce. Add the mango, bell pepper, and cilantro.
- Remove the shrimp with a slotted spoon; discard leftover marinade.
- Saute the shrimp and scallions in a skillet until the shrimp is cooked, roughly a few minutes (do not overcook). Remove from the heat. Top one tortilla with some of the shrimp then top with some of the salsa. Repeat with remaining food.
If you like these Asian Shrimp Tacos With Mango Salsa, you may also like these recipes:
- Simple Olive Oil Pasta
- Summer Squash and Mushroom Quesadillas
- Homemade Fajita Seasoning (great for quick meals like fajitas or tacos)
From other bloggers:
- Blackened Tilapia Po’ Boys from Juanita’s Cocina
- Shrimp Fra Diavolo from Magnolia Days
- Easy Shrimp Jambalaya from Mama’s Blissful Bites