Korean Shrimp Tacos

5 from 4 votes

These are seriously the best Korean Shrimp Tacos! They're loaded with spicy gochujang marinaded shrimp, homemade lime crema, and all your favorite toppings. It's delicious, easy, and great for a crowd!

Prep Time 20

Cook Time 10

Total Time 30

Servings tacos

Calories 128

Author Jessica Kwon

Ingredients

6-8 tortillas

Lime Crema Sauce

2 tablespoon mayonnaise
3 tablespoon sour cream
Zest from ½ lime
2 teaspoon lime juice
¼ teaspoon salt
¼ teaspoon pepper
1-2 tablespoon milk (optional)

Marinade

2 tablespoon gochujang
2-3 cloves garlic minced
1 teaspoon ginger grated
1 teaspoon low-sodium soy sauce
1 tablespoon honey
½ teaspoon toasted sesame oil
½ tablespoon cooking oil I used avocado oil
¾ teaspoon salt
¼ teaspoon pepper
1 lb raw shrimp peeled, de-veined, and tails removed

Suggested Toppings

Instructions

Make the crema. In a small bowl, whisk mayonnaise, sour cream, lime zest, lime juice, ¼ teaspoon salt, and ¼ teaspoon pepper. If needed, gradually drizzle in a splash of milk until sauce is easy to drizzle. Season to taste. Let sit in fridge.
Marinade the shrimp. In a large bowl, combine gochujang, garlic, ginger, soy sauce, honey, sesame oil, cooking oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Pat the shrimp dry, then add to the bowl. Stir to combine, then let marinade for a few minutes while you heat the tortillas.
Warm the tortillas. Heat tortillas in a dry skillet, griddle, or directly over a gas flame until warm and pliable. It should take about 30 seconds per side. Wrap in foil to keep warm and set aside.
Cook the shrimp. Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 2-3 minutes or until sides of the shrimp are opaque. Flip the shrimp, cook for 1 minute, then turn off the heat. Let the residual heat finish cooking the shrimp.
Assemble the tacos. Schmear the sauce on top of the tortilla. Then layer with shrimp and desired toppings.

Notes

Serving size will vary, depending on the size of your shrimp and how stuffed your tacos are. Generally, the recipe makes 6-8 tacos.
I recommend using medium-sized shrimp and Persian cucumbers for thin skins and seeds.
If grilling the shrimp, thread them onto skewers first. Bamboo and wooden skewers need to be soaked for at least 20 minutes first. Then cook over direct heat for 2-3 minutes each side.

Nutrition