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Why Shrimp Taco Kimbap?
Shrimp Taco Kimbap is like shrimp taco and kimbap in one! This recipe uses minimal glutinous white rice, which is low FODMAP. I chose this recipe for people with FGIDs because this food is a way to enjoy a staple of Asian or Mexican cuisine without worrying about fructans in garlic and the fructans in taco shells or other wrappers. This is great for a flavorful burst of Korean-Mexican fusion!
Here are the steps and ingredients needed to make Shrimp taco Kimbap!
Estimated time: 15-20 minutes
Ingredients:
6 Boiled Shrimp
Long pickled radish, or pickles
Carrot
Purple cabbage
Glutinous white rice
Seaweed wrapper
Olive oil
Taco seasoning (1 tsp)
Salt
Perilla oil (2 tsp)
(2 tbsp) Mayo with Avocado Oil
(2 tsp) Garlic-infused olive oil
Ground chipotle pepper or crushed red pepper
THE STEPS
First, ingredient prep:
Carrots: If you haven’t already, shred your carrot, and stir fry in olive oil on medium heat. Sprinkle salt. Set aside. Leftovers can be used for next time.
Purple cabbage: Toss some shredded purple cabbage in the mayo, garlic-infused olive oil, and a sprinkle of pepper and salt, depending on your spice tolerance. Set aside.
Rice: Mix a scoop of rice with the perilla oil, 1/4 tsp of salt, and three shakes of sesame seeds. Mix together and set aside.
Shrimp: In the leftover oil from the carrots, stir fry the shrimp and sprinkle with taco seasoning.
Now, putting it all together.
Lay down a seaweed wrapper on a large plate or cutting board
Thinly layer some rice on the seaweed wrapper
3. Line 5-6 shrimp horizontally across the wrapper
4. Add your long pickle
5. Add your carrot
6. Add your purple cabbage
7. Roll!
8. Cut into slices, and enjoy!
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