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Maple Chipotle Shrimp Tacos with Mango Salsa

Maple Chipotle Shrimp Tacos

All our favorite flavors collaborate in this Maple Chipotle Shrimp Taco recipe. Maple syrup brings sweetness while the chipotles bring a smoky heat and the lime invites brightness to the bunch. They build off each other to make for a shrimp you’ll be happy eating outside a taco shell.

The shrimp is topped with a Mango salsa that includes slightly smashed avocado, jalapenos, a shallot and even more lime juice. If you’re a full on fan of maple syrup, this salsa is a chance to add a splash more. The sweetness will give an extra boost of sweetness to the tacos without stealing the show.

That’s what we love so much about cooking with maple syrup. While it certainly can be the star, it’s also a reliable flavor amplifier, supporting the taste of the surrounding ingredients.

This recipe is straightforward in its directions and comes together rather quickly. You won’t have to wait a whole day for the shrimp to marinate. Just set it aside in its slurry of sauce while chopping the remaining ingredients for the salsa. Chopping is the bulk of the ask in this recipe. It could take you 7 minutes, 10 minutes or 15 minutes to chop what needs chopping. The rest of the work, after cooking the shrimp (which takes 2-3 minutes), is assembling!

Enjoy the tacos with an ice cold beverage.

Serves

2-3

Prep time

15 minutes

Cook time

2-3 minutes

INGREDIENTS

For the Shrimp

  • 3 tablespoons Grade A maple syrup
  • 2 tablespoons adobo sauce from a can of chipotle peppers
  • 1 chipotle pepper, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon lime zest
  • Juice from half a juicy lime, about 1/2 tablespoon (reserve the other half of the lime for serving)
  • 1 lb medium or jumbo shrimp, peeled and de-veined
  • Salt, to season

For the Mango Salsa

  • 2 mangoes, diced, about 1/2 cup
  • 1 avocado, diced
  • 1 jalapeno, seeded and finely chopped
  • 1 small shallot, chopped, about 3 tablespoons
  • 2 tablespoons lime juice, from about 1 juicy lime
  • Salt, to season
  • 6 soft corn or flour taco shells
  • 1 tablespoon vegetable oil
  • Cilantro, to serve (optional)
  • Scallions, chopped, to serve (optional)

INSTRUCTIONS

  1. In a medium mixing bowl, stir the maple syrup, adobo sauce, chipotle pepper, garlic, lime zest and lime juice together. Toss in the shrimp and season with salt. Set aside.
  2. While the shrimp marinates, prepare the salsa. In a medium bowl toss the mangoes, avocado, jalapeno, shallot and lime juice together. Season with salt. Taste and adjust accordingly. If you’re a big fan of maple, add a teaspoon or two to boost the sweetness! (It’ll be nice with the smoky heat of the chipotle!)
  3. Heat your taco shells in a small skillet until warm. Stack under a tea towel to keep warm.
  4. In a large skillet over medium-high heat add the vegetable oil. Heat until it’s shimmering. Add the shrimp with the marinade and cook for about 1 minute until the shrimp begins to curl. Flip the shrimp and cook the other side until the shrimp is cooked through, about another minute. When the shrimp is done it should be pink and the tails will have curled in. Remove from heat and prepare your tacos!
  5. Add shrimp to the taco shells, top with salsa, cilantro and scallions. Squeeze the reserved lime over the tacos.

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