Bacon Wrapped Barbeque Shrimp Recipe

Shrimp: Large, peeled, and deveined shrimp are ideal for this recipe, providing a tender and juicy bite.

Bacon: Choose thin slices of bacon that will cook quickly and wrap easily around the shrimp.

Bbq sauce: A flavorful barbecue sauce will add a smoky and tangy taste to the shrimp, enhancing the overall dish.

To ensure the bacon cooks evenly and crisps up nicely without overcooking the shrimp, partially cook the bacon slices in a skillet for about 2-3 minutes before wrapping them around the shrimp. This way, the bacon will have a head start and will crisp up perfectly on the grill while the shrimp remains tender and juicy.

• shrimp - Substitute with scallops: Scallops have a similar texture and can absorb the flavors of the bbq sauce well.

• shrimp - Substitute with chicken tenders: Chicken tenders can be cut into smaller pieces and wrapped in bacon, providing a similar bite-sized treat.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner alternative that still provides a smoky flavor.

• bacon - Substitute with prosciutto: Prosciutto is a thinly sliced cured ham that can offer a similar salty and savory taste.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor that complements seafood well.

• bbq sauce - Substitute with honey mustard sauce: Honey mustard sauce offers a tangy and sweet alternative that pairs nicely with both shrimp and bacon.

• Allow the bacon wrapped barbeque shrimp to cool completely before storing. This prevents condensation, which can make the bacon soggy.
• Place the cooled shrimp in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. For best results, reheat in the oven or on the grill to maintain crispiness.
• For freezing, arrange the shrimp in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Transfer the frozen shrimp to a resealable freezer bag or airtight container. Label with the date and use within 1 month for optimal flavor.
• To reheat, thaw the shrimp in the refrigerator overnight. Reheat on a grill or in an oven preheated to 375°F (190°C) until heated through and the bacon is crispy.
• Avoid microwaving, as it can make the bacon rubbery and the shrimp overcooked.

• Oven Method: Preheat your oven to 350°F (175°C). Place the bacon wrapped barbeque shrimp on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent the bacon from over-crisping. Heat for about 10-15 minutes, or until the shrimp are warmed through. Brush with additional bbq sauce before serving for an extra burst of flavor.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the shrimp in the skillet and cook for about 2-3 minutes on each side, or until heated through. This method helps maintain the crispiness of the bacon while ensuring the shrimp remain juicy.

• Microwave Method: Place the shrimp on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. Be cautious with this method as it can sometimes make the bacon less crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the shrimp in a single layer in the air fryer basket. Heat for about 3-5 minutes, shaking the basket halfway through to ensure even heating. This method will help retain the crispiness of the bacon while thoroughly warming the shrimp.

• Grill Method: Preheat your grill to medium heat. Place the shrimp back on the grill for about 1-2 minutes on each side, just until they are heated through. This method will give you that fresh-off-the-grill taste and keep the bacon crispy.

• Grill: Used to cook the shrimp and bacon to achieve a smoky flavor and crispy texture.

• Skewers: Used to secure the bacon-wrapped shrimp for grilling.

• Basting brush: Used to apply the BBQ sauce evenly on the shrimp.

• Tongs: Used to turn the shrimp on the grill to ensure even cooking.

• Cutting board: Used as a surface to prepare and wrap the shrimp with bacon.

• Knife: Used to cut the bacon slices in half.

• Measuring cup: Used to measure the BBQ sauce accurately.

Pre-cook the bacon: Partially cook the bacon in the microwave for 1-2 minutes before wrapping the shrimp. This ensures the bacon crisps up quickly on the grill.

Use pre-made bbq sauce: Save time by using a store-bought bbq sauce instead of making your own.

Skewer in batches: Thread multiple shrimp onto a single skewer to make flipping and grilling faster.

Prep ahead: Wrap the shrimp with bacon and store in the fridge up to a day in advance. This way, you only need to grill them when ready to serve.