COOK IT.
Peel and devein the shrimp as needed. Slice the zucchini and onion into skewerable servings. Thread the shrimp and veggies onto the skewers alternating between the two.
In a bowl, whisk together the marinade ingredients. Lay the shrimp skewers into a flat dish and pour half of the gochujang sauce over them. Place the shrimp into the fridge to marinate.
While the shrimp and veggies marinate, move the cooking grids of your charcoal grill to a lowered position. Ignite a load of charcoal. Once it’s ashed over, pour the charcoal into a concentrated pile. Open the bottom vents wide to increase oxygen for the fire and allow the cooking grids to preheat.
Once your kettle BBQ has preheated for a while, remove the shrimp from the marinade and place them directly over the charcoal. Brush the upward-facing side with any leftover marinade.
Cook the shrimp for 3 to 4 minutes per side. When you flip them, brush the opposite side with additional marinade. Just before removing them from the grill, give them one more flip to the side that was just brushed. Discard any remaining marinade.
Serve the shrimp skewers on a bed of rice with the reserved gochujang honey sauce. Garnish with green onion, spicy peppers, and sesame seeds. PRO TIP: If you are using thin wooden skewers, remember to soak them before fitting them with veggies and shrimp. To increase stability and ease of handling, use two skewers to hold the food.
Firey and fun, this easy shrimp skewer recipe with vegetables and a quick gochujang honey sauce takes only as long as lighting the charcoal for grilling, making it perfect for weeknights. Easily turn this charcoal barbecue recipe into an appetizer by using smaller skewers. What is your favorite way to serve shrimp? Share your seafood grill recipes, ideas, and photos on our social pages like Facebook and TikTok , using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!