Grilled BBQ Bacon Wrapped Shrimp Kabobs: A Culinary Adventure

The sizzle of bacon hitting the hot grill, the sweet aroma of barbecue sauce caramelizing, and the anticipation of that first juicy bite… some of my fondest summer memories revolve around the grill. But it was one particularly inventive evening, trying to adhere to a low-carb diet, that these bacon-wrapped shrimp kabobs were born. They’re a reminder that healthy eating doesn’t mean sacrificing flavor. This recipe is a flavorful explosion that will tantalize your taste buds.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 14-20 minutes
• Total Time: 34-40 minutes
• Servings: 4-6
• Dietary Type: Low-Carb Friendly

Ingredients

• 50 large shrimp (approximately), peeled and deveined
• 17 slices bacon
• 1 vidalia onion
• 16 ounces of medium-size mushrooms
• 2 green bell peppers
• 2 red bell peppers
• Barbecue sauce (your favorite kind)

Equipment Needed

• Cutting board
• Knife
• Microwave or skillet
• Metal skewers
• Grill
• Foil
• Grill brush or scraper
• Basting brush

Instructions

1. Begin by prepping your vegetables. Cut the vidalia onion and both the red and green bell peppers into large chunks, approximately 1-inch squares or slightly larger. The size should be substantial enough to stay on the skewer and cook evenly on the grill.

2. Next, prepare the bacon. Cut the bacon slices into thirds. It’s important to partially cook the bacon before wrapping the shrimp. You want it softened and pliable, but not crispy. This can be achieved either in a microwave or a skillet. In the microwave, place the bacon on a microwave-safe plate lined with paper towels and microwave for 1-2 minutes, depending on the power of your microwave. Alternatively, cook the bacon in a skillet over medium heat until it just begins to render some fat, but remains flexible. Let the bacon cool slightly before handling.

3. Now comes the fun part: assembling the kabobs. Wrap each shrimp in a piece of the partially cooked bacon. Secure the bacon around the shrimp, overlapping slightly if necessary.

4. Thread the skewers. Begin with a bacon-wrapped shrimp, followed by a chunk of red pepper, then a piece of onion, a mushroom cap, and a piece of green pepper. Repeat this pattern, alternating colors and textures, until the skewer is nearly full. Leave a small space at the end for easy handling. Ensure the shrimp and vegetables are packed snugly, but not so tightly that they prevent even cooking.

5. Preheat your grill to medium heat. Clean the grill grates thoroughly with a grill brush or scraper to prevent sticking. Line the grill with a sheet of lightly greased foil. This will help prevent the bacon from sticking to the grates and make cleanup easier.

6. Place the skewers on the preheated grill, on top of the foil. As the skewers are cooking, baste them generously with your favorite barbecue sauce on all sides.

7. Grill the skewers for approximately 7 to 10 minutes per side, depending on the temperature of your grill and the thickness of the shrimp. Continue to baste with barbecue sauce every few minutes to create a rich, caramelized glaze. The shrimp are done when they turn pink and opaque, and the bacon is crisp and fully cooked. The internal temperature of the shrimp should reach 145°F (63°C). The vegetables should be tender-crisp.

8. Remove the grilled BBQ bacon wrapped shrimp kabobs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and succulent bite.

Expert Tips & Tricks

• Don’t overcook the bacon initially. The goal is to make it pliable enough to wrap around the shrimp. Overcooking will make it brittle and difficult to work with.
• Use a good quality barbecue sauce. The sauce is a key component of the flavor profile, so choose one that you enjoy. Experiment with different flavors – sweet, smoky, spicy – to find your perfect match.
• Marinate the shrimp beforehand. For an extra boost of flavor, marinate the shrimp in barbecue sauce for at least 30 minutes before wrapping them in bacon.
• Adjust the vegetables to your liking. Feel free to substitute or add other vegetables, such as zucchini, yellow squash, or cherry tomatoes.
• Soak wooden skewers. If you’re using wooden skewers instead of metal ones, soak them in water for at least 30 minutes before assembling the kabobs to prevent them from burning on the grill.
• Make-Ahead Prep: You can assemble the kabobs several hours in advance and store them in the refrigerator until you’re ready to grill.
• Even Cooking: Rotate the skewers frequently to ensure even cooking on all sides.

Serving & Storage Suggestions

Serve these grilled BBQ bacon wrapped shrimp kabobs hot off the grill. They make a fantastic main course served with a side salad, grilled vegetables, or rice. They also make a delicious appetizer for parties and gatherings.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can either grill them briefly, bake them in a preheated oven at 350°F (175°C) until heated through, or microwave them. Microwaving may make the bacon a little soggy. While technically safe to leave at room temperature for a couple of hours, it’s best to promptly refrigerate these kabobs given the seafood and meat components. Freezing isn’t recommended, as the texture of the shrimp and vegetables may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	597.8 kcal	N/A
Calories from Fat	410 g	69%
Total Fat	45.6 g	70%
Saturated Fat	14.9 g	74%
Cholesterol	198.5 mg	66%
Sodium	941.4 mg	39%
Total Carbohydrate	14.3 g	4%
Dietary Fiber	3.7 g	14%
Sugars	7 g	27%
Protein	33.8 g	67%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the barbecue sauce for a spicy kick.
• Hawaiian Style: Add chunks of pineapple to the skewers for a sweet and tangy Hawaiian twist.
• Garlic Butter: Brush the skewers with garlic butter during the last few minutes of grilling for a rich and savory flavor.
• Different Proteins: Substitute the shrimp with chicken or scallops for a different protein option.
• Vegetarian Option: Use halloumi cheese instead of shrimp for a vegetarian version. Cut the halloumi into cubes and thread it onto the skewers along with the vegetables and bacon.
• Low Sodium: Use low-sodium bacon and barbecue sauce to reduce the sodium content.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Just make sure to thaw them completely before using. Pat them dry with paper towels to remove excess moisture.

Q: How do I prevent the shrimp from overcooking?
A: Watch the shrimp closely while they’re grilling and remove them from the grill as soon as they turn pink and opaque. Overcooked shrimp will be tough and rubbery.

Q: Can I cook these kabobs in the oven?
A: Yes, you can cook these kabobs in the oven. Preheat your oven to 400°F (200°C) and bake for 15-20 minutes, or until the shrimp are cooked through and the bacon is crispy.

Q: What kind of barbecue sauce should I use?
A: Use your favorite kind of barbecue sauce! Experiment with different flavors and brands to find one that you enjoy.

Q: Can I add other vegetables to the skewers?
A: Absolutely! Feel free to add other vegetables such as zucchini, yellow squash, or cherry tomatoes.

Final Thoughts

These Grilled BBQ Bacon Wrapped Shrimp Kabobs are a guaranteed crowd-pleaser, perfect for summer barbecues, weeknight dinners, or any occasion where you want a flavorful and easy-to-make dish. The combination of succulent shrimp, smoky bacon, sweet barbecue sauce, and tender vegetables is simply irresistible. Don’t be afraid to get creative with the ingredients and customize the recipe to your liking. I encourage you to try this recipe and share your feedback! Pair these delicious kabobs with a crisp coleslaw and a refreshing iced tea for the ultimate summer meal. Happy grilling!