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One pot

Crispy Shrimp Tacos

with Kimchi Mayo & Watermelon Radish Salad

Cooking time

35 minutes




890 /serving

There are few things that don’t work in a taco, but whatever the filling, radish is often the finishing touch. Hot pink watermelon radish shows up just in the nick of wintertime, when we most need rose-coloured glasses. You’ll slice this blushing beauty into a refreshing salad with cucumber, cabbage and punchy kimchi-gochujang mayonnaise. It’s the perfect foil for battered shrimp, tossed with our Seoul-inspired spice blend and coated in panko before being oven-baked to golden. With a squeeze of citrus, a sprinkle of scallions and more spicy mayo, your Mexican-Korean fusion tacos are ready to roll.

We will send you:

  • 285g Shrimp
  • 2 Scallions
  • 1 Lime (or lemon)
  • 1 Cucumber
  • 100g Shredded green cabbage
  • 1 Watermelon radish
  • 90ml Mayonnaise
  • 76g Panko
  • 33g Kimchi
  • 15ml Gochujang
  • 6 Wheat flour tortillas
  • 12g Savoury Seoul-Style spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Sesame, Shrimp, Soy, Wheat

You will need:

Sheet pan
Salt & pepper
Parchment paper
Aluminium foil
Total Fat
47 g
Saturated Fat
7 g
2300 mg
Total Carbs
85 g
14 g
33 g
11 g
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Mise en place
Preheat the oven to 450°F. Zest and quarter the lime. Thinly slice the cucumber into rounds. Peel and halve the watermelon radish lengthwise, then slice crosswise into half-moons; 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 the other and wrap in aluminium 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 small bowl, combine ⅔ of the mayonnaise and 1 tbsp water (double for 4 portions); season with ½ the remaining spice blend and S&P. Working one shrimp at a time, thoroughly coat the shrimp in the mayonnaise mixture (letting the excess drip off), 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
Transfer the pan of coated shrimp* to 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 mayo
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 (add 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.
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Warm the tortillas & make the salad
Place the foil-wrapped tortillas directly onto an oven rack and warm, 4 to 5 minutes, until the tortillas are soft and pliable. In a large bowl, combine the cabbage, cucumber, watermelon radish slices (drain before adding), juice from up to ½ the lime wedges (to taste), ⅓ of the kimchi mayo, the remaining white bottoms of the scallions and as much remaining lime zest as you’d like. Season with the remaining spice blend, to taste. Toss well.
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Plate your dish
Divide the warmed tortillas between your plates. Top each tortilla with an equal portion of the remaining kimchi mayo, the crispy shrimp and a spoonful of the watermelon radish salad. Garnish with the remaining lime wedges and as many green tops of the scallions as you’d like. Serve any remaining salad and kimchi mayo on the side. Bon appétit!

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