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Gochujang Shrimp Tacos
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5 from 1 vote

Spicy Gochujang Shrimp Tacos

These spicy Korean shrimp tacos are an easy way (less than 30 minutes) to kick up weeknight dinner.
Course Main Course
Keyword dinner, easy, homemade, korean, lunch, seafood, shrimp, spicy, tacos, weeknight meals
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

GOCHUJANG SHRIMP:

  • 1 lb. jumbo shrimp, deveined
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 2 Tbsps unsalted butter + 1 Tbsp
  • 2 Tbsps rice vinegar (You can use apple cider vinegar as a sub!)
  • 1/2 cup organic brown sugar, lighly packed
  • 2 Tbsps soy sauce, low-sodium
  • 2 Tbsps Gochujang
  • 1/4 cup chicken or vegetable stock
  • Pinch of red pepper flakes

DAIRY-FREE CILANTRO LIME SAUCE:

  • 2 garlic cloves, minced
  • 1 cup vegan mayonnaise
  • 1/4 cup fresh cilantro, chopped
  • 2 Tbsps freshly-squeezed lime juice
  • Pinch of sea salt

TACOS + TOPPINGS:

  • Corn Flour tortillas, charred
  • Jalapenos pepper, chopped
  • 2 cups Roasted herb tomatoes
  • 2 cups pineapple chunks
  • Fresh cilantro, for garnish

Instructions

TO ROAST THE TOMATOES + PINEAPPLE CHUNKS:

  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Add the pineapple chunks unto the baking sheet (spread out evenly) and drizzle with a little olive oil and bake until charred, about 10-15 minutes. 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 Tbsp of butter and let it melt. Add the brown sugar, rice vinegar, soy sauce, Gochujang, 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 bowl or measuring cup, mix together all sauce ingredients until creamy and smooth. 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 jalapenos, and 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.