Pellet Smoker Bacon Wrapped Shrimp Recipe

Bacon-wrapped shrimp is a classic appetizer that gets a smoky upgrade on a pellet grill. The sweet, briny shrimp are protected from the high heat by a crispy bacon blanket, while the wood smoke infuses everything with a rich, savory flavor. This recipe delivers perfectly cooked shrimp with crisp bacon every time, making it a guaranteed crowd-pleaser for any gathering.

Ingredients

• 1 lb (450 g) large shrimp (16-20 count), peeled and deveined, tails on
• 12 oz (340 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 (hickory, apple, or cherry recommended)

Instructions

1. Preheat your pellet smoker to 400°F (204°C). Use a mild wood like apple or cherry for a sweeter flavor, or hickory for a stronger smoke presence.
2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper.
3. Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil and the spice mixture until evenly coated.
4. Wrap each shrimp with a half-slice of bacon, stretching the bacon slightly as you wrap. Secure with a toothpick if needed (though thin bacon often stays in place).
5. Place the wrapped shrimp directly on the smoker grate, leaving a little space between each piece for air circulation.
6. Smoke for 20-25 minutes, or until the bacon is crispy and the shrimp are opaque and just cooked through. The internal temperature of the shrimp should reach 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for fish and shellfish).
7. Remove from the smoker and let rest for 2-3 minutes before serving. The bacon will continue to crisp slightly as it cools.

Tips

• Use thin-cut bacon: Regular or thick-cut bacon may not cook through by the time the shrimp is done. If you only have thick-cut, par-cook it for 3-4 minutes in a skillet or microwave until some fat renders, then proceed.
• Don’t overcook the shrimp: Shrimp cook very quickly. Start checking at the 20-minute mark. The shrimp are done when they turn pink and curl into a loose ‘C’ shape. Overcooked shrimp become rubbery.
• Secure with toothpicks: If you’re using larger shrimp or your bacon won’t stay wrapped, soak wooden toothpicks in water for 10 minutes, then use them to secure the bacon. Remove before serving.
• Pat shrimp dry: Moisture is the enemy of crisp bacon. Pat the shrimp thoroughly dry before adding the oil and spices.

Serving Suggestions

Serve these bacon-wrapped shrimp hot off the smoker as an appetizer with a dipping sauce like spicy mayo, remoulade, or a tangy barbecue sauce. They also make a great main course served over rice or a fresh green salad. For a party, arrange them on a platter with lemon wedges and fresh parsley.

Variations

• Spicy: Add a pinch of red pepper flakes or brush with a hot sauce glaze during the last 5 minutes of cooking.
• Sweet: Brush with honey or maple syrup during the last 5 minutes for a sweet-and-savory glaze.
• Jalapeño popper style: Slice a jalapeño and place a small piece on each shrimp before wrapping with bacon.
• Garlic parmesan: After smoking, toss the cooked shrimp in melted butter with minced garlic and grated parmesan cheese.

Storage and Reheating

Store leftover bacon-wrapped shrimp 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 5-7 minutes, or until heated through. You can also reheat in an air fryer at 350°F (177°C) for 3-4 minutes to help re-crisp the bacon. Avoid microwaving, as it will make the bacon soggy.

Frequently Asked Questions

Can I use frozen shrimp? Yes, but thaw them completely in the refrigerator overnight or under cold running water. Pat them very dry before seasoning.

What temperature should my smoker be? 400°F (204°C) is ideal. This high heat cooks the bacon quickly while keeping the shrimp from drying out. Lower temperatures will result in undercooked bacon.

Do I need to flip the shrimp? No, on a pellet smoker, the heat is even and the bacon will crisp on all sides without flipping. However, if your smoker has hot spots, you may want to rotate the shrimp halfway through.

Can I prep these ahead of time? Yes, you can wrap the shrimp up to 24 hours in advance and keep them in the refrigerator. Just let them sit at room temperature for 15 minutes before smoking.

What wood pellets are best? Fruit woods like apple, cherry, or peach are excellent with shrimp and bacon. Hickory is stronger but works if you prefer a more intense smoke flavor.

How do I know when the shrimp are done? The shrimp should be pink and opaque, and the bacon should be brown and crispy. For accuracy, use a food thermometer to ensure the shrimp 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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