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Two shrimp tacos with lettuce and hot sauce.
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Easy Korean Grilled Shrimp Tacos Recipe With Slaw

Shrimp in spicy Korean BBQ sauce are folded into warm tortillas, then topped with a romaine lettuce salad and crunchy relish.
Course Main Course
Cuisine Korean
Keyword BBQ, Korean, shrimp, spicy, tacos
Budget Frugal
Prep Time 12 minutes
Cook Time 12 minutes
Marinade time (minimum) 30 minutes
Total Time 54 minutes
Servings 2
Calories 643kcal

Equipment

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

Ingredients

For the pico de gallo relish:

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

For the salad and dressing:

  • 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 or flour tortillas
  • 2 teaspoons vegetable oil
  • lime wedges at the table

Instructions

For the pico de gallo 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:

  • Rinse the shrimp under cold water and dry them 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 medium-high heat. Place the shrimp on the grill and let the shrimp cook for 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. Finish with a squeeze of fresh lime juice.

Nutrition

Serving: 2tacos | Calories: 643kcal | Carbohydrates: 84g | Protein: 29g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 143mg | Sodium: 2736mg | Potassium: 551mg | Fiber: 7g | Sugar: 25g | Vitamin A: 3629IU | Vitamin C: 6mg | Calcium: 259mg | Iron: 5mg