Grilled Bacon Wrapped Shrimp with Jalapeño Coleslaw
Jalapeño coleslaw adds a little heat to this savory grilled shrimp that is perfect for a light summertime dinner or gameday appetizer.
![](https://www.kingsford.com/wp-content/uploads/2024/05/kfd-fy24-recipes-bacon-wrapped-shrimp-cilantro-lime-slaw_i02_1800x1544.jpg?quality=50)
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Ingredients
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4 shrimp, cooked
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2 slices thin bacon
Jalapeño Coleslaw
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½ red onion, julienne sliced
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1 jalapeño, sliced paper thin
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4 cups sliced cabbage
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¼ cup chopped cilantro
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3 tbsp. lime juice
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1 tbsp. salad oil
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steak seasoning, to taste
Lime Dressing
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3 tbsp. lime juice
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1 tbsp. salad oil
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steak seasoning, to taste
Chipotle Mayo
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1 cup mayonnaise
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2 tbsp. red onion, minced
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1 tbsp. honey
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1 fresh lime, juiced
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2 tbsp. chipotle peppers without seeds
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¼ tsp. salt
1 Food Prep
Jalapeño Coleslaw: In a large bowl combine the red onion, jalapeño, cabbage and cilantro.
Lime Dressing: In a small bowl, combine the lime juice, salad oil and steak seasoning to taste.
Chipotle Mayo: Except for the mayonnaise, puree all the ingredients for the chipotle mayo, then mix the pureed ingredients with the mayonnaise. Place the mixture in a squeeze bottle and refrigerate.
Bacon-Wrapped Shrimp: Cut bacon strips in half. Next, roll the ½ slices of bacon around the shrimp, and place them on skewers.
2 Grill Prep
Fuel: We recommend Kingsford® Hardwood Pellets Grillmaster’s Choice
Method: Pellet Grill
Temp: 600°F (High Heat)
3 The Cook
When you’re at temp, place the bacon-wrapped shrimp skewers on the grill, for 2–3 minutes per side, turning once.
On a plate, place the jalapeño coleslaw, followed by the bacon-wrapped shrimp.
Season with the lime dressing.
Drizzle the chipotle mayo over the shrimp and serve!
![](https://www.kingsford.com/wp-content/uploads/2023/04/6.42-1328048974_GTY_RF_WoodSkewers_s01-_72-HT-Stock.jpg?quality=50)
Recipe created by Chef Rob Magee on behalf of Kingsford® Charcoal.
Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
For safe meat preparation, reference the USDA website.
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