Bacon Wrapped Barbeque Shrimp Recipe

Shrimp: Large, peeled, and deveined shrimp are the star of this dish, providing a juicy and tender texture.

Bacon: Smoky and savory bacon slices, cut in half, will wrap around the shrimp, adding a crispy and flavorful layer.

Barbeque sauce: A rich and tangy barbeque sauce will coat the shrimp, enhancing the overall taste with its sweet and smoky notes.

When preparing this dish, make sure to partially cook the bacon before wrapping it around the shrimp. This ensures that the bacon becomes crispy without overcooking the delicate shrimp. To do this, place the bacon slices on a microwave-safe plate lined with paper towels and microwave them on high for about 1-2 minutes. This will render some of the fat and give the bacon a head start, allowing it to crisp up perfectly on the grill.

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

• shrimp - Substitute with chicken tenders: For those who prefer poultry, chicken tenders can mimic the texture and absorb the flavors well.

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

• bacon - Substitute with prosciutto: Prosciutto offers a similar salty and savory taste but is less fatty.

• barbeque sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor profile that complements the dish.

• barbeque sauce - Substitute with honey mustard sauce: Honey mustard adds a tangy and sweet flavor that pairs well with both seafood and bacon.

• Allow the bacon wrapped barbeque shrimp to cool completely before storing. This helps prevent condensation, which can make the shrimp soggy.

• Place the cooled shrimp in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.

• Store the container in the refrigerator. The shrimp will stay fresh for up to 2 days.

• For longer storage, consider freezing. Lay the shrimp on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the shrimp to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the shrimp in the refrigerator overnight. Reheat gently in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Avoid microwaving to maintain the texture of the bacon and shrimp.

• If you prefer, you can also reheat on a grill over medium heat for a few minutes on each side, just until heated through. This will help retain the crispy texture of the bacon.

• Always check that the shrimp are heated thoroughly before serving. Enjoy your delicious bacon wrapped barbeque shrimp as if freshly made!

• Preheat your oven to 350°F (175°C). Place the bacon wrapped barbeque shrimp on a baking sheet lined with aluminum foil. Bake for about 10-12 minutes, or until the shrimp are heated through and the bacon is crispy.

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

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add the shrimp and cook for 2-3 minutes, turning occasionally, until they are warmed through and the bacon is crispy.

• To retain the smoky flavor, use a grill. Preheat the grill to medium heat and place the shrimp back on the grates. Grill for 2-3 minutes, turning once, until they are heated through.

• For an air fryer method, preheat the air fryer to 350°F (175°C). Place the shrimp in a single layer in the basket and cook for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• Grill: Used to cook the shrimp and bacon, providing a smoky flavor and crispy texture.

• Skewers: Used to secure the bacon-wrapped shrimp, making them easier to handle and cook evenly.

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

• Tongs: Used to turn the shrimp on the grill, ensuring they cook evenly on all sides.

• Cutting board: Used as a surface to cut the bacon slices in half.

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

• Measuring cup: Used to measure out the barbeque sauce accurately.

• Paper towels: Used to pat the shrimp dry before wrapping them in bacon, ensuring the bacon adheres well.

Pre-cook the bacon: Partially cook the bacon in the microwave for a minute to reduce grilling time.

Use pre-made sauce: Opt for a store-bought barbeque sauce to save time on preparation.

Skewer in batches: Thread multiple shrimp on a single skewer to speed up the grilling process.

Prep ahead: Peel and devein the shrimp the night before to streamline the cooking process.

Direct heat: Grill over direct heat to ensure the bacon crisps up quickly.