The trick to grilling perfect bacon wrapped shrimp is using two-zone heat to get the bacon crisp without burning it.
It’s usually the first appetizer to disappear from the plate. The special union of bacon and shrimp is a treat that most folks just can’t resist. But the method that you use makes a huge difference to the enjoyment factor of the final result. Floppy, limp bacon that’s falling away from the shrimp is NOT appealing. This method gets you perfectly crisp bacon that’s swaddled tightly around the shrimp, without burning.
For the crispiest bacon, make sure you have the correct grill set up.
Set up your grill for two zone cooking. This is where you will have all your coals piled to one side, creating a hot and cool zone (and a warmish zone in between!). If you have a propane grill, simply light one of the end burners to recreate the same effect. Though, if you are a propane user – I want to take this opportunity to implore you: PLEASE switch to charcoal. It’s really not difficult to light or manage, it gives you greater control over the cooking AND the taste results are SO much better.
For this recipe, you will be cooking the bacon wrapped shrimp entirely in the cool zone. That’s the secret to letting it render and get crispy without burning!
Other key tips for bacon wrapped shrimp recipe success:
- Be sure to use thin cut bacon
- Keep the bacon wrapped flat and tight around the shrimp – the better the wrap, the better it will form a “bacon jacket”
- If choosing to buy shell-on shrimp, I recommend this Gerber scalpel knife for deveining.
- You should definitely pick up some of my Hardcore Carnivore Red for the seasoning. The all-natural color and flavors are perfect for this recipe.
- I recommend using 16/20 size shrimp or larger.
Keep scrolling for the recipe, but if you prefer it in video format, I gotcha covered:Print