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Bacon Wrapped Shrimp

5

20

Pecan

Bacon and shrimp were born to be together. For the perfect doneness, give bacon a head-start on the grill, then when it sizzles, wrap your shrimp and cook till crispy.

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  • 1 1/2 Pound jumbo shrimp, peeled and deveined

  • 10 Strips bacon

  • cheesy grits, for serving

Marinade

  • 1/4 Cup Olive oil

  • 2 Tablespoon Fresh lemon juice

  • 1 Teaspoon fresh chopped parsley

  • 1 Tablespoon lemon zest

  • 1 Teaspoon minced garlic

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black pepper

  • 1

    Rinse the shrimp under cold running water and dry thoroughly on paper towels.

    • 1 1/2 Pound jumbo shrimp, peeled and deveined

  • 2

    Transfer to a resealable bag or a bowl.
  • 3

    For the Marinade: Combine olive oil, lemon juice, lemon zest, garlic, salt, pepper and parsley in a small jar with a tight-fitting lid, and shake vigorously until combined.

    • 1/4 Cup Olive oil

    • 2 Tablespoon Fresh lemon juice

    • 1 Teaspoon fresh chopped parsley

    • 1 Tablespoon lemon zest

    • 1 Teaspoon minced garlic

    • 1 Teaspoon Salt

    • 1/2 Teaspoon Black pepper

  • 4

    Pour over the shrimp and refrigerate for 30 minutes to 1 hour.
  • 5

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F

  • 6

    Lay the bacon strips diagonally on the grill grate and grill for 10 to 12 minutes, or until the bacon is partially cooked but still very pliable.

    • 10 Strips bacon

  • 7

    Cut each strip in half width-wise. Leave the grill on.
  • 8

    Drain the shrimp, discarding the marinade.
  • 9

    Wrap a strip of bacon around the body of each shrimp, securing with a toothpick.
  • 10

    Grill for 4 minutes per side, turning once. Serve over cheesy grits, if desired. Enjoy!

    • As Needed cheesy grits, for serving

Cooking Notes

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