Latest recipes

Mango Chipotle Shrimp

Mango Chipotle Shrimp

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Prep 5min
  • Total1hr15min
  • Servings4

This tasty shrimp dish is both sweet and a little spicy. Perfect for an appetizer (think toothpicks!) or served over rice noodles, it’s a great combination of flavors.MORE+LESS-


Updated August 4, 2016



tsp chipotle pepper powder


Hide Images

  • 1

    Whisk together mango nectar, lime juice, chipotle pepper, salt and pepper. Add shrimp. Let marinate at least 1 hour.

  • 2

    Preheat a large skillet. Add the shrimp with the marinade. Cover and cook until shrimp are cooked through.

  • 3

    Remove the shrimp from the skillet and continue to boil marinade until thickened — about 5 minutes. Spoon sauce over shrimp and serve.

Nutrition Information

No nutrition information available for this recipe

Recipe Summary

  • 6 ounces fresh or frozen peeled and deveined medium shrimp
  • 3 ounces whole grain bow tie pasta*
  • ½ cup buttermilk
  • ⅓ cup light mayonnaise
  • 1 tablespoon snipped fresh cilantro
  • ¼ teaspoon onion powder
  • ¼ teaspoon dry mustard
  • ¼ teaspoon ground chipotle chile pepper
  • 1 medium red sweet pepper, cut into bite-size strips (3/4 cup)
  • ¾ cup chopped fresh mango
  • ¾ cup thinly sliced carrot (1 large)
  • ¼ cup thinly sliced green onions (2)
  • Snipped fresh cilantro
  • Lime wedges

Thaw shrimp, if frozen. Rinse shrimp pat dry with paper towels. Halve shrimp lengthwise set aside. Cook pasta according to package directions, adding shrimp during the last 2 minutes of cooking. Drain pasta and shrimp rinse with cold water and drain again. Transfer pasta and shrimp to a large bowl.

Meanwhile, in a small bowl stir together buttermilk, mayonnaise, cilantro, onion powder, dry mustard, and ground chipotle chile pepper.

Add sweet pepper, mango, carrot, and green onions to pasta and shrimp. Toss to combine. Add dressing toss gently to coat. Sprinkle with additional snipped cilantro and serve with lime wedges. Serve immediately or cover and chill for up to 2 days.

Use almost any pasta shape you like for this colorful salad, such as bowties, penne, or elbow macaroni. Go for the interesting flavors of alternative grain pastas such as buckwheat pasta, ancient-grain pastas made with quinoa or spelt, gluten-free brown rice pasta, or sprouted wheat pasta.

May 18 Chipotle Shrimp Tacos with Mango Salsa

Chipotle Shrimp Tacos with Mango Salsa. Sweet & spicy edition of tacos Tuesday. The spicy Chipotle chili seasoned shrimp, the mango salsa with the spicy jalapeño and avocado, and lots of lime crema for topping. Bringing out all the summery good stuff & maybe a marg because it’s taco night and you just need it, you know ))) ?!

This weather is insanely beautiful this week and all I want to do is be on the beach. Maybe enjoying these tacos…sipping a marg…or two?! So since ALL I can think about is the beach this week, we’re doing a summery, colorful taco.

This one is a little sweet, a little tangy, a little spicy. There’s a lot of flavors going on in these tacos, but in a good way. They are actually super simple to make as well. And who doesn't love an easy weeknight taco?! Most of the meal is done on a sheet pan, and then you’ve just got to whip up that sweet mango and spicy jalapeño salsa. Mix up a little Lime Crema for serving. It’s super quick and best of all super delicious.

So only two more work days until it’s time for the beach again…I cannot wait. This weather has me dying to get out on the beach rather than being stuck on a computer. But soon enough . Happy Taco Tuesday guys !!

1 pound large shrimp peeled & deveined

1 teaspoon chipotle chili powder

1/2 teaspoon smoked paprika

1/2 cup plain greek yogurt or sour cream

charred tortillas for serving

For the Mango Salsa

On a baking sheet, toss the shrimp with the olive oil, chili powdered, paprika, and cumin. Cut the tops off the jalapeños. Add them to the baking sheet. Roast in a 400 degree oven for 10 - 15 minutes until shrimp is cooked through, flipping halfway. Remove the shrimp from the baking sheet and set aside. Continue to roast the peppers until nicely browned.

