Gochujang and Butter Seared Shrimp Lettuce Wrap Tacos Recipe
Introduction
This Gochujang and Butter Seared Shrimp Lettuce Wrap Tacos recipe combines tender shrimp with a spicy, creamy kick. Wrapped in crisp bib lettuce and layered with perfectly cooked carrots, it’s a fresh and flavorful meal that’s quick to prepare.
Ingredients
- 1 teaspoon toasted sesame oil
- 2 carrots, peeled and cut into thin sticks
- 3/4 lb. shrimp, deveined, cleaned and patted dry
- Salt and pepper, to taste
- 1/4 cup coconut aminos
- 1/2 teaspoon sesame seeds
- 1/4 cup sour cream
- 1/2 – 1 teaspoon gochujang paste
- 1 head bib lettuce, separated into large pieces and layered in twos
Instructions
- Step 1: Heat a skillet over medium to high heat. Add the toasted sesame oil and carrot sticks. Cook for 1 minute, then toss and cook for another 1–2 minutes until the carrots are slightly tender and browned. Remove the carrots from the pan and set aside.
- Step 2: Return the skillet to the heat and let it warm for 30 seconds. Add the shrimp in a single layer. Cook for 2–3 minutes without stirring, until the bottom side is browned and cooked. Flip the shrimp and cook for an additional 1 minute, until fully cooked through.
- Step 3: Turn off the heat. Pour in the coconut aminos and sprinkle the sesame seeds over the shrimp. Toss gently to coat and let sit in the pan until ready to serve.
- Step 4: In a small bowl, mix together the sour cream and gochujang paste until smooth.
- Step 5: To assemble, layer the cooked carrots on top of the layered bib lettuce pieces. Add the shrimp, then drizzle with the gochujang cream. Serve immediately.
Tips & Variations
- Adjust the amount of gochujang paste according to your preferred spice level.
- For extra flavor, add a squeeze of fresh lime juice over the shrimp before serving.
- If coconut aminos are unavailable, low-sodium soy sauce can be used as a substitute.
- Add chopped fresh cilantro or green onions for a fresh herbaceous note.
Storage
Store any leftover shrimp and carrots in an airtight container in the refrigerator for up to 2 days. Keep the gochujang sour cream separate to avoid soggy wraps. Reheat the shrimp and carrots gently in a skillet or microwave before serving. Assemble lettuce wraps just before eating to maintain crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just be sure to thaw them completely, pat them dry well to remove excess moisture, and cook as directed.
What can I substitute for bib lettuce?
If bib lettuce is not available, romaine or butter lettuce leaves work well as a crisp and sturdy alternative for these wraps.
PrintGochujang and Butter Seared Shrimp Lettuce Wrap Tacos Recipe
These Gochujang and Butter Seared Shrimp Lettuce Wrap Tacos offer a vibrant fusion of spicy Korean flavors and fresh, crunchy vegetables. Featuring succulent shrimp seared in toasted sesame oil and coated with coconut aminos, combined with crisp carrots and a creamy, spicy gochujang sour cream sauce, all wrapped in crisp bib lettuce leaves for a light and flavorful handheld meal perfect for a quick lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: Korean Fusion
- Diet: Low Fat
Ingredients
Shrimp and Vegetables
- 1 teaspoon toasted sesame oil
- 2 carrots, peeled and cut into thin sticks
- 3/4 lb. shrimp, deveined, cleaned and patted dry
- Salt and pepper, to taste
- 1/4 cup coconut aminos
- 1/2 teaspoon sesame seeds
Gochujang Cream Sauce
- 1/4 cup sour cream
- 1/2 – 1 teaspoon gochujang paste
To Serve
- 1 head bib lettuce, separated into large pieces and layered in twos
Instructions
- Cook the Carrots: Heat a skillet over medium to high heat and add the toasted sesame oil. Add the carrot sticks and cook for about 1 minute, then toss and continue cooking for another 1-2 minutes until the carrots are slightly tender and browned. Remove the carrots from the skillet and set aside.
- Cook the Shrimp: Return the skillet to medium-high heat and allow it to heat up for 30 seconds. Arrange the shrimp in a single layer in the skillet. Cook for 2-3 minutes without disturbing until the bottom side is browned and cooked. Flip the shrimp over and cook for an additional 1 minute until fully cooked through.
- Season the Shrimp: Turn off the heat and pour the coconut aminos over the shrimp. Sprinkle in the sesame seeds and toss everything to coat evenly. Let the shrimp sit in the skillet to absorb the flavors while you prepare the sauce.
- Make the Gochujang Cream Sauce: In a small bowl, combine the sour cream with the gochujang paste. Mix well to create a spicy, creamy sauce.
- Assemble the Lettuce Wraps: On each bib lettuce leaf (layered two pieces for sturdiness), layer the cooked carrots first, then place the seasoned shrimp on top. Finish with a dollop of the gochujang cream sauce before serving.
Notes
- You can adjust the gochujang paste quantity to control the spice level of the cream sauce.
- If you do not have coconut aminos, a low-sodium soy sauce can be substituted.
- For added texture, garnish with chopped green onions or extra toasted sesame seeds.
- Serve immediately to enjoy the crispness of the lettuce and carrots.
Keywords: Gochujang shrimp tacos, lettuce wraps, Korean shrimp recipe, low carb shrimp tacos, spicy shrimp wraps, coconut aminos shrimp
