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
Code 3 Spices, Sea Dog Rub (or what­ev­er your favorite BBQ rub is)
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. I went with the Code 3 Spices Sea Dog Rub:

Bacon Wrapped Shrimp - 2 of 11

Two things. First, the Code 3 Spices are great rubs. Sec­ond, they also donate 50 cents from every bot­tle sold to mil­i­tary and first respon­der char­i­ties. Talk about a win-win.

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

Bacon Wrapped Shrimp - 3 of 11

That’s one of the coolest knives I own. It’s a Shun 4.5 inch Hone­su­ki knife. I LOVE my Shuns!

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:

Bacon Wrapped Shrimp - 5 of 11

Repeat with the rest of the shrimp:

Bacon Wrapped Shrimp - 6 of 11

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:

Bacon Wrapped Shrimp - 11 of 11

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
  • Code 3 Spices, Sea Dog Rub (or what­ev­er your favorite BBQ rub is)
  • 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

@GrillinFool­Porn abounds here. All meat, all the time!
Oh my wow! There is so much per­fec­tion right there! 😲✔️👍😎 . Video shot by the insane­ly tal­ent­ed @carlaocarvalho77 …… — 3 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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