Bacon-Wrapped Honey Mustard Grilled Shrimp

20m
Prep Time
6-8m
Cook Time
26m
Ready In


"Perfect party food, make sure if you use wooden skewers to soak them in water for at least 30 minutes or you can use metal skewers whatever floats your boat! If you use metal skewers you can thread the shrimp and bacon on the skewers up to one day ahead and have them all ready to grill"

Original is 8 servings

Nutritional

  • Serving Size: 1 (121.1 g)
  • Calories 123.8
  • Total Fat - 0.9 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 630.4 mg
  • Total Carbohydrate - 27.7 g
  • Dietary Fiber - 2.1 g
  • Sugars - 2.2 g
  • Protein - 1.1 g
  • Calcium - 53.2 mg
  • Iron - 0.6 mg
  • Vitamin C - 30.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat grill to medium and lightly oil grate.

Step 2

Cook bacon until about halfway cooked (not crisp because it needs to still be pliable to bend around the shrimp) drain on paper towels.

Step 3

Stir salad dressing with horseradish and minced garlic together in a bowl. Measure out 3/4 cup and pour into a separate bowl.

Step 4

Toss the rest of the dressing with the shrimp, then wrap shrimp with bacon pieces and place onto skewers.

Step 5

Preheat grill to medium and lightly oil grate.

Step 6

Grill for about 6 to 8 minutes, turning once halfway through cooking time, until shrimp turn opaque and bacon is crisp. Serve with the rest of the honey mustard horseradish sauce for dipping.

Tips


  • Wooden skewers, soaked for 30 minutes to prevent flare-ups
  • OR metal skewers

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the bacon, look for thick-cut bacon to ensure it doesn't cook too quickly.
  • When buying the shrimp, make sure to buy large or jumbo shrimp for the best flavor and texture.

  • Substitute turkey bacon for regular bacon - This substitution provides a healthier option for those looking to reduce their fat and calorie intake.
  • Substitute maple syrup for honey - This substitution adds a unique flavor to the recipe and provides a natural sweetener that is lower on the glycemic index than honey.

Garlic-Lemon Grilled Shrimp Replace the honey mustard salad dressing, horseradish, and garlic with a mixture of 1/2 cup olive oil, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Marinate the shrimp for 30 minutes before wrapping with bacon and grilling.



Roasted Sweet Potatoes with Rosemary and Garlic

RECOMMENDED DISH DESCRIPTION: This roasted sweet potato dish is the perfect side to the Bacon-Wrapped Honey Mustard Grilled Shrimp. The sweetness of the potatoes pairs nicely with the salty bacon and the rosemary and garlic add a savory flavor that complements the other ingredients. This dish is easy to make and is sure to be a hit with your guests!


Grilled Asparagus with Lemon and Parmesan: This flavorful side dish is the perfect accompaniment to the Roasted Sweet Potatoes with Rosemary and Garlic. The bright lemon zest and savory Parmesan cheese bring out the delicious flavors of the asparagus and pair nicely with the other ingredients. This dish is easy to make and is sure to be a hit with your guests!




FAQ

Q: How long should I soak wooden skewers?

A: Soak wooden skewers for at least 30 minutes before using them.



Q: How do I prevent food from sticking to my grill?

A: Make sure to preheat your grill before adding food, brush the grate with oil, and use a spatula to gently turn food.

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Fun facts:

The combination of honey mustard and bacon is often referred to as the 'Elvis Presley' of appetizers, as it was said to be one of the King's favorite dishes.

This recipe is similar to the classic 'Deviled Shrimp' dish, which was popular in the southern states of the US during the 1950s and 1960s.