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Spicy Korean BBQ Shrimp Tacos

Servings: 3 -4


  • 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 tsp grated ginger
  • 2 tsp sugar
  • 1 lb large shrimp peeled and deveined, tails removed
  • Bottled Korean BBQ Sauce
  • Corn Tortillas


  • 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.