Weeknight Gochujang Shrimp Tacos

Closeup of Gochujang Shrimp Tacos drizzled with cilantro lime sauce

5 from 3 votes

These Weeknight Gochujang Shrimp Tacos offer major flavor, using all staple ingredients, and is the perfect balance between savory, sweet and spicy from the gochujang and toppings!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Main Course

Keyword: dinner, easy, family-friendly, homemade, kid-friendly, korean, lunch, seafood, shrimp, spicy, summer, sweet, tacos, weeknight, weeknight meals

Servings: servings

Calories: 432kcal

Author: Shanika

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

TOPPINGS:

homemade Corn Flour tortillas, charred
2 Poblano peppers, chopped
2 cups Roasted herb tomatoes
2 cups pineapple chunks
Fresh cilantro, for garnish

US Customary - Metric

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!

Notes

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