Barbeque Bacon Wrapped Shrimp Recipe

Prepare shrimp and bacon

Pat shrimp dry with paper towels. If shrimp are large (16/20), leave tails on for handling; if smaller, proceed the same. Cut each bacon slice in half crosswise so you have 24 shorter bacon strips to wrap each shrimp individually.

Soak wooden skewers (if using)

If using wooden skewers, place them in water to soak for at least 30 minutes to prevent burning on the grill.

Preheat grill to medium-high (around 400°F / 200°C). If using oven, preheat to 425°F (220°C) and line a rimmed baking sheet with foil and place a wire rack on top.

Mix sauce

In a small bowl, whisk together barbecue sauce, brown sugar, apple cider vinegar, soy sauce, smoked paprika, garlic powder, black pepper, and crushed red pepper flakes (if using) until smooth and sugar is mostly dissolved. Reserve about 1 tablespoon of sauce for serving; the rest will be used for basting and glazing.

Wrap shrimp

Wrap each shrimp with one half-slice of bacon, starting at the thicker end of the shrimp and spiraling toward the tail so bacon covers most of the body. Secure the bacon-wrapped shrimp onto skewers: thread 4 shrimp per skewer (or 3 if shrimp are extra large), leaving a little space between each so heat circulates evenly.

Lightly brush the bacon-wrapped shrimp with vegetable oil to help prevent sticking and to promote crisping.

Grill method

Place skewers on the hot grill over direct medium-high heat. Grill 2–3 minutes per side, turning every 2–3 minutes so bacon renders and crisps evenly and shrimp cook through. After the second turn (about 6 minutes total), begin brushing 1–2 more times with the prepared barbecue glaze, allowing each glaze to set for about 30–45 seconds before turning. Total grilling time should be 6–9 minutes until bacon is crisp and shrimp are opaque and register 120–125°F (49–52°C). Remove from grill promptly to avoid overcooking.

Oven method

Place the rack with bacon-wrapped shrimp on the prepared baking sheet in the preheated oven. Bake 10–12 minutes, then broil on high for 1–2 minutes to crisp the bacon (watch closely to avoid burning). After broiling turn on the oven broiler and brush shrimp with the barbecue glaze, then broil 30–60 seconds more until glaze is tacky and bacon is caramelized. Ensure shrimp are opaque and cooked through (120–125°F / 49–52°C).

Transfer skewers to a serving platter. Sprinkle chopped parsley over the shrimp and serve with lime wedges and the reserved tablespoon of sauce on the side for dipping.

To remove skewers for individual presentation: slide shrimp off skewers gently onto a platter or arrange as-is for easy handling. Serve immediately while hot and crispy.