Shrimp Korean Tacos
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 soft tacos
Succulent shrimp cooked in spicy chili sauce with mushrooms, bean sprouts, cabbage, carrots, and cucumber wrapped in warm tortilla. Spicy and savory, these Asian fusion tacos are perfect for those street food cravings.
  • 2 tablespoon gochujang (chili paste)
  • ½ tablespoon sesame oil
  • 1 teaspoon granulated sugar
  • 1 ½ teaspoon soy sauce
  • 1 cup shrimp, deveined and deshelled
  • ½ cup thinly sliced cucumbers
  • ½ cup carrots, julienned
  • ½ cup cabbage, finely chopped
  • ½ cup mushrooms, sliced
  • ½ cup bean sprouts
  • 4 small tortillas, corn or flour
  • Julienned carrots, julienned cucumbers, bean sprouts, finely chopped cabbage
  1. In a small skillet, add gochujang, sesame oil, granulated sugar, and soy sauce over low heat. Use a spatula to mix the ingredients until they are evenly combined and form a paste.
  2. Add in shrimp, cucumbers, carrots, cabbage, mushrooms, and bean sprouts into the skillet with the sauce. Cook for about 5-7 minutes until the shrimp has become a solid color and the vegetables have softened.
  3. Warm the tortillas in a skillet or a microwave.
  4. Divide the shrimp and vegetables evenly on each tortilla.
  5. Top with garnishes of your choice.
  6. Serve the tacos warm.
Recipe by Cooking with a Wallflower at