grilled shrimp brochette

Grilled Shrimp Brochette

Plump shrimp are stuffed with spicy jalapeno, wrapped in bacon and finished with unmistakable grilled flavor. You might want to double the recipe – these get eaten fast!

Though Shrimp Brochette has simply come to mean shrimp stuffed with jalapeno and wrapped in bacon, the original term “en brochette” means “skewered”. And while that could technically mean just a toothpick to hold it all in place (which you actually don’t need), I grill mine on large metal skewers to help turn and move several shrimp at one time.

The key to successfully grilling these salty morsels (or any recipe that involves bacon wrapping) is indirect heat. Essentially, you’re going to set your grill up to have two heat zones – hot and cool. This could be piling the coals to one side, spreading them around the outside but not the middle, or putting them at either end, but not the middle. Just as long as you’ve got a place to put the shrimp that is not over direct heat. When the bacon is not directly over the coals, it cooks without flare ups. It does take a little longer, but it’s worth it, as you will end up with unburned crispy bacon that has properly “shrink wrapped” the shrimp! Check out this article if you want to learn more about two zone grilling and see some picture examples.

grilled bacon wrapped jalapeno shrimp

Recipe tips:

  • If you’re feeling extra bold, you can even make your own homemade bacon by following this recipe (it’s one of my most popular recipes of all time!).
  • You can add or omit cheese as you prefer. Cream cheese works well to “glue” the jalapeno in place, but Cheddar or Monterey Jack are delicious too. Chunks cut off a block are FAR easier to manage than shredded.
  • Jumbo shrimp are easier to wrap, but since you are using a skewer to turn them all at once, smaller shrimp are ok, too.
  • Always use half a slice of bacon – it’s more than enough to coat the shrimp and will cook faster than a whole piece with double layers.
  • These are the type of reusable skewers I like to use.
  • It may seem overkill to season bacon, but these little appetizers end up having the perfect fiery, salty, meaty pop to wake up your tastebuds. I use Hardcore Carnivore Red all purpose seasoning, or for a twist i’ll use Tex Mex.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
grilled shrimp brochette

Grilled Shrimp Brochette


  • Author: Jess Pryles
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: makes 16 pieces 1x

Ingredients

Scale

16 x Jumbo Texas Gulf shrimp (see note 2)
2 x jalapeno peppers
1 lb bacon (thin cut)
Hardcore Carnivore Tex Mex seasoning


Instructions

  1. Start by preparing the ingredients. Peel and devein the shrimp (but you can leave the tail). Remove and discard the jalapeno seeds, then cut each pepper into 8 thin strips. Slice the bacon strip in half to form two shorter strips (see note 3).
  2. Preheat a grill for two zone (indirect) cooking. The grill temp should be about 400-450f.
  3. Take one shrimp and lay the strip of jalapeno along the cut back then wrap with the small strip of bacon. Ensure the bacon is wrapped tightly around the shrimp – this will help it form a shrink-wrap effect. Repeat until all shrimp are wrapped.
  4. Thread the shrimp onto long metal skewers, 5 or 6 per skewer facing the same direction (see note 4) then season with a dusting of Hardcore Carnivore Tex Mex.
  5. Lay the shrimp onto the indirect side of the grill, close the lid, and cook until the bacon has rendered and shrunk, and turned crispy (about 25-30 minutes). For an extra pop of flavor, you can lay the skewers over the coals for a minute each side at the end of cooking to char them a little more (but not burn them!).
  6. Slide the shrimp off the skewers onto a plate and serve immediately. Use caution as the skewers will be hot.

Notes

Note 1: You can add or omit cheese as you prefer. Cream cheese works well to “glue” the jalapeno in place, but Cheddar or Monterey Jack are delicious too. Chunks cut off a block are FAR easier to manage than shredded.

Note 2: Jumbo shrimp are easier to wrap, but since you are using a skewer to turn them all at once, smaller shrimp are ok, too.

Note 3: Half a slice of bacon is more than enough to coat the shrimp and will cook faster than a whole piece which wraps in double layers.

Note 4: These are the type of reusable skewers I like to use, and they definitely don’t burn on the grill.

Note 5: You can assemble in advance and cook when ready, or cook large batches and hold them in a foil pan covered with foil (with a heat source that keeps them over 140f internal temp) to feed a larger crowd.

  • Category: appetizers
  • Method: Grilling
  • Cuisine: American

Keywords: seafood, shrimp, grilling, appetizer, tailgate

Leave a review

Your email address will not be published. Required fields are marked *

Recipe rating