Bacon Wrapped Barbeque Shrimp

Bacon Wrapped Barbeque Shrimp

75

"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!"
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Ingredients

servings 382 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 34.3 g
  • 53%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 677 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Clean and devein the shrimp, leaving the last section of the tail. Wrap with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp; the cooking time for the shrimp and the bacon is similar. If you do use mediums, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery, and a real sin!
  2. Line a jellyroll pan (15x18x1 inch baking pan) with aluminum foil and place baking rack in pan. Place the shrimp on the rack, and sprinkle with barbecue seasoning to taste; turn and sprinkle second side. Set aside for 15 to 20 minutes while the oven preheats. The bacon will turn from creamy white to a little opaque, and the seasoning will soak in.
  3. Preheat oven to 450 degrees F (230 degrees C).
  4. Bake wrapped shrimp in preheated oven for 10 to 15 minutes. The bacon should be crisp, and the shrimp pink and tender. The rack keeps the shrimp from sitting in the draining bacon fat.

Reviews

75
  1. 96 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 m...

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 ...

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...

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 ba...

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 m...

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...

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...Hav...

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 bac...

Really great recipe! Made it for Orthodox Easter & got tons of compliments on it. You must try it!