Gochujang Shrimp Tacos
Tender shrimp flavored with Gochujang paste, honey, and more! Add a crunchy slaw and you have a new spin on Taco Tuesday!
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
You are welcome to use larger shrimp than medium-size. You’ll probably have to cut them into smaller pieces to fit into “street taco” tortillas. If using frozen shrimp, thaw them, then pat them dry with clean paper towels.
Use regular olive oil if you are not able to get a bottle of the Gochujang Infused Olive Oil from Abingdon Olive Oil Company.
The nutritional chart does not include any ingredients listed in the "Toppings" list above.
Nutrition Facts
Gochujang Shrimp Tacos
Amount per Serving
Calories
373.64
% Daily Value*
Fat
12.38
g
19
%
Saturated Fat
2.63
g
16
%
Trans Fat
0.13
g
Polyunsaturated Fat
0.94
g
Monounsaturated Fat
5.94
g
Cholesterol
110.55
mg
37
%
Sodium
778.82
mg
34
%
Potassium
162.89
mg
5
%
Carbohydrates
40.84
g
14
%
Fiber
2.62
g
11
%
Sugar
31.99
g
36
%
Protein
22.18
g
44
%
Vitamin C
63.78
mg
77
%
Calcium
101.34
mg
10
%
Iron
3.47
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
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