Grilled Bacon and Shrimp Tacos
Tomas Kauer - News Writer and Moderator 
Wrapping shrimp in bacon before grilling sounds excessive until you eat one. The bacon crisps on the grill while the shrimp cooks inside, and each bite has crunch, smoke, and sweetness from the pork fat. Twelve slices of bacon around one pound of seasoned shrimp, secured with toothpicks, grilled three to four minutes per side.
The tacos are simple: warm corn tortillas, the bacon-wrapped shrimp, a spicy sour cream of sour cream and hot sauce, fresh cilantro, and a squeeze of lime. The Badia seasoning on the shrimp before wrapping gives them a warm, slightly peppery base that the bacon amplifies. This is the one I pull out when I want tacos that actually impress.
Tips for Making Bacon-Wrapped Shrimp Tacos
Use thin-cut bacon
Thick-cut bacon takes too long to crisp and the shrimp overcooks waiting for it. Thin bacon crisps in three to four minutes, which is the same time the shrimp needs.
Stretch each slice slightly before wrapping. This makes it thinner and ensures it crisps evenly.
Secure with toothpicks
One toothpick per shrimp, pushed through the bacon and the thickest part of the shrimp. Without it, the bacon unravels on the grill.
Soak wooden toothpicks in water for ten minutes before using. This prevents them from burning on the grill.
Grilled Bacon and Shrimp Tacos
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Total Time: 25 minutes -
Yield: Serves 4
Print Recipe
Pin RecipeDescription
Savor the delicious combination of grilled bacon-wrapped shrimp nestled in tacos, perfectly paired with a crisp Sauvignon Blanc for a delightful summer meal.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon Badia seasoning
- 12 slices bacon
- 8 small corn tortillas
- 1/2 cup sour cream
- 1 tablespoon hot sauce
- 1 lime, cut into wedges
- Fresh cilantro, for garnish
Instructions
- Preheat the grill to medium-high heat.
- Coat the shrimp with Badia seasoning.
- Wrap each shrimp with a slice of bacon and secure with a toothpick.
- Grill the bacon-wrapped shrimp for 3-4 minutes on each side until the bacon is crispy and the shrimp are cooked through.
- Warm the tortillas on the grill for about 30 seconds on each side.
- Mix sour cream with hot sauce to make spicy sour cream.
- Assemble the tacos by placing bacon-wrapped shrimp in each tortilla, topping with spicy sour cream, cilantro, and a squeeze of lime.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 2
- Sodium: 800
- Fat: 20
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
Frequently Asked Questions
What is Badia seasoning?
A brand of all-purpose seasoning blend, usually containing garlic, onion, pepper, and herbs. Any all-purpose seasoning or Cajun seasoning substitutes well. Use about one tablespoon for one pound of shrimp.
Can I bake these instead of grilling?
Yes. Place on a wire rack over a baking sheet and bake at 425°F (218°C) for 15-18 minutes, flipping halfway, until the bacon is crispy and the shrimp are pink.
How spicy is the sour cream?
That depends on your hot sauce. Start with one tablespoon of hot sauce per half cup of sour cream. Taste and add more if you want heat. The lime squeeze at the end mellows everything.
If You Liked This Recipe, You’ll Love These
- Al Pastor Pork Tacos
- Bacon and Butternut Squash Tacos
- Blackened Shrimp Tacos and Sweet Pepper Slaw
- Braised Pork Tacos
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