Spicy Gochujang Shrimp Taco

Gochujang Shrimp Tacos: A Spicy Korean-Mexican Fusion Recipe

Cooking time : 15 mins

Which is your favorite tacos? Beef? Shrimp? Pork? Or Fish? For me and my boyfriend we love shrimp. On the weekend, we were craving for a cajun shrimp taco, but we don’t have a cajun sauce. So we decided to make a Gochujang shrimp taco. Korean - Mexican fusion!😁

There’s something about tacos that just screams fun. Maybe it’s the fact that you can build them however you want, or maybe it’s because they’re handheld pockets of flavor. Whatever the reason, tacos are universally loved. Now imagine infusing that love with the bold, spicy-sweet punch of Korean gochujang. That’s what today’s recipe is all about - Gochujang Shrimp Tacos, a perfect harmony between zesty, creamy, spicy, and fresh.

This taco recipe brings together the flavors of Korea with the beloved taco format of Mexico. It’s vibrant, rich, and just as suitable for a casual weeknight dinner as it is for an at-home dinner party. Plus, it’s super easy to make and customize.

If you are into both Korean and Mexican cuisine, you must try it!

Let’s dive into this flavorful fusion!

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Ingredients

For the Shrimp Marinade

• 200–250g thawed shrimp, peeled and deveined
• 2 tablespoons gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 1 tablespoon minced garlic
• 1 tablespoon sugar

For the Tacos

• 4 small tortillas (corn or flour, your choice)
• 1/4 onion, sliced thinly lengthwise
• 1 tablespoon neutral oil (canola, vegetable, or light olive oil)
• 1/2 avocado, mashed
• 2 tablespoons raw onion, finely minced
• Fresh cilantro, chopped, to taste

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How to make it

1. Marinate the Shrimp

Start by combining the gochujang, soy sauce, minced garlic, and sugar in a bowl. Stir until the mixture is smooth and uniform. Add your thawed shrimp into the bowl and mix everything until the shrimp are fully coated in the spicy, sticky sauce.

🔥 Pro Tip: Let the shrimp marinate for at least 5 minutes to really soak in the flavors. If you have time, pop them in the fridge for up to 30 minutes.But you know, it’s optional!

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2. Toast the Tortillas

While the shrimp marinates, lightly toast your tortillas in a dry skillet or over a low flame until they’re warm and slightly crisped at the edges.

Why toast them? Toasting gives the tortillas structure and brings out a nutty flavor, making the overall bite more satisfying.

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3. Sauté the Onion

Heat a pan with a tablespoon of oil over medium heat. Add your sliced onions and sauté until they become soft and slightly golden, about 4–5 minutes.

Optional Add: A pinch of salt or a splash of vinegar can make sautéed onions even more flavorful. But I skipped it.

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4. Stir-fry the Shrimp

Once the shrimp has finished marinating, heat a non-stick pan or grill over medium-high heat. Add the shrimp and cook for 2–3 minutes on each side, or until they’re just opaque and have a nice caramelized surface.

🦐 Don’t overcook! Shrimp become rubbery if left on heat for too long. As soon as they curl into a C-shape and are firm to touch, they’re done. To avoid it , I cut it in half!

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5. Assemble Your Tacos

Now for the fun part - building your taco!

On each toasted tortilla, layer your ingredients in the following order:

1. Mashed avocado – this creates a creamy base.
2. Grilled onion slices – for mellow sweetness.
3. Grilled shrimp – the star of the show.
4. Minced raw onion – adds crunch and brightness.
5. Fresh cilantro – adds herbal freshness to cut through the richness.

Customize! Add lime juice, pickled jalapeños, kimchi, or sriracha for a flavor boost.

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Serving Suggestions

Pair your shrimp tacos with:

• A wedge of lime for squeezing on top
• A side of Korean pickled radish or Mexican elote (street corn)
• An ice-cold lager or sparkling yuzu lemonade

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Why You’ll Love This Recipe

• Easy to Make – Minimal prep and cook time.
• Flavor Explosion – Bold, spicy, and savory with fresh toppings.
• Healthy-ish – Packed with lean protein and healthy fats.
• Great for Sharing – Perfect for taco nights or casual dinner parties.

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Optional Additions & Variations

Take your tacos up a notch with:

• Pickled onions or radishes
• Shredded cabbage for extra crunch
• Spicy mayo or gochujang aioli
• Feta or cotija cheese
• Kimchi or perilla leaves

Feel free to mix and match with what’s in your fridge!

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Storage Tips

• Cooked shrimp: Store in an airtight container in the fridge for up to 2 days.
• Toppings: Keep them separate to maintain freshness.
• Tortillas: Wrap in foil or a damp towel and reheat in a skillet or oven.

Leftovers? Toss everything into a rice bowl for a delicious lunch the next day!

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These Gochujang Shrimp Tacos are bold, vibrant, and sure to be a new favorite. They capture the fun of tacos and the deep, spicy warmth of Korean flavors all in one handheld bite. Whether you’re cooking for yourself or a crowd, this recipe is easy to follow and sure to impress.

Happy cooking 🌶🦐🌮