Spicy Gochujang Shrimp Tacos with Cashew Crunch and Tangy Slaw

Get ready for a flavor explosion with these Spicy Gochujang Shrimp Tacos! Juicy shrimp are coated in a sweet and spicy sauce made with gochujang and hoisin, then topped with crunchy cashews for texture. A quick tangy slaw adds brightness and crunch, all wrapped in warm flour tortillas.

This recipe comes together in just 20 minutes, making it perfect for busy weeknights. The combination of savory, spicy and tangy flavors will have everyone coming back for more. Serve with lime wedges for an extra pop of freshness!

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Ingredients

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the shrimp. Quarter the lime. Pick the cilantro leaves from the stems.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp and garlic powder. Cook, stirring occasionally, until shrimp are pink and cooked through, about 4-5 minutes.
3. Add hoisin sauce, gochujang sauce and 1/4 cup water to the pan. Cook, stirring often, until the sauce thickens, about 2-3 minutes. Turn off the heat and stir in the cashews and a squeeze of lime juice. Season with salt and pepper to taste.
4. While the shrimp cooks, make the slaw: In a medium bowl, combine coleslaw mix, mayonnaise, 1/4 teaspoon sugar, a squeeze of lime juice and a pinch of salt and pepper. Toss to coat.
5. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the tortillas among plates. Fill with the shrimp mixture, top with slaw and cilantro leaves. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for gochujang?

You can use sriracha or another chili paste mixed with a little miso or soy sauce for a similar flavor.

Can I make these tacos ahead of time?

The shrimp and slaw are best fresh, but you can prep the ingredients in advance and assemble just before serving.