Helping busy families cook and eat more seafood at home.

Smoky Bacon Wrapped Shrimp

Serves 6
Everything in its Place

  • 2 tablespoons granulated sugar
  • 1 clove garlic, minced
  • ¼ cup fresh lemon juice
  • ¼ cup olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • ½ teaspoon cayenne
  • ½ teaspoon salt
  • 2 pounds large shrimp (about 30 count total), peeled and deveined
  • 9 smoked bacon strips, cut in half


  • In a small glass or plastic bowl, combine sugar, garlic, oil, lemon juice, chili powder, paprika, cayenne, salt and oil. Add shrimp and toss well; cover and refrigerate for at least 60 minutes but overnight is best.
  • Prepare grill by lightly coating with vegetable oil and preheating it to medium high heat (about 400 degrees).
  • Remove shrimp from marinade and discard marinade.
  • Wrap each shrimp with a piece of bacon and secure with a toothpick or small skewer (see note).
  • Grill bacon-wrapped shrimp for 3-4 minutes on each side until bacon is crisped and shrimp are cooked through.  Serve immediately.

Note: If using skewers on the grill please soak them in water for about 30 minutes prior to using so that they don’t catch fire while cooking.