Spicy Korean Shrimp Tacos with Kimchi Slaw and Gochujang Mayo

These tacos combine the fiery flavors of Korean gochujang with the refreshing crunch of kimchi slaw, all wrapped in a warm tortilla. The homemade gochujang mayo adds a creamy, spicy kick that ties everything together.

Prep Time

20 minutes

Total Time

35 minutes

Calories

455 kcal

Difficulty

Easy

Equipment

2 items

Cost

£3.23/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1lbShrimp(Peeled and deveined)

£8.00

2tbspGochujang Paste

£0.30

1tbspSoy Sauce(Low Sodium)

£0.05

1tbspSesame Oil

£0.15

2clovesGarlic(Minced)

£0.10

1tspGinger(Grated)

£0.05

1tspRice Vinegar

£0.05

1cupKimchi(Chopped)

£1.50

2cupsShredded Cabbage

£0.40

0.5cupCarrots(Shredded)

£0.20

2Green Onions(Sliced)

£0.30

0.5cupMayonnaise

£0.30

1tbspGochujang Paste (for Mayo)(Add more to taste)

£0.15

1tbspLime Juice

£0.10

8Tortillas(Small or medium size)

£1.20

1tspSesame Seeds(For garnish)

£0.05

Total Cost

£12.90

£3.23 per serving

Instructions

1.
In a bowl, whisk together the gochujang paste, soy sauce, sesame oil, minced garlic, grated ginger, and rice vinegar.
2.
Add the shrimp to the marinade and toss to coat thoroughly. Let it marinate for at least 15 minutes (or up to 30 minutes in the refrigerator).
3.
While the shrimp marinates, prepare the kimchi slaw. In a separate bowl, combine the chopped kimchi, shredded cabbage, shredded carrots, and sliced green onions. Mix well.
4.
Make the gochujang mayo by whisking together the mayonnaise and gochujang paste in a small bowl. Add lime juice to taste.
5.
Preheat your grill to medium-high heat.
6.
Grill the shrimp for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook them.
7.
Warm the tortillas according to package instructions (or on the grill for a few seconds per side).
8.
Assemble the tacos: Fill each tortilla with grilled shrimp, kimchi slaw, and a generous drizzle of gochujang mayo. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

455 kcal / 1904 kJ

Carbs

28g

11% of RDA

Fat

25g

36% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

980 mg

43% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a less spicy dish, reduce the amount of gochujang in the marinade and mayo.

Feel free to add other toppings like avocado slices, pickled onions, or a squeeze of lime.

If you don't have a grill, you can cook the shrimp in a skillet over medium-high heat.

To make the slaw ahead of time, combine the ingredients and store them in the refrigerator. Add the dressing just before serving to prevent the slaw from getting soggy.

Cooking Equipment

Grill

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a less spicy dish, reduce the amount of gochujang in the marinade and mayo.

Feel free to add other toppings like avocado slices, pickled onions, or a squeeze of lime.

If you don't have a grill, you can cook the shrimp in a skillet over medium-high heat.

To make the slaw ahead of time, combine the ingredients and store them in the refrigerator. Add the dressing just before serving to prevent the slaw from getting soggy.

Spicy Korean Shrimp Tacos with Kimchi Slaw and Gochujang Mayo

Ingredients

Instructions