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Korean BBQ Shrimp Tacos

  • 6 Shrimp, skewered
  • 2 oz Marzetti® Korean BBQ Sauce
  • 4 White Corn Tortillas
  • 1 oz Red Cabbage, shredded
  • 6 Baby Cucumber Slices
  • 1 Tbsp Cilantro, leaves
  • 1 Tbsp Green Onion, sliced thin
  • 1/2 Tbsp Toasted Sesame Seeds
  • 1 oz Marzetti® Korean BBQ Sauce (for Korean Mayo)
  • 1 oz Mayonnaise (for Korean Mayo)
  1. Make the spicy Korean mayo:
    1. In a small bowl, mix the 1 oz Marzetti® Korean BBQ Sauce and 1 oz mayo until thoroughly incorporated. Set
    aside.

  2. Prepare the shrimp:
    1. Preheat the grill to medium high.
    2. Season the grill with some vegetable oil or spray pan release and cook the shrimp on both sides until
    almost cooked through, about 3-4 minutes each side.
    3. Lightly brush with Korean BBQ Sauce, flip, repeat and repeat until glazed, taking care not to burn the
    sauce. Set aside.

  3. Assemble:
    1. Place 4 tortillas on grill and warm each side for 20 seconds each.
    2. Using 2 tortillas stacked for each taco, drizzle the tortilla with Spicy Korean Mayo.
    3. Top with 1⁄2 the cabbage, 3 shrimp per taco, and half the sliced cucumber.
    4. Garnish with cilantro and green onion.