Bacon Wrapped Barbeque Shrimp Recipe

Shrimp: Large, peeled, and deveined shrimp are essential for this recipe, providing a tender and juicy base for the bacon wrap.

Bacon: Slices of bacon are used to wrap around the shrimp, adding a smoky and crispy element to the dish.

Bbq sauce: This sauce is brushed onto the shrimp to infuse them with a rich, tangy flavor that complements the bacon perfectly.

When wrapping the shrimp with bacon, make sure to stretch the bacon slightly as you wrap it around the shrimp. This ensures a snug fit and helps the bacon adhere better, preventing it from unraveling during grilling. Additionally, using thin-cut bacon will allow it to crisp up faster, matching the cooking time of the shrimp perfectly.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good alternative to shrimp.

• shrimp - Substitute with chicken tenders: Chicken tenders can be cut into bite-sized pieces and provide a similar protein content.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.

• bacon - Substitute with prosciutto: Prosciutto is thinly sliced and offers a rich, salty flavor similar to bacon.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory profile that complements seafood well.

• bbq sauce - Substitute with honey mustard sauce: Honey mustard provides a tangy and sweet flavor that pairs nicely with both shrimp and bacon.

• Allow the shrimp to cool completely before storing. This prevents condensation, which can make the bacon soggy.

• Place the shrimp in a single layer on a baking sheet lined with parchment paper. This step ensures they don't stick together when freezing.

• Once the shrimp are frozen solid, transfer them to an airtight container or a heavy-duty freezer bag. Label the container with the date to keep track of freshness.

• For short-term storage, refrigerate the shrimp in an airtight container for up to 2 days. Make sure to keep them in the coldest part of the refrigerator.

• To reheat, preheat your oven to 375°F (190°C). Place the shrimp on a baking sheet and bake for 10-12 minutes, or until heated through. Alternatively, you can reheat them on the grill for a few minutes on each side.

• Avoid microwaving the shrimp as it can make the bacon rubbery and the shrimp tough.

• If you have leftover bbq sauce, store it separately in an airtight container in the refrigerator for up to a week. This way, you can brush it on the shrimp after reheating to refresh the flavor.

• When freezing, consider portioning the shrimp into meal-sized servings. This makes it easier to defrost only what you need, reducing waste and maintaining quality.

• Preheat your oven to 350°F. Place the bacon wrapped barbeque shrimp on a baking sheet lined with parchment paper. Heat for about 10-12 minutes, or until the bacon is crispy and the shrimp is warmed through.

• For a quicker method, use a microwave. Place the shrimp on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure they don't overcook.

• If you have an air fryer, preheat it to 375°F. Arrange the shrimp in a single layer in the basket. Heat for 3-4 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop option, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the shrimp in the skillet and cook for 2-3 minutes on each side, until heated through and the bacon is crispy.

• If you prefer a smoky flavor, reheat on the grill. Preheat the grill to medium heat. Place the shrimp on the grill and cook for 2-3 minutes on each side, until warmed through and the bacon is crispy.

• Grill: Used to cook the shrimp and bacon, providing that delicious smoky flavor.

• Skewers: Essential for securing the bacon-wrapped shrimp, making them easier to handle on the grill.

• Basting brush: Used to apply the BBQ sauce evenly over the shrimp.

• Tongs: Handy for flipping the shrimp on the grill to ensure even cooking.

• Cutting board: Provides a clean surface to prepare and wrap the shrimp with bacon.

• Knife: Used to cut the bacon slices in half.

• Measuring cup: Ensures you use the correct amount of BBQ sauce.

• Serving platter: Perfect for presenting the finished bacon-wrapped BBQ shrimp.

Pre-cook the bacon: Partially cook the bacon in the microwave for 2-3 minutes before wrapping the shrimp. This ensures the bacon crisps up quickly on the grill.

Use pre-made bbq sauce: Save time by using your favorite store-bought bbq sauce instead of making it from scratch.

Skewer in batches: Instead of skewering each shrimp individually, skewer multiple shrimp on one skewer to speed up the process.

Prep ahead: Wrap the shrimp with bacon and brush with bbq sauce the night before. Store in the fridge until ready to grill.