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Crispy Shrimp Tacos with Spicy Mango Salsa
Minaa
20 September 2021
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.
Reviews
Ingredients:
Adjust Servings
| 1batch Apple Arugula Sumac Salad | |
| 100grams Mango doesn't have to be overly ripe | |
| 1 Green Jalapeño/Green Chili | |
| 4 Cherry Tomatoes | |
| 1⁄2 medium Brown Onion | |
| 10ml Lemon Juice | |
| 1-2teaspoon(s) Fine White Sugar/Castor Sugar | |
| 1⁄2 teaspoon Salt | |
| 6pieces Soft Round Tortillas flour/corn tortillas |
Crispy Prawn
| 18pieces Shrimps/Prawns peeled and deveined | |
| 40grams Panko Bread Crumbs | |
| 1large Egg | |
| 1 1⁄2 teaspoon Smoked Paprika Powder | |
| 1teaspoon Onion Powder | |
| 1teaspoon Garlic Powder | |
| 1teaspoon Cumin Powder | |
| 1teaspoon Salt |
Nutritional Information
Calories
Total Fat
Sodium
Dietary Fiber
Protein
Vitamin C
Cholesterol
Carbohydrates
Sugar
Vitamin A
Iron
Directions
1.
Make Salad
Begin by preparing one batch of Apple Arugula Sumac Salad—it takes just 6 minutes! Set it aside.
Mark as complete
2.
Spicy Mango Salsa
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.
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3.
Crispy Shrimps/Prawns
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.
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4.
Assembling the Tacos
Prepare the soft tortillas (see Tips & Tricks). 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 enjoy your Crispy Shrimp Tacos with Spicy Mango Salsa!
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Notes
Tortilla: For this recipe, I used store-bought soft tortillas. You can choose either soft flour or corn tortillas—both work just fine. A simple trick to form the soft tortillas into a ‘taco shape’ is easy and fuss-free. First, prepare a casserole dish. Then, take one tortilla and warm it up on a preheated pan over medium heat for 20-30 seconds. Flip the tortilla and warm the other side for the same amount of time. Once heated, place the tortilla in the casserole dish and shape it into a ‘taco shape.’ Hold it in place for 2-5 seconds to help it maintain the shape. If it’s too hot to handle, use a kitchen towel or hold it by the tip. Repeat this process for the remaining tortillas, stacking them beside each other so they help maintain their shape. Be careful, as the tortillas will be warm/hot while you do this.
Shrimps/Prawns: You can opt for fresh or frozen prawns—both work well with this recipe. If you choose frozen prawns, allow them to thaw completely before proceeding.
Storage: It is advisable not to store this as it will turn soggy and unpleasant to consume. Hence, make it only on the day you intend to consume it.
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