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    Home » Dinner

    Published: May 19, 2022 · Modified: Jul 13, 2023 by Kayla · This post may contain affiliate links.

    Korean Shrimp Tacos

    Jump to Recipe Print Recipe

    If you like shrimp tacos, you've got to try this easy recipe for Korean shrimp tacos. They're super flavorful with a bit of heat and optional sweetness for the perfect balance.

    Three Korean shrimp tacos on a white corn tortilla with the mayo sauce on bottom, then the kimchi, shrimp, pineapple mango habanero salsa and sriracha.

    These tacos are dairy free and can also be made gluten free as well! They're a super easy and tasty addition to change up your weekly menu.

    Jump to:
    • 🦐Ingredients
    • 🔪Instructions
    • 🧊Storing
    • ✅Pro Tips
    • ❓Frequently asked questions
    • 📖 Recipe
    • 💬 Comments
    Ingredients to make Korean shrimp tacos.

    🦐Ingredients

    Shrimp

    Marinade

    Soy sauce

    Mirin is a flavorful rice wine used in Japanese cooking. It's made by fermenting cultured rice with a distilled rice liquor. It has a low alcohol content and a high sugar content which is why it pairs well with soy sauces, as it balances out the salty flavor. It's loaded with umami and perfect for sauces and glazes.

    Sesame oil

    Honey

    Garlic cloves or garlic powder.

    Ginger- freshly grated or powdered.

    Corn starch

    This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don't use or trust. Thank you for your support.

    Toppings

    Kimchi is a traditional Korean side dish made from salted and fermented vegetables such as cabbage, garlic, ginger and peppers. There are different combinations used to make kimchi, but it's flavor profile is typically sour and a little spicy or even sweet.

    Pineapple mango habanero salsa is the perfect topping to balance out the spice and umami flavor from these shrimp tacos. It gives a nice sweet and refreshing taste with another note of heat that can be altered or even omitted for your taste.

    Mango salsa is actually more of a Mexican/Mediterranean cuisine, but I feel like it makes such a great flavor combination for Korean shrimp tacos.

    Mayo sauce

    Mayo

    Gochujang is a Korean condiment made from rice, peppers, fermented soybeans, garlic, onion, and sweeteners such as syrups or sugars. It has a subtle sweetness from the fermentation which balances out the spicy and salty umami flavor it gives. Gochujang pastes can vary in level of heat. I use this brand from Chung Jung One and feel that the level of heat is mild. However, the more you use, the spicier it will taste of course.

    Mirin

    White corn tortillas

    🔪Instructions

    Preheat the oven to 400 degrees Fahrenheit.

    If you're using frozen shrimp, place them in a colander in the sink and run with cold water until thawed. Then take the deveined shrimp with the tails removed and pat them dry with a kitchen towel.

    Next, mix together the ingredients for a quicks marinade in a bowl and evenly coat the shrimp.

    Shrimp marinating in a bowl.

    Let it sit while you make the mayo sauce in a small saucer.

    Then, wrap about 8 white corn tortillas in some aluminum foil and place it in the oven for about 5-8 minutes.

    Heat your skillet over medium-high heat and add about a tablespoon of olive oil. Add the shrimp in the skillet without the marinade. Let it cook for about 2 minutes on each side. You may need to do this in a couple different batches. Do not overcrowd the skillet with too many pieces of shrimp.

    Shrimp cooking on a cast iron skillet.

    Lastly, assemble the tacos. Add the mayo sauce on the corn tortilla, the kimchi, about 2-3 pieces of the grilled shrimp and the pineapple mango habanero salsa.

    Three Korean shrimp tacos on a white corn tortilla with the mayo sauce on bottom, then the kimchi, shrimp, pineapple mango habanero salsa and sriracha.

    🧊Storing

    The taco components should each be stored separately in the refrigerator in an airtight container.

    • The mayo sauce will last several days in the fridge.
    • The pineapple mango habanero salsa will last about 2 days for best quality.
    • Store the shrimp for about 3-4 days in the fridge.

    Freeze the shrimp in a freezer safe ziplock bag or airtight container. Either separate the shrimp with parchment paper so they are not touching or flash freeze them first. To flash freeze them, line a pan with parchment paper and space the shrimp out on the pan so they are not touching. Freeze them for about 30 minutes to 1 hour until they are completely frozen. Then transfer them to a freezer ziplock or container. They should be good for two months frozen, or possibly longer.

    Thaw the shrimp in its container or bag by submerging it in cold water, ensuring that water cannot pass through.

    Reheat the shrimp on the skillet or in the microwave until warm enough to serve.

    ✅Pro Tips

    • Use a good quality kimchi. Not all kimchi tastes the same. If you've never tried kimchi, I recommend sampling through different brands to see if one suits your liking better. My favorite brand of kimchi is from Wise Goat.
    • Heat the corn tortillas in the oven, wrapped in foil. If you do not heat them, they will not be pliable and they will break apart.
    • Use large or jumbo shrimp for a meatier taco!

    ❓Frequently asked questions

    Are Korean shrimp tacos spicy?

