Grilled Bacon-Wrapped Shrimp Recipe

Four skewers of bacon wrapped shrimp are grilling on a barbecue grill.

5 from 1 vote

Grilled Bacon-Wrapped Shrimp Recipe

Indulgent bacon-wrapped shrimp that strikes the perfect balance between crispy, smoky bacon and tender, succulent shrimp right from the grill. This easy-to-follow recipe is all you need to create a show-stopping appetizer that vanishes every time.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: American, barbeque

Servings:

Calories: 308kcal

Author: Kita Roberts

Ingredients

1 lb XL Large shrimp thawed, deviened and peeled. We like ours with the tails still on. XL or Jumbo shrimp are best
2 tbsp bbq spice rub we used Double Smoked from JewCanQue
15 Bacon slices use regular bacon, not thick cut.
1/4 cup Barbecue sauce

Instructions

Prep the Grill

Preheat the grill to 400 degrees F. See our notes below for charcoal, pellet smokers or gas grills. Nestle a drip pan below what will be the cooler side of the grill to help with flare ups.

Wrap and Skewer the Shrimp

Meanwhile, toss the shrimp in the bbq spices, lightly coating all sides.
Then cut the bacon in half right in the middle.
Wrap each one half around each of the shrimp, tucking the edge of the bacon back in under itself.
Once all the shrimp have been wrapped in bacon, arrange them in snug rows of 5.
Using a grilling skewer, skewer each row of shrimp gently through the center, keeping the shrimp snug against one another.

Grill the Shrimp

Place the shrimp skewers on the grill grates, over indirect heat.
Close the lid and grill the shrimp for 10 minutes.
Carefully open the lid and flip the shrimp skewers using long grilling tongs.
The bacon should be almost fully cooked and the shrimp a light pink color.
Brush the side facing up with barbecue sauce.
Close the lid and cook 3 minutes longer.
Using grilling tongs, carefully flip the shrimp again, the bacon will now be almost fully cooked and getting crispy. Baste this side of the shrimp with the bbq sauce.
Close the lid, cook 3 minutes longer.

Serve

Finally, remove the shrimp from the grill.
Carefully remove the grilling skewers and pile the bacon wrapped shrimp onto a platter. Place a small bowl on the platter for discarded tails.
Serve with additional barbecue sauce (or our barbecue aioli) for dipping.

Notes

If using wooden or bamboo grilling skewers, be sure to soak them for 30 minutes before using.

Shrimp are cooked when they reach an internal temperature of 145 degrees F, according to the USDA.

For a Charcoal Grill:

Prep your grill for a two-zone fire by arranging lit coals on one side of the grill. Add the drip pan to the other side of the grill. Clean and oil the grill grates and put them in place. Adjust the air vents, place the lid on top, and allow the grill to preheat to around 400 degrees F.
When ready to grill, place the shrimp skewers on the cool side of the grill and cook as instructed.
If using a ceramic grill (Green Egg or Kamado Joe) use the diffuser plates

For a Gas Grill:

Prep the shrimp as instructed and preheat your grill for indirect heat. First, allow the grill to preheat with all burners on. Clean and oil the grill grates. Then adjust the heat so that 2 of the 4 or 2 of the 3 burners are off and the grill maintains around 400 degrees F.
When ready to grill, place the bacon-wrapped shrimp on the cooler side of the grill. Use caution, as bacon on a gas grill can easily cause flare-ups. Rotate the shrimp as needed to avoid flare-ups and ensure that they cook evenly.

For a Pellet Grill:

Because bacon drips grease as it cooks, we like to line the bottom tray of the grill with foil to help make easy clean up.
Prep the shrimp as instructed. Because pellet grills often only have one zone, you will preheat the grill for 400 degrees F.
When the grill is preheated, place the skewers on the grill and close the lid and cook the shrimp as instructed.

Nutrition