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Dole Packaged Foods, LLC, is a world leader in growing, sourcing, distributing, and marketing fruit and healthy snacks. Dole sells a full line of packaged shelf stable fruit, frozen fruit, dried fruit, and juices. The company focuses on four pillars of sustainability in all of its operations: water management, carbon footprint, soil conservation, and waste reduction.

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Island Shrimp Tacos with Mango Salsa

Prep Time 2 hours
Total Time 7 minutes
Difficulty 1.0 Easy
Calories Per Servings 470 Calories
Servings 4
Nutrition facts Nutrition facts


Delicious island shrimp tacos with mango salsa.

Ingredients 15


1 lb. large shrimp, shelled and deveined
1 can (13.5 oz.) coconut milk
1-1/2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. ground allspice (optional)
1/2 tsp. salt
1/4 tsp. ground black pepper
2 cup frozen DOLE® Mango Chunks, partially thawed
medium jalapeno, minced
1/2 cup red onion, diced
2 tbsp. lime juice
2 tbsp. chopped fresh cilantro
2 tsp. canola oil
  corn or flour taco size tortillas, warmed



1 lb. large shrimp, shelled and deveined
1 can (13.5 oz.) coconut milk
1-1/2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. ground allspice (optional)
1/2 tsp. salt
1/4 tsp. ground black pepper


Combine shrimp, coconut milk, garlic powder, cumin, chili powder, allspice, salt and pepper in a bowl. Cover; refrigerate 2 hours or overnight.


2 cups DOLE Frozen Mango Chunks, partially thawed
1 medium jalapeno, minced
1/2 cup red onion, diced
2 tbsp. lime juice
2 tbsp. chopped cilantro


Chop mango chunks and combine with jalapeno, red onion, lime juice and cilantro, in bowl; set aside.  Refrigerate until ready to cook shrimp.



Drain shrimp; discard marinade. Chop shrimp in small pieces.


2 tsp. canola oil


Heat oil in large non-stick skillet over medium high heat. Add drained shrimp to pan and sauté 5 to 7 minutes, or until pink and cooked through.


Corn or flour taco size tortillas, warmed


Spoon shrimp into tortillas, top with salsa and roll up.

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