Irresistible Bacon Wrapped Shrimp: The Ultimate Sweet & Savory Appetizer for Any Occasion
Prepare to impress your guests and delight your taste buds with this incredibly easy and utterly delicious bacon wrapped shrimp recipe. This culinary masterpiece features plump, juicy shrimp enveloped in perfectly crispy bacon, all tied together with a rich, sweet, and savory glaze. It’s an appetizer that consistently steals the show, offering a gourmet experience with minimal effort. Best of all, this crowd-favorite comes together in approximately 35 minutes, making it an ideal choice for last-minute gatherings or planned celebrations.
Why This Bacon Wrapped Shrimp Recipe Works Wonders
There’s a reason bacon-wrapped shrimp remains a universally adored appetizer: it’s a symphony of flavors and textures that simply can’t be beaten. Our recipe elevates this classic by creating an exquisite balance between the delicate sweetness of the shrimp, the smoky, salty crunch of the bacon, and a captivating honey-soy-maple glaze. This combination ensures every bite is an explosion of deliciousness, leaving you and your guests reaching for more.
The magic lies in the method. We carefully snuggle crisp, savory bacon around tender, perfectly cooked shrimp, which has been generously coated in our signature easy-to-make glaze. This isn’t just a simple wrap; it’s a thoughtful pairing where the glaze caramelizes beautifully, adhering to both the bacon and shrimp, infusing them with an irresistible sticky-sweet and umami depth. The result is an appetizer that looks as impressive as it tastes, requiring minimal culinary expertise but delivering maximum impact. Whether you’re hosting an elegant dinner party, a casual get-together, or simply treating yourself, these bacon-wrapped shrimp are guaranteed to be a hit. For an even more varied spread, consider serving them alongside other crowd-pleasers like bacon wrapped scallops.
Essential Ingredients for Perfect Bacon Wrapped Shrimp
Crafting these delectable bacon wrapped shrimp requires just a few key ingredients, each playing a vital role in achieving that perfect sweet and savory balance. Below, you’ll find a detailed breakdown of what you’ll need, along with expert tips to ensure the best results. For precise measurements and step-by-step instructions, refer to the printable recipe card at the end of this post.
Ingredient Spotlight & Expert Substitution Tips
Choosing the right ingredients is crucial for this recipe. Here’s a deeper dive into each component and how to make the best selections or smart substitutions.
SHRIMP – The star of our dish! You’ll typically find high-quality “grilling shrimp” at the seafood counter of your local grocery store. These are often large or extra-large, making them ideal for wrapping. If grilling shrimp isn’t available, opt for extra-large raw shrimp (21-25 count per pound is a good size). It’s essential that the shrimp are peeled and deveined for ease of eating, but make sure to keep the tails on! The tails provide a convenient handle for dipping and serving, adding to the appetizer’s appeal. For the best flavor and texture, choose fresh shrimp when possible. If using frozen shrimp, always thaw them completely under cold running water or overnight in the refrigerator, and pat them thoroughly dry before coating. This ensures the glaze adheres properly and prevents excess moisture from making the bacon soggy.
BACON – The crispy, savory counterpoint. For this recipe, we highly recommend using center-cut bacon. Its uniform width and thickness from end to end ensure even cooking, meaning you won’t end up with burnt edges and undercooked middles. Partially precooking the bacon in the oven before wrapping it around the shrimp is a non-negotiable step for achieving that desired crispiness. Shrimp cooks very quickly, and without this pre-cooking step, the bacon simply won’t have enough time to render and crisp up alongside the shrimp. Avoid using thick-cut bacon, as it will be even more challenging to get crispy in the short cooking time for the shrimp, and turkey bacon often lacks the fat content needed for optimal crispiness and flavor in this dish.
GLAZE (Honey, Soy Sauce, Maple Syrup) – This trio creates the irresistible sweet and savory coating. The honey provides a classic sweetness and stickiness, while soy sauce delivers a foundational umami and saltiness. Maple syrup adds another layer of rich, complex sweetness with a subtle caramel note. This combination beautifully caramelizes in the oven, creating a glossy, flavorful crust. If you don’t have maple syrup, you can use an equal amount of brown sugar (packed) dissolved in a tablespoon of warm water, or substitute with agave nectar. For an added kick, a dash of sriracha or a pinch of red pepper flakes can be incorporated into the glaze mixture.
SEASONING (Montreal Steak Seasoning) – This seasoning adds a robust, peppery, and garlicky finish that complements the sweet and savory glaze perfectly. If you don’t have Montreal steak seasoning on hand, a simple blend of garlic powder, onion powder, black pepper, and a pinch of paprika can be a good substitute. Adjust to your preference, but ensure you don’t over-salt, especially since soy sauce is already a key ingredient.
