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Spicy
One pot
Dairy Free

Crispy Shrimp Tacos

with Kimchi Mayo & Radish Salad

Cooking time

35 minutes

Servings

2/4

Calories

910 /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 we think that the marriage of classic battered shrimp and fiery Korean spices really takes the cake. For an Asian flare, the shrimp is tossed with our Korean spice blend before being coated in panko crumbs and fried until golden. You’ll then dress them with mouth-puckering kimchi and gojuchang mayonnaise, plus a cooling, crunchy slaw of cabbage, cucumber and radish. Assemble your tacos and give them a good squeeze of lime and a sprinkle of scallions.

We will send you:

  • 285g Shrimp
  • 2 Scallions
  • 1 Lime
  • 2 Cucumbers
  • 100g Shredded green cabbage
  • 90g French radishes
  • 90ml Mayonnaise
  • 76g Panko
  • 33g Kimchi
  • 15ml Gochujang
  • 6 Wheat flour tortillas
  • 11g Korean sesame spice blend (sea salt, brown sugar, gochugaru, black and white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Egg, Gluten, Sesame Seeds, Shellfish, Soy, Wheat

You will need:

Zester
Sheet pan
Salt & pepper
Parchment paper
Aluminum foil
Total Fat
48 g
Saturated Fat
7 g
Sodium
2200 mg
Total Carbs
88 g
Sugars
11 g
Protein
34 g
Fibres
14 g
Preparation
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Mise en place
Preheat the oven to 450°F. Zest and quarter the lime. Thinly slice the cucumbers into rounds. Thinly slice the radishes lengthwise; place in a bowl of cold water. Roughly chop the kimchi. Cut off and discard the root end 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.
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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 of 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.
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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.
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Make the kimchi mayonnaise
While the shrimp bake, in a small bowl, combine as much kimchi as you’d like, remaining mayonnaise, as much gochujang as you’d like (using ½ for medium spicy), ½ the white bottoms of the scallions and up to ½ the lime zest (to taste); S&P to taste.
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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, 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 to combine thoroughly.
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Plate your dish
Divide the warmed tortillas between your plates. Top with the remaining kimchi mayonnaise, crispy shrimp and a spoonful of the slaw. Garnish with the green tops of the scallions and remaining lime wedges. Serve the remaining salad on the side. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.