Description
Spicy and savory shrimp tacos featuring a gochujang-based sauce.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 12 small corn or flour tortillas
- 1 cup shredded cabbage
- 1/2 cup chopped cilantro
- Lime wedges for serving
Instructions
- In a medium bowl, whisk together the gochujang, soy sauce, honey, sesame oil, garlic, and ginger.
- Add the shrimp to the marinade and toss to coat. Let it sit for 15 minutes.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until pink and cooked through.
- Warm the tortillas according to package directions.
- Assemble the tacos by filling each tortilla with cooked shrimp, shredded cabbage, and cilantro.
- Serve immediately with lime wedges.
Notes
- You can substitute maple syrup for honey if preferred.
- For extra heat, add a pinch of red pepper flakes to the marinade.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dinner
- Method: Sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 3 tacos
- Calories: 350
- Sugar: 12
- Sodium: 650
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
- Cholesterol: 200
Keywords: Gochujang, Shrimp, Tacos, Spicy, Korean, Seafood