BBQ bacon wrapped shrimp are plump, juicy shrimp wrapped in smoky, crispy bacon and glazed with a sweet and tangy barbecue sauce. This dish is a crowd-pleasing appetizer or main that works because the bacon adds richness and a salty crunch while the shrimp stay tender and moist. It’s a classic American grill favorite, and you can easily adapt it for the oven or air fryer.
Ingredients
- 1 lb (450 g) large raw shrimp (16-20 count), peeled and deveined, tails on
- 8 oz (225 g) thin-cut bacon (about 12-16 slices), cut in half crosswise
- 1/2 cup (120 ml) your favorite BBQ sauce
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) garlic powder
- 1/4 tsp (1.5 g) black pepper
- Optional: 1 tbsp (15 ml) honey or brown sugar for extra sweetness
- Fresh parsley or chives for garnish (optional)
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes before grilling. If using metal skewers, no need to soak.
- Pat the shrimp dry with paper towels. In a small bowl, mix the olive oil, smoked paprika, garlic powder, and black pepper. Toss the shrimp in this mixture until evenly coated.
- Wrap each shrimp with a half-slice of bacon, stretching the bacon slightly as you wrap. Secure the bacon by threading the wrapped shrimp onto a skewer. You can place 4-5 shrimp per skewer, leaving a little space between each.
- Preheat your grill to medium-high heat (about 375-400°F / 190-205°C). If baking, preheat your oven to 400°F (200°C).
- Brush the wrapped shrimp lightly with BBQ sauce on both sides.
- Grill the skewers over direct heat for 2-3 minutes per side, or until the bacon is crispy 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. If baking, place the skewers on a foil-lined baking sheet and bake for 10-12 minutes, then broil for 1-2 minutes to crisp the bacon.
- During the last minute of cooking, brush with another layer of BBQ sauce. Remove from heat and let rest for 2-3 minutes before serving.
- Garnish with chopped parsley or chives if desired, and serve warm.
Tips
- Bacon thickness: Use thin-cut bacon so it cooks through and crisps up without overcooking the shrimp. If you only have thick-cut, par-cook it in a skillet for 2-3 minutes before wrapping.
- Skewer technique: Thread the shrimp through both the tail and the top to keep it flat and prevent curling. This also helps the bacon stay secure.
- Don’t overcook: Shrimp cook quickly; they’re done when they turn pink and feel firm to the touch. Overcooking makes them rubbery. Use a thermometer to be precise.
- Make ahead: You can assemble the skewers up to 4 hours in advance and keep them covered in the fridge. Let them sit at room temperature for 15 minutes before grilling.
Serving Suggestions
Serve these shrimp skewers as an appetizer with extra BBQ sauce for dipping. As a main, they pair well with grilled corn on the cob, a crisp green salad, or coleslaw. For a low-carb option, serve over cauliflower rice or alongside roasted vegetables.
Variations
- Spicy: Add 1/2 tsp cayenne pepper or a few dashes of hot sauce to the BBQ sauce.
- Honey Garlic: Replace the BBQ sauce with a mix of 1/4 cup honey, 2 tbsp soy sauce, and 2 minced garlic cloves.
- Brown Sugar Glaze: After brushing with BBQ sauce, sprinkle with brown sugar before grilling for a caramelized crust.
- Air Fryer: Cook at 390°F (200°C) for 8-10 minutes, flipping halfway, until bacon is crisp and shrimp are cooked through.
Storage and Reheating
Refrigerate any leftovers within 2 hours of cooking. They will keep for up to 3 days in an airtight container. To reheat, place on a baking sheet and warm 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. Avoid microwaving, as it will make the bacon soggy.
Frequently Asked Questions
Can I use frozen shrimp? Yes, just thaw them completely in the refrigerator overnight or under cold running water. Pat them dry before seasoning.
Why do my shrimp curl up? Shrimp curl when they cook because of the muscle. To prevent this, you can make a small cut along the inside curve of the shrimp to break the muscle, or thread them onto skewers tightly.
Can I use toothpicks instead of skewers? Yes, for individual pieces, you can use toothpicks. Just remember to soak them if you’re grilling over direct heat to prevent burning.
What if my bacon isn’t crispy? If the bacon is still flabby after the shrimp are cooked, you can finish the skewers under the broiler for 1-2 minutes, watching closely to avoid burning.
Can I make these without BBQ sauce? Absolutely. You can use a dry rub or a simple glaze of melted butter, lemon juice, and herbs. Just adjust the cooking time as needed.
Is it safe to eat shrimp that is slightly pink? Shrimp should be fully opaque and firm. Always check the internal temperature with a thermometer to ensure it 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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