Bacon wrapped shrimp skewers are a crowd-pleasing appetizer or main dish that combines the smoky, salty crunch of bacon with the sweet, tender bite of shrimp. Grilling the skewers crisps the bacon while keeping the shrimp juicy, and the simple lemon-garlic marinade brightens every bite. This recipe is straightforward, uses minimal ingredients, and works beautifully for backyard cookouts or weeknight dinners.
Ingredients
- 1 lb (450 g) large shrimp (21–25 count), peeled and deveined, tails removed
- 8 oz (225 g) thin-cut bacon (about 12 slices), cut in half crosswise
- 3 tbsp (45 ml) olive oil
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2 g) salt
- 1/4 tsp (1 g) black pepper
- 12–16 wooden skewers, soaked in water for 30 minutes (or metal skewers)
- Fresh parsley and lemon wedges for serving (optional)
Instructions
- In a small bowl, whisk together olive oil, minced garlic, lemon juice, smoked paprika, salt, and black pepper. Place the peeled and deveined shrimp in a bowl or zip-top bag, pour the marinade over them, and toss to coat. Let marinate in the refrigerator for 15–20 minutes (do not exceed 30 minutes, as the acid can start to cook the shrimp).
- While the shrimp marinate, preheat your grill to medium-high heat (about 400°F / 200°C). If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Wrap each shrimp with a half-slice of bacon, stretching the bacon slightly as you wrap. Thread 2–3 wrapped shrimp onto each skewer, pushing them close together but not too tight so heat can circulate.
- Place the skewers on the grill grates. Cook for 3–4 minutes per side, turning once, until the bacon is crisp and the shrimp are opaque and cooked through. The shrimp should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, per USDA FSIS guidelines.
- Remove from the grill and let rest for 2 minutes. Garnish with fresh parsley and serve with lemon wedges.
Tips
- Use thin-cut bacon: Thick-cut bacon takes longer to crisp and may burn before the shrimp is done. If you only have thick-cut, par-cook it in a skillet for 2–3 minutes until some fat renders, then cool before wrapping.
- Soak wooden skewers: Soaking prevents them from catching fire on the grill. Metal skewers are a great reusable alternative.
- Don’t over-marinate: Lemon juice can denature the shrimp’s proteins, making them mushy if left too long. Stick to 15–20 minutes.
- Keep the shrimp moist: Brushing the skewers with a little olive oil before grilling helps prevent sticking and keeps the shrimp from drying out.
Serving Suggestions
Serve the skewers as an appetizer with a dipping sauce like garlic aioli, sriracha mayo, or a simple honey-mustard. As a main, pair them with a fresh green salad, grilled vegetables, or cilantro-lime rice. For a low-carb option, serve over cauliflower rice or alongside a crisp slaw.
Variations
- Spicy: Add 1/2 teaspoon of cayenne pepper or red pepper flakes to the marinade, or brush the skewers with hot honey after grilling.
- Sweet and smoky: Brush the skewers with a mixture of 2 tablespoons maple syrup and 1 teaspoon Dijon mustard during the last minute of grilling.
- Herbed: Swap smoked paprika for 1 tablespoon of fresh chopped rosemary or thyme.
- Pesto: Spread a thin layer of basil pesto on the bacon before wrapping the shrimp.
- Make it a meal: Thread chunks of bell pepper, red onion, or pineapple between the shrimp for a colorful kebab.
Storage and Reheating
Store leftover cooked skewers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or until heated through. You can also reheat in an air fryer at 350°F (175°C) for 3–4 minutes to re-crisp the bacon. Avoid microwaving, as it will make the bacon rubbery. For longer storage, freeze the cooked skewers in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw them in the refrigerator overnight or under cold running water for 30 minutes. Pat them very dry before marinating to help the bacon adhere.
Why is my bacon not getting crispy? The grill might not be hot enough, or the bacon is too thick. Ensure the grill is at medium-high heat and use thin-cut bacon. Also, avoid overcrowding the skewers so the heat can circulate.
Can I make these in the oven instead of the grill? Absolutely. Place the skewers on a wire rack over a baking sheet and bake at 425°F (220°C) for 12–15 minutes, then broil for 1–2 minutes to crisp the bacon.
How do I know when the shrimp are done? The shrimp will turn pink and opaque, and the internal temperature should read 145°F (63°C) on a food thermometer. Be careful not to overcook, as shrimp become rubbery.
Can I prepare these ahead of time? Yes, you can wrap the shrimp and assemble the skewers up to 4 hours in advance. Keep them covered in the refrigerator, and bring them to room temperature for 15 minutes before grilling.
What if I don’t have skewers? You can grill the bacon-wrapped shrimp directly on the grates, but use a grill basket or place them perpendicular to the grates so they don’t fall through. Just turn them carefully with tongs.
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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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