Method: GrillJump to Recipe
Help celebrate the 4th of July with these Spicy Bacon Wrapped Shrimp. They make for a quick and easy appetizer to enjoy while you celebrate Independence Day. We got our inspiration for this dish by the bacon wrapped shrimp appetizer at C.C’s City Broiler in Columbia, MO. This great restaurant was also the inspiration for our Filet Mignon with Goat Cheese Sauce and Grand Marnier Sautéed Peppers. If you are ever in CoMo check them out.
Making the Spicy Firecracker Shrimp
These Bottle Rocket Shrimp are super simple and only requires a few ingredients. You will need some raw, tail on, shrimp (about a pound), bacon, your favorite hot sauce or buffalo style sauce, and a little of your favorite Cajun style seasoning. We like to make our own Cajun seasoning and have included a recipe below, but you can certainly use a store bought seasoning like Tony Chachere’s Original Creole Seasoning, Emeril’s Essence, or your personal favorite.
Prepare the shrimp
You want large plump shrimp for this recipe. U-15 shrimp work very well but you can go larger as well.
If your shrimp have not been peeled then peel them leaving the tails intact. Pat the shrimp dry with a paper towel and arrange on a plate. Liberally season the shrimp with the Cajun seasoning on both sides of the shrimp.
Make the Bottle Rocket Shrimp Skewers
To make the Spicy Bacon Wrapped Shrimp you will need one slice of bacon per shrimp and wooden skewer for each shrimp. We find that center cut bacon or thinly sliced bacon works best in the recipe. You can use thick cut bacon if you desire but you will want to “sweat” or precook the bacon about half way before wrapping if you do this in order for the bacon to fully cook without overcooking the shrimp.
Wrap the shrimp in the bacon and hold in place with a toothpick if needed. We find that a toothpick is not typically necessary if you use the skewers to hold the bacon in place. If you are looking for more great bacon wrapped recipes then check out our Bacon Wrapped Pork Tenderloin.
Once all of your Firecracker Shrimp skewers are made it is time to fire up your grill!
Cooking the Bottle Rocket Shrimp
Heat your grill or smoker to about 375 degrees and set up for indirect heat.
Grill the bacon wrapped shrimp until the bacon has crisped up to your liking and the shrimp is cooked though, flipping every few minutes.
The firecracker shrimp typically takes about 15 minutes to cook and for the bacon to crisp up but cooking times can vary, so cook until the bacon is crispy and cooked through.
Remove the shrimp from the grill and dip them in the hot sauce or baste them with a basting brush. Throw the shrimp back on the grill and cook them for for a couple minutes per side to set the sauce, then remove from the grill/smoker.
For more spicy meat on sticks check out our Grilled Tiger Cry Beef or for something more mild try our South African Sosaties: Lamb and Apricot Kebabs or Peruvian Anticuchos de Pollo: Peruvian Chicken Skewers.
Serving the Bottle Rocket Shrimp
Serve the firecracker shrimp warm with some extra sauce for dipping.
We like to make a “fireworks display” with the shrimp. They make a great centerpiece for your Independence Day inspired finger foods.
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Spicy Bacon Wrapped Firecracker Shrimp
- Wooden Skewers
- 1 Pound Peeled, tail on Shrimp U-15 or larger
- 16 Slices Bacon
- Cajun Seasoning to taste
- Hot Sauce or Buffalo Sauce your favorite
- If your shrimp have not been peeled then peel them leaving the tails intact. Pat the shrimp dry with a paper towel and arrange on a plate. Liberally season the shrimp with the Cajun seasoning.
- Wrap the shrimp in the bacon and hold in place with a toothpick if needed.
- Skewer the bacon wrapped shrimp.
- Heat your grill or smoker to about 375 degrees and set up for indirect heat.
- Grill the bacon wrapped shrimp until the bacon has crisped up to your liking and the shrimp is cooked though, flipping every few minutes.
- Remove the shrimp from the grill and dip or baste the shrimp in the hot sauce. Throw the shrimp back on the grill for a couple minutes per side, then remove.
- Serve warm with some extra sauce for dipping.