These Bacon Wrapped Shrimp Skewers with Asian BBQ Sauce offer a balanced combination of savory, sweet, and smoky flavors. The shrimp are seasoned with The Bearded Butcher Hollywood Seasoning Blend and paired with fresh pineapple, then wrapped in bacon and grilled until caramelized. The skewers are brushed with homemade Asian-style BBQ sauce that incorporates both sweet and spicy flavors, creating a glaze that enhances each component without overpowering it. Finished with toasted coconut and green onions, this recipe works well as a composed appetizer or a grilled small plate.
| Yield: 15 Servings | Portion Size: 2 oz |
| Prep Time: 20 mins. | Cook Time: 40 mins. | Total Time: 1 hr. |
Ingredients:
- 2 lb Raw Shrimp
- 2 tsp of The Bearded Butcher Hollywood Seasoning Blend
- 2 Tbsp Extra Virgin Olive Oil
- 15 Bacon Strips
- 2 Cups Pineapple, Small Diced
- 1/4 Cup Onion, Finely Diced
- 1 Tbsp Celery, Finely Diced
- 1 Garlic Clove, Minced
- 1/2 Cup Ketchup
- 1/2 Cup Chili Sauce
- 2 Tbsp Plum Sauce
- 2 Tbsp Soy Sauce
- 2 tsp Worcestershire Sauce
- 2 Tbsp Rice Vinegar
Garnish:
- Toasted Coconut
- Green Onions, Thinly Sliced
Instructions:
- Begin by preparing the pineapple. Cut approximately 30 bite-sized chunks for the skewers, then finely dice the remaining portion to incorporate into the sauce. Set both aside. Prepare the shrimp by peeling and deveining if necessary, then season evenly with The Bearded Butcher Hollywood Seasoning Blend and a light coating of olive oil.
- To make the sauce, place a pan over medium heat and add a small amount of oil. Add the finely diced onion, celery, and garlic, cooking until softened and aromatic. Stir in the diced pineapple along with the ketchup, chili sauce, plum sauce, soy sauce, Worcestershire sauce, rice vinegar, and The Bearded Butcher Hollywood Seasoning Blend. Bring the mixture to a boil, then reduce slightly and allow it to simmer until it thickens to a glossy consistency, stirring occasionally. This process should take about 5 to 10 minutes.
- Assemble the skewers by pairing each shrimp with a piece of pineapple and wrapping them with bacon. Thread a skewer through all components to secure them in place. Repeat until all ingredients are used.
- Lightly brush the assembled skewers with the prepared BBQ sauce. Preheat the grill to medium-high heat, approximately 375–425°F. Place the skewers on the indirect heat side first, allowing the bacon to render gradually.
- Cook until the bacon is crisp on one side, then turn and brush again with the BBQ sauce. Continue grilling, turning as needed, until the shrimp are fully cooked, the bacon is crisp, and the exterior has developed a caramelized glaze.
Once removed from the grill, allow the skewers to rest briefly before finishing with toasted coconut and sliced green onions. Serve warm with extra BBQ sauce on the side. The combination of crisped bacon, tender shrimp, and caramelized pineapple creates a balanced texture, while the sauce provides a glaze that ties the flavors together. This appetizer is best served warm and is well suited for both small gatherings and larger get-togethers.
Chef's Notes:
- Do not assemble the skewers more than 4 hours before cooking. Pineapple contains an enzyme called bromelain, which breaks down proteins in the shrimp and can lead to a mushy or rubbery texture. For best results, assemble and grill shortly after.
- If the bacon does not stay secured on the skewer, use a toothpick to hold it in place during grilling. Keep the grill at medium-high heat.
- If the heat is too high, the bacon may burn before it has time to properly crisp.
- This Asian BBQ sauce is versatile - try it not only on shrimp, but also with chicken breast or wings for equally delicious results.
Let us know if you try these Bacon-Wrapped Shrimp Skewers with Asian BBQ Sauce - they might just become your new favorite summer grilling appetizer.
