Blackened Shrimp Taco Bowls with Mango Salsa
Simple, healthy, and loaded with flavor. These blackened shrimp tacos bowls with mango salsa are the tastiest summertime recipe. Easy to assemble, this taco bowl recipe is perfect for busy weeknights at home.
So, pour your favorite wine, pull up a seat, and enjoy a beautiful al fresco meal. However, no matter where you enjoy these taco bowls, your entire family will be satisfied. With so many topping options, everyone is guaranteed to build a bowl they love.
For this taco bowl recipe, I made a homemade mango and strawberry salsa. It’s light, healthy, and dangerously addicting. Be sure to remove the seeds and core from the cucumber before dicing. Simply use a spoon and drag it down the center of the cucumber, the inside contents will come out very easily. This technique will help prevent the salsa from getting soggy.
Not a fan of spice, turn down the heat, by removing the seeds and veins from the jalapeno too. Typically, I would leave them in, but these peppers had a lot of heat, so I took the seeds out. When combining the ingredients, I like to add the harder veggies to the bottom of the bowl first. It makes it easier toss everything together. So, start by add the diced shallots, diced cucumber, minced jalapeno, and strawberries first. Follow up with the mango, pineapple, cilantro and fresh citrus second. Any extra salsa can be stored in an airtight container and used throughout the week! This recipe makes a healthy portion of salsa.
For the blackened shrimp, I used my homemade blackening spice. It’s very easy to pull together and is the perfect balance of spice and seasoning. You can add this blackening spice to just about anything. Chicken, salmon, or even jackfruit would all taste great. When preparing the shrimp, be sure to devein and peel them first. I used one pound of frozen raw jumbo shrimp from Kroger. Let them thaw and remove the shell. They already came deveined which was nice.
As far as toppings go, the sky is the limit. I used shredded red cabbage tossed with a pinch of salt and lemon, sliced avocado, charred corn kernels, lime wedges and chopped fresh cilantro. However, you can use any toppings you like. Halved cherry tomatoes, salsa, sauteed onions or bell peppers would all taste great too! It’s whatever you like, which is why this recipe is so great. Once you have the core protein blackened and ready, you can go in any direction.
The nutritional values below account for 6-7 seasoned shrimp, 1 flour tortilla, and mango salsa topping. Makes 4 blackened shrimp taco bowls.
Store any leftovers in an airtight container in the refrigerator for three to four days. Leftover shrimp can be added to a salad the next day or tucked inside of a wrap. However, these blackened shrimp taco bowls are so good, I doubt you’ll have any leftovers!
Blackened Shrimp Taco Bowls with Mango Salsa
Shrimp and tortillas:
- 1 lb. thawed raw jumbo shrimp , deveined and peeled
- 2 tablespoons butter
- 4 flour tortillas , warmed in a pan or in the oven
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- few turns of black pepper
Mango strawberry salsa
- 1 cup cucumber, diced, remove the seeds and core before dicing
- ½ cup shallots, diced
- ¼ cup jalapeno, diced, remove the seeds and veins before dicing
- 1.5 cups strawberries, diced, remove the stem about 12-15 small – medium strawberries
- 1.5 cups pineapple, diced, fresh or canned will work
- 2 cups mango, diced, I used two mangoes, it was about 1 cup each
- ¼ cup cilantro, chopped, fresh cilantro
- 1 tablespoon lemon juice, fresh squeezed
- 1 tablespoon lime juice, fresh squeezed
- pinch salt
- charred corn kernels, 2-3 ears of corn
- red cabbage slaw
- avocado slices, 2 avocados sliced
- lime wedges, 2 limes cut into wedges
- red bell peppers
- red onion
- cherry tomatoes
- 3 mixing bowls
- 11-inch non-stick skillet
Prepare the blackening spice:
- In a small bowl, combine the oregano, onion powder, garlic powder, cayenne pepper, paprika, salt and pepper. Stir well.
Prepare the shrimp:
- Add the thawed shrimp to a colander. Drain off any excess liquid.
- Peel and devein the shrimp if they are not deveined. When peeling, I left the tails on for photo purposes, but you can remove the tails.
- In a mixing bowl, combine the prepared shrimp and the blackening spice. Make sure each shrimp is well coated.
- Grab an 11-inch non-stick skillet and spray it with cooking spray. Add 2 tablespoons of butter.
- Once the butter is melted and hot, add the shrimp. Let them cook for 3 minutes on each side. To get them crispy let them sit untouched for the full 3 minutes on each side. Only flipping once.
- Once the shrimp are cooked through, remove them from the heat and set them aside.
Prepare the mango strawberry salsa:
- Dice the shallots, cucumber, jalapeno, strawberries, mango, pineapple, and cilantro and add it to a large mixing bowl. Add the firmer ingredients to the bottom of the bowl first. So, the shallots, cucumber and jalapeno. This makes it easier to toss.
- Add the lemon juice, lime juice and pinch of salt. Gently fold everything together.
- Set the salsa aside.
Assemble the bowls:
- Add your warmed tortilla to the bottom of the bowl.
- Top with the cooked shrimp.
- Next, add the mango strawberry salsa
- Add whatever toppings you desire. I used cabbage, charred corn, avocado and lime wedges.