I'd tell you to stop drooling all over your keyboard, but I won't ask the impossible.

I'd tell you to stop drooling all over your keyboard, but I won't ask the impossible.

Bacon Wrapped Chipotle Shrimp

Does your shrimp taste too shrimpy? Was that pun a terrible joke to open an introduction with? The answer to both of those questions is yes. Never fear, where tasteless seafood and humor fail, Bacon Wrapped Chipotle Shrimp succeeds. Been a while since you felt like a winner? Because you’re not eating this, right now, you’re too busy reading. Stop reading this introduction. Start cooking. Now.


  • 20 strips bacon

  • 20 medium-large shrimp, shelled and deveined (about 1 pound)

  • 1/2 cup favorite barbecue sauce

  • 1/4 cup canola oil

  • 3 tablespoons lime juice

  • 1 teaspoon Dijon mustard

  • 3 tablespoons chopped chipotles in adobo sauce

  • 1/2 teaspoon red pepper flakes

  • 1/4 teaspoon cayenne pepper

  • Black pepper

  • Bamboo skewers

  • Large skillet

  • Foil-lined baking sheet


  1. Soak 6 bamboo skewers in water for about 20 minutes to keep them from burning under the broiler.

  2. Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels.

  3. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling.

  4. Thread 3 to 4 shrimp on each bamboo skewer.

  5. Puree the barbecue sauce, oil, lime juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon black pepper in a blender. Set aside half of the sauce for dipping.

  6. Preheat broiler. Broil shrimp on foil-lined baking sheet for 5 minutes, basting with the sauce once they begin to turn pink.

  7. Flip, baste again and broil until just cooked through, about 4 more minutes. Serve with extra sauce.

  8. Try to eat them all at once without stabbing yourself with a bamboo skewer. Do not share.

(Image credit)


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