Korean BBQ Shrimp Tacos

By September 3, 2019 Recipes

Ingredients

Lettuce Boats/Shrimp

  • 10 lettuce boats
  • 8 pieces of shrimp
  • 1.5 Tbsp korean BBQ seasoning
  • 1/2 Tbsp oil
  • Salt/Pepper to taste

Rice

  • Steamed jasmine rice
  • Chopped cilantro
  • 1/2 lime
  • Salt to taste

Shishito Peppers

  • 1/2 Tbsp sesame oil
  • Salt/Pepper to taste
  • Garlic salt

Sesame Sauce – optional

  • 3 Tbsp vegan mayo
  • 2 Tsp sesame oil
  • 2 Tsp liquid aminos or soy sauce
  • 1 Tsp garlic salt
  • Salt/Pepper to taste

Directions

First wash the butter lettuce and set aside to dry. While that is drying cook your rice. I have been using “Grain Trust Steamed Jasmine Rice” for a lot of my quick meals. This brand is vegan, gluten-free and microwaves in less than 3 minutes.

Toss cooked rice with chopped cilantro, lime juice and salt. Set aside while you cook shrimp.

Heat skillet over medium-hi heat and add oil and shrimp. Add seasoning to shrimp and cook for 4-5 minutes. Remove shrimp, increase heat to Hi and add sesame oil to hot skillet. Combine the shishito peppers with seasoning and cook for about 5 minutes, tossing often until blistered.

Add all ingredients from sesame sauce in a small bowl and stir until mixed.

Serve immediately!

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