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KoKyu Grilled Shrimp TaKo - Wasabi Slaw, Cucumber, Pickled Ginger



10 TaKos


Make some of this ahead of time and take the pressure off. Then, when it’s time, throw in the freshness and sit back and wait for the compliments to roll in.

For the shrimp:
Approx. 50 Shrimp (31-40 count) peeled, deveined, tail off
1 Lemon, juiced
1/4 tsp. ground cumin seed
1/2 tsp. ground black pepper
2 Tbsp. olive oil
Salt to taste just before grilling

For the Napa Slaw:
½ head of Napa cabbage, thinly shredded
1 tsp. powdered wasabi, or 2 tsp. prepared wasabi paste
1 Tbsp. mayonnaise
1 Tbsp. white sugar
1 Tbsp. seasoned rice vinegar
¼ tsp sea salt

For the Cucumber Salsa:
2 cucumbers, peeled, seeded, small diced
½ cup pink pickled ginger, drained, chopped
1 red onion, peeled, minced
2 lemons, juiced
½ bunch cilantro leaves & stems, chopped fine

6” flour or corn taco shell
5 grilled shrimp per TaKo
2 Tbsp Napa slaw
2 Tbsp cucumber/pickled ginger salsa
sprig of fresh cilantro leaves
white sesame seeds
dash of favorite hot sauce


The shrimp will benefit from being marinated for a couple of hours in the ice box. Place all shrimp ingredients in a bowl, stir well and marinate two hours refrigerated.

Prepare salsa. Mix all ingredients except lemon juice and cilantro together in a bowl. Taste the mixture. Depending on the pickled ginger it may need less than the called for amount of lemon juice. Add lemon juice until it is just detectable. You can make this salsa up to two days in advance, however, the cilantro should be left out until just before consuming. Chop and mix in the cilantro no more than an hour before serving.

Prepare the Napa slaw. Mix all ingredients in a bowl. Adjust salt if necessary. The slaw can be held for a few hours before it begins to lose its texture. At KoKyu we prefer the slaw to be lightly dressed and still very fresh and crunchy.

Prepare the Shrimp: Season shrimp with a bit of salt. Grill (or sauté) shrimp over high heat until just done. While the shrimp are cooking begin heating your tortillas either directly over flame if you are brave or in a pan or griddle plate with a small amount of oil. Keep tortillas warm while the shrimp finish by covering with a clean towel.

Assemble the TaKos: Place five grilled shrimp on taco shell, top with slaw, salsa, sprig of cilantro and sesame seeds. You can add hot sauce now or allow your guests to add it at the table.


In Durham, NC, Food Trucks are incredibly popular, and different cuisines/trucks have devoted followers who make it a point to be wherever they’ve serving lunch.

Ko Kyu BBQ is one of Durham’s many popular food trucks that is in the process of opening a brick and mortar location, too, so that folks can enjoy their food rain or shine.

Find out where you can catch up with both of their trucks by visiting them on the web at

To wow your guests at home, consider this little bit of exotica, guaranteed to tintillate your tastebuds.

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