Cooking Spicy Gochujang Shrimp Skewers on the Big Green Egg brings together bold, fermented heat and the natural sweetness of shrimp. The gochujang marinade delivers deep umami while the high, direct heat of the Egg creates a pronounced char and seals in juices for each bite.
Pair the dish with a chilled Riesling or your preferred white wine and get ready to upgrade a weeknight dinner. The Big Green Egg’s steady direct heat cooks the shrimp fast and evenly, making this a reliable, low-carb option that’s both healthy and satisfying. Once you’ve prepared the marinade and shrimp, light the charcoal and preheat the grill.
Preparing the Spicy Korean Marinade
For the marinade, mix rice vinegar, soy sauce, gochujang, minced garlic, grated ginger, and a touch of sesame oil. Whisk the liquid ingredients first to smooth the thick gochujang, then add the aromatics. This creates a glossy, savory paste that clings to the shrimp and forms a flavorful exterior when grilled.
Use freshly grated ginger and finely minced garlic for the best flavor. A properly emulsified marinade balances heat, salt, and acidity; the deep red color of gochujang indicates concentrated flavor. Once the mixture is smooth, it’s ready for the shrimp.
The Marinating Phase
Place peeled and deveined shrimp in a bowl and toss thoroughly with the gochujang marinade so every piece is well coated. A complete coating ensures the flavors adhere and caramelize during grilling.
Let the shrimp marinate in the refrigerator for 30 minutes, but avoid going beyond an hour because the vinegar can begin to change the texture. Thirty minutes is enough for the shrimp to absorb the bold Korean flavors while remaining firm for grilling.
Preparing the Skewers
Soak wooden skewers in water for at least 30 minutes to prevent charring on the grill. Remove the shrimp from the refrigerator and thread them onto the skewers, piercing near the tail and through the thickest part so they stay secure.
Leave even spacing between shrimp to allow hot air to circulate for an even cook and make flipping on the grate simple. With skewers assembled, move on to the Big Green Egg.
Preparing the Cauliflower Fried Rice
Pulse cauliflower florets in a food processor until they resemble rice grains. In a heavy skillet, crisp diced bacon until the fat renders; this provides a savory base for the vegetables. Reserve the bacon on a plate.
Sauté minced onion, diced carrots, and yellow squash in the rendered bacon fat until tender. Add the cauliflower “rice,” reduce the heat, and cover for a few minutes until the cauliflower softens but doesn’t turn mushy. Finish by stirring in chopped basil and cilantro, soy sauce, and a splash of fish sauce to taste, then fold the cooked bacon back in. The result is a fragrant, low-carb side that complements the spicy shrimp.
Big Green Egg Setup and Grill
Preheat the Big Green Egg to 400°F for a direct cook. Place the shrimp skewers directly over the hot coals to achieve a quick sear that caramelizes the gochujang and forms a crisp, flavorful crust.
Grill the shrimp about five minutes per side, watching for them to turn opaque and firm to the touch. Shrimp cook quickly, so stay nearby to avoid overcooking. Remove the skewers once the shrimp are opaque and slightly charred for the best texture.
The Finish and Serving
Plate the hot shrimp skewers over bowls of warm cauliflower fried rice. Keep the shrimp hot as you serve so the glaze remains glossy and the contrast between spicy shrimp and savory rice is at its best. The bright herbs and vegetables add color and freshness to the presentation.
This meal is flavorful, easy to prepare, and low in carbs—perfect for a satisfying weeknight dinner or a light weekend feast. The Big Green Egg contributes a smoky depth that elevates the dish, making it a great routine-breaker when you want something bold and different. Once plated, enjoy immediately.
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Spicy Gochujang Shrimp Skewers: Big Green Egg Recipe
Ingredients
- 2 Lbs Shrimp, peeled and deveined
- 2 Tbls Gochujang
- 2 Tbls Soy Sauce
- 2 Tbls Rice Vinegar
- 4 Cloves Garlic, minced
- 2 ” piece of Ginger, grated
Instructions
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Mix garlic, ginger, rice vinegar, soy sauce, and gochujang in a bowl until smooth.
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Add the shrimp and stir to coat evenly.
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Let the shrimp sit in the marinade 30 minutes to 1 hour in the refrigerator.
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Skewer the shrimp on wooden skewers soaked in water for 30–60 minutes.
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Preheat the Big Green Egg to 400°F.
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Cook the shrimp direct for about 5 minutes per side or until opaque.
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Serve the skewers over the cauliflower “fried rice.”
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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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
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Fry the bacon in a heavy skillet and remove to a plate.
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Sauté the onion in the bacon grease until nearly soft.
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Add carrots and squash and sauté until almost cooked through.
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Add cauliflower, reduce heat to low, and cover until tender but not mushy (about 5 minutes).
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Stir in herbs, soy sauce, and fish sauce.
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Fold the bacon back in before serving.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info