Step-by-Step Guide: How to Make Bacon Wrapped Shrimp
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Begin by preheating your oven to 425 F (220 C). This high temperature is essential for crisping the bacon quickly and cooking the shrimp without over-drying them.
- Prepare your baking setup: line a baking sheet with foil for easy cleanup. Then, place a wire rack on top of the foil-lined sheet. The wire rack is key for allowing air to circulate around the bacon and shrimp, ensuring they crisp up evenly on all sides.
- Arrange the bacon: Place strips of center-cut bacon in a single layer directly on the wire rack. Place the baking sheet with bacon into the preheated oven and partially cook for 10 minutes. This crucial step renders some of the fat and allows the bacon to get a head start on crisping before it’s wrapped around the faster-cooking shrimp. Remove from the oven but keep the oven on for the next step.
- Prepare the glaze and coat the shrimp: In a medium bowl, combine the honey, soy sauce, and maple syrup. Whisk until well blended. Add the peeled, deveined, tail-on shrimp to the bowl. Toss gently until all the shrimp are thoroughly coated in the sweet and savory glaze.
- Wrap the shrimp: Carefully cut each slice of the partially cooked bacon in half. Take one shrimp and wrap a half slice of bacon snugly around its body, leaving the tail exposed. Secure the bacon with a toothpick, ensuring it goes through both the bacon and the shrimp to hold everything in place during cooking. Important: do not discard the remaining glaze mixture; you will use it later!
- Final glazing and seasoning: Place the prepared bacon-wrapped shrimp back on the wire rack on your baking sheet. Use a pastry brush to evenly coat each shrimp with the remaining honey-soy-maple glaze. This extra layer will caramelize beautifully and enhance the flavor.
- Sprinkle generously with Montreal steak seasoning over all the shrimp. This adds a fantastic depth of flavor and a peppery kick.
- Bake for 7-8 minutes, or until the shrimp are pink and opaque, and the bacon is crispy. Watch them carefully to avoid overcooking the shrimp, which can make them tough.
Frequently Asked Questions & Expert Tips for Success
Here are some common questions and essential tips to help you master this delicious bacon-wrapped shrimp recipe every time.
Absolutely, yes! Frozen shrimp work perfectly for this recipe, but it’s crucial to thaw them completely before you begin. Place them in a colander under cold running water for a few minutes or transfer them to the refrigerator overnight. Once thawed, pat them very dry with paper towels. Excess moisture will dilute the glaze and prevent the bacon from crisping properly. Do not use frozen pre-cooked shrimp, as they will become rubbery when cooked again with the bacon.
Bacon wrapped shrimp are truly at their best when served fresh out of the oven. However, if you happen to have any leftovers (which is rare!), you can store them in an airtight container in the refrigerator for 1-2 days. For reheating, the best methods to regain some crispiness are either in an air fryer at 350°F (175°C) for 3-5 minutes or in a 300°F (150°C) oven for around 10 minutes, until warmed through and bacon is crisp again.
As highlighted in the ingredient section, center-cut bacon is our top recommendation. Its consistent width and thickness ensures even cooking and crisping. Regular-cut bacon also works well, but you might need to adjust the par-cooking time slightly. We strongly advise against using turkey bacon, as it tends to be too lean and won’t crisp up or provide the same rich flavor. Thick-cut bacon is also not ideal here because it requires a much longer cooking time than shrimp, making it difficult to get it crispy without overcooking the shrimp.
Yes, this recipe is fantastic for making ahead! You can prepare the bacon-wrapped shrimp a few hours in advance, or even the morning of your event. To do so, follow steps 1-5: partially cook the bacon, coat the raw shrimp in the glaze, wrap the shrimp with bacon, and secure with toothpicks. Store the prepped shrimp in an airtight container in the refrigerator. Remember to reserve any remaining glaze, covered, in the fridge. When you’re ready to serve, simply continue with step 6 (brushing the shrimp with the reserved glaze), sprinkle with seasoning, and bake as directed. This makes entertaining much easier!
Absolutely! The air fryer is an excellent tool for achieving extra crispy bacon-wrapped shrimp. The circulating hot air works wonders. If you prefer this method, hop over to our dedicated air fryer bacon wrapped shrimp recipe for specific instructions tailored to that appliance.
The key to crispy bacon is twofold: 1) par-cooking it initially, as directed in step 3, and 2) using a wire rack on a foil-lined baking sheet. The rack allows air to circulate around the bacon and shrimp, ensuring all sides cook evenly and fat drips away, preventing sogginess. Make sure your shrimp are well-patted dry before coating in the glaze, as excess moisture can also contribute to soggy bacon.
Standard wooden toothpicks work perfectly. If you’re concerned about them burning in the oven, you can soak them in water for about 30 minutes before use, although this is usually more critical for grilling. For oven baking, regular dry toothpicks are fine as they are not exposed to direct flame.
