Bacon wrapped shrimp on a pellet grill is a smoky, savory appetizer that combines the rich, salty crunch of bacon with the sweet, tender bite of shrimp. The pellet grill adds a gentle wood-fired flavor that elevates this classic pairing, making it perfect for parties, game days, or a special dinner. It’s simple to assemble, cooks in about 20 minutes, and always disappears fast.
Ingredients
- 1 lb (450 g) large shrimp (16–20 count), peeled and deveined, tails on
- 8 oz (225 g) thin-cut bacon (about 12 slices), cut in half crosswise
- 2 tbsp (30 ml) olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional, for heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Wood pellets (e.g., hickory, apple, or cherry)
- Wooden toothpicks (soaked in water for 30 minutes)
Instructions
- Preheat your pellet grill to 400°F (204°C). Add your choice of wood pellets—hickory or apple work well.
- In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.
- Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with the spice mixture until evenly coated.
- Wrap each shrimp with a half-slice of bacon, stretching the bacon slightly as you wrap. Secure with a soaked toothpick, pushing through the shrimp and bacon.
- Place the wrapped shrimp directly on the grill grates, leaving a little space between each. Close the lid.
- Cook for 8 minutes, then flip each shrimp using tongs. Continue cooking for another 8–10 minutes, until the bacon is crisp and the shrimp are opaque and cooked through. The internal temperature of the shrimp should reach 145°F (63°C), the USDA FSIS safe minimum for fish and seafood, checked with a food thermometer.
- Remove from the grill and let rest for 2 minutes. Serve warm, with toothpicks still in or removed.
Tips
- Bacon choice: Use thin-cut bacon—it crisps up faster and wraps more easily. Thick-cut bacon may remain chewy by the time the shrimp is done. If you only have thick-cut, par-cook it for 3–4 minutes in a skillet before wrapping.
- Soak toothpicks: Always soak wooden toothpicks in water for at least 30 minutes to prevent them from burning on the grill.
- Don’t overcook: Shrimp cooks quickly; overcooking makes it rubbery. Start checking at the 15-minute mark. The bacon should be crisp but not burnt.
- Make ahead: You can assemble the wrapped shrimp up to 4 hours ahead, cover, and refrigerate. Bring to room temperature for 15 minutes before grilling.
Serving Suggestions
Serve these as an appetizer with a dipping sauce like honey sriracha, garlic aioli, or ranch. They also make a great main course over rice or a salad. For a party, arrange them on a platter with lemon wedges and fresh parsley.
Variations
- Spicy: Add a pinch more cayenne or brush with hot honey during the last 2 minutes of cooking.
- Sweet & smoky: Brush with maple syrup or brown sugar glaze halfway through cooking.
- Herbed: Add 1 teaspoon of dried thyme or rosemary to the spice rub.
- Cheese-stuffed: Slit the shrimp and insert a small cube of cream cheese or jalapeño before wrapping.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (177°C) oven for 8–10 minutes, until heated through. Avoid microwaving, as it makes the bacon soggy. You can also reheat on the grill at 350°F for 5 minutes.
Frequently Asked Questions
Can I use frozen shrimp? Yes, but thaw them completely in the refrigerator overnight or under cold running water. Pat dry before seasoning to ensure the bacon sticks.
Should I use tail-on or tail-off shrimp? Tail-on looks nicer and gives guests something to hold, but tail-off is easier to eat. Either works; just adjust cooking time slightly if using smaller shrimp.
How do I keep the bacon from unrolling? Secure with a toothpick and make sure the bacon overlaps itself. Also, don’t overstuff the shrimp; a tight wrap helps.
Can I cook these on a gas or charcoal grill? Absolutely. Use indirect heat at 400°F (204°C) and follow the same timing. For charcoal, set it up for two-zone cooking.
What if my bacon isn’t crispy after 18 minutes? If the shrimp is already done but the bacon is still soft, move the shrimp to direct heat for 1–2 minutes per side, watching closely to avoid burning.
Can I use jumbo shrimp? Yes, but increase cooking time by 2–3 minutes. Check that the internal temperature reaches 145°F (63°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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