Korean Shrimp Tacos
These are seriously the best Korean Shrimp Tacos! They're loaded with spicy gochujang marinaded shrimp, homemade lime crema, and all your favorite toppings. It's delicious, easy, and great for a crowd!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6-8 tortillas
- 2 tbsp mayonnaise
- 3 tbsp sour cream
- Zest from ½ lime
- 2 tsp lime juice
- ¼ tsp salt
- ¼ tsp pepper
- 1-2 tbsp milk ((optional))
- 2 tbsp gochujang
- 2-3 cloves garlic (minced)
- 1 tsp ginger (grated)
- 1 tsp low-sodium soy sauce
- 1 tbsp honey
- ½ tsp toasted sesame oil
- ½ tbsp cooking oil (I used avocado oil)
- ¾ tsp salt
- ¼ tsp pepper
- 1 lb raw shrimp (peeled, de-veined, and tails removed)
- Kimchi
- Cucumber (thinly sliced)
- Cotija cheese (grated)
- Toasted sesame seeds
- 1-2 green onion (thinly sliced)
- Lime wedges
Instructions
- 1
Make the crema. In a small bowl, whisk mayonnaise, sour cream, lime zest, lime juice, ¼ tsp salt, and ¼ tsp pepper. If needed, gradually drizzle in a splash of milk until sauce is easy to drizzle. Season to taste. Let sit in fridge.
- 2
Marinade the shrimp. In a large bowl, combine gochujang, garlic, ginger, soy sauce, honey, sesame oil, cooking oil, ¾ tsp salt, and ¼ tsp pepper. Pat the shrimp dry, then add to the bowl. Stir to combine, then let marinade for a few minutes while you heat the tortillas.
- 3
Warm the tortillas. Heat tortillas in a dry skillet, griddle, or directly over a gas flame until warm and pliable. It should take about 30 seconds per side. Wrap in foil to keep warm and set aside.
- 4
Cook the shrimp. Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 2-3 minutes or until sides of the shrimp are opaque. Flip the shrimp, cook for 1 minute, then turn off the heat. Let the residual heat finish cooking the shrimp.
- 5
Assemble the tacos. Schmear the sauce on top of the tortilla. Then layer with shrimp and desired toppings.