Shrimp and Bacon Kabobs
Elevate your grilling game with these irresistible Shrimp and Bacon Kabobs, where succulent marinated shrimp meet smoky, partially cooked bacon for a flavor-packed skewer that’s as vibrant as it is delicious. Nestled alongside colorful bell peppers and chunks of red onion, these kabobs are seasoned with a zesty blend of olive oil, lemon juice, garlic, smoked paprika, and oregano, ensuring every bite is bursting with savory, citrusy goodness. Quick to prep and even faster to cook, these kabobs are perfect for summer barbecues, family dinners, or anytime you crave a show-stopping dish. Serve them hot off the grill with fresh lemon wedges for a simple yet stunning meal that’s sure to impress! Perfect for searches like "easy shrimp kabobs," "grilled shrimp and bacon recipes," and "colorful BBQ skewers," this recipe is the ultimate fusion of flavor and convenience.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 12 bacon slices, cut in half
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into chunks
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 12 wooden skewers (soaked in water for 30 minutes)
Instructions
Soak the wooden skewers in water for 30 minutes to prevent them from burning while grilling.
In a large mixing bowl, combine olive oil, lemon juice, minced garlic, smoked paprika, oregano, salt, and black pepper. Whisk to create the marinade.
Add the shrimp to the marinade and toss to coat them evenly. Cover and refrigerate for 15 minutes.
While the shrimp marinates, partially cook the bacon in a skillet over medium heat for about 3–4 minutes. The bacon should be slightly cooked but still pliable. Drain on a paper towel-lined plate.
Remove the shrimp from the marinade and begin assembling the kabobs. On each skewer, thread a piece of red bell pepper, a piece of shrimp, a half slice of bacon (wrap it around the shrimp), a piece of yellow bell pepper, and a chunk of red onion. Repeat the pattern until the skewer is full, leaving a little room at the ends for handling.
Preheat a grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
Place the kabobs on the grill and cook for about 2–3 minutes per side, or until the shrimp are opaque, slightly charred, and the bacon is crisp.
Remove the kabobs from the grill and let them rest for 1–2 minutes before serving.
Serve the Shrimp and Bacon Kabobs warm with fresh lemon wedges on the side.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 3340 mg | 145% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 13.6 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2375 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
