Succulent, Jumbo Shrimp are wrapped with sweet and spiced bacon, and smoked until juicy and flavorful. Served with chili sauce, this sweet and savory appetizer has the perfect amount of smoked flavor. This post contains Amazon affiliate links. All views expressed are that of our own.
If you love smoked food but don’t have the time or space to invest in an outdoor smoker, how about an indoor one? We love using our (affiliate link) Cameron’s Stovetop Smoker because it is compact, cute, and works like a charm! It’s so easy to use and makes the tastiest smoked foods both indoors/outdoors. Easily smoke your favorite foods inside (on your own stovetop) with very little hassle. The Cameron’s Stovetop Smoker comes with a pouch of wood chips and is easy to use. You can learn more about it by visiting Amazon to read the reviews, and more!
Here is an easy recipe for Smoked Bacon-Wrapped Shrimp using Cameron’s Stovetop Smoker. I was pleasantly surprised at how juicy, and flavorful this shrimp came out. It is the perfect recipe for game days or parties that is failry easy to put-together. Let’s explore what you’ll need to recreate this delicious appetizer.
Shrimp – We used jumbo shrimp and only left the tails on. You can choose to devein them if you wish, but we kept ours in. Keeping the tails on was just a preference and they can be removed if you’d like.
Bacon – You can precook thick-cut bacon until it is halfway done, or increase the smoking time from 15 minutes to 30 mins at 225°F (110°C).
Sugar – Light brown sugar adds the sweet flavor to the smoked bacon and shrimp. It balances the spices for a pleasant flavor profile.
Spices – I used a blend of cayenne pepper, onion, and garlic powder, chili powder, and salt to flavor the appetizer.
Wood Chips – (affiliate link) Cameron’s Oak Wood pellets were used for the smoking process. They are also available in hickory, cherry, and apple wood.
How to Make Smoked Bacon-Wrapped Shrimp
Place the wood pellets in the bottom of the smoker. Add a layer of heavy-duty foil. Wrap each peeled (tail-on) jumbo shrimp with half a piece of bacon. Mix the dry seasonings and sugar and then sprinkle them over the bacon-wrapped shrimp. Add the cover to the smoker and bring the heat to medium-high. Smoke the shrimp for 15 minutes, or until the shrimp are pink and the bacon is crisp. Serve immediately with cocktail or chili sauce.
Smoked Bacon-Wrapped Shrimp FAQS
What type of shrimp should I use?
Large or jumbo are the best size for bacon wrapping. Choose fresh or thawed, peeled with tails on for appeal.
Do I need to devein the shrimp?
Deveining is optional. If you prefer a cleaner look, use a small, sharp knife along the shrimp’s back. We don’t mind the vein but to each their own.
What kind of bacon should I use?
Opt for thick-cut bacon for optimal wrapping experience. Regular or peppered varieties work well but avoid store-bought pre-cooked as it is thin and flimsy.
How do I wrap the shrimp with bacon?
Cut each bacon slice in half lengthwise. Lay a half-slice flat, place a shrimp at one end, and roll snugly around, leaving the tail exposed. Secure with a toothpick if needed.
How long do I smoke the shrimp?
Smoking time depends on the size of your shrimp and the desired level of smokiness. Aim for 20-25 minutes at 225°F (110°C) for a light smoke and tender texture. Go for 30-35 minutes for a deeper smoke and crispier bacon.
Can I make them ahead of time?
You can prepare and wrap the shrimp up to 24 hours in advance and store them in the refrigerator. Just bring them to room temperature before smoking.
Cameron’s Stovetop Smoker Pros & Cons (affiliate link)
- Conveninet size for storing.
- Comes with wood chips to get your started.
- Wood chips can be easily purchased and are available in several varieities.
- Can be used inside and outside.
- Smokes meals so nicely. You can see it in action with these smoked clams, or this smoked sausage.
- Small size makes it harder to cook for a large family.
- Stains easily from smoking.
- Can be hard to clean off burnt food.
- Leaves a smoky scent indoors similar to that of a woodstove or fireplace.
- Requires wood chips to smoke.
- You cannot smoke for long durations of time.
Cameron’s Smoker FAQS
Does the Cameron’s Stovetop Smoker work on all stovetops?
The smoker works on most gas and electric stovetops. However, if you have a flat-top or glass-top stove, double-check with the manufacturer or smoker manual to ensure compatibility.
How long does the Cameron’s Stovetop Smoker take to smoke food?
Smoking times vary depending on the thickness and type of food. Generally, plan for 15-20 minutes for thin cuts like fish or vegetables, and 30-45 minutes for thicker cuts like chicken or pork.
Tasty Appetizers to Try Today
- Game Day Pizza Dip
- Taco Stuffed Mini Peppers
- Air Fryer Buffalo Chicken Wontons
- Slow Cooker Taco Dip
- Bacon and Cheese Wontons
Smoked Bacon-Wrapped Shrimp Using Cameron’s Stovetop Smoker
- Cameron's Stovetop Smoker
- wood chips * for smoking
- wooden toothpick skewers
- Air fryer *if you precook the bacon
- Small bowl
- Place the wood pellets in the bottom of the smoker. Add a layer of heavy-duty foil.
- Wrap each peeled (tail-on) jumbo shrimp with half a piece of bacon and add a skewer to secure the bacon.
- Mix the dry seasonings and sugar and then sprinkle them over the bacon-wrapped shrimp.
- If using precooked bacon, add the cover to the smoker aim for 20-25 minutes at 225°F (110°C) for a light smoke and tender texture. Go for 30-35 minutes for a deeper smoke and crispier bacon- especially if you do not precook the bacon.
- Turn off heat, carefully remove the smooker cover, and remove shrimp to plate.
- Serve immediately with cocktail or chili sauce.