Mouthwatering Bacon Wrapped Shrimp on the Grill: A Foolproof Guide

Hey grill enthusiasts! I’ve been experimenting with different grilling recipes lately, and I gotta tell you – bacon wrapped shrimp is an absolute game-changer. Today, I’m gonna share my tried-and-true method for making these delicious morsels that’ll have your guests begging for more

What You’ll Need

Main Ingredients:

• Large shrimp (16-20 count), peeled and deveined
• Thin-cut bacon strips
• Wooden skewers
• Your favorite hot sauce (I personally love using Pico Pica)

For the Peach Glaze:

• 1 cup peach preserves
• 2 tablespoons hot sauce
• 1 tablespoon lime juice
• Salt and pepper to taste

Equipment:

• Grill (gas, charcoal, or pellet)
• Grill tongs
• Basting brush
• Small bowl for mixing glaze

Prep Work: Getting Everything Ready

1. Soak Those Skewers

   • Soak wooden skewers in water for at least 30 minutes
   • This prevents them from burning on the grill
   • Pro tip: I sometimes soak extra skewers for future use

2. Prep the Shrimp

   • Remove shells, leaving tails on if desired
   • Devein the shrimp thoroughly
   • Pat dry with paper towels
   • Season lightly with salt and pepper

3. Bacon Time

   • Cut bacon strips in half
   • Partially cook bacon if it’s thick-cut
   • Keep bacon cold until ready to wrap

The Wrapping Process

Here’s where the magic happens:

1. Take one shrimp and one half-strip of bacon
2. Start at the head of the shrimp
3. Wrap bacon around, slightly overlapping
4. Secure with a soaked skewer
5. Repeat with remaining shrimp

Pro Tips for Perfect Wrapping:

• Don’t wrap too tight – bacon will shrink
• Use thinner bacon for better results
• Keep everything cold while working
• If making ahead, refrigerate until grilling

Making the Peach Glaze

1. In a small bowl, combine:

   • Peach preserves
   • Hot sauce
   • Lime juice
   • Salt and pepper

2. Mix well and divide into two portions:

   • One for basting
   • One for serving

Grilling Time!

Setting Up Your Grill

1. Preheat to medium-high heat (375-400°F)
2. Clean and oil grates well
3. Create two-zone cooking area:
   • Direct heat zone
   • Indirect heat zone

The Grilling Process

Step 1: Initial Sear

• Place skewers on direct heat
• Grill 2-3 minutes per side
• Watch for flare-ups from bacon fat

Step 2: Glazing

• Move to indirect heat
• Brush with peach glaze
• Continue cooking 3-4 minutes

Step 3: Final Touches

• Brush one more time with glaze
• Cook until bacon is crispy
• Shrimp should be pink and opaque

How to Know They’re Done

Your bacon wrapped shrimp are ready when:

• Bacon is crispy and browned
• Shrimp are pink and opaque
• Internal temp reaches 145°F
• Glaze is caramelized

Serving Suggestions

We love serving these bad boys with:

• White rice with lime and cilantro
• Extra peach glaze on the side
• Fresh lemon wedges
• Cold beer (optional but recommended!)

Common Mistakes to Avoid

1. Don’t Overcook

   • Shrimp cook quickly
   • Overcooked shrimp = rubber

2. Watch Those Flare-ups

   • Bacon fat causes flames
   • Keep a spray bottle handy
   • Move to indirect heat if needed

3. Temperature Matters

   • Don’t grill cold shrimp
   • Let them sit out 15 minutes first
   • Keep glaze at room temp

Make-Ahead Tips

Ya can prep these beauties ahead:

1. Wrap shrimp up to 24 hours ahead
2. Make glaze 3 days in advance
3. Store properly in refrigerator
4. Bring to room temp before grilling

Perfect for Any Occasion

These bacon wrapped shrimp are perfect for:

• Game day snacks
• Summer BBQs
• Holiday appetizers
• Dinner parties
• Just because (my favorite reason!)

Variations to Try

1. Spicy Version

   • Add extra hot sauce
   • Include cayenne in seasoning
   • Use spicy bacon

2. Asian Twist

   • Swap peach for teriyaki
   • Add ginger and garlic
   • Finish with sesame seeds

3. Mediterranean Style

   • Use prosciutto instead of bacon
   • Add herbs like rosemary
   • Finish with lemon zest

Troubleshooting Tips

Having issues? Here’s some help:

Problem: Bacon not crispy
Solution: Pre-cook bacon slightly

Problem: Shrimp overcooked
Solution: Lower heat, shorter time

Problem: Glaze burning
Solution: Apply later in cooking process

Storage and Leftovers

If you’ve got leftovers (unlikely!):

• Store in airtight container
• Keep refrigerated up to 2 days
• Reheat gently in oven
• Best eaten fresh though!

Final Thoughts

I’ve made these bacon wrapped shrimp countless times, and they’re always a hit. The combo of sweet peach glaze, smoky bacon, and succulent shrimp is just unbeatable. Whether you’re a grilling newbie or a seasoned pro, this recipe is totally doable and absolutely delicious.

Remember, practice makes perfect, and don’t be afraid to adjust the recipe to your taste. The most important thing is to have fun and enjoy the process. Now fire up that grill and get cooking!

Happy grilling, y’all!

Grilling shrimp typically takes 2-3 minutes per side, depending on the size and heat of the grill.