Spicy Korean BBQ Shrimp Tacos

Fish and seafood tacos have been favorites of mine since the 1980s. Lately, I am obsessed with Korean barbecue sauce and Spicy Korean BBQ Shrimp Tacos is my latest recipe creation. I discovered that shrimp tacos are even more delicious when the shimp are flash grilled after a short marination in Korean BBQ sauce. I top the shrimp with a crispy slaw of romaine lettuce with a tangy Asian-inspired dressing, then top that off with a crunchy relish. I add even more shrimp on top with drizzled hot sauce. So darned good!

WHAT MAKES THIS RECIPE WORTH TRYING

• This is a budget-friendly meal coming in at $4.94 per serving, which in my meal plan puts it squarely in the frugal zone (yellow) for dishes ranging from $4.00 to $6.00 per serving.
• It truly is a delicious taco. Even the pickiest eater should like this. Leave off things you don't like, for instance, hot sauce and/or cilantro.
• If you are following my meal plan you will be using the extra shrimp next week when you make my Mediterranean Shrimp and Scallops Recipe. Looks good, doesn't it?

INGREDIENTS

INGREDIENT NOTES

Shrimp - Use frozen shrimp. The shrimp that you see thawed in the store was frozen before being thawed out at the store. Ask which frozen product the thawed shrimp came from and buy that one. It is fresher and cheaper. I use (41-50) shrimp which means it takes 41-50 of that size shrimp to make a pound. I do not use 41-50 shrimp to make tacos for two!

Korean Barbecue Sauce - I make my own Korean BBQ Dipping Sauce and I encourage you to make it if you have the time. If not, my favorite store-bought sauce is BiBigo Korean Barbecue Sauce. I have tried many brands and this one stands out.

Lettuce - Romaine lettuce works great for the slaw. If you have another lettuce that you like, feel free to use it. You just want crispy lettuce, not a soft lettuce variety.

Chili Sauce and Hot Sauce - Use what you like depending on your tolerance to heat and spice. I used hot chili oil when I took these photos and Cholula brand hot sauce, the best in my opinion.

Sesame oil, sesame seeds, soy sauce, and cilantro - all contribute to the flavor of Asian cuisine. Buy the smallest bottles and jars you can find if you don't use these items often.

Tortillas - use what you like. When I first discovered seafood tacos, the chef told me that the gold standard is to use white corn tortillas. I stick to that, but use what you like.

Full ingredients list & measurements are provided in the recipe card.

STEP-BY-STEP INSTRUCTIONS

Finely shred the romaine lettuce and set aside in the refrigerator.

Mix the lime juice, cilantro, onion, and scallions in a small bowl and refrigerate.

Add the sesame oil, seeds, sugar, lime juice, soy sauce, and chili in a bowl.

Add the ginger and stir to mix well. Refrigerate until ready to use.

Add the peeled and deveined shrimp to a bowl and pour on the BBQ sauce.

Mix well and refrigerate for 30-60 mins. Cook on a hot grill pan until pink.

KOREAN BBQ SHRIMP TACO ASSEMBLY

Pour the dressing over the lettuce and mix well. Assemble the tacos in a warm tortilla with shrimp on the bottom, then the lettuce slaw, followed by the relish, more shrimp on top, and hot sauce if desired.

Isn't this a gorgeous wooden serving board?

Disclaimer: It was generously donated to me by the nice folks at Forest Decor, who make and sell gifts inspired by nature. They truly create works of art for the home. Please visit and see all the lovely things you need in your home.

Forest Decor™ is an American-owned company with corporate headquarters in Salt Lake City, Utah, and a production factory, located on the Mediterranean coast of Tunisia.

Spicy Korean BBQ Shrimp Tacos

Shrimp in spicy Korean BBQ sauce are folded into warm tortillas, then topped with a romaine lettuce salad and crunchy relish.

5 from 38 votes

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Prep Time 12 mins

Cook Time 12 mins

Marinade time (minimum) 30 mins

Total Time 54 mins

Course

Main Course

Servings 2

Budget

Frugal

serving $4.94

Equipment

• Small bowl
• Medium bowl
• Outdoor grill or grill pan

Ingredients

  

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For the relish:

• ¼ cup sweet onion finely chopped
• 2 green onions sliced diagonally
• 3 sprigs cilantro chopped
• Juice of ½ lime
• Salt to taste

For the salad:

• 1.5 cups romaine lettuce finely shredded
• 1 tablespoon sesame oil
• Juice of ½ lime
• 1 tablespoon soy sauce
• ½ tablespoon red chili paste
• 1 tablespoon toasted sesame seeds
• 1 teaspoon grated ginger
• 2 teaspoon sugar

For the shrimp:

• 8 ounces large shrimp peeled and deveined, tails removed
• ½ cup Korean BBQ Sauce
• 4 Corn Tortillas
• 2 teaspoons vegetable oil

Instructions

 

For the relish:

• Mix all the ingredients in a small bowl and stir to combine. Season with salt if desired. Cover and refrigerate.

For the salad:

• Shred the romaine lettuce and place in a bowl. Refrigerate. Mix the remaining ingredients in a small bowl. Cover and refrigerate until ready to serve then toss with the romaine.

For the shrimp:

• Wash and dry the shrimp on paper towels. Place in a bowl and pour on the Korean BBQ sauce. Cover and keep in the refrigerator for 30-60 minutes. Heat a grill or grill pan to high heat. Place the shrimp on the grill and cook 2 minutes on each side. Remove the shrimp from the grill. Place the tortillas on the grill and heat until just warm.

Taco assembly:

• Assemble the tacos with the shrimp on the bottom, topped with the romaine salad and onion cilantro relish. Garnish with hot sauce if desired.

Nutrition

Calories: 460kcalCarbohydrates: 54gProtein: 24gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 143mgSodium: 2294mgPotassium: 476mgFiber: 5gSugar: 23gVitamin A: 3629IUVitamin C: 6mgCalcium: 172mgIron: 2mg

Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

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