Spicy shrimp tacos with charred corn and mango salsa are sweet, fiery, and ready for your next summer party!
For the shrimp:
1/2 tsp kosher salt
1/2 tsp granulated sugar
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp chili flake
1/4 tsp cayenne pepper
1 pound jumbo shrimp*, peeled and de-veined
1 T oil (something neutral like canola)
For the corn and mango salsa:
1 ear corn, or 3/4 C corn kernels
1 jalapeno pepper
1 large mango, peeled and diced**
1/2 small red onion, diced fine
2 scallions, sliced thin
1/4 C chopped parsley (or cilantro)
1/2 tsp kosher salt
1 tsp honey
1 tsp oil
Juice of one lime
Zest of one lime
Corn tortillas for serving
Combine the salt, sugar, cumin, chili powder, paprika, chili flake, and cayenne. Sprinkle this mixture evenly over the shrimp and toss to combine. Set aside while you make the salsa.
Place your shucked ear of corn directly over a medium flame on your gas burner***. Turn frequently and cook until kernels begin to char, about 2-3 minutes. You’re not looking for all over char, just good color in a few places. Remove from heat, cut kernels off of the cob, and place them in a medium bowl.
Repeat this process with the jalapeno, but make sure to evenly char it all over. Remove from heat, scrape the black char off the skin and dice fine. Leave the seeds in for a spicier salsa, remove them to tame the heat. Add the diced jalapeno to the corn along with the mango, red onion, scallions, parsley, salt, honey, oil, lime juice, and zest. Mix thoroughly and season to taste. Set aside.
Char your tortillas for about 20 seconds per side over an open flame and then wrap them in a clean kitchen towel until ready to serve. You can also heat the whole stack in a low oven (250°F), wrapped in a damp paper towel and then tightly in aluminum foil.
Heat the oil in a large skillet set over medium-high to high heat, until you start to see small wisps of smoke. Add the shrimp and spread into one even layer. Let cook undisturbed for about one minute, or until they are nicely browned on one side. Flip and sear on the other side for 1-2 minutes or until the meat is just opaque all the way through. Remove from heat.
Assemble tacos with shrimp, corn and mango salsa, pickled red onions, and extra lime wedges.
*I use 16-20 shrimp for this. This just means that there are 16-20 shrimp per pound. I also buy mine frozen and already de-veined (sometimes labeled as EZ-Peel). If you get yours completely unprocessed just peel them and then run a sharp, paring knife down the back of each shrimp, this will expose a small, black vein that you will want to remove.
**The easiest way I’ve found to deal with a mango is to cut a little bit off the bottom so it stands up easily on a cutting board. Then use a vegetable peeler to get rid of the skin. Then, standing the fruit up on its cut edge, slice the lobes off each side. The pit is wide and flat – a little like a very large almond, so you’ll get two larger pieces and two smaller. Then dice those pieces up, and snack on whatever is leftover on the middle bit.
***If you are working with loose corn kernels or don’t have a gas range you can char everything in a dry cast iron skillet, or on a sheet pan set under your broiler.
Keywords: spicy shrimp tacos, charred corn and mango salsa, fruit salsa, shrimp tacos