Grilled shrimp, marinated in chipotle and lime, and wrapped in bacon is something I could very happily eat every single day.
These Bacon Wrapped Shrimp Kabobs literally disappear within 5 minutes every time we make them. A few years ago, when I was visiting my sister Jenny, we decided to play with her recipe for the Chipotle Chicken Kabobs and adapt it for shrimp.
The bacon was a spur of the moment addition and it was a great one. I only shared a few bites with my kids and they went nuts over this shrimp. Served with Avocado Cream Sauce, no one can resist this shrimp.
Next time, (and any other time!) I’m making this for a main dish, I’ll be doubling or tripling the recipe. We made a few of the shrimp kabobs without bacon and they were every bit as delicious as their bacon-wrapped version.
If you’re looking for more great shrimp recipes, check out my kids’ favorite Kielbasa and Shrimp Fried Rice, and our Spicy Orange Garlic Shrimp.
This Chili Lime Shrimp with Cilantro Yogurt Sauce is on my list to try soon, along with this Sesame Shrimp with Asian Greens and these Shrimp Bacon Sliders.
Considering how happy my kids get when shrimp is on the menu, I should probably add a few more to my list to try soon.
Bacon Wrapped Chipotle Shrimp Kabobs
Ingredients
- Marinade Ingredients:
- 1/4 cup light olive oil
- juice of 1 lime about 2 tablespoon's worth
- 1/2 chipotle pepper in adobo sauce seeded and minced
- 1 cloves garlic minced
- 1 1/2 teaspoons light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 4 - 6 slices of bacon each slice cut into 3 equal pieces
- 1 pound medium-large raw shrimp peeled and deveined, tails left on
- Avocado Cream Sauce for serving
Instructions
- Combine all of the marinade ingredients in a small bowl and whisk together. Place the shrimp in an airtight container or a large ziploc bag. Pour the marinade over the shrimp and seal the bag or container. Turn over a few times to ensure that everything is well coated. Allow the shrimp to marinate for 30 minutes.
- When almost ready to grill, soak wooden skewers in water for 15 minutes before wrapping each shrimp in a piece of bacon and threading the shrimp onto the skewers. Heat the grill to medium high and generously oil the grates to prevent the meat from sticking. Place the kabobs on the grill and let cook, turning once or twice, until the shrimp turns pink and the bacon is cooked through. Serve the shrimp kebabs with Avocado Cream Sauce. Enjoy!
Notes
{originally published 2/7/15 – recipe notes and photos updated 3/28/17}
Sue/the view from great island says
I need to hang out with you and your sister…these look incredible 🙂
Big Dude says
Yummy
Velva says
There are a lot of great flavors happening here. I can see why your kids went nuts over shrimp.
Velva
Unknown says
i do hang out with your sister and these shrimp were simply amazing. the avocado sauce rocked it too!!!
Mary says
I'm thrilled that you enjoyed them! Thanks for taking the time to let me know!
Lizabeth Morgano says
Where do I find Chipotle pepper in adobo sauce? Is there a specific brand? Or how do I make it?
Mary says
Chipotle in adobo sauce is typically sold in a small can near the green chile, salsas, or other Mexican food ingredients. The brands are I hope that helps!
Mimi says
Shrimp, bacon and chipotle? Fabulous!!!
Milena | craftbeering.com says
Fabulous! I can totally eat these every day, I am in agreement with you! Only one thing could possibly improve them – pairing them with a crisp cold Helles or perhaps a dunkel:)
Tricia @ Saving room for dessert says
I could just stand right next to the grill and eat these off the sticks! Wow – what a way to start grilling season 🙂
Lori says
Chipotle pepper in adobo sauce? What is it and where do you get it?
Mary says
Chipotle pepper in adobo sauce is available in most grocery stores. Here’s a link, so that you can see what it looks like: http://amzn.to/2tibQfE
Esther Camarotte says
I made these last night for my family along with the avocado sauce it was a huge hit!!! The avocado sauce was also used by some on the flank steak that was also made.
Mary Younkin says
I’m so glad to hear that you liked it! I bet it was awesome with the steak too, Esther.
Renee says
This recipe is outstanding. I used precooked thick cut bacon – which in my opinion is not fully cooked but perfect for this recipe. I finely chopped tomatoes and put the shrimp in charred flour tortillas with finely chopped cabbage, tomatoes and your recipe for Avocado Cream Sauce. Yum! Thanks for sharing.
Mary Younkin says
I’m so glad that you like the recipe, Renee!