Fire meets water in these surf and turf skewers that bring together smoky bacon and sweet shrimp on the grill. I developed this recipe after proving the skeptics wrong at my first BBQ competition.
The key is alternating shrimp and bacon on each skewer, allowing the bacon fat to baste the shrimp as they cook. This creates layers of flavor that are both rich and delicate.
You’ll end up with juicy, slightly charred shrimp and crispy bacon pieces, all infused with a hint of smokiness. The combination is irresistible and always impresses guests.
Perfect for summer cookouts or a special weeknight dinner. Here’s how to make these flavorful skewers.
Ingredients for Grilled Shrimp and Bacon
Surf and turf gets a smoky upgrade with these simple grill-ready ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp 🍤 | 1 ½ lb | Peeled, deveined, tails on |
| Thick-Cut Bacon 🥓 | 1 lb | Sliced into 1-inch pieces |
| Wooden Skewers 🪵 | 12 pieces | Soaked in water 30 minutes |
| Olive Oil 🫒 | 2 tbsp | For brushing skewers |
| Garlic Cloves 🧄 | 3 cloves | Minced for marinade |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Honey 🍯 | 1 tbsp | For glaze balance |
| Smoked Paprika 🌶️ | 1 tsp | Adds depth to marinade |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Lemon Wedges 🍋 | 4 pieces | For serving |
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The bacon is non-negotiable here—thick-cut holds up on the grill without burning. I grab mine from Whole Foods or the butcher counter at Kroger. For shrimp, wild-caught if possible, but farmed works (just avoid anything with additives). Size matters: go for 16/20 count or larger. Soak those skewers—30 minutes minimum—or they’ll torch before the food cooks.
No thick-cut bacon? Regular bacon at double the quantity (it shrinks more). Shrimp allergies? Swap in chicken thighs cut into chunks—they take the same time. Out of smoked paprika? Regular paprika plus a pinch of cayenne gets you close. The honey can be swapped for maple syrup, but don’t skip the acid from the lemon—it cuts through all that smoky richness.
Skewers taste best fresh off the grill, but leftovers keep 2-3 days in the fridge. Reheat in a skillet to crisp the bacon back up. The marinade doesn’t hold up well, so make it the same day. Always serve with extra lemon wedges—trust me on this.
Why You’ll Love This Recipe
- Skewer & Grill: I love that it’s just shrimp, bacon, and a quick brush of garlic oil—no fancy prep work.
- Smoky Sweetness: The bacon fat caramelizes the shrimp, and that garlic-kissed char? Ridiculously good.
- Backyard Star: Honestly, these skewers disappear faster than burgers at a summer BBQ.
- Leftovers? Nope: Between us, there’s never any left—but if there were, they’d reheat like a dream.
Step-by-Step Instructions for Grilled Shrimp and Bacon Skewers
Here’s the method. Straightforward, tested, works every time.
Step 1: Soak and Prepare the Wooden Skewers
Soak the 12 pieces wooden skewers in water for 30 minutes before assembling. This prevents them from burning on the grill. While they soak, slice the 1 lb thick-cut bacon into 1-inch pieces—this size ensures they cook evenly without overpowering the shrimp.
Pat the 1.5 lb large shrimp dry with paper towels so the marinade clings better. The shrimp should be peeled, deveined, but leave the tails on for presentation and easier handling. This prep step ensures even cooking and maximum flavor absorption.
Step 2: Create the Marinade and Assembly
In a bowl, whisk together the 2 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp honey, 3 cloves minced garlic cloves, 1 tsp smoked paprika, 1 tsp salt, and 0.5 tsp black pepper. The honey balances the acidity while the smoked paprika adds a subtle depth.
Thread the shrimp and bacon onto the soaked skewers, alternating between a shrimp and a bacon piece. Start and end with bacon to help hold everything in place. I like to leave a small gap between each piece so heat circulates evenly during grilling.
