Wood-Fired Bacon Wrapped Shrimp (Tennessee BBQ) | Arteflame

Introduction

Imagine the scent of hickory smoke mingling with sweet molasses and savory bacon. That is the aroma that greets you when you throw these Tennessee BBQ Bacon Wrapped Shrimp on the grill. There is something undeniably magnetic about the snap of crispy bacon giving way to tender, juicy shrimp, all coated in a sticky, caramelized glaze. It reminds me of warm Southern evenings where the food is messy, the company is loud, and the flavors are bold. This is not just an appetizer; it is a conversation starter that brings everyone to the fire.

Why This Recipe Steals the Show

I adore this recipe because it balances elegance with backyard comfort. The sweetness of the shrimp contrasts perfectly with the salty richness of the bacon, while the Tennessee-style sauce adds that signature tangy kick. But the real magic happens on the Arteflame grill. Unlike traditional grates where fat drips down and causes flare-ups that scorch your food, the solid flat-top plancha creates a controlled sear. This renders the bacon into a golden coat while keeping the shrimp inside plump and moist—no burnt skewers or rubbery seafood here.

Kitchen Wisdom

• Watch the Bacon Thickness: Use standard or thin-cut bacon. Thick-cut takes too long to crisp, which will overcook your shrimp while you wait for the fat to render.
• Zone Management: Start searing near the center for high heat to crisp the bacon, then move them to the outer edge to finish gently without burning the sugary glaze.
• Soak Your Skewers: If using wood, a 30-minute soak is non-negotiable to prevent them from turning into ash over the fire.

Make It Your Own

If you are watching your sugar intake, swap the sweet BBQ sauce for a dry Cajun rub or a garlic-butter baste. For a tropical twist, try tucking a small slice of pineapple inside the bacon wrap for added natural sweetness.

Ingredients

The Essentials

• 1 lb Jumbo Shrimp (16-20 count), peeled and deveined (tails left on or off based on preference)
• 1 lb Bacon strips (do not use thick-cut; regular cut wraps tighter and crisps better)
• 1 cup Tennessee-style BBQ Sauce (thick, sweet, and slightly spicy)
• 2 tbsp All-purpose BBQ Dry Rub (or a mix of paprika, brown sugar, garlic powder, and cayenne)
• Toothpicks (soaked in water for at least 30 minutes to prevent burning)

Instructions

Step 1: Prepare the Shrimp and Bacon

1. Begin by ensuring your shrimp are thoroughly cleaned, peeled, and deveined. Pat them dry with paper towels; removing excess moisture is key to getting a good sear later.
2. Take your bacon strips and cut them in half crosswise. You want just enough bacon to wrap around the shrimp once or twice without creating a layer so thick that it remains raw on the inside.
3. Sprinkle the shrimp lightly with half of your BBQ dry rub to season the meat directly.

Step 2: Wrap and Secure

1. Take a half-slice of bacon and wrap it snugly around the body of the shrimp. Ensure the ends of the bacon overlap slightly.
2. Secure the bacon in place by threading a pre-soaked toothpick through the shrimp where the bacon ends meet.
3. Once all shrimp are wrapped, dust the outside of the bacon with the remaining dry rub for an extra layer of flavor and texture.

Step 3: Fire Up the Arteflame

1. Light your Arteflame grill. Build a medium-sized fire in the center to get the cooktop hot. You are looking for a medium-high heat zone, which is usually found halfway between the center opening and the outer edge of the cooktop.
2. Lightly oil the plancha cooktop with vegetable oil or grape seed oil to ensure a non-stick surface, though the bacon fat will naturally help lubricate the griddle as it cooks.

Step 4: Grill to Perfection

1. Place the bacon-wrapped shrimp directly onto the flat cooktop. Listen for that satisfying sizzle.
2. Cook for approximately 2 to 3 minutes per side. Your goal is to crisp the bacon. Because the Arteflame uses conduction heat, the bacon will cook evenly without the fat dripping onto coals and causing flare-ups.
3. Rotate the shrimp to ensure the bacon is crispy on all sides. The shrimp inside cooks quickly, so once the bacon is golden brown, the shrimp is likely done.

