That Spicy Chick

Cajun Shrimp Mango Tacos

These Cajun Shrimp Mango Tacos are quick and easy to make and full of bright summery flavors! They’re made with just a handful of ingredients, taste fresh, zingy, and have a tropical touch to them thanks to fresh mango and a sprinkling of toasted coconut flakes!

Two open-faced Cajun Shrimp Mango Tacos with butter lettuce and topped with toasted coconut flakes on a white background. Spring onion and coconut flakes scattered around the tacos.

Hi friends!

It’s summer here already, and I’m LOOOOVING the weather! Also, I’m looooving all the fresh and bright summer produce that we’ve been having lately. So naturally, I’ve taken advantage of this delicious food and fruits season and am sharing a happy, light, and delightful summer-forward recipe with you all today!

These Cajun Shrimp Mango Tacos were inspired by the mango chicken salad from my Mango Chicken Salad Sandwich recipe. But they have a tropical touch to them thanks to some coconut oil (extra virgin for more aroma and flavor) in the spicy mango mayonnaise and for cooking the shrimp in. They’re also topped with a generous sprinkling of toasted coconut flakes! YUM! 😍

Here’s what we have going on:

  • Spicy Mango Mayonnaise: Ultra creamy thanks to full fat mayo (which I always love using for luscious creamy sauces, but it can be substituted with Greek yogurt for a lighter version 👌). It’s also full of delicious spicy and sour flavors thanks to a pinch of ground cayenne and crushed red pepper, and freshly squeezed lime juice! ❤️
  • Cajun Shrimp: Vibrant, zingy, juicy, and naturally sweet pan-seared spicy Cajun shrimp. 🤤
  • Fresh herbs: Coriander and spring onion to brighten things up! 🌿
  • Fresh Mango: Cubed fresh mango for extra juicy sweetness! 🥭
  • Nuts: Chopped walnuts for some crunchy texture! (But you can use whatever nuts you like. Or even add any of your favorite seeds too….pepitas would be awesome!)

Basically, everything gets tossed together and is piled onto tortillas with some butter lettuce, and then sprinkled with toasted coconut flakes. Then ya fold it and bite into all that juicy, bright, crunchy, sour and spicy creamy goodness and go straight to heaven!

It may not be the typical way to make tacos since we’re not drizzling the delicious spicy mango mayonnaise on top of the protein and toppings. But it is super yummy because everything is covered in the luscious spicy mango mayo! 💛

These Cajun Shrimp Mango Tacos are great for a quick and easy lunch. Or you can even enjoy them for dinner. The Cajun shrimp mango salad itself is pretty versatile and can be enjoyed in sandwiches, wraps, salads, etc.

Right guys, I’m salivating just thinking about these Cajun Shrimp Mango Tacos now. Let’s make some!

Shrimp coated with seasonings in a bowl with a spoon.

INGREDIENTS

Here’s what you’ll need for these creamy and zingy Cajun Shrimp Mango Tacos:

