Listen up, fellow grill masters! I’ve been perfecting my bacon wrapped shrimp game for years, and I’m here to share the exact timing secrets that’ll make your appetizers the talk of every BBQ. Let’s dive into the juicy details of how to nail this crowd-pleasing dish!
The Quick Answer
For perfectly grilled bacon wrapped shrimp:
- Par-cook bacon: 7-8 minutes at 400°F
- Total grill time: 10-15 minutes
- Grill temperature: 375-450°F (medium-high heat)
The Secret to Perfect Timing
Here’s the thing – you can’t just throw bacon wrapped shrimp on the grill and hope for the best. Trust me, I’ve learned this the hard way! The key to getting that perfect crispy bacon and juicy shrimp combo lies in a two-step process:
Step 1: Par-Cooking the Bacon
Before wrapping your shrimp. you’ll want to
- Pre-cook bacon for 7-8 minutes in a 400°F oven
- Let it cool slightly (about 5 minutes)
- Keep it pliable enough to wrap around shrimp
Step 2: The Final Grill
Once wrapped and seasoned:
- Grill over indirect heat
- Cook for 5-7 minutes per side
- Total grilling time: 10-15 minutes
Pro Tips for Perfect Results
- Two-Zone Grilling Setup
- Create a hot zone and a cool zone
- Cook primarily in the cool zone
- Finish briefly in hot zone if needed for extra crispiness
- Bacon Selection
- Use regular-cut bacon (not thick-cut!)
- Cut strips in half for perfect wrapping
- Pre-cook until just flexible
- Shrimp Selection
- Choose large or jumbo shrimp (16/20 count)
- Peeled and deveined
- Keep tails on for easy handling
Common Timing Mistakes to Avoid
We’ve all been there! Here are some timing pitfalls you’ll want to dodge
- Skipping the Pre-Cook
- Results in rubbery shrimp
- Bacon stays floppy
- Uneven cooking
- Cooking Too Long
- Leads to dry, tough shrimp
- Burnt bacon edges
- Nobody wants that!
- Wrong Temperature
- Too hot = burnt bacon
- Too cool = soggy results
- Stick to medium-high heat
Make-Ahead Options
Y’all, I know party planning can be crazy! Here’s how to prep ahead:
- Prep up to 2-3 days in advance
- Store wrapped (uncooked) shrimp in fridge
- Grill just before serving
Temperature Guide
Here’s my foolproof temperature guide:
| Cooking Stage | Temperature | Time |
|---|---|---|
| Par-cooking bacon | 400°F | 7-8 mins |
| Grill temp | 375-450°F | – |
| Indirect grilling | Medium-high | 10-15 mins |
Bonus Tips for Extra Yummy Results
- Seasoning Suggestions
- Sprinkle with garlic powder
- Add a touch of brown sugar
- Finish with black pepper
- Serving Ideas
- Whip up a quick lemon aioli
- Serve immediately while hot
- Garnish with fresh herbs
Troubleshooting Common Issues
Having problems? Here’s what might be wrong:
- Bacon not crispy? Pre-cook a bit longer next time
- Shrimp overcooked? Reduce total grill time
- Uneven cooking? Check your grill zones
My Final Tips
After countless BBQs and experiments, here’s what I’ve learned:
- Don’t rush the process
- Keep an eye on the grill
- Use those dual heat zones
- Trust your instincts
Remember, practice makes perfect! Don’t be afraid to adjust these times based on your specific grill and preferences. The more you make these bad boys, the better you’ll get at nailing the perfect timing.
Now get out there and start grilling! Your taste buds (and party guests) will thank you later. And hey, if you mess up the first batch, that’s what taste-testing is for, right?
FAQ
Q: Can I skip the pre-cooking step?
A: Nope! Trust me, it’s worth the extra few minutes for perfectly crispy bacon.
Q: What if my bacon is thick-cut?
A: Add 2-3 minutes to the pre-cook time, but honestly, stick with regular-cut bacon for best results.
Q: Can I use smaller shrimp?
A: You can, but reduce cooking time by 2-3 minutes and be extra careful not to overcook!
Remember, these times are guidelines – your actual cooking time might vary slightly depending on your grill and conditions. Keep an eye on that bacon, and you’ll do great!
Make Ahead and Leftover Storage
- Prep: You can make these in advance all the way until the grilling stage, and you can make the aioli in advance and keep it in the fridge for 2-3 days. I like to grill right at the last minute, though, because these are EXCELLENT served hot from the grill.
- Leftovers: lolol assuming you have any (you wont), these are fine stored in the fridge for a few days. I bring them back to life in the oven at 350F for about 7 minutes until the bacon is sizzling, or in the toaster oven to heat through and crisp back up.
And thats it! So simple, so delicious, so epically summer. I LOVE these as the start of a “lets grill stuff” meal, thinking marinated grilled chicken with some grilled veggies, chips and salsa, all super simple summer stuff.
I hope you enjoy these all summer long!
Step by Step Instructions
Once youve gathered your ingredients, things are super simple! Start by arranging the bacon on a sheet pan, then roasting it at 400F for 7-8 minutes, just until it starts to cook. It still needs to be really soft to wrap nicely around the bacon.
When the bacon has cooked, let it cool for a few minutes – enough so that you can handle it without burning yourself.
While the bacon is cooling, set up a shrimp-wrapping station and gently mix the spices together in a small dish.
- Cooling/cooked bacon
- Peeled/deveined shrimp
- Spices
- Toothpicks
- Plate of some sort for the shrimp once theyre wrapped
To wrap the shrimp, grab a piece of bacon and wrap it around the center of the shrimp, leaving the tail exposed. The bacon will overlap. Stick a toothpick directly through both (overlapping) ends of the bacon and the center of the piece of shrimp.
Itll take a few tries to get the hang of it, but itll get faster and faster as you go!
When the bacon is all wrapped, sprinkle the spice blend directly over all of the wrapped shrimp.
At this point, you can go straight to grilling, or keep the bacon wrapped shrimp in the fridge for up to 2 days, covered.
When youre ready to cook the shrimp, preheat a grill to medium-high heat. Grill the shrimp for about 5 minutes on each side until the bacon is nicely charred and the shrimp is cooked through.
This may take more or less time depending on the size of your shrimp and the heat of your grill, so just keep an eye on them – it goes fairly quickly!
This is bonus points, but you can definitely whip up a little mayo mixture for dipping that is seriously seriously yummy. Its just mayo, grated garlic, lemon, and salt. Mix, dip, die a thousand happy deaths.
NOW. We munch. I cant tell you how delicious the crispy bacon, slightly sweet from the spice blend, with the bright lemony dipping sauce is with the shrimp.
Its so cliche but its definitely a flavor explosion. Sorry not sorry.