Grilled Bacon-Wrapped Shrimp Tacos: The Ultimate Summer Flavor Fiesta
Elevate your taco night with these sensational Grilled Bacon-Wrapped Shrimp Tacos, a dish that perfectly marries the smoky crunch of bacon with succulent, perfectly seasoned shrimp. Paired with a vibrant Santa Rita Sauvignon Blanc and bursting with fresh toppings, these tacos are more than just a meal; they’re an unforgettable culinary experience that captures the essence of summertime grilling. Dive into layers of flavor enhanced by the bold notes of Badia seasoning, creating a dish that’s both sophisticated and incredibly fun to eat.
Disclosure: This post was sponsored by Badia and Santa Rita. As always, all opinions and recipe are my own.
The Irresistible Charm of Bacon-Wrapped Shrimp
Who can honestly resist the allure of bacon-wrapped shrimp? The answer, unequivocally, is NO ONE. There’s something inherently magical about the combination of crispy, savory bacon hugging a plump, tender shrimp. It’s a culinary masterpiece that always stands out on any menu or at any gathering, inevitably becoming the first dish I gravitate towards.
My fascination with this delightful appetizer isn’t a secret. Just recently, during a trip to Charleston, I practically dragged my friend to a charming restaurant I’d heard about on a carriage tour. The moment we disembarked, my mind was set: “We are going to that place, RIGHT NOW, for their crab-stuffed bacon-wrapped shrimp!” My friend can certainly vouch for my undeniable, almost obsessive, enthusiasm when it comes to this particular delicacy.
I assure you, my passion for food rarely translates into demanding behavior!
To further fuel my undeniable obsession with bacon-wrapped shrimp, it felt like the perfect natural progression to incorporate them into my all-time favorite meal: tacos. And thus, the idea for these Grilled Bacon-Wrapped Shrimp Tacos was born – a true game-changer for anyone seeking a unique and utterly delicious taco experience.
Crafting Flavor: The Heart of These Amazing Tacos
Today, I’m thrilled to share this incredible recipe, brought to life through a wonderful partnership with Santa Rita Wines and Badia. Because let’s be honest, who doesn’t appreciate knock-your-socks-off seasoning and a fantastic vino to complement the meal? This collaboration has truly elevated a simple idea into something extraordinary.
Badia Seasoning: The Secret Weapon for Unforgettable Flavor
Before this post, I hadn’t had the pleasure of working with Badia spices, but the moment I opened the jar and inhaled the aromatic blend, I was absolutely captivated. The Badia Complete Seasoning is a revelation. I generously coated the shrimp for these tacos in this remarkable blend before wrapping them in bacon, and the result was an unexpected explosion of flavor that genuinely surprised me. It adds a depth and zest that elevates the shrimp beyond compare.
One of the most impressive aspects of Badia spices is their incredible versatility. This particular blend isn’t just for seafood; it works beautifully with a wide array of proteins, from chicken and fish to various cuts of meat. In fact, I’m already making plans to try it on some flank steak tonight – because, why not? It’s quickly become a staple in my pantry.
The Perfect Wine Pairing: Santa Rita Sauvignon Blanc
As many of you know, I’m a self-proclaimed wino, so pairing these exquisite tacos with Santa Rita’s Sauvignon Blanc was an absolute joy. This particular vintage is wonderfully crisp and refreshingly dry, making it the ideal companion for the rich, smoky flavors of the bacon-wrapped shrimp and the zesty, spicy notes of the sour cream topping. The bright acidity of the Sauvignon Blanc cuts through the richness of the bacon and the creamy sour cream, cleansing the palate and enhancing every bite. It truly completes the meal, transforming a casual taco dinner into a sophisticated summer feast.
If you’re a fan of shrimp tacos and looking for more culinary inspiration, don’t forget to explore my other popular shrimp tacos recipe with lime cilantro crema. It offers a different, but equally delightful, flavor profile that’s perfect for a variety of occasions.
Assembling Your Ultimate Taco Experience
Imagine this: succulent, perfectly grilled bacon-wrapped shrimp, nestled in warm tortillas, topped with a vibrant jicama slaw, crumbled queso fresco, a dollop of spicy Cholula sour cream, and a sprinkle of fresh cilantro. Add a crisp glass of Santa Rita Sauvignon Blanc and the company of great friends – especially those who are willing to be your hand models while you meticulously capture every angle of your culinary creations – and you have my idea of the perfect backyard grilling fiesta. These tacos are not just food; they are an experience, a celebration of simple yet profound flavors that come together in harmony.
