The inspiration for tonight's dinner was the Kogi Taco Truck in Los Angeles. Apparently they make a killer Korean BBQ beef short rib taco. I improvised and made Korean BBQ shrimp tacos using a bottled Korean BBQ sauce, but next time I'll make my own. I love making sauces but there just wasn't time in the day.
Spicy Korean BBQ Shrimp Tacos
Shrimp in spicy Thai Chili sauce molded into a warm tortilla.
Equipment
- Small bowl
- Medium bowl
- Outdoor grill or grill pan
Ingredients
For the relish:
- 1 sweet onion chopped
- 1 small bunch green onions sliced diagonally
- 1 handful cilantro chopped
- Juice of ½ lime
- Salt to taste
For the salad:
- ½ head romaine lettuce finely shredded
- 1 tablespoon sesame oil
- Juice of ½ lime
- 1 TBS soy sauce
- 1 TBS red chili paste
- 1 tablespoon toasted sesame seeds
- 1 teaspoon grated ginger
- 2 teaspoon sugar
- 1 lb large shrimp peeled and deveined, tails removed
- 1 cup BIbigo Korean BBQ Sauce
- 6 Corn Tortillas
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.
- 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.
- Assemble the tacos with the shrimp on the bottom, topped with the romaine salad and onion cilantro relish. Garnish with hot sauce and avocado if desired.
Nutrition
Nutrition Facts
Spicy Korean BBQ Shrimp Tacos
Amount per Serving
Calories
466
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
5
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
3
g
Cholesterol
191
mg
64
%
Sodium
2716
mg
113
%
Potassium
516
mg
15
%
Carbohydrates
65
g
22
%
Fiber
5
g
20
%
Sugar
31
g
34
%
Protein
30
g
60
%
Vitamin A
776
IU
16
%
Vitamin C
7
mg
8
%
Calcium
179
mg
18
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
Tried this recipe?Let us know how it was!
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