The trick to grilling perfect bacon wrapped shrimp is using two-zone heat to get the bacon crisp without burning it.
The combination of bacon and shrimp is often the first appetizer to vanish from the plate. Done right, the salty crispness of bacon and the sweet snap of shrimp make an irresistible bite. Done wrong, you end up with limp bacon that slips off the shrimp. This method focuses on getting the bacon snug and crispy while keeping the shrimp tender—no burnt bacon, no floppy mess.
For the crispiest bacon, make sure you have the correct grill set up.
Set up your grill for two-zone cooking: pile coals on one side to create a hot zone and leave the other side cooler for indirect cooking. On a gas grill, light only the burners on one side to achieve the same effect. For this technique, the bacon-wrapped shrimp cook primarily in the cool (indirect) zone so the bacon can render and crisp slowly without charring. The lower, gentler heat prevents flare-ups and gives you more control over the final texture.
If you use charcoal, you’ll find it easier to control temperature and get great flavor. If you prefer gas, the two-zone arrangement will still work—just be mindful to stay on the indirect side for most of the cook.
Other key tips for bacon wrapped shrimp recipe success:
- Use thin-cut bacon so it renders and crisps quickly.
- Wrap the bacon flat and tight around each shrimp so it forms a neat “bacon jacket.” Loose wrapping tends to separate during cooking.
- If you buy shell-on shrimp, remove the shell and devein for easier eating and a cleaner presentation.
- Season the bacon well on both sides before it goes on the grill—this adds flavor and helps the appearance.
- Choose 16/20 size shrimp or larger so the shrimp hold up well and pair nicely with a strip of bacon.
Scroll down for the recipe. If you prefer a visual walk-through, there’s a short video demonstration embedded below.
Grilled bacon wrapped shrimp
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Author: Jess Pryles
Yield: makes 16 pieces 1x
Ingredients
Scale
16 large shrimp, uncooked
16 strips bacon (about a pound)
Seasoning of your choice (season both sides of the bacon before grilling)
Instructions
- Peel and devein the shrimp if needed, then pat them dry. Drying the shrimp helps the bacon adhere and promotes even cooking.
- Wrap each shrimp with a single strip of thin-cut bacon. Start at one end and overlap the bacon slightly as you wind it around so the strip lies flat and tight against the shrimp. The goal is a snug, even “bacon jacket.”
- Place the wrapped shrimp on a tray and refrigerate for 30–60 minutes. Chilling helps the bacon firm up so it keeps its shape on the grill.
- Prepare your grill for two-zone cooking and stabilize the temperature between roughly 350–450°F (175–230°C). Coals or burners on one side create a hot zone; leave the other side for indirect cooking.
- Season the bacon-wrapped shrimp on both sides with your chosen seasoning. Place the shrimp on the cool (indirect) side of the grill, close the lid, and cook for about 15–20 minutes, turning occasionally so they color evenly. Cooking indirectly allows the bacon fat to render slowly without flare-ups.
- When the bacon has rendered and reached a nice color, remove the shrimp. If any pieces need extra crisping, finish them for a very short time over direct heat—about 30–60 seconds per side—watching carefully to avoid burning.