Crispy Bacon-Wrapped Shrimp Recipe for the Ninja Grill

This award-winning recipe for grilled bacon-wrapped shrimp is an easy appetizer to prepare on a Ninja Grill for your next gathering.

This recipe has been entered in BBQ competitions and earned top honors, including first place in a California contest and a top-ten finish at the Jack Daniel’s World Championships.

Whether you make it for a contest, a party, or a family dinner, it’s consistently a crowd-pleaser.

How to make tender shrimp wrapped in bacon

The key challenge when making bacon-wrapped shrimp is cooking the bacon until it’s crisp without overcooking the shrimp. You want juicy, tender shrimp with crisp, well-rendered bacon.

Choosing the right shrimp size is essential. Smaller shrimp will overcook quickly. Look for shrimp labeled 16-20 per pound; that size works best for grilling and yields the ideal balance between shrimp and bacon.

Using peeled and deveined shrimp saves prep time and ensures even cooking. Avoid thick-cut bacon for this recipe — standard-sliced bacon crisps up faster and pairs better with the shrimp.

Ingredients

• Raw Shrimp: 1 lb size 16-20, peeled and deveined.
• Bacon: 8–10 slices of regular-cut bacon; cut each slice in half for wrapping.
• Ancho Chile Glaze: Optional but recommended for a sweet, mildly smoky finish. See recipe card below for the glaze ingredients.
• Ranch Dipping Sauce: Bottled ranch works, but homemade ranch is simple and fresh. Full recipe below.

Substitutions: Swap the glaze for maple syrup, honey, hot honey, or your favorite BBQ sauce. Use your preferred dip if you don’t want ranch.

See the full recipe card below for exact measurements, servings, and a complete ingredient list.

1. Step One: If you prefer straight skewered shrimp, insert short wooden skewers through each shrimp from the tail toward the head to straighten the curved shape. This is optional—curly shrimp can be wrapped without skewering.

Pro tip: If grilling on an electric indoor grill such as a Ninja Grill, you don’t need to soak wooden skewers. If using gas, charcoal, or pellet grills, consider indirect heat to avoid flare-ups.

2. Step Two: Cut each bacon slice in half, wrap a half slice around each shrimp, and secure with a toothpick.

3. Step Three: Preheat your Ninja Grill or other grill. Set to the grill function on medium and set the timer for 20 minutes. If using an open grill, set the heat to about 400°F and cook over an indirect zone to minimize flare-ups.

Pro tip: Set the grill time a little longer than needed so the unit doesn’t shut off prematurely while you tend the shrimp.

4. Step Four: Place the wrapped shrimp in a single layer on the grill. Cook for 8 minutes total, flipping once after the first 4 minutes.

Pro tip: After the initial 8 minutes, brush the shrimp with the ancho chile glaze and continue cooking briefly so the glaze caramelizes.

5. Step Five: Brush the shrimp with glaze and grill for 2–3 minutes. Flip, brush with more glaze, and grill another 2–3 minutes until the shrimp are pink and the bacon is crisp. Remove from the grill and discard toothpicks.

6. Step Six: Transfer to a serving platter, remove toothpicks, and garnish with chopped chives if desired.

How to serve bacon-wrapped shrimp

This recipe is ideal as a party appetizer, holiday hors d’oeuvre, or tailgate snack. Arrange the shrimp on a platter with a small bowl of ranch or your favorite dip. Sprinkle chopped chives or finely sliced green onions over the top for color and a fresh herbal note.

For a more elegant presentation, serve each shrimp on a small plate with a smear of ranch or a drizzle of glaze. To turn this into a main course, serve several bacon-wrapped shrimp over cooked rice or creamy grits.

Storage

Store leftover cooked bacon-wrapped shrimp in an airtight container in the refrigerator for 3–5 days. Reheat briefly in the Ninja Grill or microwave until warmed through. To preserve crispness, reheat on a grill setting when possible so the bacon regains some texture.

To prepare in advance: make the glaze and ranch and refrigerate. Wrap the shrimp in bacon, place them on a tray, and chill. When you’re ready to cook, warm the glaze and grill as instructed.

More Shrimp Appetizers

• Memphis Style BBQ Shrimp
• Best Grilled Shrimp
• Grilled Coconut Shrimp with Dipping Sauce

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Ninja Grilled Bacon-Wrapped Shrimp

By: Christie Vanover

An award-winning grilled bacon-wrapped shrimp appetizer that’s quick to prepare and perfect for parties.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 16 pieces

Ingredients

• 1 lb size 16-20 raw shrimp, peeled and deveined
• 8–10 slices bacon

Ancho Chile Glaze

• 1/2 cup dark brown sugar
• 2 tbsp whiskey or bourbon (optional)
• 2 tbsp water
• 2 tbsp butter
• 1 tsp ancho powder
• 1 tsp garlic salt

Homemade Ranch Dipping Sauce

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp milk
• 2 tsp ranch seasoning
• 1 tbsp lemon juice
• 1 tsp granulated garlic
• 1/2 tsp salt

Garnish

• 1 tbsp chives, chopped

Instructions

Ancho Chile Glaze

• Combine glaze ingredients in a small pot over medium heat. Bring to a boil, then reduce to a simmer and cook for 5 minutes. Keep warm.

Ranch Dipping Sauce

• Whisk mayonnaise, sour cream, milk, ranch seasoning, lemon juice, granulated garlic, and salt together in a bowl. Chill until ready to serve. Add more milk if you prefer a thinner consistency.

Bacon-Wrapped Shrimp

• Preheat: Preheat Ninja Grill or other grill to medium (about 400°F for open grills). Set the timer for 20 minutes.
• Skewer: Optional: insert a skewer through shrimp to straighten if desired.
• Wrap: Wrap half a slice of bacon around each shrimp and secure with a toothpick.
• Grill: Place shrimp on the grill and cook for 8 minutes, flipping after 4 minutes.
• Glaze: Brush with ancho chile glaze and grill 2–3 minutes. Flip, brush again, and grill 2–3 more minutes until shrimp are opaque and bacon is crisp. Remove and discard toothpicks.
• Garnish: Serve with ranch dipping sauce and chopped chives.

Notes

This recipe works on indoor or outdoor Ninja Grills. Substitutions: use maple syrup, honey, hot honey, or BBQ sauce instead of the glaze. If you don’t have ancho powder, substitute chili powder. For garlic salt substitution, use 1/2 tsp salt plus 1/2 tsp garlic powder. Nutrition info includes the glaze and ranch dressing and should be treated as an approximation.

Nutrition

Calories: 145kcalCarbohydrates: 8 gProtein: 6 gFat: 9 g

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Appetizer

Cuisine: American

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