Bacon Wrapped Grilled Shrimp

Football season is finally here, and that means it’s time to tune up those tailgate recipes – and I have a Bacon Wrapped Grilled Shrimp recipe you have to try!

Proper planning is key to a good tailgate recipe, and that means doing as much of the prep work ahead of time so you can enjoy the party.

This recipe is for Bacon Wrapped Grilled Shrimp and it’s great for tailgating. You can do the majority of the work at home, and the grilling is fast once you get to the game. Let’s get started!

First you’ll need 2lbs of jumbo raw shrimp. I buy them froze, deveined, still with the shell. Thaw the shrimp in cool water and remove the shell leaving the tail still attached. Use a sharp knife to carefully butterfly each shrimp (this is easy with deveined shrimp because the cut has been started for you). Store the shrimp in a covered container in the refrigerator until ready to assemble.

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The next step is to precook 2lbs of thin-cut bacon. I do this because the shrimp would overcook before the bacon browns. Arrange the bacon strips on a foil lined cooking sheet at 415⁰ for ten minutes in the oven. Precooking the bacon leaves it flexible enough to wrap around the shrimp. Be sure to drain the bacon on paper towels once it comes out of the oven.

While the bacon is cooling, I combine the stuffing in a mixing bowl.

  • 8oz Cream Cheese
  • 4oz Lump Crab Meat
  • 2 cloves Garlic minced
  • 1 Tablespoon Green Onion thinly sliced
  • 1 Tablespoon Sriracha Sauce

Combine this mixture and set aside or store in the refrigerator until ready to use.

Sweet n’ Spicy Apricot Glaze

  • 1 cup Apricot Preserves
  • ½ cup Rice Vinegar
  • ½ cup Water
  • 1 Tablespoon Chili Garlic Sauce
  • 1 clove Garlic minced
  • pinch of Salt

Mix ingredients together in small sauce pot over medium heat. Bring to gentle boil and reduce heat to simmer for 15 minutes stirring often to prevent sticking. Store the glaze in a jar until ready to use.

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To assemble the shrimp, fill each one with a teaspoon of the cream cheese mixture and wrap a slice of bacon around the outside. They’re ready to cook immediately or store in the refrigerator overnight.

If I’m taking them to a tailgate, I’ll secure the bacon with a toothpick, place in an airtight container, and store in the refrigerator or a cooler on ice until ready to grill.

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This recipe can be cooked on any type grill set up for indirect cooking. I’m firing up my PK 360 with hot coals spread out to each side which creates an indirect zone in the middle. Also I’m using a couple of my Killer Hogs Chicken Racks (wire cooling racks) to make transporting/maneuvering the shrimp easy on the grill.

Spray the racks with a little vegetable cooking spray and arrange the shrimp on the racks. Place each one on the indirect zone of the grill and close the lid for 8 minutes.

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It doesn’t take shrimp long to cook; just look for the color to change. Brush the Sweet n’ Spicy Apricot Glaze over each shrimp and cook an additional 2 minutes.

Once the bacon wrapped grilled shrimp are fully cooked and the bacon is nice and brown, carefully remove the racks from the grill. Arrange the Bacon Wrapped Shrimp on a platter and serve with the remaining Sweet n’ Spicy Apricot Glaze for dipping.

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I guarantee you these bacon wrapped grilled shrimp won’t last long and this recipe is always at hit!

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