Sandra Lee’s Bacon Shrimp Recipe Makes Every Party A Hit
The ranch dip takes 3 ingredients and her bacon-wrapping hack will make you look like a pro
Sandra Lee, queen of semi-homemade entertaining, has crowd-please appetizers down to a science. And trust us—Lee’s Bacon Wrapped Shrimp recipe will be one you’ll make over and over. They start with Lee’s 3-ingredient tangy dipping sauce that stars everyone’s favorite ranch dressing mix. Plus, we love Sandra’s clever wrapping trick: She uses BBQ sauce to help the bacon adhere to the shrimp. Adding this sweet ’n’ spicy layer before it hits the grill (or grill pan) really elevates a party staple.
And who doesn’t love to eat something off of a stick? To keep the skewers from burning, Lee has us soak them in warm water for at least an hour before grilling. This step is essential as nobody wants to deal with a burnt-tasting bite. We like to use thawed frozen jumbo shrimp for Lee’s Bacon Wrapped Shrimp recipe. It’s the perfect year-round option for this satisfying starter.
Ingredients
- 1/2 cup sour cream
- 1/4 cup + 2 Tbs. barbecue sauce
- 1 Tbs. ranch salad dressing mix
- 12 cherry tomatoes (optional)
- 12 jumbo shrimp, peeled (tails left on), deveined
- 4 slices bacon, cut into 3-inch pieces
Instructions
PrintSoak 12 (6-inch) wooden skewers and 12 wooden toothpicks in water for at least 1 hour. In bowl, stir together sour cream, 1⁄4 cup barbecue sauce and salad dressing mix. Cover and chill dipping sauce until ready to serve. Set up grill for direct cooking over medium heat and oil grates or heat grill pan to medium.
Thread skewers with tomatoes (if using) and shrimp, threading shrimp from the head to tail. Brush one side of each bacon piece with remaining 2 Tbs. barbecue sauce. Wrap each shrimp with a bacon piece, sauce side in, securing with a soaked toothpick. Grill skewers for 4–5 min. per side, or until shrimp are opaque and cooked through and bacon is crispy. Serve with sauce for dipping.
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