Bacon Wrapped Shrimp with Spicy Peach Glaze
On March 24, 2022 (Updated November 26, 2024)
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These bacon wrapped shrimp with spicy peach glaze are a balanced bite of sweet, savory, and just a kiss of heat. They make a flavor-packed appetizer, side, or main course.
Bacon Wrapped Shrimp on the Grill
Everybody loves bacon wrapped shrimp, but add a gorgeous brush of a sweet and tangy peach glaze and you have a shrimp fit for kings.
Cooking the shrimp on the grill ensures the outside of the bacon is perfectly crisped and the shrimp stay nice and juicy. The final addition of a spicy peach glaze adds both amazing color and flavor to the final product.
Spicy Peach Glaze for Bacon Wrapped Shrimp
My best friend’s mom always made the most amazing fresh peach jam growing up, and those memories absolutely inspired this spicy peach glaze. I highly recommend you use fresh preserves in this recipe, but if you can’t find fresh jam, a storebought jar will do just fine.
This glaze needs a little extra punch to round out that sweet peach jam, so it includes a few dashes of Tabasco sauce, garlic, soy sauce, and Dijon mustard. It is the perfect balance of sweet, savory, plus that classic Tabasco kick!
The glaze recipe makes enough sauce to glaze on the shrimp with a little extra for dipping. If you still find yourself with some of this finger-licking glaze, you can try brushing it on some grilled chicken breasts later in the week. It is absolutely phenomenal and great on a variety of proteins.
How to Make Bacon Wrapped Shrimp
Here’s how to make this awesome bacon wrapped shrimp on the grill.
- Make the glaze. Scroll to the recipe card below for ingredients and instructions for making the spicy peach glaze. Set aside 1/4 cup of the glaze for later use.
- Wrap the shrimp. Wrap each shrimp with half a slice of bacon. Season with fresh cracked black pepper.
- Grill. With your grill preheated to 400 degrees F, place the wrapped shrimp directly on the grill grates. Baste with the glaze and flip the shrimp every 2 minutes until the bacon is crisp and the shrimp are opaque. It should take approximately 8 minutes to finish grilling your shrimp.
- Enjoy. Remove all the shrimp to a serving dish. Enjoy the shrimp with the reserved 1/4 cup of sauce for dipping.
Tips for Grilling Bacon Wrapped Shrimp
It can be a bit tricky to get bacon wrapped shrimp cooked just right, so here are some tips to take into account when you grill this shrimp.
- Pay attention to doneness. Shrimp and bacon typically have two different cooking times, so it is important to pay attention to both elements so they are cooked perfectly and done at the same time. For this recipe, I recommend using Extra Jumbo Shrimp (16-20 per pound) and avoiding any thick-sliced bacon. This size shrimp will be thick enough to give the bacon time to cook through and crisp without overcooking the shrimp themselves.
- Use toothpicks. I feel these bacon wrapped shrimp really need a skewer or toothpick to keep everything together. You can use individual toothpicks if you want to serve as an appetizer, or for an entree-sized serving, you can thread 4-5 shrimp on a kebab skewer. Just make sure the ends of the bacon are secured to the bacon to prevent them from unraveling on the grill.
- Add some heat. Feel free to play around with how spicy you make the glaze by adding more or less Tabasco sauce.
More Grilled Shrimp Recipes
Loved grilled shrimp? You’re in the right place! Hey Grill Hey has a great collection of grilled shrimp recipes to help you feed the people you love. Check out a few of our favorites below.
Bacon Wrapped Shrimp Recipe
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Bacon Wrapped Shrimp with Spicy Peach Glaze
Video
Ingredients
- 1 pound raw jumbo shrimp peeled and veins removed
- ½ pound bacon strips cut in half
- fresh cracked black pepper
Spicy Peach Glaze
- 2 cups peach preserves
- 2 Tablespoons soy sauce
- 1 Tablespoon Tabasco brand pepper sauce
- 1 Tablespoon Dijon mustard
- 1 Tablespoon garlic minced
- salt and pepper to taste
Instructions
- Preheat. Preheat your grill to medium-high heat (about 450 degrees F).
- Make the glaze. In a medium bowl, combine all ingredients for the spicy peach glaze, and season with the salt and pepper to taste. Set aside ¼ cup of the glaze.
- Prep the shrimp. Wrap each shrimp with half a slice of bacon and secure with a toothpick (if necessary). Season the shrimp with black pepper.
- Grill. Place the bacon wrapped shrimp directly on the grill. Baste with the spicy peach glaze and flip the shrimp every two minutes until the bacon is crisp and the shrimp are opaque. This should take around 7-8 minutes total.
- Enjoy. Remove the shrimp from the grill and serve alongside the reserved glaze as a dipping sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried your recipe tonight. It was wonderful! Everyone was licking their fingers! Thank you. My wife and I really love your blog.
I put sweet rub on the shrimp before I wrapped the bacon, delicious
I make bacon wrapped shrimp all the time but I have never made a glaze… that will be happening soon
Thanks for the recipe ! Do you think Red Rasberry Jam would work ? What other flavors do you like ? Thanks Again
Raspberry would work great!!
Fixed this Father’s Day. Will definitely do it again. Very good. No complaints from me. Very easy peasy
Fantastic! I’m so glad you nailed it!
I am planning on trying this today….is there any suggestions on time if I smoked this low and slower to get more smoke flavor?
Is it possible to cook these without using a grill? Can you make them in the oven and watch them and flip them as if it is on the grill?
Sure, if you don’t have an oven, you can follow the same time and temperature instructions and cook in the oven.
I like to pre cook the bacon until it is still flexible so bacon is fully cooked as the shrimp cook quickly.Raw bacon not good eats.
That is a nice tip. Did you actually give this recipe a try?
Daniel, I had the same problem of pots disintigrating in a firing but the circumstances were completly different. My pieces were fired in an Anagama kiln fired to cone 11/12. I have not gotton to the bottom of the mystery but I believe it had to do with the pieces being glazed inside and not on the outside of the pots. I use a flashing spray to encourage the fly ash to flash and make color. Sone of the pieces had to be swepted off the shelf and others fell appart 36 hours later, I took a picture of a piece and 5 minutes is was in a heap, needless to say I was shocked, never had this happen before. I was trying a new clay in the wood firing of which I have used in my gas kiln to cone 11. I believe it had to do with the pressure of the glaze on the inside not being compatable with the clay with no glaze on the outside. I will test this again the next time we fire the Anagama. Are your pieces glazed in and out? Does anybody have any ideas?
can you do something similar 2 dominos wings i the mwat / sauce thx tammy
Sure, you could just follow the sauce recipe and use this on wings.