Weeknight Gochujang Shrimp Tacos
Weeknight Gochujang Shrimp Tacos
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.
What is Gochujang?
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.
Jump to:
- What is Gochujang?
- Why You Will LOVE these Tacos!
- How to Make Gochujang Shrimp Tacos
- Gochujang Taco Ingredients
- How to Make Herb Roasted Tomatoes
- Dairy-Free Creamy Lime Sauce
- How To Store Leftover Cilantro Lime Sauce
- Assembling & Topping Tacos
- Looking for Great Leafy Green Options for these Tacos?
- Meatless Options for these Tacos Besides Shrimp
- What to Serve with Shrimp Tacos
- Best Tortillas for these Tacos?
- How to Best Char or Warm Tortillas
- Meal Prepping Ideas
- Common Q + A's for these Weeknight Gochujang Shrimp Tacos!
- More Appetizer + Handheld Recipes to Try Next!
- MADE OUR RECIPE(S)?
- Weeknight Gochujang Shrimp Tacos
Why You Will LOVE these Tacos!
- Versatile snack, appetizer, or main option for Taco Tuesdays.
- Boasts of a great make ahead + gluten-free option.
- Sweet, spicy, and bold flavor combo.
- The perfect amount of ingredients + sauce combo.
- Such an upgrade to regular shrimp tacos and is guaranteed to be a crowd-pleaser!
- Addictively tasty + irresistible for the entire family.
How to Make Gochujang Shrimp Tacos
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!
Gochujang Taco Ingredients
Here's what you need for these easy, flavorful weeknight Korean-style shrimp tacos:
- Shrimp. I use jumbo, which are the biggest and sweetest.
- Smoked paprika. This adds an extra layer of complexity to the wings. Gives a delicious earthy, smoky flavor. You can use regular paprika, if desired.
- Unsalted butter. This adds additional flavor to the sauce. For a dairy-free option, feel free to use vegan butter.
- Gochujang. You can find this at Korean or Asian markets (or via Amazon) and well-stocked grocery stores. It’s Korean fermented chili paste that is often stored in the refrigerator once opened.
- Rice vinegar. Like many vinegars, it's made through a fermentation of process of rice grains. Has a very mild, delicate flavor profile. You can sub with apple cider vinegar, sherry vinegar, lemon juice, white vinegar, or white wine.
- Brown sugar. This adds a nice hint of sweetness to the heat. Feel free to use maple syrup, raw honey, or cane sugar, if you'd like.
- Tamari or soy sauce. Very similar to soy sauce, Tamari is without the presence of wheat which makes it a great option for those who are gluten-free. Can also sub with low-sodium soy sauce, if desired.
- Chicken stock. Use low-sodium store-bought or make your own. Can also sub with veggie stock, seafood stock, or bone broth.
- Herbs + seasonings. Use as much or as little spice as you like for the sauce. Adds additional flavor. You'll need salt, black pepper, garlic powder, and red pepper flakes.
How to Make Herb Roasted Tomatoes
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.
INGREDIENTS
- Tomatoes. You can add as many tomatoes as will fit on your baking sheet.
- Olive oil. Don’t skimp on the oil! It helps concentrate the tomato flavor and makes a nice jammy texture. You can use these roasted tomatoes like a dressing or sauce.
- Dried herbs. I like a mixture of Italian herbs like oregano, basil and parsley. But you can mix up the seasonings with other fresh or dried herbs. Thyme, rosemary, marjoram and tarragon are all delicious with tomatoes.
- Spices. Likewise, feel free to play with different spices in your roasted tomatoes. I like paprika, garlic powder and a pinch of red pepper flakes for a slight kick.
Dairy-Free Creamy Lime Sauce
To top your tacos and tame the heat a bit, make a dairy-free lime dressing with:
- Garlic. I think fresh is best in this raw dressing.
- Vegan mayonnaise. Use any kind you like.
- Cilantro. If you're not a fan of cilantro, use fresh parsley or basil leaves.
- Lime juice. Freshly squeezed!
- Almond milk. This adds a creaminess to dressing/sauce. You can sub with your fave plant-based milk.
How To Store Leftover Cilantro Lime Sauce
Leftover sauce can be stored in a tightly sealed mason jar or container for up to 4 days in the refrigerator.
Assembling & Topping Tacos
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:
- Shredded red cabbage
- Spinach or kale, chopped
- Grape tomatoes, fresh or roasted
- Avocado or guac
- Jalapeños (pickled or fresh)
- Poblano peppers
- Dairy-free yogurt or sour cream
- Shredded vegan cheese
- Corn
- Salsa
- Vegan or regular queso
- Pineapple chunks
- Mango chunks
- Hot sauce
- Lime or lemon juice
- Cilantro or parsley, chopped
- Slaw
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.
Looking for Great Leafy Green Options for these Tacos?
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?
Meatless Options for these Tacos Besides Shrimp
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:
- Chickpeas
- Other beans [i.e. Kidney beans, black beans, pinto beans, etc.]
- Mushrooms
- Tofu
- Plant-based meat crumbles
- Quinoa
- Sweet potatoes, roasted
- Butternut squash, roasted
- Roasted veggies (bell peppers, jalapeños, broccoli, etc.)