Make the Lime Crema. In a small bowl, mix the yogurt, lime juice, salt, and pepper.

Make the Mango Salsa. In a medium bowl, add the mango, avocado, roasted jalapeños, lime juice, salt, and pepper.

Assemble the tacos. Char the tortillas over a flame. Layer with shredded lettuce and shrimp. Top with Mango Salsa and Lime Crema.

Smoky Shrimp Tostadas with Chipotle Mango Slaw

Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis. Source: Latin Comfort Foods Made Healthy. Recipe Credit: Ingrid Hoffmann . Photo Credit: Mittera.

I don’t know anyone who does not love Mexican food. It has gone mainstream! Nowadays, you can really find all sorts of Mexican ingredients all over the U.S. One thing I have noticed is that the flour tortilla has truly taken over and many people have forgotten about the corn tortilla. Corn tortillas have a great flavor and are much healthier than flour tortillas. One flour tortilla has 110 calories whereas one corn tortilla has just 50 calories! And of course, who can go wrong with shrimp, mango, and chipotle!

Up your Taco Tuesday Game with these healthy Chipotle Shrimp Lettuce Wraps!

I freaking love lettuce wraps!

They’re easy to make, super healthy, low-carb & can even be made keto and they are so DELICIOUS!

We have them at least 3 times a week. I’m not kidding! Living in Mexico comes with many advantages, one of them being that every day is Taco Tuesday. Starting with breakfast.

Needless to say that all those tortillas will mess with your bikini bod. Yeah, have I mentioned that every day is bikini day on the Yucatan Peninsula?

But whether you’re a taco addict or not, replacing tortillas with lettuce leaves is definitely the thing to do if you want Taco Tuesdays but want to cut down on the carbs.

You will not miss the tortillas, trust me. My husband actually explicitly asks for lettuce instead of tortillas at the restaurant now because he got to love them that much.

Guys these shrimp lettuce wraps are the BOMB. The lettuce leaves add a delicious crunch and freshness.

Today’s lettuce wraps are loaded with tender honey chipotle shrimp and a creamy mango cilantro sauce.

The spiciness and smokiness from the chipotle shrimp, along with the fresh crunchy veggies, sweet mango cubes and the creamy tangy cilantro sauce makes a delicious flavor-packed combo that is out of this world!

Grilled Shrimp Tacos with Mango Salsa

These quick and easy grilled shrimp tacos with mango salsa are a tropical treat that combines smoky grilled shrimp, a bright and zesty mango salsa and a creamy chipotle crema that packs a punch! You can make this recipe in 15 minutes or less!

I am a sucker for a good taco. I’m partial to seafood tacos, probably because they always remind me of being on vacation on some exotic island. When I visited Mexico, I think I ate fish and shrimp tacos for breakfast, lunch and dinner! These grilled shrimp tacos with mango salsa remind me of my latest trip to Mexico. My husband and I took a cruise that stopped in Cozumel, and then we took a ferry ride to Playa Del Carmen. Once there, we hopped onto an excursion to Xcaret, a truly majestic nature park that takes your breath away. I swam in underground caves, watched dolphins play, soaked up some sun, and got an amazing lesson about Mexico’s ecosystem, all in a few hours. If you haven’t been, I highly recommend it!

The one thing I love more than Mexico’s culture, is Mexican food! These grilled shrimp tacos with mango salsa are reminiscent of some I had while in Cozumel. What I love about using shrimp for tacos is that they cook so quickly and they’re perfect for those days when I totally forgot to defrost some protein for dinner. Shrimp defrosts in a few minutes under running, and then you can be on your way. It’s a great protein source for quick weeknight dinners.

How to Season Shrimp for Tacos

Shrimp are kind of bland on their own, so when you’re grilling shrimp for shrimp tacos, you want to use bold spices. I season my grilled shrimp with paprika, cumin, oregano, garlic powder, chili powder, salt and pepper. These grilled shrimp tacos are absolutely loaded with flavor!

