Crispy Shrimp Tacos
with Kimchi Mayo & French Radish Salad
Cooking time
35 minutes
Servings
2/4
Calories
890 /serving
Mexican-Korean fusion is the dynamic dinner duo of our dreams. There isn’t much that wouldn’t taste good as a taco, but the marriage of classic battered shrimp and Korean-inspired spices really takes the cake! The shrimp is tossed with our signature spice blend before being coated in panko and fried until golden. You’ll then dress them with mouth-puckering kimchi and gochujang mayonnaise, plus a cooling, crunchy slaw starring French radishes. Assemble your tacos and give them a good squeeze of citrus and a sprinkle of scallions.
We will send you:
- 285g Shrimp
- 2 Scallions
- 1 Lime (or lemon)
- 2 Cucumbers
- 100g Shredded green cabbage
- 90g French radishes
- 90ml Mayonnaise
- 76g Panko
- 33g Kimchi
- 15ml Gochujang
- 6 Wheat flour tortillas
- 12g Savoury Seoul spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame seeds, Shrimp, Soy, Wheat
You will need:
Zester
Sheet pan
Salt & pepper
Parchment paper
Aluminium foil
Total Fat
47 g
Saturated Fat
7 g
Sodium
2280 mg
Total Carb
85 g
Sugars
14 g
Protein
33 g
Fibre
11 g
Preparation
Mise en place
Preheat the oven to 450°F. Zest and quarter the lime. Thinly slice the cucumbers into rounds. Thinly slice the French radishes lengthwise; place in a bowl of cold water. Roughly chop the kimchi. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Stack the tortillas one on top of another and wrap in aluminum foil.
Prepare the shrimp
Pat the shrimp dry with paper towel and remove the shells from the tails; season with S&P. In a small bowl, combine the panko and ⅓ of the spice blend. In a second bowl, combine ⅔ of the mayonnaise and 1 tbsp water (double for 4 portion); season with ½ the remaining spice blend and S&P. Working one shrimp at a time, thoroughly coat the shrimp in the mayonnaise, then the seasoned panko (pressing to adhere). Place the coated shrimp on a lined sheet pan as you go.
Bake the shrimp
Place the pan of coated shrimp* in the oven and bake, 8 to 12 minutes, until cooked through and beginning to brown. Set aside in a warm spot.
Make the kimchi mayonnaise
While the shrimp bake, in a small bowl, combine as much kimchi as you’d like with the remaining mayonnaise, as much gochujang as you’d like (using ½ for medium spicy), up to ½ the white bottoms of the scallions (to taste) and up to ½ the lime zest (to taste); season with S&P to taste.
Warm the tortillas & make the salad
Place the tortillas wrapped in foil directly onto an oven rack; warm, 4 to 5 minutes, until the tortillas are soft and pliable. In a large bowl, combine the cabbage, cucumbers, French radishes (drain before adding), juice from up to ½ the lime wedges (to taste), ⅓ of the kimchi mayonnaise, the remaining white bottoms of the scallions and as much of the remaining lime zest as you’d like. Season with the remaining spice blend to taste. Toss well.
Plate your dish
Divide the warmed tortillas between your plates. Top each tortilla with an equal portion of the remaining kimchi mayonnaise and crispy shrimp, and a spoonful of the French radish salad. Garnish with the remaining lime wedges and as many of the green tops of the scallions as you’d like. Serve any remaining salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