What to Serve with Shrimp Tacos
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:
- Creamy Lemon Garlic Dressing
- Ranch Sauce
- Honey mustard
- Creamy Chipotle Dressing/Sauce
- And so much more!
Best Tortillas for these Tacos?
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.
How to Best Char or Warm Tortillas
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.
Meal Prepping Ideas
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!
Common Q + A's for these Weeknight Gochujang Shrimp Tacos!
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.
More Appetizer + Handheld Recipes to Try Next!
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:
- Vegan Jamaican Jerk Walnut Tacos
- Spicy Sofritas Quinoa Tacos
- Chipotle BBQ Butternut Squash Tacos
- BBQ Jerk Salmon Burgers
- Sticky Peach Chicken Wings
- Dairy-Free Mexican Street Corn Nachos
- Vegan Meatball Subs
MADE OUR RECIPE(S)?
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.
Weeknight Gochujang Shrimp Tacos
Ingredients
GOCHUJANG SHRIMP:
- 1 lb. wild-caught jumbo shrimp, deveined
- 2 tsps smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 Tbsps unsalted butter + 1 Tbsp
- 2 Tbsps rice vinegar (You can use apple cider vinegar as a sub!)
- ½ cup organic brown sugar, lighly packed (You can also use honey or maple syrup)
- 2 Tbsps Tamari or soy sauce, low-sodium
- 2-3 Tbsps Gochujang paste
- ¼ cup chicken or vegetable stock
- Pinch of red pepper flakes
DAIRY-FREE CILANTRO LIME SAUCE:
- 2 garlic cloves, minced
- 1 cup vegan mayonnaise
- ¼ cup fresh cilantro, chopped
- 2 Tbsps freshly-squeezed lime juice
- Pinch of sea salt
- 1-2 Tbsps Almond milk
Instructions
TO ROAST THE TOMATOES, PEPPERS, + PINEAPPLE CHUNKS:
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Add the pineapple chunks and poblano peppers unto the baking sheet (spread out evenly + seperated) and drizzle with a little olive oil and bake until charred, about 10-15 minutes. NOTE: Be sure to turn them unto their opposite side half way through to char evenly on both sides.
- To make the Roasted herb tomatoes, see this recipe.
MAKE THE GOCHUJANG SHRIMP:
- In a large 12-inch skillet over medium-high heat, add 2 Tbsps of butter until melted. Add in the shrimp (seasoned w/ salt, black pepper, and smoked paprika) and cook on both sides (about 3-4 minutes), until pink and cook through. Once done, remove from skillet and set aside.
- In the same skillet, add 1 tablespoon of butter and let it melt. Add the brown sugar, rice vinegar, soy sauce, Gochujang paste, chicken stock, and red pepper flakes, stirring everything together until combined and the sauce thickens. Add in the cooked shrimp and toss until fully coated. Remove from heat.
CHAR OR WARM TORTILLAS:
- To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto 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.
TO MAKE DAIRY-FREE CILANTRO LIME SAUCE:
- In a high-powered blender, add all together all sauce ingredients and blend until creamy and smooth, about 1-2 minutes. Add to a jar or bowl, covered and refrigerate until ready to use.
ASSEMBLE TACOS:
- To assemble tacos, add a few spoonfuls of Gochujang shrimp atop a charred tortilla followed by: roasted tomatoes, pineapple chunks, chopped poblano peppers, and spoonfuls of the DF cilantro lime sauce. Repeat until desired amount of tacos are made. Garnish with fresh cilantro, if desired.
- Bon Appetit!
Tips & Tricks
- STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
- MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
- GLUTEN-FREE OPTION: 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.
- BROWN SUGAR: You can always substitute the sugar with honey or maple syrup.
Nutrition
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I've made these twice now! And serving them again for friends this week. They are yummy. Did with both chicken and shrimpo--both great. I did do spring rolls and a peanut sauce/noodle salad. Thanks for the unique recipe.
Making these for company on Sunday. I always test my recipe before hand and think these are so yummy and unique! Would love ideas for apps and sides, as these aren’t really Asian and definitely not Mexican. Was thinking spring rolls but rice paper is nowhere to be found. Thank you.
Hi Kathy! OMG---that's so amazing! I can't wait to hear what you think about these tacos! Unfortunately, I don't have any spring roll recipes on my site as I don't usually do any traditional cultural foods outside of my Jamaican and Southern roots out of respect for other cultures! However, I do have a few great recipes that could work as great apps + sides:
1. Buffalo Wings: https://www.orchidsandsweettea.com/classic-oven-baked-buffalo-wings/
2. Everything Bagel Cauli Bites: https://www.orchidsandsweettea.com/everything-bagel-cauliflower-bites/
3. Jumbo Herb Fries: https://www.orchidsandsweettea.com/crispy-jumbo-garlic-herb-fries/
4. Asparagus + Mozzarella Puff Pastry: https://www.orchidsandsweettea.com/asparagus-mozzarella-puff-pastry-with-herb-honey/
5. Blueberry Crostinis: https://www.orchidsandsweettea.com/vegan-blueberry-crostinis/
6. Crispy Buffalo Tenders: https://www.orchidsandsweettea.com/crispy-buffalo-chicken-tenders/
10 out of 10 recommend. These are so delicious and flavorful. Amazing!
Hi Tamara! OMG---I'm so glad that you love these tacos! They are truly a staple in my house! Thanks so much! 🙂