Gochujang Shrimp Lettuce Wrap Tacos
I’ve been revamping a lot of recipes – turning them into lighter and healthier versions. I also am making sure that they are gluten free, have a short ingredients list and take little time at all to cook. Because we all are hungry!
This Gochujang Shrimp Lettuce Wrap Tacos recipe brings all the things.
The shrimp are tender and toasted brown all coated quickly with coconut aminos and sesame seeds. The pan roasted carrot sticks are a great crunch and the spicy and creamy gochujang cream is perfect all wrapped up with butter big lettuce.
Top it with cilantro (or leave it out) and pour any extra pan sauce on top. Squeeze of lime and stuff it into your mouth.
The unexpected is sometimes good
I love the levels of gochujang paste. Have you tried it? Mixing it with sour cream, helps to level out the spicy intense flavor.
I like mixing it with cream, because it doesn’t over power the simple and tender shrimp that’s coated with coconut aminos. It’s simple but with really good ingredients – any meal can be fabulous.
Here are more hand-held meals!
Gochujang and Butter Seared Shrimp Lettuce Wrap Tacos
- Total Time: 15 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
My new favorite SIMPLE Summer time meal. It’s light, healthy and full of flavor!
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
- 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 large pieces + layered in two’s
Instructions
- Heat a skillet over medium to high heat. Add in the sesame oil and carrot sticks. Let cook for 1 minute then toss for another 1-2 minutes – until slightly tender and browned. Remove the carrots from the pan.
- Return the heat back to the heat. Let heat up for 30 seconds. Add in the shrimp in one layer. Let cook for 2-3 minutes or until browned and cooked on the bottom side. Flip over and cook for 1 minute or until cooked through.
- Turn the heat off and pour in the coconut aminos and sesame seeds. Toss to coat the shrimp and let sit until ready to serve.
- Mix together the sour cream and gochujang paste.
- To serve, layer the carrots on top of the lettuce pieces. Followed by the shrimp and the gochujang cream.
- Prep Time: 5
- Cook Time: 10
- Category: seafood
- Method: stove-top
- Cuisine: seafood
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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