  • Spicy Mango Mayonnaise: Diced fresh mango, mayonnaise (or Greek yogurt if you want to make this lighter), ground cayenne, crushed red chili pepper flakes, turmeric powder (optional, but I highly recommend it because it adds a little something extra to the taste and color!), extra virgin coconut oil (unrefined extra virgin coconut oil has a bit more flavor than regular coconut oil), and some freshly squeezed lime juice.
  • Cajun Shrimp: If you can, use pre-peeled and deveined shrimp to save time. To season the shrimp, you’ll need some Cajun seasoning (I used store-bought, but you can use homemade if you like), sumac (a lemony middle-eastern spice that is derived from the wild sumac flower), and freshly cracked black pepper. You’ll also need a bit of coconut oil to cook them in and freshly squeezed lime juice to drizzle on top. If using a store-bought Cajun seasoning powder, check if it has salt included already. If it doesn’t, you may need to add a bit of salt to taste. For the sumac, substitute with lemon pepper seasoning or a pinch of lemon zest if you don’t have it on hand.
  • For the Cajun Shrimp Mango Salad: The Cajun Shrimp and the Spicy Mango Mayonnaise. You’ll also need some fresh herbs (I used chopped fresh coriander (cilantro) and spring onion (scallion), cubed mango, and chopped walnuts for a dose of healthy fats and some crunch! But feel free to use any other herbs, use different nuts, and add any seeds that you like. You could also use dried herbs like basil or mint flakes in a pinch. (Check out the ‘Variations’ section below for more ideas.)
  • For the tacos: Tortillas (flour, whole wheat, or corn), and your favorite taco toppings. I used butter lettuce leaves, and sprinkled some toasted unsweetened coconut flakes on top of the Cajun Shrimp Mango Salad. But any of your favorite taco toppings will work. Chopped red onion, crumbled soft cheese of your choice, extra chopped coriander, spring onion, and/or walnuts, etc. would all taste great!
Pan-seared cajun shrimp, cubed mango, creamy spicy mango mayonnaise, chopped coriander, spring onion, and walnuts in a large mixing bowl.

HOW TO MAKE CAJUN SHRIMP MANGO TACOS

There are four elements to making these delicious shrimp tacos. The Spicy Mango Mayonnaise, the Pan-Seared Cajun Shrimp, the Cajun Shrimp Mango Salad, and finally, assembling the tacos! Don’t worry. Everything is quick and easy to make, and you’ll be enjoying these tacos in less than 30 minutes.

MAKE THE SPICY MANGO MAYONNAISE:

Blitz the diced mango in a mini blender or food processor until smooth. Then transfer the mango puree to a bowl and add mayo (or low-fat mayo/Greek yogurt for a lighter version), ground cayenne, crushed red chili pepper flakes, kosher salt, turmeric powder (optional, but I highly recommend it!), extra virgin coconut oil, and lime juice. Mix with a spoon until evenly combined, and then transfer to an airtight jar. Store in the fridge until needed.

Spoon holding up spicy mango mayonnaise above bowl with spicy mango mayonnaise.

PAN-SEAR THE CAJUN SHRIMP:

In a large bowl, combine the Cajun seasoning powder, sumac (or ground cayenne), and freshly cracked black pepper. Add the shrimp and toss until evenly coated with the seasoning. Grab a skillet and heat a bit of coconut oil in it over medium-high heat. Once hot, add the shrimp and cook each side for 1-2 minutes or until no longer opaque and cooked through. Turn off the heat and squeeze a bit of lime juice on top, then set aside.

Seasoned pan-seared shrimp in a large skillet.

MAKE THE CAJUN SHRIMP MANGO SALAD:

Add the Cajun shrimp, half of the spicy mango mayonnaise, cubed mango, spring onion, chopped fresh coriander, chopped walnuts, and some lime juice to a large mixing bowl. Toss until evenly combined.

Cajun shrimp, cubed mango, creamy spicy mango mayonnaise, chopped coriander, spring onion, and walnuts tossed together in a large mixing bowl.

ASSEMBLE THE TACOS:

Toast some coconut flakes by warming them in a skillet over medium-low heat for 1-2 minutes. Then warm the tortillas in the same skillet. Transfer the tortillas to a plate and add Butter lettuce leaves and spoonfuls of the Cajun shrimp mango salad. Top with the toasted coconut flakes, and extra chopped walnuts, coriander, spring onion if desired. Then sit back and enjoy these zesty, creamy, zingy tropical shrimp tacos!

Two open-faced Cajun Shrimp Mango Tacos with butter lettuce and topped with toasted coconut flakes on a white background. Spring onion and coconut flakes scattered around the tacos.

Full ingredient amounts/instructions in the recipe card below.

