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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. 
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
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

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
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