It’s finally cooling down outside and the perfect weather for grilling. If you’re in the mood for grilling but tired of meat, these Bulgogi Shrimp don’t disappoint! Plump, juicy, grilled to perfection shrimp with a hint of a smoky Bulgogi flavor. I first had Bulgogi Shrimp at an amazing Korean BBQ restaurant here in Charlotte and knew immediately I’d be making these at home. Super easy and fast to grill, just make sure you give the shrimp at least 1 night to marinate. A trip to your local Asian market is required to get the Bulgogi sauce needed to marinate this shrimp.
Grilled Bulgogi Shrimp
- 2 LB Shrimp raw, peeled and deveined
- 1 29.7 oz. Jar Korean BBQ Bulgogi Sauce enough to cover the shrimp in the sauce
- 16 Bamboo Skewers for grilling
- Peel, devein, and wash the shrimp. Pat shrimp dry with paper towels, put shrimp into a big bowl.
- Add enough Korean BBQ Bulgogi Sauce (I used about 3/4 of the 29.7 oz. jar). Mix well. Cover the bowl with a lid and let the shrimp marinate in the Bulgogi sauce overnight for best flavor, or for at least 6 hrs.
- Soak bamboo skewers in water for at least 30 minutes, this is so the wood doesn't split while you are putting shrimp on skewers. Pat skewers dry with paper towels.
- Put shrimp onto skewers. I put 6-7 shrimp on each skewer. I had 16 skewers total and the average person ate 2 skewers (with some white rice and steamed veggies on the side).
- Grill the shrimp until fully cooked to your preference. You don't want to overcook shrimp so they don't taste rubbery. With the preheated grill they took about 10-15 minutes to grill. We flipped them once halfway through, for even cooking on both sides. We use a special kind of charcoal for grilling these Bulgogi shrimp (or anything we grilll really) for the best flavor: Natural Hardwood Lump Charcoal (we use Frontier brand).
- You can also bake these Bulgogi shrimp but we prefer the smoky, charred flavor that only the grill can give! Bake in 400 degrees until shrimp cook through. Another option is an indoor griddle grill.