Restaurants›Ryebird›Bacon Wrapped Shrimp Recipe

Bacon Wrapped Shrimp Recipe

Inspired by Ryebird
Time40m
Serves6

Gulf shrimp, hickory bacon, BBQ sauce

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Ingredients

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Bacon-Wrapped Shrimp

Method

Bacon-Wrapped Shrimp

1

Prep shrimp and bacon

If frozen, thaw shrimp completely in the refrigerator or under cold running water and pat dry. Peel shrimp leaving tails on (optional) and devein if needed. Cut each bacon slice in half crosswise so each half wraps one or two shrimp (you’ll have 24 halves from 12 slices).

2

Season shrimp

In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, black pepper and kosher salt until evenly coated. Let sit 5–10 minutes to absorb seasoning.

3

Wrap shrimp

Take one seasoned shrimp and wrap a half-slice of bacon around the body once or twice, leaving the tail exposed if desired. Secure the bacon with a skewer through the shrimp and bacon. Repeat until all shrimp are wrapped (about 24 shrimp, 12 skewers if placing two shrimp per skewer).

4

Prepare glaze

In a small bowl mix the BBQ sauce with the optional brown sugar (if using) to thin slightly and add shine. Reserve 1 tablespoon of BBQ mixture for brushing after cooking.

5

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange skewered bacon-wrapped shrimp on the rack, leaving space between pieces. Bake for 12–15 minutes until bacon is mostly cooked and shrimp are opaque and reach 120–125°F (49–52°C). Turn once halfway through baking for even crisping.

6

Broil finish (optional)

If you want extra crisp bacon, switch oven to broil on high for 1–2 minutes after baking — watch closely to avoid burning.

7

Glaze and rest

Brush each piece with the reserved tablespoon of BBQ mixture and return to oven for 1–2 minutes to set the glaze. Remove from oven and let rest 2–3 minutes; internal temperature will rise slightly and juices redistribute.

8

Grill method (alternative)

Preheat grill to medium-high (about 400°F / 200°C). Place skewers over indirect heat for 6–8 minutes then move to direct heat and grill 1–2 minutes per side until bacon is crisp and shrimp are cooked through. Brush with BBQ glaze in the final minute of grilling.

9

Serve

Transfer to a serving platter. Sprinkle chopped parsley if using and serve with lemon wedges and extra BBQ sauce on the side for dipping.