These Weeknight Gochujang Shrimp Tacos are the absolute perfect tacos! Packed with bold, spicy, sweet, + savory flavors–this recipe is a sure crowd-pleaser and is finger-licking goodness on a plate. Perfectly charred tortillas loaded with saucy shrimp, roasted tomatoes, poblano peppers, pineapple chunks, and topped with a freshly made cilantro lime sauce. These tacos are a great reminder that tacos can be thoroughly enjoyed during any season, especially for Taco Tuesdays! Gluten-free + Make ahead options.
Tacos are life. Seriously, I can totally see why there's such a thing as Taco Tuesdays, because they are so versatile and can be whipped together with whatever toppings + sauces that your heart desires. These Weeknight Gochujang Shrimp Tacos are just the thing you need for your next family or friend gathering during the week and it's guaranteed to have everyone asking for seconds and thirds. The best part is that you get a nice balance of coolness from the homemade sauce and pineapple chunks, which creates the best bite. I promise you that these shrimp tacos will be a hit!
And if you're at all a fan of gochujang, then these tacos will surely be right up your alley with flavor and ease. So, if you're into this recipe, then I recommend these Baked Buffalo Chicken Tacos [Dairy-Free], Chipotle Sweet Potato Quinoa Tacos, Jerk Salmon Tacos, and Summer Vegan Tacos. Plus, these Sticky Gochujang Chicken Wings and Vegan Gochujang Cauliflower Tacos are the perfect things to make for additional gochujang flavor.
Overall, these gochujang shrimp tacos are super easy to make, a great weeknight option, can be easily personalized with your fave ingredients, includes bold flavors, balance between savory, spicy, and sweet, and just plain DELICIOUS.
While I rarely adapt foods outside of my Southern or Jamaican roots, I truly love Spicy Gochujang sauce (along with a few other cultural foods), therefore, I wanted to highlight this special sauce which is a part of the Korean culture.
Gochujang is an ingredient in Korean cooking that consists of a thick, spicy-sweet crimson red paste that is made from red chile pepper flakes and other ingredients.
According to an article via Bon Appetit, Gochujang is fermented over years in a pot kept outdoors, which causes the starches in the glutinous rice (one of the ingredients it's made from) to convert into sugar, which gives this paste it's sweetness. Using Gochujang is best done when applying it to rich meats as a marinade or along with other ingredients to create a nice sauce. It's highly recommended not to be eaten on it's own since it's taste can be pretty aggressive.
The THREE parts to these shrimp tacos are: the gochujang shrimp, the dairy-free lime dressing/sauce, and the toppings. Start by sautéing the shrimp on both sides until pink and cooked through, then whipping together the flavorful sauce and cooking your shrimp in the sauce for a few minutes. Afterwards, you can make the simple dairy-free lime dressing/sauce in your fave blender. And finally, heat or char your tortillas, assemble, and enjoy!
Here's what you need for these easy, flavorful weeknight Korean-style shrimp tacos:
The key for this recipe is to start with great-quality tomatoes. Choose a mix of large and cherries, and several different colors if you can find them.
To top your tacos and tame the heat a bit, make a dairy-free lime dressing with:
Leftover sauce can be stored in a tightly sealed mason jar or container for up to 4 days in the refrigerator.
Now that you have your gochujang shrimp filling and fresh cilantro lime dressing/sauce ready, it’s time to build your delicious tacos. When it comes to toppings, I love a mixture of brightly colored, fresh + sweet ingredients.
My favorite taco topping ideas in general include:
PRO TIP: To soften the cabbage so it’s easier to eat and digest, I like to sauté it briefly, so it’s still crunchy but not too chewy. However, it works just as well in its raw state. Just be sure to slice or shred your cabbage nice and thin. You can do this in a food processor if you like for mess-free shredding.
When it comes to vegetables, there are so many benefits as we all know. While some veggies pack a greater punch when it comes to nutrients, we’ve curated a special list of our Our Top 12 Favorite Healthy Green Leafy Vegetables! Most of these are super popular while others are under utilized in many dishes. Lettuce Eat, Shall We?
Just in case you make these Weeknight Gochujang Shrimp Tacos more than once and just need a good switch up or you prefer to not eat shrimp, here are great meatless options that can be in substitution:
These Gochujang shrimp tacos are full of flavor all on their own, but who doesn’t love to switch things up, especially with the sauce/dressing----right? So, feel free to serve your tacos with any (or all) of these tasty condiments:
You can choose either corn or flour tortillas for this dairy-free taco recipe. If you’re looking for a gluten-free option, corn is your best bet. Whichever option you choose, I recommend the small street taco-size. They’re easy to fill, hold and eat by the dozen!
Of course, in a pinch, larger tortillas will work too. You can also use hard taco shells if you prefer a crunchier taco. If that’s the case, skip heating the tortillas and simply fill your taco shells with the gochujang shrimp, roasted veggies, and pineapples and enjoy.
To lightly toast taco tortillas, preheat the oven to 350 degrees Fahrenheit and place tortillas directly on the rack. Turn off the oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas onto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.
This is a great recipe for meal prep. Simply prepare the shrimp, dairy-free sauce and toppings ahead of time. Store them in separate airtight containers in the fridge for up to four days. Then heat and assemble your tacos when you're ready to enjoy!
Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
Absolutely! All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
Of course! To make these tacos gluten-free, simply substitute tortillas with great GF-friendly tortillas made from quinoa flour, chickpea flour, etc. Siete Foods has great ones! Also, ensure that stocks are GF-friendly.
Yes! You can always substitute the sugar with honey or maple syrup.
Gochujang is similar to sriracha but instead has a deeper flavor profile with less vinegar and more sweetness. Gochujang is also less spicy than sriracha, so if you like sweet-spicy combinations then gochujang is the perfect thing to use to achieve this!
Basically, It's has a hint of spicy, "funky", salty, sweet, and deeply savory flavors. Overall, Gochujang traditionally also gets its gentle sweetness from its fermentation process, which takes place over several years and sees the starches in the rice convert to sugars.
Whether you want to substitute gochujang paste because you don't have it handy or just aren't a fan, you're in luck! The following are great subs: sriracha, hot sauce, ketchup + hot chili powder, or chili bean paste.
Yes! Like most other fermented products, gochujang needs to be sealed and refrigerated after opening.
In general, gochujang has a thick consistency and can be eaten plain or raw but it's usually combined with other ingredients to create a thinner texture and add more flavor like as a sauce. However, many Koreans will eat it as is as an accompaniment to raw vegetables.
Just like in this recipe, adding honey or any form of sweetener helps to cut down the spicy level.
Now that you're on a sweet + spicy kick with this Weeknight Gochujang Shrimp Tacos recipe, give these recipes that your entire family will love a try next:
If you tried this Weeknight Gochujang Shrimp Tacos recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.