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    Home » Recipes » All Recipes

    Grilled Shrimp Tacos

    Published: Jan 5, 2025

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    Jump to Recipe

    Campfire Grilled Shrimp Tacos are a fantastic meal option when camping. I serve them with my easy mango salsa - light but decadent!

    Two tacos with large grilled shrimp and mango salsa on a camping table. Overlaid text says campfire grilled shrimp tacos.

    As I mentioned in my Grilled Chicken Fajitas post, we ended up having taco night *frequently* on our fall trip last year.

    Forget Taco Tuesday, I think we were making tacos 2-3 times a week - usually some form of seafood tacos. Mexican food can be a quick weeknight dinner, and that works wonderfully as a camping recipe - quick and easy cooking!

    We were staying at Warsaw Caves Conservation Area at the time we shot this recipe, so we DEFINITELY had better things to do, than hanging around the campsite!

    What a cool park!

    Anyway, I’ve already posted a couple taco recipes - Camping Tacos, 2 Ways, Grilled Tuna Tacos - and now it’s time to share my awesome shrimp taco recipe.

    This easy shrimp tacos recipe is basically cilantro lime shrimp tacos... I just tend to use calamansi juice as the lime juice.

    It’s a Philippine lime, and works SO well with the summer fruit salsa, and smoky shrimp. Cooking over an open flame is the best way to cook shrimp, IMHO. You can use an actual campfire, or even an outdoor grill.

    I make a quick mango salsa to top them with - it perfectly compliments the shrimp, and just rounds it out to make the BEST shrimp tacos.

    There’s juicy shrimp, and bright, colourful, and super tasty salsa... add some crunchy cabbage, and what more could you want?

    Definitely one of my favorite shrimp recipes... so let’s get to that recipe. Your taste buds will thank you!

    Two grilled shrimp tacos with mango salsa on a camping table.

    Ingredients

    This recipe uses really simple ingredients that should be relatively easy to find in any larger grocery store.

    Shrimp

    You can use fresh shrimp or frozen shrimp, just be sure to completely thaw and drain frozen shrimp before marinating them.

    I like to use pretty large shrimp - jumbo shrimp when I can find it at a reasonable price - because it threads nicely onto skewers. You can use medium shrimp, the cooking method is just a bit different.

    Buying peeled or unpeeled doesn’t matter either, you’ll just want to peel them before marinating, if they are still in the shells.

    The big thing to keep in mind is that you want to use RAW shrimp, regardless of everything else.

    Fresh Mango

    We used to make this mango salsa with regular mangoes, but the past couple of years, we’ve switched over to using Atulfo Mangoes - AKA Honey Mangoes - for it.

    Both types of mangoes work well, we’ve just had much better success with getting perfectly ripe Altulfos lately. Too many regular mangoes that were browned / bruised inside!

    Either way, get a nicely ripe one. Ripe mangoes have the best flavour, texture, and sweetness level.

    Calamansi Juice

    This recipe was developed using calamansi juice, as I LOVE the way it tastes with seafood and tropical flavours like mango. Calamansi is a type of lime from the Philippines, and I’m obsessed with them.

    I tend to buy TONS of calamansi juice any time we’re near a Seafood City.

    That said, feel free to use a regular lime juice - the easiest option - or a Yuzu juice, which would also be fantastic.

    Flour or Corn Tortillas

    You can use either small flour tortillas or corn tortillas. Porter usually uses flour, while I’ll generally use corn - it’s a good gluten-free option for me.

    If you're looking for other gluten free tortilla options, you can sometimes find decent flour ones in stores... but I prefer to make my own.

    My Gluten Free Tortillas are soft tortillas - a substitute for regular flour tortillas - and my Gluten Free Hybrid Tortillas basically have the texture of a flour tortilla, but the flavour of a corn tortilla.

    If you're looking for an option that's grain free and paleo / AIP friendly, try my Cassava Flour Tortillas Recipe.

    Or, just serve everything over tortilla chips, as a kind of easy shrimp nachos!

    Everything Else

    Rounding out this recipe, you will need:

    Fresh Avocado
    Red Onion
    Fresh Cilantro
    Fresh Garlic Cloves
    Olive Oil
    Salt & Ground Black Pepper

    I tend to let the shrimp and mango take the centre stage here, and am a lot more chill on toppings than when I’m doing chicken or beef tacos.

    While the fresh fruit salsa basically covers my favorite toppings when it comes to shrimp tacos, sometimes I’ll add a bit of shredded cabbage - usually red cabbage - for a bit of crunch.

    That said, feel free to add any of your favorite taco toppings, if you think it’d work well. A bit of cotija cheese or mexican crema - maybe a chipotle crema - could work really well.

    Two tacos with large grilled shrimp and mango salsa on a camping table.

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    How to Make Campfire Grilled Shrimp Tacos

    The full recipe is in the printable recipe card at the end of this post, here is a step-by-step guide:

    Marinate the Shrimp

    Peel the shrimp and remove the tail, if applicable. Place shrimp in a medium Ziplock freezer baggie.

    In a small bowl or measuring cup, whisk together the marinade ingredients. Season with salt and pepper, to taste.

    Pour marinade into plastic bag, seal it. Agitate bag to fully coat the shrimp, chill for 30 minutes.

    5 part image showing the marinade being mixed and added to large shrimp in a bag.

    Make the Mango Salsa

    Peel and slice mango and avocado, chop into small pieces and place in a medium bowl along with the onion and cilantro.

