DELICIOUS Garlic Butter Shrimp Tacos with FRESH Mango Salsa Recipe!!!-BOMB.COM

Ingredients

• 1 lb Jumbo Shrimp (peeled and deveined)
• 2 tbsp Unsalted Butter (softened)
• 2 tbsp Olive Oil (extra virgin)
• 1 tbsp Lemon Juice (freshly squeezed)
• 3 cloves Garlic (minced)
• 1 tsp Garlic Salt
• 1/2 tsp Sea Salt
• 2 tbsp Fresh Cilantro (chopped)
• 1 Jalapeno (finely chopped, optional for heat)
• 1 Mango (ripe, diced)
• 1 Avocado (diced)
• 1 medium Tomato (diced)
• 1/4 Purple Onion (finely diced)
• 1/2 Orange Bell Pepper (diced)
• 1/2 Yellow Bell Pepper (diced)
• 1 tbsp Lime Juice (fresh)
• 1/4 cup Mayonnaise (regular)
• 2 tbsp Green Sriracha (adjust to taste)
• 8 Corn Tortillas (small, 6‑inch)

Instructions

1. Clean and Rinse Shrimp

   Place the shrimp in a colander and rinse under cold running water 4‑5 times, stirring gently to remove any grit. Pat dry with paper towels.

   Time: PT5M

2. Mince Garlic and Chop Cilantro

   Finely mince the garlic cloves and roughly chop the cilantro leaves.

   Time: PT5M

3. Marinate Shrimp

   In a mixing bowl combine the shrimp, softened butter, olive oil, lemon juice, minced garlic, garlic salt, sea salt, chopped cilantro, and optional jalapeno. Using your hands, gently massage the mixture until the shrimp are evenly coated. Cover the bowl with plastic wrap and refrigerate for 2 hours.

   Time: PT2H

4. Make Mango Salsa

   Dice the tomato, mango, orange bell pepper, yellow bell pepper, purple onion, cilantro, and avocado. Transfer to a bowl, add lime juice and a pinch of salt, then toss gently. Set aside at room temperature while the shrimp marinate.

   Time: PT15M

5. Mix Green Sriracha Mayo

   In a small bowl combine mayonnaise and green sriracha. Stir until smooth; taste and add more sriracha if you prefer extra heat.

   Time: PT2M

6. Cook Shrimp

   Heat the skillet over medium heat and add a drizzle of olive oil. When the oil shimmers, add the marinated shrimp in a single layer. Cook for about 5 minutes on each side, until the shrimp turn pink and develop a light brown crust. Remove from heat.

   Time: PT12M

   Temperature: Medium

7. Slice Cooked Shrimp

   Using the chef's knife, cut each cooked shrimp into three bite‑size pieces for easy taco filling.

   Time: PT2M

8. Assemble Tacos

   Warm the corn tortillas on a dry skillet for 30 seconds per side. Place a handful of sliced shrimp on each tortilla, top with mango salsa, drizzle green sriracha mayo, and garnish with extra cilantro if desired. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g