Bacon Wrapped Barbeque Shrimp

    (325)
    35 mins

    These are spicy and wonderful! As close as I can get to a restaurant version that I am addicted to. Serves 2 as an appetizer and 4 as an entree.


    290 people made this

    Ingredients
    Serves: 3 

    • 16 large shrimp, peeled and deveined
    • 8 slices bacon
    • 0 barbeque seasoning, to taste

    Directions
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 450 degrees F (230 degrees C).
    2. Wrap shrimp 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 use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
    3. Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
    4. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.

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    Reviews and ratings
    Global ratings:
    (325)

    Reviews in English (235)

    by
    345

    I've prepared a similar appetizer that involved making a small cut down the back of a large or jumbo peeled shrimp and inserting a slice of mild jalapeno pepper before wrapping with bacon. I've found that by winding 1/3 of a bacon slice, starting at one end and finishing at the other end to achieve a single thickness, the bacon has a better chance of cooking adequately and evenly. To cook, I heat the oven temp on the broil setting, add the wrapped shrimp, cook for 2 minutes, turn the shrimp over and broil for another 2 minutes, then turn the oven off and allow the shrimp to finish cooking as the temp gradually decreases. By the time the shrimp begins to turn pink, the bacon will be cooked.  -  10 Jul 2006  (Review from Allrecipes US | Canada)

    by
    149

    These are fantastic~ I wish I would have made more. A guest at our superbowl party ate two and he is allergic to shrimp, but he said they are soooo good. I used pre-cooked bacon and it was perfect when I baked it for 10 minutes. Will be making these again for other get togethers.  -  27 Jan 2003  (Review from Allrecipes US | Canada)

    by
    117

    I love shrimp, and I loved this recipie! I added McCormick's Montreal Steak seasoning and the shrimp tasted great, everybody liked them. I bought giant shrimps and its better than the restaurant because I can eat as much shrimp as I want for less money. Thanks Jan  -  08 Aug 2002  (Review from Allrecipes US | Canada)

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