"These are spicy and wonderful--and as close as I can get to a restaurant version that I am addicted to. Serves 2 as an entree, 4 as an appetizer. Note: Most commercial barbecue seasoning blends contain paprika, chili powder, garlic powder, onion powder, sugar, oregano, thyme, salt and pepper; however you can, of course, blend your own! Enjoy!" — Jan
Watch video tips and tricks
barbeque seasoning, to taste
I don't know if it was the bacon, or "Johnny's Grub Rub," also from this site, or both, but this was just spectacular. We partially cooked the bacon in the microwave to make sure it was cooked through without overcooking the shrimp. We also found that since the shrimp we used were the 21-25 count that they needed to be in the oven just nine minutes, so watch the cooking time carefully. I served this with Green Rice III and it was a match made in heaven. Words are inadequate to describe how delicious and beautiful this was.
I thought this was pretty good, but I think next time I'd turn the shrimp over once while cooking. One side of the bacon didn't seem to get as cooked as the other. That's the only change I'd make, though. Otherwise the taste was really good.
These were as good as any I have ever gotten in a restaurant! I did make a couple of alterations however. I did not use BBQ seasoning but instead marinated the shrimp for a few hours in a little hickory brown sugar BBQ sauce, just enough to coat the shrimp (figured it wouldn't be any messier than the seasoning when wrapping w/ bacon). I cut the bacon into thirds & also added tiny little slivers of jalapenos. I then sprinkled them w/ steak seasoning & allowed them to rest as the recipe states.
I used large fresh shrimp. Wrapped each one in one peice of bacon as it called, but for some of the very large ones I used a strip and a half to cover the whole shrimp.
In addition to the barbeque seasoning, I sprinkled each with cayenne pepper to give them a kick of spicyness and also dotted each side with a bit of BBQ sauce. Very quick and easy to make yet very flavorful. Glad I found this because it makes an awesome appetizer.
These are excellent!! I recommend marinating the bacon in barbeque sauce overnight before making. The shrimp was tender and the bacon nice and crisp. I will definitely make these again many many more times!!
This was really good and really simple to make. Before adding the bacon, I cooked it some and also added a bit of season salt and pepper - then followed the recipe as it is listed. Yum Yum...Have fun cooking!
Wow, this is easy and really good. I used "Jim Beam Marinade" instead of a BBQ sauce. If you can find this sauce, it is really worth the price. Will make this again and again.
I made this tonight for my brother & sister inlaw, on a raining even when we couldn't get out with the baby. It was great! I did change something a bit with the bacon. Instead of the ragular bacon, I used a maple bacon it added a sweet succulent flavor to the BBQ Seasoned shrimp (Seasoning by Chef Paul). It was a bit time consuming, because I had to cook the bacon a bit first. I do recommend it for others to try everywhere. : )
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon Wrapped Barbeque Shrimp
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 308
See how to make crispy, crunchy coconut shrimp in the oven.
Grilling marinated shrimp makes a fast, flavorful main dish.
See how to make simple, spicy nachos with shrimp and jalapenos.