Alright,  foodie peeps, let’s get into it! This is a straight-up banger of a recipe from the Chop Shop , featuring those wild, ruby red shrimp—Royal Red shrimp, man, the kind that’ll make your taste buds do a double take like they just saw a UFO. We’re talking Grilled Royal Red Shrimp Tacos with a Mango-Habanero Salsa that’s gonna hit you like a flying full of flavor. It’s quick, it’s primal, and it’s got that sweet-spicy combo that’ll have you questioning everything you thought you knew about tacos. Let’s dive in !  Yes ?

Grilled Royal Red Shrimp Tacos with Mango-Habanero Salsa

Servings: 4 (8 tacos, bro)
Prep Time: 20 minutes, faster than a round of jiu-jitsu
Cook Time: 10 minutes, quicker than a hungry roadrunner
Total Time: 30 minutes, let’s go!

Listen, these Royal Red shrimp from Chop Shop, They’re the real deal, man. Sweet, tender, like they swam straight out of Poseidon’s personal stash. We’re grilling ‘em up, throwing ‘em in tacos, and topping it with a mango-habanero salsa that’s got that perfect balance of “oh, that’s nice” and “whoa, my face is on fire!” Perfect for a summer BBQ or just crushing dinner with your crew while debating aliens or Bigfoot.

Ingredients

For the Shrimp:

• 1 lb Royal Red shrimp, peeled and deveined (Chop Shop has the goods, trust me)
• 2 tbsp olive oil, like the lifeblood of the Mediterranean
• 1 tsp smoked paprika, for that smoky, caveman vibe
• 1 tsp chili powder, to wake your soul up
• 1/2 tsp garlic powder, because garlic’s basically Life
• 1/2 tsp cumin, for that earthy, “I’ve been to Texas” feel
• Salt and black pepper, to taste—don’t skimp, be a man about it
• Juice of 1 lime, for that zesty, “I’m alive!” kick

For the Mango-Habanero Salsa:

• 1 ripe mango, diced up like you’re prepping for a tropical cuise excursion 
• 1/2 habanero pepper, seeded and minced fine—careful, this thing’s a heat-seeking missile ready to blow
• 1/4 cup red onion, diced, because crunch is king
• 2 tbsp fresh parsley , chopped, for that herbal enlightenment
• Juice of 1 lime, to keep it fresh and tangy
• 2 tsp of Sanchez and sons honey,  a little sweet to tame the beast
• Pinch of salt, to bring it all together

For the Tacos:

• 8 small corn or flour tortillas—corn if you’re keeping it ancestral
• 1 cup shredded cabbage or coleslaw mix, for that crisp, veggie backbone
• 1 avocado, sliced, because avocado’s basically nature’s butter
• Lime wedges, for squeezing like you’re wringing out the meaning of life
• Optional: crumbled cotija cheese or a dollop of sour cream, if you’re feeling fancy

Instructions

1. Get the Shrimp Ready: Toss those Royal Red shrimp in a bowl with olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, pepper, and a big squeeze of lime juice. Let ‘em soak up that flavor for 10 minutes while you channel your inner grill master. This is like marinating your mind before a big podcast.
2. Whip Up That Salsa: Grab a bowl and mix the diced mango, habanero, red onion, parsley , lime juice, and a pinch of salt. If you want a touch of sweet, drizzle in some honey. Taste it, man—habanero’s no joke, it’s like sparring with a black belt. Adjust the heat like you’re fine-tuning your keto diet. Set it aside to let the flavors get all cozy.
3. Fire Up the Grill: Crank your grill to medium-high, like 400°F, hot enough to sear but not burn your dreams. If you’re stuck indoors, a grill pan on medium-high works too. Oil the grates so those shrimp don’t stick like a bad conspiracy theory.
4. Grill Those Shrimp: Skewer the shrimp or use a grill basket—makes life easier, like having a good editor. Grill ‘em 2-3 minutes per side till they’re opaque, curled, and rocking that pinkish-red glow. They’re done faster than a first-round knockout, so don’t overcook ‘em.
5. Warm the Tortillas: Throw the tortillas on the grill for 20-30 seconds a side till they’re warm and a little charred, like you just pulled ‘em from a campfire. Or wrap ‘em in foil and toss in a low oven if you’re not feeling the grill vibe.
6. Build the Tacos, Peeps: Lay down some shredded cabbage on each tortilla for crunch. Pile on 3-4 shrimp, spoon over that mango-habanero salsa, and add a couple avocado slices for that creamy goodness. Want to go wild? Sprinkle some cotija or a smear of sour cream. This is your taco, live your truth.
7. Serve It Up: Slap those tacos on a plate with lime wedges for squeezing. Crack open a cold one—maybe a Mexican lager—or go full health nut with some White Wine . Either way, you’re eating like a warrior now. 

Tips from The Chop Shop Crew

• Why Royal Red Shrimp? These things are like the elk of the sea, man. Caught wild, sustainable, and so sweet you’ll think they’re dessert. The Chop Shop  has the hookup.
• Habanero Warning: That pepper’s got more heat than a heated X debate. Start small, taste, and don’t be a hero unless you’re ready for the burn.
• Prep Ahead: Make the salsa a day early, stick it in the fridge. It gets better, like a good story. 
• Leftovers: Got extra shrimp? Fridge ‘em for 2 days. Reheat gently or chop ‘em cold into a salad for lunch. Waste nothing, like a true hunter-gatherer.

These tacos, man, they’re not just food—they’re a lifestyle. Grilled Royal Red shrimp from the Chop Shop, that fiery mango-habanero salsa—it’s like a party in your mouth, and everyone’s invited. Get after it, and let me know how it hits ya!   

Brandon of Bradenton