Serving Suggestions for Your Bacon Wrapped Shrimp
These glorious bacon-wrapped shrimp are incredibly versatile and can be served in various ways to suit your event. You can serve them directly with the toothpick inserted, which acts as a convenient handle for guests to pick them up. Alternatively, if you prefer a more refined presentation, you can carefully remove the toothpicks and simply use the exposed shrimp tail as a handle.
For dipping, the possibilities are endless! Offer a selection of sauces to cater to different tastes. Classic choices include creamy ranch dressing, tangy BBQ sauce, zesty tartar sauce, or a unique Alabama white sauce for a Southern twist. A simple sweet chili sauce or even a spicy garlic aioli would also be fantastic. Arrange your bacon wrapped shrimp artfully on a large platter, perhaps garnished with fresh chopped parsley or chives for a pop of color and freshness. They make a stunning appetizer centerpiece and are guaranteed to disappear quickly! Enjoy every last bite!
More Irresistible Bacon-Wrapped & Appetizer Recipes
If you love the combination of savory bacon and delicious bites, you’re in for a treat! Explore these other fantastic recipes that feature bacon in exciting ways, perfect for appetizers or even a main course:
- Bacon Twists
- Bacon Wrapped Chicken
- Bacon Wrapped Scallops
- Bacon Cheeseburger Meatballs
- Bacon Wrapped Little Smokies
- Bacon Wrapped Green Beans
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Bacon Wrapped Shrimp
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Pin It
Rate It
Save ItSaved!
Ingredients
- 1 pound raw grilling shrimp peeled, deveined, tails left on (or extra large raw shrimp)
- 12 ounces sliced center cut bacon not thick cut or turkey bacon
- 2 Tablespoons honey
- 4 Tablespoons soy sauce
- 2 Tablespoons maple syrup
- 1 Tablespoons Montreal steak seasoning
Things You’ll Need
-
Baking sheet
-
Wire cooling rack
-
Toothpicks
-
Vinyl gloves (optional, for tossing shrimp)
Before You Begin & Expert Tips
- You can find grilling shrimp at the seafood counter at your local grocery store. If you can’t find grilling shrimp, substitute with extra large raw shrimp. Always keep the tails on so you have a handle for dipping and serving. If using frozen shrimp, thaw completely and pat dry before proceeding.
- We suggest center cut bacon because it is the same width all the way across and at both ends. This ensures even cooking and crispiness. Partially precooking the bacon in the oven before wrapping it around the shrimp is absolutely essential to help it crisp up – if you do not, the bacon likely won’t be fully cooked in the short time it takes to cook the shrimp (which cooks very quickly!).
- Avoid using turkey bacon or thick-cut bacon for this recipe. Regular-cut or center-cut bacon is your best bet for achieving the perfect texture and flavor.
- Bacon wrapped shrimp is best served immediately after baking for optimal crispness and flavor. However, you can store any leftovers in an air-tight container in the refrigerator for 1-2 days. Reheat gently in the air fryer (350F for 3-5 minutes) or in a 300F (150C) oven for around 10 minutes to help restore crispiness.
- Make Ahead Tip: This recipe is great for advance preparation! Partially cook the bacon as directed. Then, wrap the raw, glazed shrimp with the par-cooked bacon, securing with toothpicks. Reserve the remaining glaze, covered, in the fridge. Store the prepped shrimp in an air-tight container in the refrigerator for several hours or overnight. When ready to serve, simply continue with step 6 (brushing the shrimp with remaining sauce and seasoning) and bake in the oven.
- For a spicier kick, add a pinch of red pepper flakes or a dash of sriracha to the glaze mixture.
- Ensure your shrimp are completely dry before coating them in the glaze to help the glaze adhere better and prevent excess moisture from making the bacon soggy.
Instructions
-
Preheat oven to 425 F (220 C).
-
Line a baking sheet with foil and place a wire rack on top. This setup ensures even crisping and easy cleanup.
-
Place strips of center-cut bacon in a single layer on the wire rack. Partially cook in the preheated oven for 10 minutes. Remove from oven, but leave the oven on.
-
While bacon par-cooks, combine the honey, soy sauce, and maple syrup in a bowl. Add the shrimp and toss until well coated.
-
Cut each partially cooked bacon slice in half. Wrap each shrimp in a half slice of bacon, leaving the tail exposed. Secure with a toothpick. Do not discard the remaining sauce after wrapping all the shrimp.
-
Place the wrapped shrimp back on the wire rack and brush generously with the reserved remaining glaze mixture.
-
Sprinkle the glazed shrimp with Montreal steak seasoning for an extra layer of flavor.
-
Bake for 7-8 minutes, or until the shrimp are pink and cooked through, and the bacon is crispy. Serve immediately.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.