Grilled Bacon Wrapped Shrimp (Louisiana Style) | Arteflame

Introduction

There is a primal satisfaction in the hiss of bacon hitting a hot griddle, instantly releasing that irresistible smoky aroma that draws everyone to the backyard. This Louisiana Grilled Bacon Wrapped Shrimp recipe captures the soulful essence of a bayou cookout, delivering a bite that is simultaneously crunchy, juicy, and packed with zesty heat. It is the ultimate "surf and turf" appetizer, perfect for kicking off a sultry summer evening or adding a touch of elegance to a game day spread. Bringing the flavors of New Orleans to your home has never been more inviting.

Why I Love This Recipe

I adore this dish because it creates a complex flavor profile with minimal effort. By using the flat-top surface of the Arteflame, you avoid the flare-ups that usually plague bacon-wrapped dishes on standard grates, allowing the fat to render slowly and baste the shrimp in savory goodness. It is a guaranteed crowd-pleaser that looks impressive but comes together in minutes, creating that perfect balance of salty, savory, and sweet.

Kitchen Wisdom

• Mind the Cut: Avoid thick-cut bacon; it will not crisp up before the shrimp overcooks. Standard or thin slices work best for this method.
• Zone Cooking: Start searing near the center heat to crisp the bacon rapidly, then move the shrimp to the outer ring to finish cooking gently without drying out.

Swaps & Substitutions

If you prefer less heat, swap the Cajun seasoning for a mild garlic-herb rub or lemon pepper. For a sweet-and-savory twist, you can glaze the shrimp with maple syrup instead of BBQ sauce right at the end.

Ingredients

• 1 lb Jumbo Shrimp (16-20 count), peeled and deveined (tail-on optional)
• 1 lb Bacon slices (regular cut, not thick cut)
• 2 tbsp Cajun or Creole Seasoning
• 1 cup Your favorite BBQ Sauce (optional for glazing)
• 1 Lemon, cut into wedges
• Fresh Parsley, chopped (for garnish)
• Wooden toothpicks (soaked in water for 30 minutes)

Instructions

Step 1: Shrimp Preparation

1. Begin by rinsing your jumbo shrimp under cold water and patting them completely dry with paper towels. Removing excess moisture helps the bacon adhere better and ensures a better sear.
2. Place the shrimp in a large mixing bowl and sprinkle generously with half of the Cajun seasoning. Toss gently to coat every shrimp evenly.

Step 2: Wrapping the Bacon

1. Cut your bacon slices in half or into thirds, depending on the size of your shrimp. You want enough bacon to wrap around the body of the shrimp once or twice without it being too bulky.
2. Wrap a piece of bacon tightly around the center of each shrimp.
3. Secure the bacon in place by threading a soaked toothpick through the bacon and the thickest part of the shrimp.
4. Dust the wrapped shrimp with the remaining Cajun seasoning for an extra kick of flavor.

Step 3: Grilling on the Arteflame

1. Fire up your Arteflame grill. Aim for a medium-high heat on the flat cooktop griddle plate. You want the surface hot enough to sizzle the bacon immediately but not so hot that it burns before the shrimp cooks.
2. Brush a light layer of vegetable oil or butter onto the cooktop surface.
3. Place the shrimp on the flat cooktop. Cook for about 2 to 3 minutes per side. The goal is to crisp the bacon; the fat will render out and fry the shrimp in its own savory juices.
4. Watch closely—when the bacon is golden brown and crispy, and the shrimp is opaque and pink, they are ready.

Step 4: Glazing and Serving

1. If using BBQ sauce, brush a light layer over the shrimp during the last minute of grilling, allowing the sugars to caramelize slightly on the hot metal.
2. Remove the shrimp from the grill immediately to prevent overcooking.
3. Squeeze fresh lemon juice over the platter and garnish with chopped parsley before serving.

Tips

Achieving the perfect balance between crispy bacon and tender shrimp requires a little bit of strategy. The most common mistake people make is using thick-cut bacon; while delicious, it takes too long to render, often resulting in rubbery shrimp by the time the bacon is cooked. Stick to standard or thin-cut bacon for this recipe. If you absolutely must use thick bacon, consider par-cooking it in the oven or on the grill for a few minutes before wrapping the shrimp. Additionally, utilizing the various heat zones of the Arteflame is crucial. Start the shrimp closer to the center fire to get a hard sear on the bacon, then move them toward the outer, cooler edge of the cooktop to finish cooking the shrimp gently without charring the exterior. This ensures a juicy bite every time.

Variations

While the classic Cajun spice profile is a crowd-pleaser, this recipe is incredibly versatile and easy to adapt to your personal palate. You can shift the flavor profile entirely by swapping out the seasoning or adding a surprise ingredient inside the wrap. Here are a few creative twists to keep your menu exciting:

• The Jalapeño Popper: Place a thin slice of fresh jalapeño and a sliver of cream cheese or cheddar against the shrimp before wrapping it in bacon for a spicy, creamy surprise.
• Sweet & Salty Maple: Ditch the Cajun spice and BBQ sauce; instead, glaze the shrimp with pure maple syrup and a crack of black pepper during the final minute of grilling.
• Tropical Twist: Add a small chunk of fresh pineapple inside the bacon wrap and baste with teriyaki sauce for an island-inspired flavor.
• Italian Style: Season with Italian herbs and garlic powder, and dip the finished shrimp in warm marinara sauce.
• Herb Butter Finish: Skip the BBQ sauce and toss the grilled shrimp in a melted garlic-herb butter immediately after taking them off the grill.

Best pairings

To turn these Louisiana Grilled Bacon Wrapped Shrimp into a full meal or a well-rounded party spread, you need sides that complement the richness of the bacon and the heat of the Cajun spice. The acidity and freshness are key to cutting through the savory fat. A classic Southern choice would be creamy cheese grits; the smooth texture contrasts beautifully with the crunch of the bacon. Alternatively, grilled vegetables like asparagus or zucchini, cooked right alongside the shrimp on the Arteflame, make for an easy and healthy side. For a dipping sauce, a zesty Remoulade or a cool, creamy ranch dressing works wonders to tame the heat. Beverage-wise, an ice-cold pilsner, a light lager, or a crisp Sauvignon Blanc will cleanse the palate perfectly between bites.

Conclusion

This Louisiana Grilled Bacon Wrapped Shrimp recipe is more than just an appetizer; it is a testament to how simple ingredients can come together to create something truly spectacular. The unique design of the Arteflame grill allows you to achieve that coveted restaurant-quality sear, locking in moisture and flavor that traditional grilling methods often miss. Whether you serve them as a starter to kick off a long evening of entertaining or as the main star of a seafood feast, these shrimp are guaranteed to vanish from the plate in seconds. So, fire up the grill, pour a cold drink, and enjoy the irresistible taste of the bayou right in your own backyard.