Grilled Bacon Wrapped Shrimp are a crowd-pleasing appetizer that you can make in about 30 minutes. A couple of simple, but essential steps guarantee that they’re succulent every time.
What’s the secret to perfectly cooked shrimp wrapped in bacon? It’s all about how to think about the shrimp and bacon separately so that when you put them together, they’re much better than the sum of their parts.
Too often with this dish, the shrimp are overcooked and/or the bacon is underdone. The goal is crispy bacon and soft shrimp. To get these results, cook the bacon on the grill first, then wrap the shrimp in it. It’s a simple step that makes a world of difference.
As the weather warms up and backyard BBQs become more frequent grilled bacon wrapped shrimp is a crowd-pleasing appetizer that we love to serve. The combination of crispy, salty bacon complementing the sweet succulence of the shrimp is simply amazing. But getting the technique right can be tricky if you want to avoid overcooked shrimp and underdone bacon.
After testing this recipe countless times over the years we’ve discovered a few simple but crucial steps that guarantee moist shrimp and crispy bacon every single time. Keep reading to learn our tips and tricks for how to grill bacon wrapped shrimp to absolute perfection!
Step 1: Partially Cook the Bacon First
This first step is the key to preventing soggy, limp bacon surrounding undercooked shrimp. We partially pre-cook the bacon before wrapping it around the shrimp. This allows you to crisp up the bacon while still leaving it pliable enough to wrap tightly around the shrimp.
To pre-cook the bacon:
- Cut bacon strips in half crosswise. This prevents overly long strips that would overlap too much when wrapped.
- Preheat your grill to medium-high heat, around 425°F.
- Place bacon directly on grill grates over indirect heat. Close the lid but keep an eye on it.
- Grill for 5-6 minutes until bacon starts to crisp but is still very pliable.
- Transfer par-cooked bacon to a plate.
Step 2: Wrap Raw Shrimp in Partially Cooked Bacon
While the bacon cools just enough to handle, prepare the shrimp.
- Peel and devein large shrimp, leaving the tails on for appearance.
- Toss shrimp with olive oil, salt, and pepper.
- When cool enough, wrap each shrimp tightly with a piece of the par-cooked bacon.
- Thread shrimp onto metal or pre-soaked wooden skewers, leaving a little space between each.
This method allows the shrimp to cook through without drying out, while the bacon crisps up nicely.
Step 3. Grill Shrimp Skewers
Now all that’s left is to finish cooking the bacon wrapped shrimp on the grill:
- Return grill to medium-high heat if needed.
- Place shrimp skewers over indirect heat and close lid.
- Grill for 4-5 minutes on each side until shrimp are opaque and bacon is crisp.
The indirect heat ensures even cooking without burning as the shrimp cooks through. If you want a touch of char on the bacon, quickly sear the skewers over direct heat just before removing from grill.
Tips for Perfectly Grilled Bacon Wrapped Shrimp
- Use wide, thin sliced bacon. Thick cut bacon will take too long to cook through.
- If using extra thick bacon, par-cook for a couple minutes longer before wrapping.
- Soak wooden skewers at least 15 minutes before grilling to prevent burning.
- Use medium or large shrimp. Small shrimp overcook too quickly.
- Don’t overcrowd skewers. Leave a little room between each shrimp.
- Turn shrimp skewers gently with tongs to prevent puncturing.
- Check doneness early to avoid overcooking. Shrimp turn opaque when cooked through.
Serving Suggestions
Bacon wrapped shrimp make for a very impressive appetizer on their own, perhaps served with lemon wedges. But they also pair wonderfully with a variety of dipping sauces:
- Garlic butter sauce – For an indulgent, rich pairing
- Remoulade – A classic pairing with its tart, creamy flavor
- Cocktail sauce – Tart and a little spicy, cuts through the richness
- Aioli – Garlicky flavor accentuates the briny shrimp
- Pesto – Bright herbal flavor contrasts the shrimp beautifully
- Sriracha aioli – For a touch of heat and tang
Or serve shrimp skewers on a bed of lightly dressed spinach or arugula for a light lunch or dinner entree. They also make fantastic tacos or lettuce wraps.