    These tacos are spicy. However, you can control the level of heat by choosing ingredients such as the kimchi and Gochujang with a more mild spice level. You can also use less of the two ingredients to make it less spicy. The mango salsa is also a little spicy, so you can omit or reduce the amount of heat in the salsa as well.

    What is the best shrimp for shrimp tacos?

    When it comes to shrimp tacos, the best shrimp comes down to preference, in my opinion. I prefer a shrimp that's large or jumbo in size. My favorite to use is royal red shrimp. They're sweeter than regular shrimp and have a texture more like lobster!

    What sauce goes on shrimp tacos?

    In a typical shrimp taco recipe, you'll use sauces such as a lime cilantro sauce, an avocado Crema, guacamole and/or sriracha. For an authentic Korean style shrimp taco, you'll use a sauce recipe typically with Gochujang and/or sriracha and a Korean style mayo.

    What is the origin of shrimp tacos?

    Shrimp tacos originated in Baja California, Mexico. A traditional shrimp taco will have lettuce or cabbage, avocado, pico de gallo and a sour cream or mayo with citrus on either a corn or flour tortilla. Over time, different cultures have put their own spin on a shrimp taco.

    Are Korean shrimp tacos gluten free?

    This recipe is not gluten free because of the Gochujang and soy sauce, but substitutions can be made. The Gochujang is wheat free but not considered to be gluten free. You can always substitute the Gochujang for sriracha to taste. Sriracha can not be used as a 1:1 ratio, since sriracha is very spicy. This means you will not use 1 tablespoon. I would start out with about ½ teaspoon.

    Soy sauce is not considered to be gluten free as it it contains wheat. You can substitute soy sauce for coconut aminos. Coconut aminos have a sweet taste so you may want to omit the honey so that its not overly sweet.

    Before you go! If you enjoyed this recipe make sure to leave a review down below and let me know! You can also find me on instagram, Pinterest, TikTok and Facebook by searching @thedairyfreemenu.

    📖 Recipe

    Three Korean shrimp tacos on a white corn tortilla with the mayo sauce on bottom, then the kimchi, shrimp, pineapple mango habanero salsa and sriracha.

    Korean Shrimp Tacos

    Kayla
    These Korean shrimp tacos are super flavorful with a bit of heat and optional sweetness for the perfect balance of flavor. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 8 minutes mins
    Total Time 18 minutes mins
    Course Main Course
    Cuisine Korean
    Servings 4
    Calories 353 kcal

    Ingredients
      

    • 1 pound shrimp large or jumbo, peeled, deveined and tails removed
    • 8 white corn tortillas
    • 1 tablespoon olive oil

    Marinade

    • ¼ cup soy sauce
    • ½ teaspoon mirin
    • 1 tablespoon honey
    • ½ teaspoon sesame oil
    • 2-3 garlic cloves or 1 teaspoon powdered
    • 1 inch grated ginger or ½ teaspoon powdered
    • 1 teaspoon corn starch

    Mayo Sauce

    • 3 tablespoons mayo
    • 1 tablespoon Gochujang or ½ tablespoon for less heat
    • ½ teaspoon mirin

    Toppings

    • kimchi
    • Pineapple Mango Habanero Salsa
    • sriracha optional

    Instructions
     

    • Preheat the oven to 400 degrees Fahrenheit.
    • Take one pound of the thawed, peeled and deveined shrimp with the tails removed, and pat them dry with a kitchen towel. 
    • Mix together the ingredients for the marinade in a bowl and evenly coat the shrimp. 
    • Let it sit while you make the mayo sauce in a small saucer.
    • Wrap about 8 white corn tortillas in some foil and place it in the oven for about 5-8 minutes.
    • Heat your skillet over medium-high heat and add about a tablespoon of olive oil. Add the shrimp in the skillet without the marinade. Let it cook for about 2 minutes on each side. You may need to do this in a couple different batches. Do not overcrowd the skillet with too many pieces of shrimp.
    • Assemble the tacos. Add the mayo sauce on the corn tortilla, then the kimchi, about 2-3 pieces of shrimp and the pineapple mango habanero salsa. 

    Notes

    These tacos are spicy. If you are sensitive to heat, use less Gochujang and habanero pure in the mango salsa. You can also choose a kimchi and Gochujang that has a mild spice level and use according to your heat preference. And of course you can leave out the optional sriracha that will increase the spiciness.

    Nutrition

    Serving: 2tacosCalories: 353kcalCarbohydrates: 31gProtein: 28gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 187mgSodium: 1046mgPotassium: 460mgFiber: 3gSugar: 6gVitamin A: 16IUVitamin C: 1mgCalcium: 123mgIron: 2mg
    Keyword korean shrimp tacos, shrimp taco recipe
    Tried this recipe?Let us know how it was!

    Note: Nutrition label is just an estimate amounts may vary. Nutrition label does not include the pineapple mango habanero salsa as the recipe servings for it is larger than what will be needed for 8 tacos.

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    Kayla Daniels.

    HEY THERE! I'M KAYLA.

    I make delicious food that just so happens to be dairy free. It's my goal to help make you excited about what you can eat! So here's a menu of options. Enjoy!

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