Grilled Shrimp Wrapped in Glazed Bacon

Serves: 4
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total: 30 minutes




  • 1lb Sail Brand 16/20 peeled and deveined tail on red argentine shrimp
  • 1lb thin sliced bacon
  • 2oz lump crab meat
  • 1 clove garlic minced
  • 2tsp thinly sliced green onion
  • 2tsp sriracha sauce
  • 6oz sweet and spicy apricot glaze (divided)

Sweet and Spicy Apricot Glaze

  • ½ cup apricot preserves
  • ¼ cup rice vinegar
  • ¼ cup water
  • ½ tbsp chili garlic sauce
  • 1 clove minced garlic
  • Salt

*Mix ingredients together in a small sauce pot over medium heat.  Bring to a gentle boil and reduce heat to simmer for 15 minutes, stirring often to prevent sticking.  Store in an airtight container until ready to use.



  1. Thaw shrimp then using a sharp knife carefully butterfly each one.
  2. Preheat oven to 415*, place bacon on aluminum foil lined baking sheet and cook for 10 minutes. Drain bacon on a paper towel.
  3. Heat grill for indirect, 2 zone grilling.
  4. In a small bowl mix room temperature cream cheese with crab, garlic, green onion, and sriracha sauce.
  5. Fill each shrimp with 1tsp of cream cheese mixture and wrap with a slice of bacon.
  6. Arrange shrimp on greased wire cooling rack and place on indirect heat side of grill.
  7. Grill shrimp for 8 minutes or until shrimp turn pink and bacon browns.
  8. Brush half of the sweet and spicy apricot glaze over each shrimp reserving the remainder for serving.
  9. Cook shrimp an additional 2 minutes and remove from heat
  10. Serve shrimp with glaze for dipping.