Your pellet grill not only smokes a beautiful rack of ribs at 250 degrees F, but it also roasts these tasty bacon-wrapped jumbo shrimp at a higher temperature. This recipe works best with the largest shrimp you can find.
Here we used 16 – 20 count size. This means there will be between 16 and 20 shrimp per pound – the fewer shrimp per pound the larger they are. If you buy frozen shrimp, you can thaw it yourself just before you need it. Let it thaw overnight in the fridge, or for faster thawing, take the shrimp out of its package, put it in a bowl of cold water, and let a trickle of cold water run into the bowl while excess water goes down the drain. The shrimp should be ready to prepare in about 15 minutes.
Consider using a smoking pan and rack to catch the drippings to reduce the mess in your smoker. It makes clean up much easier. You will also need an instant-read thermometer to ensure you are cooking your bacon-wrapped jumbo shrimp to exactly the right temperature. This is not just about getting the doneness right, it is also about food safety as well.
Pan spray is also a good addition to your smoker kitchen arsenal of tools. It will also help with the clean up when it comes to your pans and racks. These bamboo knot food picks are an improvement from the basic toothpick. I think it adds I nice look to the finished shrimp presentation.
Bacon-Wrapped Jumbo ShrimpCourse: Main, AppetizersCuisine: AmericanDifficulty: Easy
All cooking times are approximate. Please use your instant-read thermometer and the internal temperature target as your guide.
Ingredients and Supplies
- Sauce Ingredients
Hellmann’s/Best Foods mayonnaise, 1/2 cup
Freshly grated ginger, 2 tsp.
Juice of one fresh lime
Sriracha sauce to taste
Salt to taste
- Main Ingredients
Jumbo shrimp, raw, 16-20 count
Bacon, par cooked
Lemon juice, 2 tbsp.
Salt and pepper to taste
Cocktail picks (food skewers)
Smoking pan and rack
Wood pellets, hardwood blend
- PREPARE DIPPING SAUCE.
In a small mixing bowl combine the mayonnaise, lime juice, and ginger and mix thoroughly. Add the sriracha and salt to taste and mix.
- PAR COOK BACON.
One of the keys to this recipe is pre-cooking the bacon. Shrimp cook quickly and are not very tasty when they are overdone. Since bacon takes 20 minutes to cook and shrimp only take 3 or 4 minutes, it is important to pre-cook the bacon for 10 minutes or so in advance.
- PREPARE SHRIMP.
Thaw the shrimp according to the package instructions and season with a drizzle of lemon juice, salt, and fresh ground black pepper.
Wrap each shrimp with pre-cooked bacon using roughly half of the length of the strip. You may also find it easier to do the wrapping if you split the bacon in half lengthwise. Secure the bacon to each shrimp with a pick.
Spray your smoker pan and rack with food spray and place each wrapped shrimp on the rack. Roast for 3 – 5 minutes or until the internal temperature of the shrimp reaches 145 F | 63 F.
Transfer cooked shrimp to a serving plate. Drizzle with sauce and serve hot.