Sizzling sounds filled the kitchen as the shrimp hit the hot skillet, their vivid pink hues promising a flavor sensation. I’m thrilled to share my recipe for Gochujang Shrimp Tacos with Mango Radish Slaw, a dish that brilliantly balances sweet, spicy, and tangy elements to elevate your taco night. In just 20 minutes, you can whip up this quick and easy meal, making it perfect for busy weeknights or spontaneous gatherings with friends. The combination of succulent shrimp coated in rich Gochujang sauce and a refreshing slaw of mango and radishes creates a delightful crunch that will keep everyone coming back for seconds. Are you ready to dive into a flavor explosion that’s both gluten-free and irresistibly delicious?
Why Make Gochujang Shrimp Tacos?
Quick Cooking: In just 20 minutes, you can create a meal that rivals any restaurant dish!
Flavor Explosion: The spicy Gochujang sauce paired with sweet mango slaw delivers an incredible taste experience.
Versatile Ingredients: Feel free to swap shrimp for grilled chicken or tofu for a delightful twist.
Crowd-Pleasing: Perfect for family dinners or casual gatherings, these tacos will impress everyone!
Refreshing Crunch: The combination of mango, radishes, and optional kohlrabi adds vibrant texture to every bite.
Want to keep exploring delicious seafood recipes? Check out my Healthy Shrimp Cauliflower or Butter Cajun Shrimp for more inspiration!
Gochujang Shrimp Tacos Ingredients
For the Taco Filling
• Shrimp – 1 pound, deveined and cleaned; these tender morsels are the star of your tacos, providing rich flavor and protein.
• Gochujang Sauce – 2-3 tablespoons; this spicy paste adds depth and umami, adjusting to your desired heat level.
• Kosher Salt – 1 teaspoon; a pinch enhances the natural flavors of the shrimp.
• Neutral Oil – 1 tablespoon (such as grapeseed or canola); this helps cook the shrimp evenly without overpowering their taste.
For the Slaw
• Mango – 1 small, julienned; adds a tropical sweetness that balances the heat of the Gochujang.
• Radishes – 2-3, julienned (about 4 ounces total); these crunchy bites offer a peppery kick and freshness.
• Kohlrabi (optional) – 1/2 small, peeled and julienned; elevates your slaw with both crunch and subtle sweetness.
• Rice Vinegar – 1 teaspoon; provides a tangy kick to balance the flavors in the slaw.
• Honey or White Sugar – 1/2 teaspoon; enhances the overall sweetness of your slaw.
For Serving
• Tortillas – 1-2 per person; any type can serve as your taco shell, holding all the delightful fillings.
• Avocado (optional) – sliced or mashed; this creamy addition elevates each taco to new heights.
• Red or Green Cabbage (optional) – thinly sliced; adds extra crunch and a burst of color to your dish.
With these ingredients on hand, you’re ready to create the ultimate Gochujang shrimp tacos that will leave everyone craving more!
Step‑by‑Step Instructions for Gochujang Shrimp Tacos
Step 1: Preheat Oven
Begin by preheating your oven to 425°F (220°C). This optimal temperature will ensure that your taco shells become perfectly crispy as they bake. While the oven heats up, you can gather your ingredients and get excited about creating your delicious Gochujang shrimp tacos!
Step 2: Make the Slaw
In a large mixing bowl, combine the julienned mango and radishes. Sprinkle the mixture with rice vinegar, honey, and a pinch of salt. Toss everything together well until fully coated. Let this colorful slaw sit for a few minutes to marry the flavors while you prepare the shrimp, allowing the acidity to brighten the taste.
Step 3: Prep the Shrimp
Rinse the shrimp under cold water and pat them dry with paper towels to remove any excess moisture. In a mixing bowl, toss the cleaned shrimp with 2-3 tablespoons of Gochujang sauce, ensuring each piece is well coated. Allow the shrimp to marinate for about 5 minutes, absorbing that rich, spicy flavor.
Step 4: Prepare Taco Shells
While the shrimp is marinating, prepare your taco shells. Take a stack of tortillas and microwave them for about 15 seconds to make them pliable. Fold them in half and place on a baking sheet, using crumpled aluminum foil to support their shape. Lightly spray the tortillas with oil and bake for 8-10 minutes, flipping halfway through, until they are golden and crispy.
