Ever wondered how to get the bacon perfect without overcooking the shrimp? This bacon-wrapped shrimp recipe shows you step-by-step how to make this popular finger food. It is smokey, well-seasoned, and has a bit of surprise sauce.
Picking good bacon can sometimes be the difference between success and failure when wrapping other items. Generally the thinner the bacon the better it holds onto the food. The smokier the bacon the better the resulting flavor.
Although shrimp looks great with the tail on, for finger food you may also want to consider the hassle factor. Dealing with another inedible component can make an easy mouthful of food a bit of a balancing act.
Bacon-Wrapped Shrimp Recipe
- 24 small skewers or toothpicks
- Partly cook the bacon slices in the oven at a low to moderate temperature (300 degrees F |150 degrees C) for 8 to 10 min until the bacon starts to render and the edges start to get crispy. Remove and let cool.
- Light a grill so it is hot when needed.
- Clean and devein shrimp if not done yet. Season lightly with the Warpig Smokehouse Beef Rub.
- Wrap the shrimp with par-cooked bacon and use a small skewer or toothpick to pin the bacon to the shrimp.
- Lightly season the bacon with Warpig Smokehouse All-Purpose Rub.
- Place the bacon-wrapped shrimp on the hot preheated grill in an indirect heat area to cook for 2 to 3 minutes until the shrimp starts turning pink (or opaque).
- Move to a direct heat area to cook and crisp the bacon, about 1 minute, then remove from the grill. Dip the shrimp into the white BBQ sauce straight away while still hot. Serve immediately.
Grilled Side Dish