📝 About This Recipe
Experience the vibrant collision of Seoul and Mexico City with these Ginger Soy Shrimp Tacos. Succulent jumbo shrimp are flash-seared in a savory-sweet umami glaze, then nestled into charred tortillas alongside a crunchy, fermented kimchi slaw and a cooling Gochujang crema. It is a masterclass in K-Mex fusion, offering a perfect balance of heat, acidity, and ginger-forward brightness in every bite.
🥗 Ingredients
The Shrimp & Marinade
- 1.5 pounds Jumbo Shrimp (peeled, deveined, and tails removed)
- 3 tablespoons Soy Sauce (low sodium preferred)
- 2 tablespoons Fresh Ginger (finely grated)
- 3 cloves Garlic (minced)
- 1 tablespoon Toasted Sesame Oil
- 1 tablespoon Honey (or agave nectar)
Kimchi Slaw
- 2 cups Napa Cabbage (shredded thinly)
- 1/2 cup Prepared Kimchi (chopped small)
- 1 tablespoon Rice Vinegar
- 2 pieces Green Onions (sliced on a bias)
Gochujang Crema
- 1/2 cup Sour Cream (or Mexican Crema)
- 1 tablespoon Gochujang Paste (Korean fermented chili paste)
- 1 tablespoon Lime Juice (freshly squeezed)
Assembly
- 12 pieces Corn Tortillas (street taco size)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
In a medium bowl, whisk together the soy sauce, grated ginger, minced garlic, honey, and sesame oil until well combined.
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2
Pat the shrimp completely dry with paper towels to ensure a good sear. Toss the shrimp in the marinade and let sit at room temperature for 15 minutes.
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3
Prepare the Gochujang Crema by mixing the sour cream, Gochujang paste, and lime juice in a small bowl. Stir until smooth and pink; set aside in the fridge.
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4
Make the slaw by combining the shredded Napa cabbage, chopped kimchi, rice vinegar, and half of the green onions. Toss well and let the flavors marry.
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5
Heat a large cast-iron skillet or non-stick pan over medium-high heat with a drizzle of neutral oil.
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6
Once the pan is shimmering hot, add the shrimp in a single layer. Do not crowd the pan; cook in two batches if necessary.
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7
Sear the shrimp for 2 minutes on the first side until a dark, caramelized crust forms from the honey and soy.
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8
Flip the shrimp and cook for another 1-2 minutes until they are opaque and curled into a 'C' shape. Remove from heat immediately to avoid rubberiness.
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9
While the shrimp rests for a moment, char your tortillas directly over a gas flame or in a dry pan for 30 seconds per side until pliable and toasted.
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10
To assemble, place 3 shrimp in the center of each warm tortilla.
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11
Top with a generous heap of the kimchi cabbage slaw.
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12
Drizzle with the Gochujang crema and garnish with the remaining green onions, cilantro, and a sprinkle of sesame seeds.
💡 Chef's Tips
Always pat your shrimp dry before marinating; excess moisture prevents that beautiful caramelized crust. Don't marinate the shrimp for more than 30 minutes, as the acid and salt will begin to 'cook' the delicate seafood and change its texture. If you can't find Gochujang, a mix of Sriracha and a pinch of brown sugar works as a quick substitute. For an extra smoky flavor, grill the shrimp on skewers over high heat instead of pan-searing. Warm your tortillas in a clean kitchen towel to keep them soft and steamy while you finish cooking the shrimp.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican Lager or a dry Riesling to cut through the spice. Serve alongside a bowl of ginger-scented jasmine rice or Mexican street corn (Elote). Add a side of pickled radishes for extra crunch and acidity. A chilled cucumber salad with rice vinegar and chili flakes makes a refreshing accompaniment.