My husband begs for these every single time we fire up the grill and I can never make enough. Takes just 3 ingredients for total perfection.

This southern 3-ingredient bacon wrapped shrimp is exactly the kind of thing my husband begs for every single time we fire up the grill. It’s simple, a little smoky, a little sweet, and the bacon gets beautifully crisp while the shrimp stays juicy. With only three ingredients and a quick prep, this is the kind of backyard favorite that disappears the second it hits the table. It has that classic Southern cookout feel—salty bacon, plump shrimp, and a sticky, caramelized glaze that makes everyone reach for just one more.

Serve these bacon wrapped shrimp hot off the grill on a big white platter with toothpicks or small forks for easy grabbing. They pair really well with simple sides like coleslaw, grilled corn on the cob, baked beans, or a green salad with ranch. For a more filling plate, add buttered rice or garlic bread to soak up the extra glaze. A cold glass of sweet tea, lemonade, or a light beer makes the smoky, savory-sweet flavors shine even more.

Servings: 4

1 pound large raw shrimp, peeled and deveined, tails left on (about 20–24 shrimp)

If using wooden toothpicks or skewers, soak them in warm water for at least 20 minutes so they don’t burn on the grill.

Preheat your grill to medium-high heat (about 375–400°F). Clean and oil the grates so the shrimp don’t stick.

Pat the shrimp very dry with paper towels. This helps the bacon crisp and the glaze cling better.

Pour the barbecue sauce into a medium bowl. Add the shrimp and toss until every piece is well coated in the sauce.

Lay the half-slices of bacon out on a cutting board. Place one sauced shrimp at the end of each bacon piece and roll it up so the bacon wraps around the shrimp snugly. Secure through the thickest part with a soaked toothpick or thread several wrapped shrimp onto a soaked skewer, leaving a little space between each one.

Lightly oil the grill grates again if needed. Place the bacon wrapped shrimp on the grill over direct heat, bacon seam side down if possible.

Grill for about 3–4 minutes on the first side, with the lid closed, until the bacon starts to crisp and the edges look caramelized.

Flip the shrimp carefully with tongs. Brush with a little extra barbecue sauce if you like a stickier glaze. Grill another 3–4 minutes, or until the bacon is crisped, the sauce is bubbling and caramelized, and the shrimp are opaque and just firm to the touch.

Move any pieces that are browning too quickly to a cooler part of the grill. Avoid overcooking or the shrimp will turn rubbery.

Transfer the shrimp to a white serving plate and let them rest for 2–3 minutes so the glaze sets slightly. Remove toothpicks if you prefer before serving. Enjoy hot while the bacon is still crispy.

For picky eaters, you can use a milder, sweeter barbecue sauce with less smoke or spice, or even mix half barbecue sauce and half honey for a gentler flavor. If someone doesn’t love shrimp, the same method works with small chunks of chicken breast—just cut into 1-inch pieces, wrap in bacon, and cook longer until the chicken reaches 165°F internally. For extra heat, stir a teaspoon of hot sauce or a pinch of cayenne into the barbecue sauce before coating the shrimp. If you like a more pronounced Southern sweetness, sprinkle a little brown sugar over the bacon wrapped shrimp right before grilling to boost that caramelized edge. To bake instead of grill, arrange the wrapped shrimp on a foil-lined, greased baking sheet with a wire rack on top and bake at 400°F for 12–15 minutes, flipping once and broiling for 1–2 minutes at the end to crisp the bacon. Food safety tips: Always start with raw, deveined shrimp that have been kept cold in the refrigerator and discard any with an off smell or slimy texture. Wash your hands, cutting boards, and utensils well after handling raw shrimp and bacon. Make sure the shrimp are cooked until opaque and firm and the bacon is rendered and sizzling; undercooked bacon can carry bacteria. If you’re using wooden skewers or toothpicks on the grill, soaking them in water helps prevent flare-ups, but always keep an eye on the grill and move shrimp away from direct flames if the fat drips and causes flare-ups. Refrigerate leftovers within 2 hours and reheat thoroughly before eating.