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Shrimp Taco with Spicy Kimchi Aioli, Coleslaw & Garlic

The winning recipe from our Broker Spicy Kimchi Aioli Recipe Contest!

Prep Time

25 minutes

Cook Time

10 minutes




For the Asian Slaw:

1 cup Standard coleslaw mix (cabbage, carrot, and red cabbage)

1 oz Rice wine vinegar

1 Tbsp Sugar

1/2 tsp Ginger (fresh is better but powder can be used)

1/2 tsp Salt

1/2 Tbsp Black sesame seeds


For the Tacos:

Sesame Oil, for sautéing 

1/2 tsp Tulkoff Chopped Garlic in Water

1/2 tsp Tulkoff Ginger Puree

12 Shrimp, peeled and deveined with the tail removed

1 cup Asian coleslaw mix

3- 4”x4′ Wonton wrappers, fried to make taco shell (deep fried at 350 until crispy)

1-2 oz Tulkoff Spicy Kimchi Aioli



To make the Asian slaw, combine all ingredients in a medium bowl. Cover and refrigerate until ready to serve.

In a large pan, sauté shrimp in sesame oil with garlic and ginger.

To assemble, place 3-4 shrimp in each wonton taco shell, top with Asian coleslaw and top with Kimchi Aioli. Sprinkle extra sesame seeds on top if desired, serve and enjoy!