How to Cook Shrimp for Tacos

Typically, shrimp tacos feature breaded or grilled shrimp. I opt for grilling, because it’s healthier, and I can skip the extra carbs. To make the shrimp on the grill, I use skewers to thread the shrimp on. By using skewers, I avoid having the shrimp fall through the grill grates. If you don’t have a grill, you can use a cast iron grill pan or even a regular cast iron skillet. Make sure to preheat the pan so that it’s nice and hot before adding the shrimp. This will help the shrimp develop a nice crust, which means more flavor!

What to Serve with Grilled Shrimp Tacos with Mango Salsa

I top these grilled shrimp tacos with a simple chipotle crema that’s made with sour cream and chipotle salsa. I also love making pickled red onions and radishes as a tangy topper for tacos, I always have a jar of them in my fridge. They’re great for sandwiches, tacos, burgers, potato salad, and more! Some other great taco toppings are guacamole, pico de gallo, and tomatillo salsa verde.

Grilled Shrimp Tostadas with Mango Salsa and Chipotle Cream

Crispy, creamy, spicy, sweet…..Grilled Shrimp Tostadas are the perfect combination of fresh flavors for a healthy family meal. Quick and easy to make, dinner will be on the table in no time flat! Ole.

We went to Mexico for Thanksgiving. I don’t travel during the holidays because I’m a creature of habit….or tradition. I like spending my holidays in familiar surroundings with familiar family and, even more, familiar food. Have you ever seen a turkey in Mexico? I’m sure they exist but I’m equally sure the hotel had a contract with Butterball. So, on Thanksgiving day….I had a shrimp tostada for lunch. And an enchilada for dinner. The Pilgrims would be so jealous.

USUALLY, I’m knee-deep in sausage stuffing and mashed potatoes with, constantly full, glass of wine in my left hand. This past year, I was knee-deep in the Caribbean. It was weird and surreal. I missed my familiar. I know, I sound like a brat.

Back to the tostada… shrimp tostadas in Mexico were tiny….and they were a little on the “could use more zest” side. So, as I was stuffing my face on the beach….in Mexico….on Thanksgiving day….not with turkey and gravy….I vowed to make my own version at home. I wanted more heat, more kick, more avocado. And I wanted a fresh, fruity salsa.

The last bit of snow we had a few days ago made me miss my Mexico trip a little bit….so, I whipped up a fresh, fruity salsa with an amazingly ripe and juicy mango. (So rare in these parts this time of year!) And I spiced up some shrimp and tossed them into a grill pan. (I couldn’t get to my grill….it was still under several inches of snow.) AND I whipped up a creamy, fiery chipotle sauce tamed just a little bit with some honey. Perfect. Combination.

I can’t wait to whip these up in the summer on a REAL grill while wearing flip flops and shorts. I can’t wait until I’m certain I’ve seen my last snowflake this season.

What You Need to Make the Tacos:

  • Chipotle slaw. The recipe is below.
  • Blackened shrimp. See the recipe below.
  • Mango salsa. Use our recipe below or buy some in the grocery store for a shortcut.
  • Corn or flour tortillas
  • Green onions and Cotija cheese for topping.
  • Extra chipotle dressing from the coleslaw to drizzle over the top of the tacos.

This recipe starts with a cool, refreshing, coleslaw that is lightly seasoned with chipotle peppers and some lively spices. The slaw is loaded with cabbage, carrots and green onions and makes a great base filling for the tacos.

The seasoning for the blackened shrimp is made with simple spices and a little sugar. The sugar helps the shrimp get a caramelized coating and is an important piece of the blackening flavor.

The mango salsa gives a sweet counter-balance to the spices in the slaw and blackened shrimp and the Cotija cheese has the necessary saltiness to complete the flavor profile.

Recipe sponsored by Mirum

Honey Chipotle Grilled Shrimp Recipe

No more boring grilled shrimp…Meet my amazingly delicious Honey Chipotle Grilled Shrimp.

These Honey Chipotle Grilled Shrimp taste like something out of a restaurant…no kidding. With a delicious combination of flavors, the result was amazing. They are a real treat.

The great thing about shrimp is that they are so easy and quick to cook! They grill up in a jiffy. The honey chipotle marinade on this shrimp is out of this world.