Step 3: Grill to Smoky Perfection
Preheat your grill to medium-high heat. Brush the skewers lightly with some of the marinade to prevent sticking. Place the skewers on the grill and cook for 3-4 minutes per side, basting occasionally with the remaining marinade.
Watch for the bacon to crisp and the shrimp to turn opaque and pink with light grill marks. The shrimp are done when they curl into a C-shape and feel firm to the touch. Don’t overcook them, or they’ll become rubbery.
Step 4: Rest and Garnish
Transfer the skewers to a platter and let them rest for 2-3 minutes. This allows the juices to redistribute, keeping the shrimp moist and the bacon crisp. Resting is just as important for these skewers as it is for a steak.
Sprinkle with the 0.25 cup chopped fresh parsley for a burst of color and freshness. Serve immediately with the 4 pieces lemon wedges on the side for squeezing over the skewers. The acidity from the lemon cuts through the richness of the bacon beautifully.
Pro Tips For Making Grilled Shrimp And Bacon
- Soak the Skewers: I learned this the hard way—soak those wooden skewers in water for at least 30 minutes before threading. Otherwise, they’ll char faster than the shrimp cooks.
- Precook the Bacon: After burning a few batches, I finally figured out that par-cooking the bacon for 2-3 minutes in a pan keeps it from shrinking too much on the grill and ensures it crisps up just right.
- Thread Bacon First: Weave the shrimp through the bacon strips like a blanket—this keeps the bacon from curling and the shrimp from falling through the grates. Sounds fiddly, but it works.
- High Heat, Short Time: Crank the grill to medium-high and cook these skewers for 2-3 minutes per side. Any longer and the shrimp turn rubbery, and nobody wants that.
Best Sauces and Condiments for This Recipe
Classic BBQ Glaze
I always keep a bottle of Sweet Baby Ray’s on hand for these skewers. The sweetness complements the smoky bacon perfectly. Brush it on during the last 2 minutes of grilling to prevent burning. 🔥
Spicy Sriracha Mayo
Mix ½ cup mayo with 2 tbsp sriracha and a squeeze of lemon. This creamy, spicy dip adds a nice kick that balances the richness of the skewers. I like to drizzle it over the top right before serving.
Garlic Butter Baste
Melt 4 tbsp butter with 2 minced garlic cloves and a pinch of salt. Baste the skewers with this mixture while grilling for an extra layer of flavor. The garlic butter soaks into the shrimp beautifully.
Fresh Herb Chimichurri
Blend 1 cup parsley, ¼ cup olive oil, 2 tbsp red wine vinegar, and 1 minced garlic clove. This bright, herby sauce cuts through the smokiness. I forage wild parsley for mine when I can. 🌿
Honey Mustard Dip
Combine ¼ cup Dijon mustard with 2 tbsp honey and 1 tbsp lemon juice. The tangy-sweet combo is a crowd-pleaser that pairs perfectly with the skewers’ smoky-sweet profile.
Lemon Aioli
Whisk ½ cup mayo with 1 tbsp lemon zest, 1 tbsp lemon juice, and 1 minced garlic clove. This citrusy aioli brightens up every bite and keeps the flavors fresh.
Nutrition Facts
Frequently Asked Questions
Should I use metal or wooden skewers?
Wooden skewers work perfectly if soaked in water for 30 minutes first. Metal skewers conduct heat faster, so monitor cooking time closely to avoid overcooking.
How do I keep the bacon from burning before the shrimp cooks?
Use thick-cut bacon and cook over medium-high heat. Start with bacon on the ends of skewers to shield shrimp from direct flame. Turn frequently for even cooking.
Can I make these ahead of time?
Assemble skewers 2-3 hours ahead and refrigerate. Grill just before serving for best texture. Leftovers keep 2 days refrigerated but lose crispness.
What if my shrimp are frozen?
Thaw completely in cold water for 15-20 minutes before marinating. Pat dry thoroughly so marinade adheres properly. Never grill frozen shrimp.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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