Bacon Wrapped BBQ Shrimp Recipe: Sweet Heat Surf and Turf Delight

I’ve perfected the art of combining succulent shrimp with smoky bacon, creating a Bacon Wrapped BBQ Shrimp recipe that’s both elegant and easy to execute. This dish brings together the best of surf and turf in a single, mouth-watering package.

The key to this recipe lies in the harmony between the crispy bacon and the tender shrimp, all wrapped up with a tangy BBQ sauce. With a cooking time of just 12-15 minutes and a prep time of 10 minutes, this dish is perfect for any occasion, whether you’re hosting a dinner party or simply treating yourself to a gourmet meal.

Ingredients for Bacon Wrapped Bbq Shrimp

Essential ingredients for a show-stopping surf and turf experience with minimal prep.

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The bacon makes or breaks this dish. Thick-cut, smoked bacon from Applegate or other premium brands gives that perfect crisp. For shrimp, look for wild-caught, sustainably sourced if possible—makes a difference in flavor. Most grocery stores have decent options, but your local fish market will have the best quality.

No smoked paprika? Regular paprika works, but you’ll lose that smoky depth. For BBQ sauce, Kansas City-style is sweet and thick, while Memphis-style is tangier. If you like heat, add 1-2 teaspoons of hot sauce to the mix. The brown sugar helps caramelize the bacon—don’t skip it.

These keep well in the fridge for up to 2 days before cooking. Once cooked, store leftovers in an airtight container for 3-4 days. Reheat gently in the oven to maintain that crispy bacon texture. Freezing isn’t recommended as the texture suffers, but you can prep the shrimp and bacon wraps ahead of time and freeze for up to 1 month.

Step-by-Step Instructions for Bacon Wrapped BBQ Shrimp

Follow these precise steps to create a mouth-watering surf and turf delight that’s sure to impress.

Step 1: Prepare the Bacon-Wrapped Shrimp

Start by preheating your grill to medium-high heat. While the grill is heating up, wrap each of the 12 whole Large Shrimp with a slice of Thick-Cut Bacon, securing with a toothpick if needed. I like to wrap the bacon around the shrimp in a spiral pattern to ensure even coverage. Make sure the bacon is tightly wrapped around the shrimp to prevent it from unraveling during cooking.

Brush the bacon-wrapped shrimp with the 1 tbsp Olive Oil to help the bacon crisp up during grilling. The olive oil also adds a subtle richness to the dish. At this stage, the shrimp should be evenly coated and ready for seasoning.

Step 2: Season the Shrimp with Spices

In a small bowl, mix together the 1 tsp Smoked Paprika, 0.5 tsp Garlic Powder, 0.25 tsp Black Pepper, and 0.25 tsp Salt. Sprinkle this spice mixture evenly over the bacon-wrapped shrimp, making sure they’re well-coated on all sides. The combination of smoked paprika and garlic powder adds a deep, smoky flavor that complements the sweetness of the shrimp.

Once seasoned, place the shrimp on a plate or tray, ready for grilling. The aroma of the spices mingling with the bacon and shrimp should be tantalizing at this point.

Step 3: Grill the Shrimp to Perfection

Place the bacon-wrapped shrimp on the preheated grill and cook for 2-3 minutes per side, or until the bacon is crispy and golden brown. You’ll know it’s ready when you see the bacon edges starting to curl and the shrimp turning pink and firm to the touch. Be careful not to overcook, as the shrimp can become tough.

During the last minute of grilling, brush the shrimp with the 0.5 cup BBQ Sauce to give them a sticky, caramelized glaze. The BBQ Sauce adds a sweet and tangy element that balances out the smokiness of the bacon and the spices.

Step 4: Finish with a Sweet and Sticky Glaze

After brushing with BBQ Sauce, continue to grill the shrimp for another 30 seconds to 1 minute on each side, until the sauce is caramelized and sticky. Watch closely to prevent burning, as the sugar in the BBQ Sauce can quickly go from perfectly caramelized to burnt.

Once done, remove the shrimp from the grill and sprinkle with the 0.25 cup Fresh Parsley, chopped finely to release its fresh flavor and aroma. The parsley adds a bright, herbaceous note that cuts through the richness of the bacon and shrimp.

Step 5: Serve with Lemon Wedges

Serve the bacon-wrapped BBQ shrimp hot, accompanied by 4 whole Lemon Wedges on the side. The acidity of the lemon is perfect for cutting through the richness of the dish, and squeezing a bit of lemon juice over the shrimp just before eating adds a lovely brightness to the flavors.

For an added touch, you can mix the 2 tbsp Brown Sugar into the remaining BBQ Sauce to create a sweeter glaze for serving on the side. This sweet and tangy sauce is perfect for dipping the shrimp, adding an extra layer of flavor to the dish.

Common Mistakes When Making This Dish

Overcooking the Shrimp

The most common mistake is overcooking the shrimp until they become tough and rubbery. To avoid this, grill the bacon-wrapped shrimp for only 2-3 minutes per side. The shrimp are done when they turn pink and firm to the touch. I always check for doneness by cutting into one shrimp – if it’s still translucent, give them another minute 🔥.

Undercooking the Bacon

Another mistake is not cooking the bacon until it’s crispy enough.

Not Securing the Bacon

Not securing the bacon properly around the shrimp can cause it to unravel during grilling. To prevent this, wrap the bacon tightly around the shrimp and secure with a toothpick if needed. This ensures that the bacon stays in place and cooks evenly.

Using the Wrong Bacon

Using thin-cut bacon can result in burnt or overcooked bacon before the shrimp is fully cooked. I recommend using thick-cut, smoked bacon from premium brands like Applegate. This type of bacon holds up well to grilling and provides a rich, smoky flavor.

Not Monitoring the Grill Temperature

Not monitoring the grill temperature can lead to uneven cooking.

Skipping the Resting Time

Not letting the shrimp rest for a minute or two after grilling can cause the juices to run out, making the shrimp dry. After grilling, remove the shrimp from the heat and let them rest for 1-2 minutes before serving. This allows the juices to redistribute, keeping the shrimp moist and flavorful 🌟.