Gluten-Free Bacon-Wrapped Shrimp Skewers
Succulent grilled shrimp wrapped in bacon and brushed with a sweet-tangy mango-balsamic reduction. The contrast of crispy bacon, tender shrimp, and bright fruit creates a sophisticated appetizer or light main. Serve these at summer cookouts, date nights, or elegant entertaining when you want something that looks impressive but requires minimal effort. This version balances rich bacon with fresh mango to avoid heaviness.
Ingredients
- 12 slice center-cut bacon or turkey bacon, halved widthwise
- ¾ cup mango, cubed, fresh or thawed frozen
- 2 tbsp balsamic vinegarrice vinegar2 tbspallergic-friendly
slightly less depth; add 1/2 tsp soy sauce if available
Full guide → - 1 tbsp brown sugar, not packed
- 24 raw large shrimp, peeled, tails removed, deveined, about 12 oz
Instructions
- 1
Soak wooden skewers in water for 20 minutes.
- 2
Cook bacon in a skillet or microwave until partially cooked but still pliable, about half the package time.
- 3
Transfer bacon to paper towels to cool slightly.
- 4
Pulse mango, balsamic vinegar, and brown sugar in a food processor until smooth. Reserve half for dipping.
- 5
Wrap each shrimp with a bacon half-slice and thread onto skewers, piercing through bacon to secure.
- 6
Heat grill to medium-high and coat with nonstick spray.
- 7
Place skewers on grill and brush with half the reserved mango-balsamic mixture. Cover and grill 5 minutes.
- 8
Flip skewers, brush with remaining mixture, cover, and grill 5 minutes until shrimp are opaque and bacon crisps.
- 9
Serve with reserved mango-balsamic mixture on the side for dipping.
Tips
Partially cook bacon first so it wraps easily and crisps during grilling without drying out the shrimp.
Reserve the mango glaze before brushing to keep dipping sauce fresh and safe from direct grill contact.
Pierce bacon with the skewer to anchor it so it doesn't unroll during flipping.
Good to Know
Refrigerate grilled skewers in an airtight container up to 3 days. Store reserved mango sauce separately for up to 4 days. Reheat gently on grill or in a 275F oven for 3-4 minutes.
Wrap shrimp with bacon up to 4 hours ahead; refrigerate covered. Prepare mango-balsamic mixture up to 1 day ahead. Thread onto skewers just before grilling to prevent discoloration.
Serve hot or at room temperature as an appetizer with the mango-balsamic dipping sauce. Pairs with white wine, light lagers, or sparkling water with lime.
Common Mistakes
Skip the partial bacon precooking to avoid serving raw or undercooked bacon while shrimp finishes.
Don't skip skewer soaking to prevent charring wood and imparting burnt flavor to the shrimp.
Pierce bacon firmly with skewer to prevent unrolling during the flip.
Substitutions
slightly less depth; add 1/2 tsp soy sauce if available
Full guide →FAQ
Can I use frozen shrimp?
Yes, thaw them completely and pat very dry before wrapping in bacon. Excess moisture prevents bacon crisping and shrimp browning.
What if I don't have a grill?
Broil on a lined baking sheet 4 inches from heat for 4-5 minutes per side, or pan-sear in a cast-iron skillet over medium-high heat for 3 minutes per side.
How long can I keep grilled skewers?
Refrigerate in an airtight container up to 3 days. Reheat briefly to restore texture; overcooking toughens shrimp.