Step 5: Cook the Shrimp
Heat 1 tablespoon of neutral oil in a large skillet over medium heat. Once the oil shimmers, add the marinated shrimp in a single layer. Sear the shrimp for 2-3 minutes on each side, until they turn pink and opaque, ensuring they cook evenly without overcrowding the skillet.
Step 6: Assemble Tacos
Once the shrimp are perfectly cooked, it’s time to assemble your Gochujang shrimp tacos! Take the crispy taco shells from the oven and fill each one with a generous portion of shrimp. Top with the vibrant mango radish slaw, and add slices of avocado if desired. Serve these delightful tacos right away, allowing everyone to customize their toppings as they wish.
Gochujang Shrimp Tacos Variations
Looking to put your own spin on these delicious tacos? Here are some tempting ideas to personalize your dish!
Protein Swap: Substitute shrimp with grilled chicken or tofu for a delightful variation that caters to different preferences. Both options still pack a flavor punch!
Extra Heat: Add pickled jalapeños for a zesty kick. Their tangy crunch complements the creamy avocado beautifully, turning up the heat just the way you like it.
Seasonal Slaw: Incorporate seasonal vegetables like sliced cucumbers or shredded carrots into the slaw for additional crunch and fresh flavors. The added colors create an eye-catching mix!
Herb Infusion: Toss in fresh herbs like cilantro or mint to brighten your slaw. This adds an aromatic element that takes the flavor to another level—perfect for summer gatherings.
Sweet Alternative: Try using pineapple instead of mango for a tropical twist. The sharp sweetness of grilled or fresh pineapple will create an interesting contrast with the spice of Gochujang.
Gluten-Free Option: Use corn tortillas if you want to keep things gluten-free. Their slightly nutty flavor pairs perfectly with the shrimp and slaw.
Creamy Elements: Drizzle with a cilantro-lime crema or sour cream for a rich contrast to the spiciness. This creamy addition elevates each taco to a new level of indulgence!
Sizzling Add-Ons: Consider sautéing some thinly sliced bell peppers and onions along with the shrimp for added flavor and texture. Their slight sweetness will balance out the spiciness of Gochujang beautifully.
Let your imagination run wild! And if you’re in the mood for even more scrumptious seafood recipes, check out my Healthy Shrimp Cauliflower or Butter Cajun Shrimp. Happy cooking!
How to Store and Freeze Gochujang Shrimp Tacos
Fridge: Store leftover shrimp and slaw separately in airtight containers for up to 3 days to maintain freshness and prevent sogginess.
Freezer: Shrimp can be frozen for up to 2 months. Place cooked shrimp in a freezer-safe bag, removing as much air as possible before sealing.
Reheating: Thaw frozen shrimp overnight in the fridge. Reheat quickly in a skillet over medium heat until warmed through, about 2-3 minutes.
Assemble Fresh: For the best flavor and texture, assemble your Gochujang shrimp tacos just before serving.
Make Ahead Options
These Gochujang Shrimp Tacos are perfect for busy home cooks looking to save time in the kitchen! You can prepare the mango radish slaw up to 24 hours in advance. Simply julienne the mango and radishes, toss them with rice vinegar, honey, and salt, and store in an airtight container in the refrigerator. The shrimp can be marinated in Gochujang sauce up to 3 hours ahead; just refrigerate until you’re ready to cook them. To finish, simply bake the taco shells and sauté the marinated shrimp when you’re ready to enjoy these flavorful Gochujang Shrimp Tacos. With these make-ahead options, you’ll have a delicious meal with minimal effort!
Expert Tips for Gochujang Shrimp Tacos
Perfectly Cooked Shrimp: Avoid overcrowding the skillet to ensure even cooking; this will keep your shrimp tender and juicy in your Gochujang shrimp tacos.
Flavor Infusion: Let the shrimp marinate for at least 5 minutes in the Gochujang sauce to allow the flavors to really soak in before cooking.
Crispy Taco Shells: When baking your tortillas, make sure to flip them halfway through cooking for an even crispiness throughout.
