This post contains affiliate links. Please see our disclosure policy.
Cooking Spicy Gochujang Shrimp Skewers on the Big Green Egg is a great way to enjoy bold flavors. You should focus on how the fermented heat of the paste pairs with the sweet shrimp. This process ensures every bite delivers a punch of umami that a basic marinade cannot match. You will find that the high heat of the Egg creates a perfect char.
Now grab a glass of your favorite Riesling and prepare to elevate your weeknight dinner game. Because the Big Green Egg provides a consistent direct heat, the shrimp cook quickly and stay juicy. You will discover that this healthy recipe is a staple for any low-carb lifestyle. Once your prep is done, you are ready to light the charcoal and start the grill.
Table of Contents
Get My NEW Book
The Ultimate Big Green Egg Cookbook
Preparing the Spicy Korean Marinade
Gather your rice vinegar, soy sauce, Gochujang, garlic, and ginger for the base of the marinade. You should also include a small amount of sesame oil to add a rich, nutty finish. This process creates a thick and savory paste that coats the shrimp perfectly. You will find that these bold aromatics are the key to an authentic Korean flavor profile.
Ensure your garlic is finely minced and your ginger is freshly grated. Because the Gochujang is thick, you must whisk the liquid ingredients together first to ensure a smooth consistency. This step allows the heat and salt to balance with the brightness of the vinegar. You will discover that the deep red color of the paste indicates a high level of flavor. Once the marinade is smooth, you are ready to introduce the shrimp.
The Marinating Phase
Next, add the spicy paste directly to the bowl of peeled shrimp. You must mix the ingredients well to ensure every piece has a thick coating. This process allows the Gochujang and ginger to adhere to the surface of the seafood. You will find that a thorough toss leads to a more consistent flavor in the final dish.
Let the shrimp rest in the marinade for exactly thirty minutes. Keep the bowl in the refrigerator during this time to maintain food safety. Because the marinade contains vinegar, you should not exceed one hour of soaking time. This step ensures the shrimp stay firm while they absorb the bold Korean spices. Once the timer goes off, you are ready to begin the skewering.
Preparing the Skewers
Remove the shrimp from the refrigerator once the thirty-minute timer expires. Use wooden skewers that have been soaked in water for at least half an hour. This process prevents the wood from catching fire over the hot charcoal. You will find that pre-soaking the skewers is a vital safety measure for direct grilling.
Now, you should thread the marinated shrimp onto each skewer with consistent spacing. Pierce the meat through the thickest part and near the tail to ensure they stay secure. This step allows the heat to circulate around each piece of seafood for an even cook. You will discover that uniform skewers are much easier to flip on the hot grate. Once the shrimp are all threaded, you are ready to head to the Big Green Egg.
Preparing the Cauliflower Fried Rice
You should start by pulsing the cauliflower in a food processor until it reaches the size of rice grains. Then fry the diced bacon in a heavy skillet until it is crispy and the fat is rendered. This process provides a savory foundation for the vegetables. You will find that the bacon grease adds incredible depth to the final dish.
Now, you should sauté the onions, carrots, and squash in the skillet until they are tender. Next, add the cauliflower rice and cover the pan for a few minutes until it softens. Because you want a fresh finish, you should stir in the herbs, soy sauce, and fish sauce at the very end. This step ensures the basil and cilantro stay vibrant and fragrant. Once the bacon is stirred back in, you are ready to serve the rice with the shrimp.
Big Green Egg Setup and Grill
Preheat your Big Green Egg to a steady 400°F for this direct cook. You should place the shrimp skewers directly over the hot coals to get a quick sear. This process ensures the Gochujang marinade caramelizes and creates a beautiful crust. You will find that the high heat locks in the moisture of the seafood.
Now, you should cook the shrimp for about five minutes per side. You must watch for them to turn opaque and firm to the touch. Because shrimp cook very fast, you should stay close to the grill to prevent overcooking. This step provides the perfect char while keeping the centers tender and juicy. Once the shrimp are opaque, you are ready to pull them from the grate.
The Finish and Serving
Serve each spicy skewer over a warm bowl of the cauliflower fried rice. You must ensure the shrimp stay hot as you plate the meal for your guests. This process creates a vibrant presentation that highlights the colors of the fresh vegetables. You will find that the spicy glaze pairs perfectly with the savory notes of the bacon and herbs.
Now, you should enjoy a meal that is delicious, healthy, and easy to make. Because the recipe is low in carbs, you can feel good about having a second helping. You will discover that the Big Green Egg adds a unique depth of flavor to the entire dish. This combination is a fantastic way to reboot your routine after a long vacation. Once the bowls are full, you are ready to dig in.
Spicy Gochujang Shrimp Skewers: Big Green Egg Recipe
Ingredients
- 2 Lbs Shrimp, pealed and deveined
- 2 Tbls Gochujang
- 2 Tbls Soy Sauce
- 2 Tbls Rice Vinegar
- 4 Cloves Garlic, minced
- 2 ” piece of Ginger, grated
Instructions
- Mix the garlic, ginger, Rice Vinegar, Soy Sauce, and Gochujang in a bowl until smooth.
- Add the Shrimp and mix well.
- Let the Shrimp sit in the marinade 30 minutes to 1 hour.
- Skewer the Shrimp on wooden skewers that have been soaked in water for 30 minutes to an hour.
- Preheat the BGE to 400°.
- Cook the shrimp direct for 5 minutes per side or until they turn opaque.
- Serve with the Cauliflower “fried rice”.
Nutrition information is automatically calculated, so should only be used as an approximation.
Cauliflower Fried Rice
Ingredients
- 1 head cauliflower, cut into pieces then pulsed in a food processor until the size of rice
- 3 bacon slices, diced
- 1 onion, minced
- 2 yellow squash, diced
- Carrots, diced
- 2 TBSP basil, chopped
- 2 TBSP cilantro, chopped
- 2 TBSP soy sauce
- Splash of fish sauce
Instructions
- Fry the bacon in a heavy skillet and remove to a separate plate.
- Sauté the onion in the bacon grease until almost soft.
- Add carrots and squash and sauté until almost cooked through.
- Add cauliflower, reduced heat to low, and cover until cauliflower is soft but not mushy (about 5 min)
- Add herbs, soy sauce, fish sauce and stir well.
- Stir in bacon before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
yummy!!! I was looking for a recipe to make on the grill this weekend and this is perfect!
Thanks for the post Ana! Let me know how it turns out for you !
That looks amazing! I simply love cauliflower rice and Asian food!
Thank You! At this point it will be hard for me to go back to regular rice!
These skewers look awesome. So healthy and flavoursome! I never have made cauliflower rice before and after seeing this recipe I am inspired too. Thanks.
Thanks Thalia! You will absolutely love the Cauliflower Fried Rice. It is now a regular part of my cooking rotation!