The preparation is straightforward, ensuring you spend less time in the kitchen and more time enjoying the company and the gorgeous weather. Soaking the wooden skewers prevents them from burning on the grill, a small but important step for successful grilling. The jicama and red cabbage slaw provides an essential crunch and a tangy counterpoint to the rich shrimp and bacon. The spicy sour cream adds a creamy texture with a kick, bringing all the elements together beautifully. Each component is designed to complement the other, creating a symphony of taste and texture in every bite.
Grilling the shrimp wrapped in bacon is a game-changer. The bacon not only infuses the shrimp with its distinct smoky flavor but also helps keep the shrimp moist and tender. Remember to skewer the shrimp carefully through the bacon overlap and then once more through the tail. This clever technique prevents the shrimp from spinning on the skewer, making it much easier to grill evenly on all sides. The visual appeal of these golden-brown shrimp skewers, hot off the grill, is simply unmatched.
Once cooked, these flavorful shrimp are ready to be transformed into tacos. Warm your tortillas on the grill for a minute or two, or briefly in the microwave, to make them soft and pliable. Then, it’s all about layering: a generous portion of the bacon-wrapped shrimp, followed by the refreshing jicama slaw, creamy queso fresco, a drizzle of the spicy sour cream, and a final flourish of fresh cilantro. The contrast of warm and cool, crunchy and soft, savory and tangy makes each taco a delightful adventure for your taste buds. These tacos are a testament to how a few high-quality ingredients, combined thoughtfully, can create an extraordinary meal.
table of contents
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Grilled Bacon-Wrapped Shrimp Tacos
ingredients
- 1/2 lb uncooked shrimp peeled and deveined
- 1 1/2 tsp Badia Complete Seasoning*
- 6 slices of bacon cut into thirds
- 1/2 cup red cabbage shredded
- 1/2 cup jicama julienned
- 1/2 Tbsp lime juice
- 1/4 cup queso fresco
- 1/2 cup sour cream
- 2 tsp cholula
- 8 to 10 white corn tortillas
- Wooden skewers
- Garnish: chopped fresh cilantro lime wedges
instructions
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Fill a shallow baking dish with approximately 1 inch of water. Add the wooden skewers and soak for 30 minutes. This step is crucial to prevent the skewers from catching fire on the grill, ensuring your shrimp cook perfectly without any woody char.
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In a small bowl, toss together julienned jicama, shredded red cabbage, and fresh lime juice. The jicama adds a fantastic, crisp texture and subtle sweetness, while the red cabbage provides a vibrant color and additional crunch. The lime juice brightens everything up. Set this refreshing slaw in the fridge to chill until you’re ready to serve.
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In a medium bowl, stir together the sour cream and Cholula hot sauce. This creates a creamy, tangy, and subtly spicy sauce that will perfectly complement the rich flavors of the shrimp and bacon. Adjust the amount of Cholula to your preferred level of heat. Refrigerate until serving.
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In a separate medium bowl, add the peeled and deveined shrimp and sprinkle generously with the Badia Complete Seasoning. Toss the shrimp gently to ensure an even coating. This seasoning blend is the secret to the shrimp’s incredible depth of flavor.
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Prepare your bacon-wrapped shrimp skewers. Take one seasoned shrimp and wrap the head end with a third of a slice of bacon, ensuring the bacon overlaps securely at the base. Then, carefully skewer the bacon-wrapped shrimp through the overlapping bacon first, and once more through the tail of the shrimp. This double-piercing method is key – it prevents the shrimp from rotating on the skewer when you turn them on the grill, ensuring even cooking. Repeat this process with the remaining shrimp and bacon.
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Preheat your grill to medium heat. Once hot, place the shrimp skewers on the grill. Cook for approximately 4 to 5 minutes per side, turning carefully. You’ll want the bacon to be crispy and beautifully browned, and the shrimp to be opaque and cooked through, with a slight curl. Be careful not to overcook the shrimp, as it can become tough.
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To assemble your delicious tacos, gently warm the white corn tortillas. You can do this quickly over the grill grates for about 15-30 seconds per side until pliable, or in the microwave for approximately 30 seconds. Place 3 to 4 grilled bacon-wrapped shrimp into each warm tortilla. Top generously with the prepared jicama slaw, a sprinkle of crumbled queso fresco, a dollop of the spicy Cholula sour cream, and a flourish of fresh chopped cilantro.
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Serve your Grilled Bacon-Wrapped Shrimp Tacos immediately with chilled Santa Rita 120 Sauvignon Blanc and extra lime wedges on the side for an added burst of freshness. Enjoy this incredible blend of flavors and textures!