Gochujang Shrimp Tacos with Roasted Pineapple and Cilantro-Lime Sauce

Big, BOLD Korean-flavored shrimp with tender, sweet pineapple finished off with a tangy, tart crema cradled in a savory charred corn tortilla.


A major winter snow storm is coming to the Midwest and all the Christmas-anxious folks are FREAKIN’ OUT. Us too, I’m not gunna lie! Aside from all of that, we had an insanely busy weekend of hockey brewery parties, soccer games x2 (including a killer goal from Piper!), Friendsmas, church kiddo singing, a trip to Chicago, and a championship hockey game win. This week started off with a crazy day of work and book club tonight (Monday). Did I say I was looking forward to the long, holiday weekend and doing all the Christmas-y things? Can’t wait.


  • Taco lovers UNITE! My kids live for a classic beef taco (and Taco Bell), but I’m a total sucker for something a bit more unique going on in my tortillas and ahem, this recipe totally fits the bill!
  • Shrimp thaw quickly making them the perfect weeknight protein!


  • Gochujang: A fermented red chili paste is both savory, sweet, and spicy and quite common in Korean cuisine. It is sold in most major retail grocery stores as well as online (Amazon, of course!).
  • Pineapple: I used canned pineapple to keep this recipe approachable year-round, but feel free to swap in 2 cups of fresh diced pineapple. The sweetness and tender texture that comes from roasting is most unique and further enhances the Gochujang flavor.
  • Crema: A little bit of tangy crema is the perfect finish for spicy and sweet components of dishes that tie together each of the distinct flavors with a perfect little bow. What’s great about crema is that you can use any combination of citrus and creamy ingredients – in this particular recipe, mayonnaise, yogurt, and avocado are used to achieve the creamy goodness!


  • Naturally lean and packed with protein, shrimp are a good source of phosphorus and vitamin B12.
  • This recipe is naturally gluten-free for those seeking a celiac-friendly meal. Be mindful with broth and soy sauce to ensure it is gluten-free. Coconut aminos can be used in place of soy sauce for a gluten-free options, as well.
  • I love the all-in-one balance of these tacos that literally offers up a fruit, vegetable, carbohydrate, protein, and dairy source.


  • Gochujang can be stored in the fridge for as long as 2 years when kept covered air-tight. So while it’s not an ingredient you may use often, it won’t go to waste, either!
  • Leftovers can be stored separately for 3-4 days in the fridge.


  • If you have a gas range, warm and char your tortillas over a low open flame, flipping with tongs after 30-60 seconds per side.

Gochujang Shrimp Tacos with Roasted Pineapple and Cilantro-Lime Sauce

Gochujang Shrimp Tacos with Roasted Pineapple and Cilantro-Lime Sauce

Yield: 12 tacos
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Big, BOLD Korean-flavored shrimp with tender, sweet pineapple finished off with a tangy, tart crema cradled in a savory charred corn tortilla.



  • 1 (20 oz) can diced pineapple in 100% juice, drained
  • 1 1/2 lbs large shrimp, peeled and deveined
  • 1/4 tsp black pepper
  • 1 tsp smoked paprika
  • 2 Tbsp butter, divided
  • 2 Tbsp rice vinegar
  • 1/4 cup brown sugar
  • 2 Tbsp low-sodium soy sauce
  • 2 Tbsp Gochujang
  • ΒΌ cup low-sodium chicken stock
  • 12 corn tortillas, warmed if preferred

Cilantro-Lime Sauce:

  • 1/4 avocado, mashed
  • 1/4 cup low-fat mayonnaise
  • 1/4 whole milk plain Greek yogurt
  • 3 Tbsp chopped fresh cilantro
  • 2 Tbsp freshly squeezed lime juice
  • 1/8 tsp salt


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and arrange the pineapple in a single layer.
  2. Bake pineapple for 15-20 minutes. If you prefer more of a char, switch the oven to broil for the last 2-3 minutes of baking. Remove from oven and set aside.
  3. Prepare crema by mashing the avocado against the side of a small bowl with the backside of a fork until few lumps remain. Add the remaining ingredients and mix until well-combined. Refrigerate until ready to serve.
  4. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp and sprinkle with the black pepper and paprika. Cook for 4-5 minutes or until pink and cooked through; remove to a plate.
  5. Return the skillet to the stovetop and add the remaining tablespoon of butter. Once melted, add the rice vinegar, brown sugar, soy sauce, Gochujang, and chicken stock, mixing until well-combined and bubbly.
  6. Add the shrimp back to the skillet and cook for 1 minute, tossing to coat.
  7. Serve shrimp in warmed tortillas and top with pineapple and crema. Serve immediately.


Recipe adapted from Orchids and Sweet Tea

Nutrition Information:
Yield: 12 Serving Size: 1 prepared taco
Amount Per Serving: Calories: 171Total Fat: 3.8gCholesterol: 78mgSodium: 327mgCarbohydrates: 23.4gFiber: 1.6gSugar: 11.8gProtein: 10.5g

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