Recipe: Shrimp “Tacos” with Mango Pico de Gallo

New favorite summer dish in the making I do believe! Seriously though, this one is so delicious and fresh, it totally killed the “this is getting boring” vibe I was in. All I can say to this is that they are a prefect twist to add to your menu if you’re feeling in a funk. It’s fresh, juicy, fun and delicious, and it’s also Whole30 compliant! The Mango Pico de Gallo is a great accompaniment to any seafood, or to chicken, or even just with some fresh tortilla chips! Enjoy!

Shrimp "Tacos" with Mango Pico de Gallo

Total Time 15 minutes
Servings 2
Author Jordan Clapp - Organically Optimistic


  • 18 raw shrimp, peeled and deveined
  • 1/4 fresh mango
  • 1/4 red onion
  • 1 Roma tomato
  • 2 cloves garlic
  • 1/8 c. fresh cilantro
  • 1 avocado
  • 1 lime
  • 1/2 head romaine lettuce


  1. Dice the tomato, red onion, and mango into small pieces and place in bowl. Finely mince the garlic and cilantro, then add to the bowl. Squeeze in the juice of half a lime, stir, and set aside.

    2. Toss the shrimp with salt, pepper, and two tablespoons of olive oil. If grilling them, place them in a metal pie pan (or something similar) and place on preheated grill. If sautéing, place in hot skillet. Cook for about 4 minutes per side, or until thoroughly cooked and pink.

    3. Slice the avocado and place two or three slices in each leaf of lettuce to serve as the taco shell. Top with the Mango Pico de Gallo and the warm shrimp, then drizzle with lime juice and dive in!

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