Spicy, Cajun, Bacon-Wrapped Shrimp

On this Smoker’s Guide to What’s For Dinner, Ryan really delivers on an incredible blend tasty treat:  cajun, bacon-wrapped shrimp.
One of the beautiful things about this cook is its simplicity yet incredibly delicious results.  This is a great cook to follow along and do for yourself or even share your cooking expertise with friends and family this weekend!

  • Raw, Deveined and Peeled Shrimp with Tail – 10-20 Per Pound
  • Package of Thin Cut Bacon
  • Favorite Cajun Run
  • Butt the Kitchen Sink BBQ rub
  • Trauma Hogs BBQ SPG seasoning
  • Ryan’s Ragin’ BBQ Sauce


  1. Thaw shrimp.
  2. Precook bacon until it glistens and begins to render fat.
  3. Ensure shrimp are rinsed and dried.
  4. Lay out shrimp flat on aluminum foil or paper towels.
  5. Apply your favorite cajun rub as a base.
  6. Apply a dusting of Butt The Kitchen Sink
  7. Apply an SPG (Salt, Pepper, Garlic) rub as a finish layer.
  8.  Lay out bacon on aluminum foil or paper towels.
  9. Glaze bacon on both sides with Ryan’s Ragin’ BBQ Sauce
  10. Fully wrap each shrimp with a piece of bacon.  Use toothpicks as needed to hold bacon in place.
  11. Pre-heat grill to 325 degrees.
  12. Place shrimp on grill on aluminum foil and cook to internal temperature of 125 degrees.
  13. Serve and enjoy!

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