Bacon Wrapped Shrimp - 10 of 11

I’ve been grilling bacon wrapped shrimp for years. I grill them so often that I’m pretty sure I’m the sole reason my grocery store carries the big U6-8 shrimp. I don’t live in the most affluent of areas. My grocery store doesn’t have any dry aged or prime steaks. It doesn’t have five kinds of salmon or fist sized scallops, but it has monster shrimp pretty much all year. I don’t know if it’s me, but I like to think it is.

This isn’t the first time I have done bacon wrapped shrimp on the site. I wasn’t happy with the pictures of the original post, so I’m redoing them here. As you see in that link, you can use all kinds of herbs. I’ve used rosemary, basil, chives, tarragon, and thyme. Use whatever herbs you like.

Bacon Wrapped Shrimp Ingredients:

6 large shrimp
Your favorite BBQ seafood rub
6 sprigs of chives (or whatever herb you wish)
3 slices of bacon

Bacon Wrapped Shrimp - 1 of 11

Don’t try this with little shrimps. See, the shrimp will be overdone before the bacon and herbs are cooked. So go with the oxymoron – jumbo shrimp. These 5 shrimp cost me about $14. That’s pricy, but this could be an entire meal for someone.

First, remove the shell and butterfly the shrimp, removing the vein that runs down the back. Then hit the shrimp with your favorite rub.

Next, slice the chives (or whatever herb you want to use) into manageable lengths:

Bacon Wrapped Shrimp - 3 of 11

Now, simply coat the shrimp with your favorite rub and then slide the herbs into the cavity you created by butterflying the shrimp:

Bacon Wrapped Shrimp - 4 of 11

Wrap in bacon and skewer with a toothpick:

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Repeat with the rest of the shrimp and then go prepare the grill for medium heat and direct grilling. Some of you are cringing at the thought of direct grilling bacon. I decided to swipe this paragraph I wrote for the almond stuffed, bacon wrapped mushrooms post:


Prepare the grill for medium heat and direct grilling. You read that right. I know what you’re thinking. Direct grilling and bacon? Better grab the hose, check the date on the fire extinguisher and have the fire department on speed dial, right? Not this guy! I have an Infrared Grill. The infrared part means there is a shield between the heat and the meat so the heat is radiant rather than convection. This results in juicier meat as well as no flare ups. That metal shield keeps the bacon grease from dripping onto the flames. WINNING!

Let’s get the bacon wrapped shrimp on the grill:

Bacon Wrapped Shrimp - 7 of 11

Same with the mushrooms, just brown the bacon all the way around and the shrimp will be cooked through and the herbs will have softened and impart some serious flavor into the meat:

Bacon Wrapped Shrimp - 8 of 11

And we’re pretty much ready to pull the bacon wrapped shrimp off the grill:

Bacon Wrapped Shrimp Enlarged - 1

When bacon comes off the grill it’s really hot, so let it cool just a bit:

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Do I really need to go into why this appetizer is amazing? It’s shrimp, it’s BBQ rub, it’s herbs and it’s BACON, all brought together on the grill. #DropsTheMike #WalksOffTheStage

If you have any questions or comments, feel free to leave them below or send me an email.

Bacon Wrapped Shrimp
Recipe type: Appetizer
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Massive shrimp, butterflied, rubbed, stuffed with herbs, wrapped in bacon and then grilled
  • 6 large shrimp
  • Your favorite BBQ seafood rub
  • 6 sprigs of chives (or whatever herb you wish)
  • 3 slices of bacon
  1. Butterfly and devein the shrimp
  2. Coat the shrimp with your favorite BBQ rub
  3. Put the chives in the cavity created by butterflying the shrimp
  4. Slice the bacon in half and wrap each shrimp with a half slice of bacon and skewer with a toothpick to hold the bacon in place
  5. Cook on a medium heat grill (about 350) until the bacon is browned all the way around (about 15 minutes)
  6. Remove from the grill and allow to cool for a couple minutes before eating


Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool - #GrillPorn abounds here. All meat, all the time!
Oh my wow! There is so much perfection right there! 😲✔️👍😎 . Video shot by the insanely talented @carlaocarvalho77 …… - 12 months ago
Scott Thomas

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Awesome shrimp, John!
Here is my quick tip for those folks (like me) that don’t have access to monster shrimp. When using smaller shrimp you can partially pre-cook the bacon (microwave for a minute or so) before wrapping. This shortens the time needed for the bacon to cook on the grill and you wont end up with over cooked shrimp!



No worries, on the John thing, particularly with that wonderful nugget if info I forgot to put in the post…


Scott…apologies for calling you John…not enough coffee on my end!!


My dad used to go deep sea fishing for prawns in Sinaloa Mexico. When he got back home to us in Cali he would have two or three ice chests filled with prawns. He would tell us to grab how many we could eat and peel them. Sometimes I would stab myself with sharp shrimp tails but totally worth it! My dad would get thick sliced bacon from neighborhood meat deli and slightly cook then he would wrap and grill using mesquite wood he would chop and bring from his ranch in Sonora Mexico. Good memories from my dad who I recently lost.


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