Gochujang Shrimp Tacos
Prep Time: 35 minutes | Cook Time: 5 – 6 minutes | Total Time: 40 minutes | Serves: 4
Oh. My. Goodness. You know when you hit the recipe out of the park? Well, this one is over the fence. I cannot explain the depth and pop of flavor in these tacos AND the slaw! It’s just an incredible menu! I have to say, I think this recipe will be on repeat in our house. The ingredients are easy to get a hold of and it’s just too yummy not to have often.
#1. You cannot replace the gochujang paste with something else. This recipe is intentional about the Korean paste. Don’t substitute, please. The gochujang is used in the sauce that coats the shrimp, the slaw’s dressing, and it is the highlight of an Abingdon Olive Oil Company Gochujang Infused Olive Oil.
And… to top it all off, I have added Harmacy Hot Sauce Co. “Chi-Chee” as an added Korean ingredient, full of heat and flavor!!
This recipe is not for the faint of heart. There is heat packed into every bite, but it is worth the burn. You really cannot dial it down since the ingredients are spicy at heart.
As far as the coleslaw mix, I generally pick out the large pieces of cabbage that did not get shredded very well. It makes the slaw easier to get into a taco, and ultimately your mouth. It’s not a big step, but it does make a more consistent slaw.
If you use frozen shrimp, you will need to thaw and pat them dry, then sprinkle with salt and pepper. Too much moisture in the pan will cause the shrimp to steam instead of sauté, which ultimately will dilute the gochujang olive oil and weaken the flavor. Not cool.
If the Gochujang Slaw is too much for you, simply toss the coleslaw mix (the cabbage) with a drizzle of lime juice, salt and pepper. You will still get the crunch and pop, but less heat.
Let’s put this amazing Korean pepper paste to work in some other recipes! Salad dressings, marinades, stir fry sauces, Korean BBQ, etc!
Enjoy!
Gochujang Shrimp Tacos
Ingredients
Slaw:
- 1/3 cup Gochujang paste
- 1/3 cup sour cream, or plain Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Sea salt, to taste
- 1 10-ounce package shredded cabbage/coleslaw mix, or shred your own cabbage
- 1/4 cup shredded carrots
- 1/4 cup red onion, thinly sliced
- 1 bell pepper, any color, thinly sliced
- 1 fresh, hot chile, thinly sliced, optional
- 1/4 cup green onions, white and green parts, sliced
Shrimp:
- 1/4 cup honey
- 3 tablespoons Gochujang paste
- 2 tablespoons rice vinegar, seasoned or regular/unseasoned
- 1/4 teaspoon ground white pepper, or to taste
- 1/2 teaspoon sea salt, or to taste
- 1 pound medium shrimp, peeled, deveined, tails off, see Notes
- 2 tablespoons Gochujang Infused Olive Oil, Abingdon Olive Oil Company oil link here
Toppings:
- 8 street taco-sized tortillas
- Cilantro, chopped
- Cotija cheese, crumbled
- Avocado slices
- Lime wedges, for serving
Instructions
- Make the slaw. In a large bowl, combine the Gochujang paste, sour cream, lime juice, garlic powder, and onion powder. Whisk well and taste. Add any salt and other seasonings as desired; this is your main flavor of the slaw.
- Add the slaw mix, carrots, onion, bell pepper, hot chile if using, and green onions. Toss to combine and coat all the vegetables. Cover and place in the refrigerator until ready to serve with tacos, up to 2 days.
- Make the shrimp. In a small bowl, combine the honey, Gochujang paste, vinegar, and white pepper. Taste and add salt as desired. Set aside.
- Season the shrimp with salt and white pepper. In a skillet, over medium heat, heat 1 tablespoon of the olive oil. Once hot, add the shrimp in one layer. Cook for 1 ½ - 2 minutes per side, or until the shrimps are just cooked through, adding more oil if necessary.
- Turn off the heat. Immediately add the sauce and stir to coat the shrimp. The residual heat and oil in the pan will loosen the sauce, melting the honey, perfectly coating the shrimp.
- Remove the pan from the heat and assemble the tacos with the desired toppings.
Notes
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