VARIATIONS

  • Bake the shrimp: If you prefer, you’re welcome to bake the seasoning coated shrimp in the oven instead. Simply pre-heat your oven to 200°C/400°F for 10-15 minutes and line a baking tray with foil or parchment paper. Brush the foil with a bit of olive oil (coconut oil is not ideal for baking at high temperatures). Spread the shrimp on top and bake for 8-10 minutes, or until the shrimp are no longer opaque and have fully cooked through. Allow to cool for 2-3 minutes, then transfer the shrimp to the large mixing bowl for the Cajun Shrimp Mango Salad. Squeeze a bit of lime juice on top of the shrimp, then proceed with the rest of the recipe as indicated.
  • Use the spicy mango mayonnaise as a crema: Instead of tossing the shrimp and other add-ins in the spicy mango mayonnaise, you can load up your tortillas with the Cajun shrimp and sprinkle with the walnuts, coriander, spring onion, and coconut flakes. Then drizzle the spicy mango mayonnaise like a crema on top and enjoy!
  • Serve in wraps/sandwiches/salads: You can also serve the Cajun Mango Shrimp Salad in wraps, sandwiches, salads, etc.
  • Shrimp not your thing?: Check out my Mango Chicken Salad Sandwich instead! It’s similar to this recipe, and you can make the mango chicken salad from that recipe instead and serve it up in tacos with the add-ins and toppings of your choice from this recipe!
  • Make it healthier/lighter: Swap the mayo for Greek yogurt. You can also use a low fat or 0% fat Greek yogurt to make it even more lighter.
  • Make it dairy-free: No changes needed. But if you’d like to make this lighter, be sure to use a dairy-free Greek yogurt.
  • Make it gluten-free: No changes needed for the Cajun Shrimp Mango Salad. It is naturally gluten-free. Just be sure to use a gluten-free tortilla such as corn tortillas for the tacos.
  • Add additional/different fresh herbs: Chopped fresh chives, Italian basil leaves, mint leaves, etc. would all taste great!
  • Add seeds/use different nuts: You’re welcome to add seeds (sesame, pepitas, etc.) or swap the chopped walnuts for slivered or sliced almonds, pine nuts, chopped pecans, etc.
Two Cajun Shrimp Mango Tacos with butter lettuce and sprinkled with toasted coconut flakes folded on a white round plate.

STORING AND LEFTOVERS

Store any leftover Cajun Shrimp Mango Salad in a sealed airtight container in the refrigerator and consume within 2-3 days. The spicy mango mayonnaise can be stored in a sealed airtight jar in the refrigerator for 5-7 days.

Hand holding up a folded soft taco with butter lettuce leaves, shrimp, mango, and toasted coconut flakes.

QUANTITY AND YIELD

This recipe yields 2-3 tacos, and you will have enough leftover spicy mango mayonnaise to make another batch of the Cajun Mango Shrimp Salad. If you prefer not to have any leftover mango mayonnaise, I recommend doubling the Cajun Shrimp and Cajun Shrimp Mango Salad ingredients. Doubling the recipe for these two elements will yield 4-6 tacos.

Alternatively, you can use the leftover mango mayonnaise to make this Crispy Prawns with Spicy Mango Mayonnaise for a delicious and easy Cantonese-inspired seafood dinner! The extra virgin coconut oil in the mango mayonnaise won’t change the flavor too drastically for this recipe, so do check it out!

Two Cajun Shrimp Mango Tacos with butter lettuce and sprinkled with toasted coconut flakes folded on a white round plate. Pan-seared cajun shrimp, cubed mango, creamy spicy mango mayonnaise, chopped coriander, spring onion, and walnuts in a large mixing bowl.

MORE MEXICAN AND TEX-MEX RECIPE TWISTS


If you make this recipe, leave a comment and review it below with a star rating! I always appreciate your feedback. Take a photo and be sure to tag it with @thatspicychick on Instagram and hashtag it #thatspicychick so I can see! 😉

Print
Two Cajun Shrimp Mango Tacos with butter lettuce and sprinkled with toasted coconut flakes folded on a white round plate.

