sheetpan sticky honey jalapeno shrimp tacos with cilantro mango crema
The first version of this recipe sucked. This one? Absolutely does not suck. Introducing Sheetpan Sticky Honey Jalapeno Shrimp Tacos with Cilantro Mango Crema. A slight kick in the pants within a huge flare of pure joy.
Funny how Taco Wednesday rearranged itself into Tex Mex Wednesday. We’ve quesadillas, enchiladas, enchilada bakes, taquitos, you name it. This week, ’twas time for a trip to the grassroots. Good ole tortillas stuffed with a fun filling and eaten with sauce dripping all over the fingers.
Two kinds of sauce, to be exact, because a pair is better than a solo, don’t you think?
When I say these are fast, I’m not kidding. The night I whipped them up for dinner I spent most of the hands-off time with my laptop perched on the counter, scheduling blog posts for our week away. I only needed to pay attention occasionally to the bubbling sticky honey sauce to ensure nothing burned – it sat to my right, so averting my eyes for a second wasn’t a huge ordeal – and listen for the beep of the timer to indicate the shrimp were ready to remove.
Start with that sauce, a sweet and simple mix of soy sauce, honey, diced jalapeno, garlic, and black pepper. Reduce it in a small sauce pan for about 5 minutes, then stir in a bit of corn starch slurry (corn starch dissolved in water) to thicken.
Then, bake the shrimp. Toss them first in an easy mix of olive oil, chili powder, oregano, paprika, and salt, then give them about 6 minutes in a 450 degree oven to cook through. Swish them around in half of the sticky honey sauce and broil a couple minutes more.
The cilantro mango crema is quite special. Think of it as a whipped mango salsa, with a delicate sweetness and buttery texture from the pureed fruit. I added some Greek yogurt for body, plenty of cilantro and lime juice, and a bit of salt to push the flavors forward. I loaded my own tacos with the crema so much that the excess dribbled down my fingers. I sopped up the pool on my plate with an extra tortilla.
These beauties are a pride of mine and I find little more satisfying than a platter of tacos to munch after a long and tiring day of work and trip prep. Let them become a new go-to for you, as well!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Tacos aren’t complete without a margarita. Try the Smoky Watermelon Mint Margarita!
Ingredients
- 1 lb large shrimp
- 2 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- a pinch kosher salt and pepper
- 1/2 cup soy sauce
- 1/4 cup honey
- 1 jalapeno, deseeded and diced
- 2 cloves garlic, minced
- 1 tbsp lime juice
- 1/4 tsp black pepper
- 1 tsp corn starch, dissolved in 1 tbsp water
- 8 corn or wheat tortillas
- sour cream or plain Greek yogurt, arugula or lettuce, lime wedges, and fresh cilantro, to serve
cilantro mango crema
- 1 mango, cut into chunks
- 1/4 cup plain Greek yogurt
- 1/4 cup cilantro (or basil)
- 2 tbsp red onion
- 1 tbsp lime juice
- kosher salt, to taste
Instructions
- Preheat oven to 450 degrees.
- In a small saucepan, whisk together soy sauce, honey, jalapeno, garlic, lime juice, and black pepper. Bring to a boil and cook until reduced by half, about 5 minutes. Pour in corn starch slurry and whisk an additional 2-3 minutes until thickened. Remove from heat and set aside.
- Pat the shrimp dry. On a baking sheet, toss with 1 tbsp olive oil, chili powder, oregano, paprika, salt, and pepper. Roast for 6 minutes until opaque.
- Pour half of the sticky honey sauce over the shrimp and toss to coat. Turn broiler to high and cook an additional 1-2 minutes until slightly crisped.
- Make the mango crema. In the bowl of a food processor, combine mango, Greek yogurt, cilantro, lime juice, and salt. Puree until very smooth.
- Warm tortillas in the microwave under damp paper towels for 20 seconds. To assemble, spread sour cream or Greek yogurt on the bottom of a tortilla and top with a handful of arugula or lettuce. Arrange shrimp and drizzle first with remaining sticky honey sauce, then mango crema. Squeeze additional lime juice overtop, as desired.
