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!
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 TSPSumac (or substitute lemon pepper seasoning or a pinch of lemon zest)
1/8 TSP freshly cracked Black Pepper
1–1.5 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
¼ – ½ cup raw or roasted Walnuts (not salted) – chopped
1 Spring Onion (Scallion/Green Onion) – chopped
1–2 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
1–2 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
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.
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.
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.
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!
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.
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!
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 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 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.