When summer heat rolls in, I love recipes that are quick, light, and full of bright flavor—and these Shrimp Taco Bowls check every box. Chipotle seasoned shrimp bring a smoky heat that’s balanced by a sweet mango and tomato salsa, all tucked inside a crispy tortilla bowl and drizzled with zesty cilantro honey lime vinaigrette.
I first saw this recipe in a cooking light magazine back in 2010 and it has been a family favorite for years. And, these flavors have influenced other recipes I have shared here like Chipotle Shrimp Burgers and Mango Avocado Salsa!
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Why You'll Love Shrimp Taco Bowls
Perfect for warm weather – No need to turn on the oven!
Quick & easy – From stovetop to table in about 30 minutes
Big flavor – Smoky, sweet, tangy, and just a little spicy
🌶 Ingredients You’ll Need
Greens – Romaine or your favorite lettuce mix for the base
Shrimp – Medium-sized, peeled and deveined
Chipotle powder – For a smoky, slightly spicy seasoning
Olive oil – Helps the seasoning stick and shrimp sear nicely
Tortilla bowls – Store-bought or homemade (you can press flour tortillas into oven-safe bowls and bake until crisp!)
Mango – Sweet and juicy, perfect for balancing the spice
Tomatoes – Grape or cherry tomatoes work great
Shallots (or Red onion) & cilantro – For a bit of bite and freshness
Lime juice – A must for the vinaigrette and the salsa
Honey & vinegar – To bring balance and brightness to the dressing
Substitution Suggestions
Whether you're working with what you have on hand or adjusting for dietary needs, here are a few easy swaps that still keep the flavors fresh and delicious:
Tortilla bowls: You can skip the bowl and serve this over rice or cauliflower rice for a burrito bowl-style meal.
Shrimp: Try using chicken tenders, or seasoned tofu cubes for a different protein option.
Mango: No mango? Use pineapple or peach for a similarly sweet touch.
Cilantro: If cilantro tastes a little too bold to you, try using fresh parsley or basil in the vinaigrette and salsa instead.
Recipe Variations
Here are some easy ways to change up your Shrimp Taco Bowls for new flavor profiles or special diets:
Creamy Chipotle Dressing – Swap the vinaigrette for a creamy chipotle dressing.
Grilled Version – Grill the shrimpfor a bit of char and outdoor cooking flair—great for summer cookouts.
Serving Suggestions
These shrimp taco bowls are hearty enough on their own, but they also pair beautifully with:
Homemade Guacamole – Creamy and fresh, a great starter or side with air fryer tortilla chips
Air Fryer Corn on the Cob – Sweet corn with crispy edges
Fruit Spring Rolls – A light and fun dessert to round out the meal
Related Recipes
When you make this Shrimp Taco Bowl recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Chipotle Shrimp Taco Bowls with Mango Salsa
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Ingredients
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons minced shallots
- 3 tablespoons fresh lime juice
- 2 teaspoons honey
- ⅛ teaspoon salt
- 2 tablespoons olive oil
- 4 8-inch flour tortilla taco salad shell
- 1 pound peeled and deveined jumbo shrimp
- ½ teaspoon chili powder
- ¼ teaspoon ground chipotle chile powder
- ⅛ teaspoon salt
- ½ tablespoon olive oil
- 4 cups romaine hearts chopped
- 1½ cups chopped peeled ripe mango
- ½ cup cherry tomatoes halved
Instructions
- Preheat oven to 350°. Combine first 5 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly.
- Bake tortilla shells at 350°. If using homemade tortillas to make shells, drape warmed tortilla (I warm in microwave about 15 seconds) over a mini ramekin. Spray with butter spray and place on cookie sheet in oven. Bake until crisped.
- While shells bake, heat a frying pan over medium-high heat with 1 tablespoon olive oil. Combine shrimp, chili powders, and salt in a large bowl and toss well to coat. Add shrimp to pan; cook 2 minutes on each side or until done.
- Combine lettuce, mango, and tomato. Drizzle vinaigrette over salad; toss to coat. Place about 1 ½ cups salad in each tortilla shell; divide shrimp evenly among salads.
Shelby Law Ruttan says
Absolutely delicious and so easy to make. A long time favorite and go to anytime I want quick and easy with a little chipotle heat.
Jeanette says
This sounds healthy and delicious!
Grumpy and HoneyB says
Thank you all!
Pam you really should make this!
Tasty Eats At Home says
Wow, so yummy! I could dig into a salad like this any day!
Megan says
I dont think I could get my daughter to eat this but I sure will. Bookmarked and sent to the printer!
Cajun Chef Ryan says
Oh, I bet that is one rocking kicked up shrimp taco salad!
Bon appetit!
=:~)
baking.serendipity says
I'm totally caught up in the mango in this recipe. Looks delicious! I love Cooking Light recipes 🙂
bellini valli says
Yes I don't think I could resist this Shelby.
Pamela says
I saw this one and wanted to make it ASAP. Still haven't made it yet, though. Sounds and looks incredible!
Cinnamon Girl says
I don't need any convincing! I love all of those things too. These look amazing!
Patsyk says
Looks fantastic! My kind of meal... my family would eat them de-constructed (maybe)... so, why don't I just take Grumpy's portion instead? 🙂
Barbara @ moderncomfortfood.com says
Whoa, this looks good! I have a fabulous source of wild caught shrimp, straight off the boat, and I'm definitely making this recipe soonest. Thanks for sharing.
Jamie says
Looks awesome Shelby! I love all the flavors. Another great recipe from Cooking Light.