Step 5: Glaze and Serve

1. In the final minute of cooking, brush the shrimp generously with the Tennessee BBQ sauce.
2. Allow the sauce to caramelize on the hot griddle for about 30 seconds per side. The sugars in the sauce will become sticky and delicious.
3. Remove from the grill immediately to prevent the shrimp from becoming rubbery. Serve hot.

Tips

To ensure your Tennessee BBQ Bacon Wrapped Shrimp turns out perfect every time, the choice of bacon is paramount. Avoid thick-cut bacon at all costs; it takes too long to render, which will result in overcooked, rubbery shrimp by the time the bacon is crispy. Stick to standard or thin-sliced bacon, which stretches easily and crisps up fast. Additionally, soaking your toothpicks is a small step that makes a big difference—dry wood burns instantly on a hot grill, making the appetizers messy to eat.

When cooking on the Arteflame, utilize the heat zones effectively. Start the shrimp closer to the center to get a rapid sear on the bacon, then move them toward the cooler outer edge to finish cooking gently if the bacon browns too quickly. This "zone management" is the secret to ensuring the protein inside is just as perfect as the crust outside. Finally, don't sauce too early; the sugar in BBQ sauce burns at high temperatures, so save the glazing for the very end.

Variations

While the Tennessee style is a classic, you can easily tweak this recipe to suit different palates or dietary needs. The Arteflame’s versatility allows you to experiment with various glazes and fillings without worrying about mess. Here are a few creative ways to switch up the flavor profile while keeping the core technique the same:

• Jalapeño Popper Style: Place a thin slice of fresh jalapeño or a smear of cream cheese against the shrimp before wrapping it in bacon for a spicy, creamy kick.
• Maple-Bourbon Glaze: Swap the BBQ sauce for a mixture of maple syrup and bourbon for a stickier, sweeter finish that pairs beautifully with the salty bacon.
• Cajun Heat: Replace the BBQ rub with a spicy Cajun seasoning and skip the sauce for a dry-rubbed, New Orleans-style appetizer.
• Pineapple Sweetness: Skewer a chunk of pineapple along with the shrimp inside the bacon wrap for a tropical twist.
• Garlic Butter Finish: Instead of BBQ sauce, baste the shrimp with melted garlic herb butter right before taking them off the grill.

Best pairings

These shrimp are robust in flavor, combining salty, sweet, and smoky elements, so they pair best with sides that can cut through the richness or complement the Southern BBQ theme. Since you already have the Arteflame fired up, it makes sense to cook your sides right alongside the main event. The flat top is perfect for grilling vegetables or toasting breads while the shrimp finish cooking.

• Grilled Asparagus or Broccolini: The char from the grill and the fresh crunch provide a healthy counterpoint to the rich bacon.
• Creamy Coleslaw: A vinegar or mayo-based slaw adds a necessary acidic crunch that cleanses the palate between bites.
• Cheesy Grits: For a true Southern experience, serve these shrimp over a bed of soft, buttery cheese grits.
• Cornbread: A slice of jalapeño cornbread is perfect for mopping up any extra BBQ sauce.
• Cold Lager or IPA: The carbonation and bitterness of a cold beer cut through the fat of the bacon and the sweetness of the BBQ sauce perfectly.

Conclusion

Mastering this Tennessee BBQ Bacon Wrapped Shrimp recipe on the Arteflame grill is an easy way to elevate your outdoor cooking repertoire. The combination of the flat-top sear and the smoky aroma of the wood fire creates a texture and flavor profile that standard ovens or gas grills simply cannot replicate. It’s a dish that looks impressive, tastes complex, but comes together in a matter of minutes.

Whether you serve them as a standalone appetizer or the star of a main course over grits, these shrimp are bound to disappear quickly. The beauty of this recipe lies in its simplicity and the quality of the sear. So, fire up your grill, gather your friends, and enjoy the sweet, savory, and smoky delight that is Tennessee BBQ done right.