Bacon-Wrapped BBQ Shrimp with Chimichurri Sauce Recipe

Yields: 4 servings
Prep time: 20 minutes
Cook time: 10-15 minutes (dependent on cooking method)


For the Shrimp:

  • 1 lb jumbo shrimp (about 16-20 count), peeled, deveined, tails left on
  • 8 slices thin-cut bacon
  • 1 tablespoon olive oil

BBQ Seasoning:

  • 2 teaspoons smoked paprika
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional, for a little kick)

Chimichurri Sauce:

  • 1 cup packed fresh flat-leaf parsley leaves
  • ½ cup packed fresh cilantro leaves
  • 3 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup extra-virgin olive oil


Make the Chimichurri Sauce:

  • Combine parsley, cilantro, garlic, vinegar, oregano, red pepper flakes (if using), salt, and pepper in a food processor. Pulse until herbs are finely chopped.
  • With the food processor running, slowly drizzle in olive oil until well combined. Taste and adjust seasonings. Set aside.

Prep the Shrimp:

  • Pat shrimp dry with paper towels.
  • In a small bowl, combine the BBQ seasoning ingredients.
  • Drizzle shrimp with olive oil and sprinkle with seasoning, coating well.

Wrap the Shrimp:

  • Cut bacon slices in half crosswise.
  • Wrap a half-slice of bacon around the middle of each shrimp, securing it with a toothpick if needed.

Cooking Methods (Choose One):


  • Preheat oven to 400°F (200°C).
  • Line baking sheet with foil, top with a wire rack sprayed with nonstick spray.
  • Arrange shrimp on rack. Bake 10-15 minutes, or until bacon is crisp and shrimp are pink and cooked through.


  • Preheat grill to medium-high heat.
  • Grill shrimp for 3-5 minutes per side, or until bacon is crisp and shrimp are cooked through.

Air Frying:

  • Preheat air fryer to 400°F (200°C).
  • Arrange shrimp in a single layer in air fryer basket (may need to work in batches)
  • Cook for 8-10 minutes or until bacon is crisp and shrimp are cooked through.

Serve: Serve the bacon-wrapped shrimp immediately with the chimichurri sauce for dipping or drizzling.


  • Don’t overcook shrimp: They will become tough. Aim for a nice opaque pink.
  • Adjust spice: Customize the heat level by adding or omitting cayenne pepper in the BBQ rub and red pepper flakes in the sauce.
  • Make ahead: Chimichurri sauce can be made a day in advance. Cover and store in the refrigerator.
  • Serving ideas: Serve as an appetizer or enjoy as a main course with sides like rice, salad, or grilled vegetables.



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