Smoky Bacon-Wrapped Shrimp Skewers with Garlic Butter Glaze

Jumbo shrimp are marinated in a bright blend of lemon juice, garlic, paprika and oregano, then wrapped in bacon and grilled until crisp. Try this Bacon Wrapped Grilled Shrimp for a simple, crowd-pleasing summer appetizer.

The Most Flavorful Grilled Shrimp Ever

I love grilling, and when warm weather arrives I fire up the grill for everything. Grilling gives food that smoky, slightly charred flavor and a satisfying texture. Add bacon and lemon-garlic marinade, and you get an irresistible appetizer: crispy bacon, tender shrimp and bright, savory seasoning.

What You’ll Need

This recipe uses simple ingredients you likely already have. It yields 24 bacon-wrapped shrimp and comes together quickly.

• Bacon: 12 slices, halved (use regular/thinner-cut bacon for best results).
• Lemon juice: 3 tablespoons fresh, to cut the richness of the bacon.
• Garlic: 1 clove, minced.
• Paprika: 1 teaspoon, sweet or smoked.
• Dried oregano: ½ teaspoon for a savory, earthy note.
• Salt: ½ teaspoon (kosher or Himalayan works well).
• Olive oil: 3 tablespoons.
• Shrimp: 1 to 1.5 pounds large or jumbo shrimp (about 24), peeled and deveined with tails on.
• Chopped fresh parsley: Optional, for garnish.

How to Make Grilled Shrimp with Bacon

This is a straightforward recipe. Allow time to precook the bacon and to marinate the shrimp—these steps can overlap to save time.

1. Pre-cook the bacon: Preheat the oven to 400°F. Arrange halved bacon slices on a wire rack over a foil-lined baking sheet and bake for 10 minutes. Remove and set aside.
2. Marinate the shrimp: Whisk together lemon juice, minced garlic, paprika, oregano, salt and olive oil. Toss the shrimp in the mixture and let stand 5–10 minutes while the bacon bakes.
3. Wrap the shrimp: Preheat the grill to medium-high. Starting at the tail, wrap each shrimp with a bacon half and secure with a toothpick.
4. Grill: Place shrimp on the hot grill and cook 10–12 minutes, turning once halfway through, until the bacon is crispy and shrimp are opaque and cooked through.
5. Serve: Garnish with chopped parsley if desired and serve immediately.

Tips for Success

These tips will help you get perfect results every time.

• Choose thinner bacon: Thinner bacon crisps up faster without overcooking the shrimp. Avoid thick-cut bacon for this method.
• Alternate cookware: If you don’t have an outdoor grill, a cast-iron skillet or indoor grill pan works well.
• Optional glaze: Brush on a sauce during the last minute or two of grilling for extra flavor—honey, barbecue, or sweet chili all pair nicely.

What to Serve with Grilled Shrimp

Bacon-wrapped shrimp make a versatile appetizer or part of a larger meal. Try them with light, summery sides:

• Grilled fruit: Pineapple or peaches offer a sweet, smoky contrast.
• Pasta or potato salad: A creamy side balances the smoky, salty flavors.
• Grilled vegetables: Corn on the cob, asparagus or a simple green salad keep the meal fresh and bright.

How to Store and Reheat Leftovers

• Store leftover shrimp in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Thaw before reheating.
• Reheat gently in a 350°F oven until heated through to avoid overcooking the shrimp.