However you choose to serve them, these tips will help you grill up bacon wrapped shrimp that are tender and juicy every time. Let us know if you have any other great tips for grilling shrimp!
More Bacon Wrapped Favorites
Preheat grill to medium-high (425˚F). Cut bacon strips in half across the grain. Grill over indirect heat for 5 to 6 minutes, or until the slices start to crisp up but are still soft. Transfer to clean plate and leave grill on.
Toss peeled (except for tail) and deveined shrimp in olive oil, salt and pepper.
Wrap each shrimp with a piece of partially cooked bacon and thread onto skewers.
Grill the shrimp over indirect heat for 8 to 10 minutes, turning them over once, until they are pink and the bacon is done the way you like it.
Grilled Bacon Wrapped Shrimp Ingredients
- Shrimp: large
- Olive oil: ideally extra-virgin olive oil
- Sea Salt: or double the amount of kosher salt
- Pepper: freshly ground black pepper
- Bacon: ideally thin slices of bacon
- Lemon: optional, for serving
Though giving the bacon a head start is crucial, it’s also really easy. You can partially cook bacon on your grill instead of in the oven or on the stove. For best results, cook it over indirect heat to avoid flare-ups. With this method, you can make the bacon as crispy as you like. Just make sure to take it off the grill while it’s still soft enough to wrap around the shrimp.
After wrapping the shrimp in foil, which has only olive oil, salt, and pepper on it, you’ll put them on skewers and grill them until they’re done. You can serve it by itself with Garlic Butter Sauce or with your favorite dipping sauce, like Pesto Aioli, Remoulade Sauce, or Sriracha Aioli.
Grilled bacon-wrapped shrimp are a unique appetizer that goes well with a glass of wine before dinner. They’re also great for a game day spread or a backyard BBQ.
Medium-high or 375 to 450 °F is ideal for grilling bacon wrapped shrimp.
Wrapping shrimp in partially cooked bacon before grilling is an ideal way to hold in moisture. Generally if grilled shrimp is rubbery or dried out, it means it’s overcooked.
Medium, large, or extra-large / jumbo shrimp are best for grilling. Small shrimp cook too quickly.
When wrapping with bacon, you should grill shrimp with the shell removed except for the tail.
The best way to grill bacon is over indirect heat to avoid flare ups. It will go faster if you close the lid, but I think it’s better to leave it open and take it off the grill as soon as it’s cooked or almost cooked to your liking.
Grill up PERFECT bacon wrapped shrimp | Jess Pryles
How do you cook bacon wrapped shrimp?
Wrap each shrimp with a piece of partially cooked bacon and thread onto skewers. Grill shrimp with the lid closed over indirect heat 8 to 10 minutes, turning halfway through cooking time, until shrimp are pink and bacon is cooked as desired. Partially cooking the bacon on the grill is the key step to these perfectly succulent bacon wrapped shrimp!
Can you cook bacon wrapped shrimp on a griddle?
Bacon Wrapped Shrimp is always a popular appetizer (or main dish) for game days, backyard dinner parties, or holidays. If you don’t own a Blackstone griddle, it can also be prepared on an outdoor gas grill or in the oven. Not only that, with just three ingredients you can easily scale this recipe to make as much or as little as you need.
Should you cook bacon before wrapping shrimp?
Crispy bacon and tender shrimp are the goals here; the key is to pre-cook the bacon on the grill before wrapping the shrimp. It’s a simple step that makes a world of difference. Though giving the bacon a head start is crucial, it’s also really easy.
Are bacon wrapped grilled shrimp good?
Yes, these bacon-wrapped grilled shrimp are heavenly. The bacon is crispy, the shrimp are sweet and tender, and the easy lemon garlic marinade ties it all together. Let’s get grilling! This easy recipe takes just a few flavorful ingredients, nothing fancy! It’s a fun way to use shrimp, and so addictively crispy!