Ancho Chile Glazed Bacon-Wrapped Shrimp

Why is this bacon wrapped shrimp so special?

Simple. This recipe took first place with a perfect score at a BBQ competition in California.

When I’m creating recipes for competitions, I always want to tease the judges with flavors that make their mouths happy. This usually involves a combination of something sweet, salty, creamy, mildly spicy, and a bite with texture.

This bacon wrapped shrimp is glazed in an ancho sauce that is both sweet and spicy. And the bacon adds the perfect amount of crisp and salt.

I used tequila in the sauce when I cooked in a tequila competition, and I used whiskey in the sauce when I cooked this dish at the Jack. Both taste great!

Once I place it in a small dish with some ranch dressing, the creaminess cuts the heat and ties it all together.

But you don’t have to enter a BBQ competition to make this. This dish makes a great appetizer or protein to go in tacos or on salads.

Ingredients

• Raw Shrimp: Look for large shrimp that say 16-20 per pound on the packaging. This size works great. If you go smaller, the shrimp will cook before the bacon. Save time and buy peeled, deveined shrimp. It’s up to you if you want to leave the tail on or off.
• Bacon: Use the original cut, not thick cut. Thick-cut bacon takes too long to cook.

Ancho Whiskey Glaze Ingredients

• Brown Sugar: I always use dark brown sugar because it has more richness.
• Whiskey: I prefer Gentleman Jack because it’s smoother than other whiskeys.
• Salted Butter: Use real butter, not a spread.
• Ancho Powder: This is the key to the flavor.
• Garlic Salt: This is different from garlic powder. It has the salt already mixed in.

Substitutions: Instead of whiskey, you can also make this with tequila. You can substitute the ancho powder with chili powder.

See the full recipe card below for servings and a full list of ingredients.

How to cook the bacon wrapped shrimp

Heat your grill to around 400F degrees with a direct heat zone.

1. STEP ONE: Cut each bacon strip in half. You’ll need a half a piece of bacon for each shrimp.
2. STEP TWO: Wrap a piece of bacon around a shrimp. Secure with a toothpick.
3. STEP THREE: Combine the glaze ingredients in a small pot. Place the pot on the grill or stove top over medium heat. Bring it to a simmer and keep it warm.
4. STEP FOUR: Place the wrapped shrimp on the grill. Cook for 4 minutes. Then, flip and cook for 2-3 more minutes.
5. STEP FIVE: Brush the ancho glaze on each piece of shrimp. Cook for 2-3 more minutes. Then, flip. Glaze again and cook for 2-3 more minutes.
6. STEP SIX: Remove the shrimp from the grill and remove the toothpicks as soon as the shrimp are cool enough to handle.

How to serve bacon wrapped shrimp

To serve these bacon wrapped shrimp as a quick snack, pile them into a bowl and garnish with some green onion. Serve the extra glaze in a small bowl as dipping sauce.

To enter these in a cooking competition, add a little ranch dressing in the bottom of a dish or mini skillet. Replace the original toothpick with a more decorative toothpick.

Place the shrimp on top of the dressing and garnish with green onions.

Storage

Store this leftover shrimp recipe in an airtight container in the refrigerator for 3-4 days. They can be enjoyed cold or reheated in the microwave or air fryer. Just be mindful, if you do reheat them, they may end up overcooked.

GCG Pro Pitmaster Tips

• Don’t use thick-cut bacon; it will take too long to cook through.
• Use half a slice of bacon per shrimp.
• Buy peeled deveined shrimp to save time.
• Remove the toothpicks as soon as you can so they don’t stick.

Frequently Asked Questions