Customize the Slaw: Feel free to use a mix of radishes or add seasonal vegetables to the slaw for added crunch and flavor diversity.
Balancing Flavors: Taste the slaw after mixing to adjust vinegar and honey for the perfect sweet-tangy balance that complements your shrimp.
What to Serve with Shrimp Gochujang Tacos?
Indulge in a vibrant meal that pairs delightful flavors with textures, making each bite an adventure.
- Creamy Avocado Toast: Sliced avocado on toasted bread adds a creamy contrast, perfect for balancing the spiciness of the tacos.
- Crispy Sweet Potato Fries: The natural sweetness of baked or fried sweet potatoes complements the savory shrimp beautifully, enhancing each mouthful.
- Zesty Cabbage Salad: A bright salad with a light vinaigrette brings freshness and crunch, making a refreshing side that’s easy to prepare.
- Mexican Street Corn: Charred corn with lime and spices echoes the flavors of your tacos and adds a fun twist to the meal.
- Spicy Black Bean Soup: A hearty bowl of soup packed with flavor brings warmth and a comforting element, perfectly rounding out the dinner.
- Pineapple Salsa: Tangy pineapple salsa adds brightness and enhances the tropical notes of the mango radish slaw, creating a cohesive flavor profile.
- Wine or Sparkling Water: A chilled glass of Chardonnay or sparkling water with lime offers a refreshing sip to cool off the heat while keeping the meal light.
- Churros with Chocolate Sauce: Finish off the meal with sweet treat churros; their crispy exterior and soft center dipped in chocolate sauce will satisfy any dessert craving!
Gochujang Shrimp Tacos Recipe FAQs
What type of shrimp should I use for Gochujang shrimp tacos?
I recommend using 26/30 size shrimp, which are a great balance between quality and cooking time. Make sure they’re cleaned and deveined to save on prep work. Fresh or frozen shrimp work well, just ensure they’re thawed if you’re using frozen.
How should I store leftover Gochujang shrimp tacos?
Store leftover shrimp and slaw in separate airtight containers in the fridge for up to 3 days. This method helps maintain the crunchiness of the slaw and prevents the tortillas from getting soggy. If you have leftover tortillas, wrap them in foil or plastic wrap to keep them fresh.
Can I freeze shrimp for this recipe?
Absolutely! You can freeze cooked shrimp for up to 2 months. Just place them in a freezer-safe bag, making sure to remove as much air as possible before sealing. When you’re ready to enjoy them again, thaw the shrimp in the refrigerator overnight and quickly reheat them in a skillet.
What if my Gochujang sauce is too spicy?
If the sauce turns out too spicy for your taste, dilute it with a little honey, sugar, or even some yogurt to tone down the heat. You can also mix in more slaw ingredients like mango or avocado to balance out the flavors in each taco. Remember, it’s all about creating a taste that you’ll enjoy!
How can I make these tacos allergy-friendly?
To make them gluten-free, ensure you use gluten-free tortillas and check the brand of Gochujang sauce for any gluten-containing additives. For dairy allergies, feel free to skip the avocado or use a dairy-free substitute if you’re adding a creaminess element to your tacos.
What’s the best way to heat up leftover taco shells?
If you have leftover taco shells, pop them in a preheated oven at 350°F for about 5-7 minutes until they’re crispy again. You can also use an air fryer for a quicker option—just 3-4 minutes will do the trick! This method keeps them delicious without turning soggy.
Gochujang Shrimp Tacos: A Flavor-Packed Weeknight Delight
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) to ensure crispy taco shells.
- Combine the julienned mango and radishes in a large mixing bowl with rice vinegar and honey. Toss to coat and let sit.
- Rinse shrimp and pat dry. Toss with Gochujang sauce and marinate for 5 minutes.
- Microwave tortillas for 15 seconds for pliability, fold, and place on a baking sheet to bake for 8-10 minutes.
- Heat neutral oil in a skillet and cook marinated shrimp for 2-3 minutes on each side until pink and opaque.
- Assemble tacos by filling crispy shells with shrimp and top with mango radish slaw and optional avocado.