Cajun Shrimp Mango Tacos

These Cajun Shrimp Mango Tacos are quick and easy to make and full of bright summery flavors! They’re made with just a handful of ingredients, taste fresh, zingy, and have a tropical touch to them thanks to fresh mango and a sprinkling of toasted coconut flakes!

  • Author: Lavina
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: 23 1x
  • Category: Lunch, Dinner
  • Method: Puree, Pan-sear, Mix
  • Cuisine: Mexican, Tex-Mex, Fusion
Scale

Ingredients

For the Spicy Mango Mayonnaise:

  • ½ cup diced Mango – pureed
  • ¼ cup Mayonnaise (Feel free to use low fat mayonnaise or Greek yogurt for a lighter version if you prefer.)
  • ½¾ TSP ground Cayenne, to taste
  • ½¾ TSP crushed Red Chili Pepper Flakes, to taste
  • 1/8 TSP (A pinch) Kosher Salt, to taste
  • ½ TSP Turmeric powder (optional)
  • 1.5 TSP Extra Virgin Coconut Oil
  • 1 TSP freshly squeezed Lime Juice

For the Cajun Shrimp:

  • 200 grams Shrimp – peeled and deveined if not already, rinsed thoroughly and pat-dried with paper towels
  • 1 TSP Cajun seasoning (either homemade or store-bought)
  • ½ TSP Sumac (or substitute lemon pepper seasoning or a pinch of lemon zest)
  • 1/8 TSP freshly cracked Black Pepper
  • 11.5 TBLS Extra Virgin Coconut Oil, or any other oil for cooking
  • 1 TSP freshly squeezed lime juice – to drizzle on top shrimp after cooking

For the Cajun Shrimp Mango Salad:

  • ½ cup cubed Mango
  • ¼½ cup raw or roasted Walnuts (not salted) – chopped
  • 1 Spring Onion (Scallion/Green Onion) – chopped
  • 12 TBLS chopped fresh Coriander (Cilantro)
  • ½ of the Spicy Mango Mayonnaise

For the Tacos:

  • Spoonfuls of the Cajun Shrimp Mango Salad
  • Tortillas (flour, whole wheat, or corn) – warmed
  • Butter Lettuce Leaves
  • 12 TBLS Toasted Unsweetened Coconut Flakes
  • Optional taco toppings: Chopped red onion, crumbled soft cheese, extra chopped coriander, spring onion, and/or walnuts for topping tacos

Instructions

  1. Make the Spicy Mango Mayonnaise:Add the diced mango to a mini blender or food processor and blitz until smooth. (You may need to uncover and mix with a spoon, then cover and blend again to puree completely. But it’s fine if there are some small mango pieces still left.) Transfer the mango puree to a bowl and add the mayonnaise (or low-fat mayonnaise/Greek yogurt for a lighter version), ground cayenne, crushed red chili pepper flakes, kosher salt, turmeric powder (optional, but I highly recommend it!), extra virgin coconut oil, and lime juice. Mix with a spoon until evenly combined. Then transfer to an airtight jar, and cover and store in the fridge until needed.
  2. Pan-sear the Cajun Shrimp: In a large bowl, combine the Cajun seasoning powder, sumac (or ground cayenne), and freshly cracked black pepper. Add the shrimp and toss until evenly coated with the seasoning. Grab a skillet and heat a bit of coconut oil in it over medium-high heat. Once hot, add the shrimp and cook each side for 1-2 minutes or until no longer opaque and cooked through. Turn off the heat and squeeze a bit of lime juice on top, then set aside.
  3. Make the Cajun Shrimp Mango Salad: Add the Cajun shrimp, half of the spicy mango mayonnaise, cubed mango, spring onion, chopped fresh coriander, chopped walnuts, and some lime juice to a large mixing bowl. Toss until evenly combined.
  4. Assemble the tacos: Toast some coconut flakes by warming them in a skillet over medium-low heat for 1-2 minutes. Then warm the tortillas in the same skillet. Transfer the tortillas to a plate and add Butter lettuce leaves and spoonfuls of the Cajun shrimp mango salad. Top with the toasted coconut flakes, and extra chopped walnuts, coriander, spring onion if desired. Then sit back and enjoy these zesty, creamy, zingy tropical shrimp tacos!

