Spicy Korean-Style Shrimp Tacos

Servings:

4-6 tacos

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp Gochujang (Korean chili paste)
• 1 tsp soy sauce
• 1 tsp brown sugar
• 1 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1/4 cup chopped green onions for garnish
• Kimchi slaw (see below for recipe)

Kimchi Slaw

Ingredients:

• 2 cups shredded napa cabbage
• 1 cup kimchi, chopped
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/4 cup chopped cilantro for garnish

Instructions:

For the shrimp:

1. In a medium bowl, whisk together gochujang, soy sauce, brown sugar, garlic powder, and red pepper flakes.
2. Add the shrimp to the bowl and toss to coat with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

For the kimchi slaw:

1. In a large bowl, combine shredded cabbage, chopped kimchi, rice vinegar, sugar, salt, and cilantro.
2. Toss until the vegetables are evenly coated with the dressing.
3. Chill in the refrigerator for at least 30 minutes before serving.

Assemble the tacos:

1. Preheat a large skillet or griddle over medium-high heat.
2. Remove the shrimp from the marinade and cook until pink and cooked through, about 2-3 minutes per side.
3. Warm taco shells according to package instructions.
4. Place a few pieces of cooked shrimp into each shell, followed by a spoonful of kimchi slaw.
5. Garnish with chopped green onions, cilantro, or additional kimchi if desired.

Enjoy your Spicy Korean-Style Shrimp Tacos!