    Measure juice into the bowl, gently toss to coat everything.

    Season with salt, to taste. Use immediately, or store in an airtight container and chill until you’re ready for it.

    2 part image showing the mango salsa being mixed in a bowl.

    Make Your Shrimp Tacos

    Thread shrimp onto skewers, place directly on the grill grates.

    Grill for 3-4 minutes per side (2-3 minutes for smaller shrimp), until cooked through. Don’t overcook!

    Note: If you’re not using jumbo shrimp, you can cook them for about 10 minutes in a foil packet - just keep an eye on them, cook time can vary wildly based on the size of the shrimp, and the way you’ve got them in the foil packet!

    2 part image showing large marinated shrimp grilling over a campfire.

    Warm tortillas directly on the grill grates for 10-15 seconds on each side, divide among your plates.

    Divide grilled shrimp out between your tortillas, top with Mango Salsa, and serve.

    2 part image showing charred flour tortillas being topped with taco toppings, before adding the grilled shrimp.

    Leftovers

    Leftover toppings, shrimp, and salsa can be stored in separate airtight containers in the fridge for up to two days.

    Two grilled shrimp tacos with mango salsa on a camping table.

    More Grilling Recipes for Camping

    Looking for some great meals to cook on a campfire or grill? Here's a few of my favourites!

    Bison Burgers with Bacon and Caramelized Onions
    Fajita Chicken Kebabs
    Elk Burgers with Bacon and Sauteed Mushrooms
    Greek Chicken Souvlaki
    Grilled Chicken Fajitas
    Grilled Tuna Tacos
    Mediterranean Chicken Kebabs

    Be sure to check out our other Camping Recipes, including Camping Desserts, Camping Snacks, Make-Ahead Camping Mix Recipes, and a ton of delicious Camping Main Dish Recipes.

    Also, we had SO much fun designing gourmet jerky recipes for our camping trips, we started a whole new blog for them! Check out Dried & Tasty for all kinds of fun recipes to make in your food dehydrator!

    Two tacos with large grilled shrimp and mango salsa on a camping table.

    Two tacos with large grilled shrimp and mango salsa on a camping table.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Grilled Shrimp Tacos with Mango Salsa

    Campfire Grilled Shrimp Tacos are a fantastic meal option when camping. I serve them with my easy mango salsa - light but decadent!
    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Marinating Time30 minutes mins
    Total Time55 minutes mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free, Low Lactose
    Servings: 4 People
    Calories: 268kcal

    Equipment

    • Skewers

    Ingredients

    • 1 lb Jumbo Shrimp thawed

    Calamansi Marinade:

    • ¼ cup Cilantro Leaves packed
    • ¼ cup Calamansi Juice can use lime juice instead
    • 2 tablespoon Olive Oil
    • 4 Garlic Cloves pressed or finely minced
    • Salt and Pepper to taste. (Omit pepper for AIP)

    Mango Salsa:

    • 1 Ripe Mango we prefer Atulfo Mangos for this
    • 1 ripe Avocado
    • ¼ cup Red Onion Chopped
    • 2 tablespoon Finely Chopped Cilantro
    • 2 tablespoon Calamansi Juice can use lime juice instead
    • Salt and Pepper to taste (Omit pepper for AIP)

    Assembly:

    • Flour or Corn Tortillas

    Instructions

    Marinate the Shrimp

    • Peel the shrimp and remove the tail, if applicable. Place in a medium Ziplock freezer baggie.
    • In a small bowl or measuring cup, whisk together the marinade ingredients. Season with salt and pepper, to taste.
    • Pour marinade into plastic bag, seal it. Agitate bag to fully coat the shrimp, chill for 30 minutes.

    Mango Salsa

    • Peel and slice mango and avocado, chop into small pieces and place in a small bowl along with the onion and cilantro.
    • Measure juice into the bowl, gently toss to coat everything.
    • Season with salt, to taste. Use immediately, or cover and chill until you’re ready for it.

    Assembly:

    • Thread shrimp onto skewers.
    • Grill for 3-4 minutes per side, until cooked through. Don’t overcook!
    • Note: If you’re not using jumbo shrimp, you can cook them for about 10 minutes in a foil packet - just keep an eye on them, cook time can vary wildly based on the size of the shrimp, and the way you’ve got them in the foil packet!
    • Warm tortillas directly on the grill grates for 10-15 seconds on each side, divide among your plates.
      Divide shrimp out between your tortillas, top with Mango Salsa, and serve.

    Notes

    Nutritional information is based on ¼ of the shrimp, and ¼ of the salsa.   Toppings and tortillas are not included, as individual choices will vary wildly.

    Nutrition

    Calories: 268kcal | Carbohydrates: 17g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 648mg | Potassium: 518mg | Fiber: 5g | Sugar: 8g | Vitamin A: 930IU | Vitamin C: 33mg | Calcium: 85mg | Iron: 1mg

    Two grilled shrimp tacos with mango salsa on a camping table.

    Thanks for Reading!

    If you loved this post - or have any questions about it - please leave a comment below! We'd also love it if you would consider sharing the link on social media!

    Two grilled shrimp tacos with mango salsa on a camping table.

    Two tacos with large grilled shrimp and mango salsa on a camping table.

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    Reader Interactions

    Comments

    1. Marie & Michael Porter

      January 04, 2025 at 7:54 pm

      5 stars
      We keep coming back to this grilled shrimp tacos recipe - it' a fantastic summer meal when camping.

      Reply
    5 from 1 vote

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