This recipe should go on your list of grilling ideas! I promise it won’t disappoint.

Grilled shrimp is always a family favorite when I make it, but I decided to use I Can’t Believe It’s Not Butter!® Original Spray, which I bought at my local Walmart, to spray the shrimp before and during grilling.

OHH BOY…the taste is unbelievably delicious!

And the best part is that they have a great buttery taste without the calories (happy dance).

I Can’t Believe It’s Not Butter! Original Spray is one of my go-to grilling essentials. It helps me to elevate my grilled dishes to the next level.

I love it because it is a convenient way to add a burst of buttery flavor when using the grill. I can control how much and where to add it…no mess! Plus, it’s:

  • 0 calories per serving (7 sprays=5 calories)
  • 0 grams of fat per serving
  • 0 cholesterol
  • 0 Sodium
  • 0 trans fat
  • 100% buttery taste

So, get ready for the summer grilling season to kickoff on Memorial Day and grab a couple I Can’t Believe It’s Not Butter! Original Spray bottles next time you visit your local Walmart store or through Walmart’s Online Grocery Pickup.


This honey chipotle sauce/marinade is smoky, spicy, slightly sweet and delicious.

In a small bowl, combine 1/4 cup honey, 1 – 2 individual finitely chopped chipotle peppers from a can of chipotles in adobo, 3 tablespoons adobo sauce from a can of chipotles in adobo, 3 minced garlic cloves, 2 tablespoons olive oil, 2 tablespoons fresh lime juice, 1/2 teaspoon kosher salt, ½ teaspoon ground cumin. Whisk to combine.

This sauce/marinade will also work great with beef, pork, or chicken.


Start with cleaning your shrimp very well. Then prepare the amazing honey chipotle sauce and marinate the shrimp for 30 minutes. Then heat the grill over high heat and cook the shrimp for 2-3 minutes per side, or until pink and opaque.


This simple and colorful mango salsa is super easy to make! It’s sweet, spicy and absolutely wonderful.

To make mango salsa combine 1 cup of diced mango, 1 cup diced tomatoes, 1 thinly diced jalapeno, ½ cup thinly diced red onion, 3 tablespoons fresh lime juice, ¼ teaspoon kosher salt and ¼ cup packed freshly chopped cilantro leaves. Mix well to combine and serve.


To reheat leftover grilled shrimp, place them in a microwave-safe plate and cover with a damp paper towel. Heat for 1 minute and check them, if you want them hotter, heat in 20-sec intervals.

Chipotle & Garlic Shrimp Tacos with Mango Salsa

Heat vegetable oil in a saucepan over low heat and fry garlic cloves for 20 minutes until soft and cooked all the way. Do not brown the garlic. Set aside to cool.

Remove garlic from oil and place in food processor along with 1/2 of the garlic oil. Reserve the remaining garlic oil to grill shrimp and warm tortillas.

Add TABASCO ® Chipotle Sauce, ketchup, agave syrup, lime juice and soy sauce to the food processor and mix until smooth.

Marinate shrimp in the mixture 1 to 2 hours before grilling. For ease of handling you may skewer shrimp before grilling. The marinade can be prepared 24 hours ahead of time.


Dice mango, tomatillos, white onion, tomatoes and cilantro and toss in a bowl with lime juice and TABASCO ® Green Sauce. Add salt to taste. Refrigerate for at least 2 to 3 hours bring to room temperature before serving.


Heat grill with remaining garlic oil and grill marinated shrimp for 2 to 3 minutes on each side, until marinade becomes a brown glaze. Remove from grill.

Warm the tortillas until soft and pliable in a cast-iron pan brush with a touch of garlic oil for extra flavor.


To serve, place a slice of avocado on each tortilla, mash with a fork and season with salt. Place 3 pieces of shrimp in each tortilla. Top with a generous serving of the mango salsa.


  1. Shey

    It was with me too.

  2. Dusho

    Thank you very much for your help with this issue. I did not know it.

  3. Mick

    I know exactly that this is the error.

  4. Seton

    I confirm. I join told all above. Let's discuss this question. Here or in PM.

  5. Rae

    This is the simply remarkable answer

  6. Collin

    I think, that you are not right. I can defend the position.

Write a message