Zesty Citrus Garlic Shrimp Tacos with Mango Chutney

These vibrant shrimp tacos are a quick and satisfying dinner option that comes together in no time. Succulent shrimp are coated in a bright citrus garlic sauce, paired with sweet-tangy mango chutney and complemented by smoky charred bell peppers. Fluffy Tex-Mex rice adds hearty comfort, while fresh cilantro and optional hot sauce let you customize the heat.

Perfect for busy weeknights, this recipe uses simple ingredients and smart shortcuts to deliver big flavor with minimal effort. Whether you’re cooking for yourself or the whole family, these tacos are sure to become a go-to favorite.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 ounce Citrus Garlic SauceView ingredient guideLike ingredientDislike ingredient

1 unit Somos Mexican Brown RiceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 ounce Mango ChutneyView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core and thinly slice the bell pepper into strips. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and season with salt. Cook, stirring occasionally, until lightly charred and starting to soften, about 3-4 minutes.
2. Meanwhile, massage the rice pouch to separate grains. Partially open the pouch and microwave until heated through, about 90 seconds. (For 4 servings, microwave both pouches for 2-3 minutes.) Be careful when handling the hot pouch.
3. Rinse shrimp under cold water and shake off excess. Add shrimp to the pan with bell pepper. Cook, stirring occasionally, until shrimp are fully cooked, 4-6 minutes. Stir in citrus garlic sauce and cook until warmed, about 30 seconds. Turn off heat. Stir in mango chutney and season with salt and pepper.
4. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Tear or chop cilantro. Divide tortillas among plates. Fill with rice and citrus garlic shrimp. Garnish with cilantro and drizzle with hot sauce if desired. Serve any remaining rice and shrimp on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw the shrimp completely under cold running water before cooking. Pat dry to ensure they sear properly.

What can I substitute for mango chutney?

A sweet fruit jam or a simple mango salsa would work well. Adjust sweetness to taste.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat shrimp and rice gently in a pan.