Bacon-Wrapped Stuffed Shrimp

Fishing, hunting or just taking a walk through the woods – if it’s related to the outdoors, O’Neill Williams will usually be found there. “I’ve been fortunate for over thirty years to be able to share my passion for the outdoor lifestyle on television and radio. The highlight of these shows are always the ‘Outdoor Cooking on the Big Green Egg’ segments, where we cook the best wild game recipes you’ve ever tasted. Remember, “If you’re too busy to go fishing or hunting, you’re just too busy!”

Click here for an assortment of fish and wild game recipes, all from the “Outdoor Cooking on the Big Green Egg” segments which air each week on O’Neill Outside, on NBC Sports, Fox SportSouth and Destination America. Check your local listings for times in your viewing area.


  • 4 jumbo shrimp
  • ¼ cup fresh crab meat
  • 1 teaspoon olive oil
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper
  • ¼ teaspoon salt
  • ¼ teaspoon parsley
  • ¼ teaspoon lemon juice, fresh
  • 4 slices of bacon
  • 1 cup Italian dressing


Set the EGG for indirect cooking at 350°F/177°C.

Devein and butterfly the shrimp. Place the shrimp and Italian dressing in a freezer bag and marinate for at least 2 hours.

In a skillet, sauté the fresh crabmeat with olive oil, salt, black pepper, red pepper, parsley and lemon juice. Place a spoonful of the crabmeat in the shrimp and lay on the end of the bacon. Roll up the shrimp and bacon and fold it over to ensure crab meat stays intact. Place the shrimp on the Grid. Sear the bacon for a few minutes on each side. Cook for 20 minutes or until shrimp is pink.

Serves 4.

1 thought on “Bacon-Wrapped Stuffed Shrimp”


    Wait on brushing with BBQ sauce though until ready to cook, as the acidity in the sauce would “ceviche” cook the shrimp.

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