Notes

  1. Storing and leftovers: Store any leftover Cajun Shrimp Mango Salad in a sealed airtight container in the refrigerator and consume within 2-3 days. The spicy mango mayonnaise can be stored in a sealed airtight jar in the refrigerator for 5-7 days.
  2. Quantity and yield: This recipe yields 2-3 tacos, and you will have enough leftover spicy mango mayonnaise to make another batch of the Cajun Mango Shrimp Salad. If you prefer not to have any leftover mango mayonnaise, I recommend doubling the Cajun Shrimp and Cajun Shrimp Mango Salad ingredients. Doubling the recipe for these two elements will yield 4-6 tacos. Alternatively, you can use the leftover mango mayonnaise to make this Crispy Prawns with Spicy Mango Mayonnaise for a delicious and easy Cantonese-inspired seafood dinner! The coconut oil in the mango mayonnaise won’t change the flavor too drastically for this recipe, so do check it out!
  3. Bake the shrimp: If you prefer, you’re welcome to bake the seasoning coated shrimp in the oven instead. Simply pre-heat your oven to 200°C/400°F for 10-15 minutes and line a baking tray with foil or parchment paper. Brush the foil with a bit of olive oil (coconut oil is not ideal for baking at high temperatures). Spread the shrimp on top and bake for 8-10 minutes, or until the shrimp are no longer opaque and have fully cooked through. Allow to cool for 2-3 minutes, then transfer the shrimp to the large mixing bowl for the Cajun Shrimp Mango Salad. Squeeze a bit of lime juice on top of the shrimp, then proceed with the rest of the recipe as indicated.
  4. Use the mango mayonnaise as a crema: Instead of tossing the shrimp and other add-ins in the spicy mango mayonnaise, you can load up your tortillas with the Cajun shrimp and sprinkle with the walnuts, coriander, spring onion, and coconut flakes. Then drizzle the spicy mango mayonnaise like a crema on top and enjoy!
  5. Serve in wraps/sandwiches/salads: You can also serve the Cajun Mango Shrimp Salad in wraps, sandwiches, salads, etc.
  6. Shrimp not your thing?: Check out my Mango Chicken Salad Sandwich instead! It’s similar to this recipe, and you can make the mango chicken salad from that recipe instead and serve it up in tacos with the add-ins and toppings of your choice from this recipe!
  7. Make it healthier/lighter: Swap the mayo for Greek yogurt. You can also use a low fat or 0% fat Greek yogurt to make it even lighter.
  8. Make it dairy-free: No changes needed. But if you’d like to make this lighter, be sure to use a dairy-free Greek yogurt.
  9. Make it gluten-free: No changes needed for the Cajun Shrimp Mango Salad. It is naturally gluten-free. Just be sure to use a gluten-free tortilla such as corn tortillas for the tacos.
  10. Add additional/different fresh herbs: Chopped fresh chives, Italian basil leaves, mint leaves, etc. would all taste great!
  11. Add seeds/use different nuts: You’re welcome to add seeds (sesame, pepitas, etc.) or swap the chopped walnuts for slivered or sliced almonds, pine nuts, chopped pecans, etc.

Nutrition

  • Serving Size: 1 large taco
  • Calories: 378
  • Sugar: 7.4g
  • Sodium: 1498.5mg
  • Fat: 23.2g
  • Saturated Fat: 7.9g
  • Unsaturated Fat: 13.9g
  • Trans Fat: 0g
  • Carbohydrates: 26.6g
  • Fiber: 3.3g
  • Protein: 18.6g
  • Cholesterol: 111.2mg

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

Two open-faced Cajun Shrimp Mango Tacos with butter lettuce and topped with toasted coconut flakes on a white background. Spring onion and coconut flakes scattered around the tacos.

This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.