Description
These Korean Gochujang Shrimp Tacos combine spicy, sweet, and tangy flavors in a quick and easy dish perfect for a weeknight meal. Tender shrimp marinated in a vibrant gochujang sauce are seared to perfection and served in warm corn tortillas with fresh cabbage, creamy avocado, and cilantro, finished with a squeeze of lime for brightness.
Ingredients
Scale
Marinade and Shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon rice vinegar
Assembly
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
- Prepare the Marinade: In a medium bowl, combine the gochujang, soy sauce, honey, sesame oil, minced garlic, minced ginger, and rice vinegar. Whisk everything together thoroughly to create a smooth marinade.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade and toss until all pieces are evenly coated. Cover and refrigerate for 15-30 minutes to allow the flavors to develop.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes per side or until the shrimp turn pink, opaque, and are cooked through. Remove from heat.
- Warm the Tortillas: While the shrimp cook, warm the corn tortillas either in a dry skillet over medium heat for about 30 seconds each side or microwave wrapped in a damp paper towel until pliable.
- Assemble the Tacos: Place a few cooked shrimp on each warmed tortilla. Top with a handful of shredded cabbage, avocado slices, and chopped cilantro.
- Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top to add fresh citrus brightness.
Notes
- Marinating the shrimp for the full 30 minutes enhances the flavor but avoid going too long to prevent texture changes.
- You can substitute corn tortillas with flour tortillas if preferred.
- For extra heat, add a sprinkle of chili flakes or a drizzle of sriracha on the tacos before serving.
- These tacos are best enjoyed fresh but leftovers can be refrigerated and reheated gently in a skillet.
