Grilled Bacon Wrapped Shrimp Recipe: Smoky Char With Garlic Butter Glaze

This recipe transforms simple shrimp into a smoky, savory masterpiece with minimal effort. The bacon adds rich depth while the grill imparts that unmistakable charred flavor.

Each bite delivers tender shrimp wrapped in crispy bacon, all elevated by a garlic butter glaze that ties everything together. Perfect for impressing guests or treating yourself.

Ingredients for Grilled Bacon Wrapped Shrimp

Transform simple shrimp with crispy bacon and a bold garlic butter glaze. Nothing complicated here.

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The shrimp quality is non-negotiable. Wild-caught or sustainably farmed is ideal—look for firm, translucent flesh with no fishy odor. Thick-cut bacon from Whole Foods or your local butcher wraps better than thin slices, which can burn before the shrimp cooks. Applewood-smoked adds the perfect depth, but hickory works too. Avoid pre-cooked bacon—it won’t crisp properly on the grill.

No thick-cut bacon? Regular slices in a double layer get the job done. Out of fresh parsley? Dried at one-third the amount works in a pinch, though fresh is superior. If you’re avoiding dairy, coconut oil can replace butter in the glaze (add a pinch of salt to compensate). The shrimp can be swapped for scallops—adjust cooking time to 2-3 minutes per side.

Prep the bacon-wrapped shrimp just before grilling—they hold up best fresh. Leftovers? 2-3 days in the fridge, though they’re best served immediately. The garlic butter glaze can be made 1 day ahead and reheated gently. Always soak those toothpicks (don’t skip this part).

Step-by-Step Instructions for Grilled Bacon Wrapped Shrimp

Master the technique for perfectly charred bacon and juicy shrimp with a garlic butter finish.

Step 1: Prepare the Shrimp and Bacon

Begin by patting the 1.5 lb Large Shrimp completely dry—this ensures the bacon adheres properly. Season both sides with 1 tsp Kosher Salt, 0.5 tsp Freshly Ground Black Pepper, 0.5 tsp Smoked Paprika, and 0.25 tsp Cayenne Pepper for a subtle kick.

Cut the 12 slices Thick-Cut Bacon in half crosswise to create 24 pieces that match the shrimp count. Soak the 24 pieces Toothpicks in water for 30 minutes to prevent burning during grilling. Wrap each shrimp with a half-slice of bacon, securing it with a toothpick at both ends to hold its shape.

Step 2: Preheat and Prep the Grill

Preheat your grill to medium-high heat (around 400°F). Use a grill brush to clean the grates thoroughly, then brush them lightly with 1 tbsp Olive Oil to prevent sticking. This step is crucial—clean, oiled grates create those beautiful grill marks without tearing the bacon.

While the grill heats, zest and juice the 1 whole Lemon, then mince the 4 cloves Garlic Cloves. Melt the 0.5 cup Unsalted Butter in a small saucepan over low heat, then stir in the minced garlic, lemon zest, and half the lemon juice. Keep this garlic butter glaze warm but not boiling.

Step 3: Grill the Bacon Wrapped Shrimp

Arrange the shrimp on the preheated grill, placing them perpendicular to the grates for optimal char. Cook for 3-4 minutes per side, resisting the urge to flip too soon. The bacon is ready to turn when it releases from the grates and develops a deep golden-brown color.

Baste the shrimp generously with the garlic butter glaze during the last 2 minutes of grilling. This adds a rich, aromatic layer while ensuring the bacon achieves that perfect crispness. Watch for flare-ups—have a spray bottle of water ready to tame any sudden flames from the rendering bacon fat.

Step 4: Rest and Garnish Before Serving

Transfer the shrimp to a serving platter and let them rest for 2-3 minutes. This allows the juices to redistribute, keeping the shrimp moist. Remove the toothpicks before serving for safety and presentation.

Drizzle any remaining garlic butter glaze over the top, then sprinkle with the remaining lemon juice and the 0.25 cup Fresh Parsley, finely chopped. The parsley adds a fresh, vibrant contrast to the smoky, savory flavors of the dish.

Make-Ahead Tips for This Recipe

Prep Ahead Strategy

You can prep the shrimp and bacon 4-6 hours ahead—wrap them, cover with plastic, and refrigerate. This actually helps the bacon adhere better to the shrimp. Just pull them out 30 minutes before grilling to take the chill off. 💡

Garlic Butter Glaze

The glaze can be made 1 day ahead and stored in an airtight container in the fridge. Reheat gently in a small saucepan over low heat before using. I often make a double batch to use on other dishes.

Toothpick Preparation

Soaking the toothpicks is non-negotiable—do this 30 minutes before assembly to prevent burning. I keep a small bowl of water on my prep station just for this. If you forget, metal or bamboo skewers work too.

Grill Setup

If using a charcoal grill, light your coals 30 minutes before cooking to reach that perfect 400°F. For gas grills, preheat with all burners on high for 10-15 minutes. A clean, hot grill is key for those perfect char marks. 🔥

Assembly Line

Set up a production line: shrimp, bacon, toothpicks, seasoning. I work in batches of 6-8 shrimp at a time to keep things organized. This method prevents overcrowding and ensures even wrapping.

Leftovers

While best served fresh, leftovers keep in the fridge for 2-3 days. Reheat in a 350°F oven for 5-7 minutes to maintain crispiness. Avoid microwaving—the bacon will turn soggy.