Bacon Wrapped Barbeque Shrimp Recipe

Shrimp: Large shrimp, peeled and deveined, are the star of this dish, providing a juicy and tender bite.

Bacon: Slices of bacon add a smoky and savory flavor, wrapping around the shrimp to create a delicious contrast.

Barbecue sauce: This sauce brings a tangy and sweet element, enhancing the overall taste of the shrimp and bacon.

To ensure the bacon cooks evenly and becomes crispy without overcooking the shrimp, partially cook the bacon slices in a skillet for about 2-3 minutes before wrapping them around the shrimp. This will give the bacon a head start and result in a perfectly cooked, crispy exterior while keeping the shrimp tender and juicy.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good alternative to shrimp.

• shrimp - Substitute with chicken tenders: Chicken tenders can be cut into small pieces and provide a similar protein base for the dish.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.

• bacon - Substitute with prosciutto: Prosciutto is a thinly sliced, cured ham that offers a similar salty and savory profile.

• barbecue sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor that complements the shrimp.

• barbecue sauce - Substitute with honey mustard sauce: Honey mustard sauce offers a tangy and sweet alternative that pairs well with both shrimp and bacon.

• Allow the shrimp to cool completely before storing. This helps prevent condensation, which can make the bacon soggy.

• Place the bacon-wrapped shrimp in a single layer on a baking sheet lined with parchment paper. This ensures they don't stick together.

• Transfer the baking sheet to the refrigerator and let the shrimp chill for about 30 minutes. This step helps firm them up for better storage.

• Once chilled, transfer the shrimp to an airtight container or a resealable plastic bag. If using a container, place a sheet of parchment paper between layers to prevent sticking.

• Store the shrimp in the refrigerator for up to 2 days. For longer storage, consider freezing.

• To freeze, place the chilled shrimp back on the baking sheet in a single layer and freeze until solid, about 1-2 hours. This prevents them from clumping together.

• Once frozen, transfer the shrimp to a freezer-safe airtight container or resealable plastic bag. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the shrimp in the refrigerator overnight. Reheat by placing them on a baking sheet and warming in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.

• For a quick reheat, you can also use a microwave. Place the shrimp on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Preheat your oven to 350°F (175°C). Place the bacon-wrapped shrimp on a baking sheet lined with parchment paper. Bake for about 10 minutes, or until the shrimp are heated through and the bacon is crispy.

• Use a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the shrimp in the skillet and cook for 2-3 minutes on each side, until heated through and the bacon is crispy.

• For a quick reheat, use the microwave. Place the shrimp on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are not overcooked.

• If you have an air fryer, preheat it to 375°F (190°C). Place the shrimp in a single layer in the air fryer basket. Cook for 3-4 minutes, shaking the basket halfway through, until the shrimp are heated through and the bacon is crispy.

• To retain the smoky flavor, reheat on the grill. Preheat your grill to medium heat. Place the shrimp on the grill and cook for 2-3 minutes on each side, until heated through and the bacon is crispy.

• Grill: Used to cook the shrimp and bacon, providing that smoky, charred flavor.

• Toothpicks: Essential for securing the bacon around the shrimp to keep it in place while grilling.

• Basting brush: Used to apply the barbecue sauce evenly over the bacon-wrapped shrimp.

• Tongs: Handy for flipping the shrimp on the grill without piercing them.

• Cutting board: Provides a clean surface to cut the bacon slices in half.

• Knife: Used to cut the bacon slices in half.

• Serving platter: Used to serve the bacon-wrapped shrimp immediately after grilling.

• Paper towels: Useful for patting the shrimp dry before wrapping them in bacon to ensure they grill properly.

Pre-cook the bacon: Partially cook the bacon in the microwave for 2-3 minutes before wrapping the shrimp. This ensures the bacon crisps up quickly on the grill.

Use pre-made barbecue sauce: Save time by using your favorite store-bought barbecue sauce instead of making it from scratch.

Prep in advance: Wrap the shrimp with bacon and secure with toothpicks the night before. Store in the fridge until ready to grill.

Grill in batches: If you have a smaller grill, cook the shrimp in batches to ensure even cooking and avoid overcrowding.