Bacon Wrapped Shrimp

Total Time:
1 hr 15 min
40 min
15 min
20 min

4 to 6 servings

  • 12 pieces bacon
  • 1/4 cup olive oil
  • 2 cloves garlic, finely chopped
  • Zest of 1 lemon
  • 2 pounds jumbo shrimp (peeled and deveined, 12 shrimp per pound)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons honey
  • 3 tablespoons rooster sauce (sriracha sauce)
  • 1/4 teaspoon smoked paprika
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F. Line a sheet tray with foil. Heat the grill to medium-high heat.

  • Add the bacon to the sheet tray and bake until it's halfway done and not yet crisp, about 8 minutes. Remove the bacon to a paper towel-lined-sheet tray to cool completely and drain.

  • Whisk together the olive oil, garlic and lemon zest in a large bowl. Sprinkle the shrimp with salt and pepper and toss into the olive oil mixture. Let sit and marinate while the bacon cools, about 15 minutes.

  • Add the honey, rooster sauce and smoked paprika to a small bowl and stir together until blended. Reserve.

  • Once the bacon is cool, wrap each shrimp with the half slice of bacon and thread with a skewer. Thread the shrimp through the center of its body and through the bacon, securing it. Thread 3 shrimp per skewer.

  • Grill the shrimp until the bacon is crisp and the shrimp is opaque and cooked through, 3 to 4 minutes on each side. Brush the shrimp on both sides with the glaze the last 3 minutes of grilling.

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