Chipotle shrimp tacos are a quick and easy meal that’s delicious, nutritious, and unique. Tortillas are topped with smoky chipotle shrimp, tangy broccoli slaw, and spicy gochujang mayonnaise.
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How to Make Shrimp Tacos
Tacos are such a simple, customizable meal. You can use pretty much any protein and any topping for unlimited possibilities. Because this recipe uses shrimp, it takes no time at all to cook.
Simply sprinkle some spices on the shrimp, cook them up quickly, and throw them on top of soft, steamed tortillas. Then pile on the toppings!
I used tangy broccoli slaw because every taco is better with a little bit of crunch.
And that delicious sauce on top? It’s totally gochujang mayonnaise. I cannot even begin to tell you how awesome gochujang tastes.
What is Gochujang Sauce Made Of?
Gochujang is a Korean fermented pepper paste. A fundamental ingredient in Korean cooking, it’s the perfect balance of sweet and spicy.
Gochujang paste is made from red chile pepper flakes, glutinous rice, fermented soybeans, and salt.
My gochujang sauce recipe is so easy, it’s hardly even a recipe. Just mix 1/3 of a cup of mayonnaise with 2 teaspoons of gochujang paste. It’s the perfect aioli for chipotle shrimp tacos!
And if you need a side for shrimp tacos, try my Mexican Corn Salad!
Ingredients for Chipotle Shrimp Tacos
For the shrimp:
- 2 tablespoons unsalted butter
- 1 pound medium sized shrimp, cleaned
- 1 teaspoon smoked paprika
- 1/2 teaspoon curry powder
- 1/4 teaspoon chipotle chile powder
For the slaw:
- 4 cups broccoli slaw
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- Kosher salt and pepper, to taste
For the gochujang mayo:
- 1/3 cup mayonnaise
- 2 teaspoons gochujang paste
For serving:
- 6-8 small flour tortillas, lightly steamed
- 1/2 cup chopped cilantro
- 1/4 cup diced green onions
Assembling these tacos is super fast and simple. Cook the shrimp in butter and spices and mix together the gochujang mayonnaise while your shrimp are cooking. Toss the slaw ingredients together and warm your tortillas.
Top the tortillas with equal amounts of shrimp and slaw, then drizzle with gochujang mayonnaise and sprinkle with chopped cilantro and green onions. Delicious!
Looking for more seafood dishes? Try my spicy shrimp over creamy polenta, drunken clams and sausage and my hot lobster roll.
Chipotle Shrimp Tacos with Gochujang Mayonnaise
Ingredients
For shrimp:
- 2 tablespoons unsalted butter
- 1 pound medium sized shrimp cleaned
- 1 teaspoon smoked paprika
- 1/2 teaspoon curry powder
- 1/4 teaspoon chipotle chile powder
For slaw:
- 4 cups broccoli slaw
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- Kosher salt and pepper to taste
For gochujang mayo:
- 1/3 cup mayonnaise
- 2 teaspoons gochujang paste
For serving:
- 6-8 small flour tortillas lightly steamed
- 1/2 cup chopped cilantro
- 1/4 cup diced green onions
Instructions
- For shrimp: In a large skillet set over medium high heat add unsalted butter.
- In a medium sized bowl add shrimp, paprika, curry and chipotle chile powder. Stir to combine.
- Add shrimp to the pan of melted butter. Cook just until the shrimp is pink and firm.
- For slaw: In a medium bowl add all ingredients and stir to combine. Let it sit while you prepare the shrimp.
- For mayo: In a small bowl, whisk together mayonnaise and gochujang paste.
- For serving: Top tortillas with slaw and shrimp, drizzle with gochujang mayonnaise and sprinkle with chopped cilantro and green onions.