An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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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.

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Cooking for 1 people


  • 4 shrimp, cooked
  • 2 slices thin bacon

Jalapeño Coleslaw

  • ½ red onion, julienne sliced
  • 1 jalapeño, sliced paper thin
  • 4 cups sliced cabbage
  • ¼ cup chopped cilantro
  • 3 tbsp. lime juice
  • 1 tbsp. salad oil
  • steak seasoning, to taste

Lime Dressing

  • 3 tbsp. lime juice
  • 1 tbsp. salad oil
  • steak seasoning, to taste

Chipotle Mayo

  • 1 cup mayonnaise
  • 2 tbsp. red onion, minced
  • 1 tbsp. honey
  • 1 fresh lime, juiced
  • 2 tbsp. chipotle peppers without seeds
  • 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! 

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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