Bacon wrapped shrimp with bourbon glaze is a savory-sweet appetizer that combines juicy shrimp, crispy bacon, and a rich, boozy glaze with a hint of brown sugar and heat. This dish is a crowd-pleaser for parties, game days, or special dinners, offering a perfect balance of smoky, salty, and sweet flavors. The bourbon glaze caramelizes beautifully under the broiler, creating a sticky, glossy finish that clings to every bite.
Ingredients
- 1 lb (450 g) large shrimp (16-20 count), peeled and deveined, tails on
- 8 oz (225 g) thin-cut bacon (about 12 slices), cut in half crosswise
- 1/4 cup (60 ml) bourbon
- 1/4 cup (60 ml) soy sauce (low-sodium recommended)
- 2 tbsp (30 g) brown sugar, packed
- 1 tbsp (15 ml) honey
- 1 tbsp (15 g) Dijon mustard
- 2 cloves garlic, minced
- 1/2 tsp (2 g) smoked paprika
- 1/4 tsp (1 g) cayenne pepper (optional, for heat)
- 1 tbsp (15 ml) olive oil, for brushing
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Pat the shrimp dry with paper towels.
- Wrap the shrimp: Take one piece of bacon (half slice) and wrap it around the middle of a shrimp, securing the ends underneath. Repeat with all shrimp. Place the wrapped shrimp on the prepared rack, leaving a little space between each.
- Make the bourbon glaze: In a small saucepan, combine the bourbon, soy sauce, brown sugar, honey, Dijon mustard, minced garlic, smoked paprika, and cayenne (if using). Bring to a simmer over medium heat, then reduce heat to low and let it gently bubble for 5-7 minutes, stirring occasionally, until the glaze thickens slightly and reduces by about a third. Remove from heat.
- Bake the shrimp: Brush the tops of the bacon-wrapped shrimp with olive oil. Bake for 12-15 minutes, until the bacon is starting to crisp and the shrimp are pink and opaque. The shrimp should reach an internal temperature of 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for fish and shellfish).
- Glaze and broil: Remove the baking sheet from the oven. Brush each shrimp generously with the bourbon glaze. Turn the oven to broil (high) and place the sheet back in the oven, about 6 inches from the heat. Broil for 2-3 minutes, watching carefully, until the glaze is bubbly and caramelized and the bacon is crispy. Be careful not to burn.
- Rest and serve: Remove from the oven and let rest for 2 minutes. Brush with any remaining glaze (if desired), garnish with chopped parsley, and serve warm.
Tips
- Use thin-cut bacon: Thick-cut bacon takes longer to cook and may remain chewy while the shrimp overcooks. Thin-cut bacon crisps up nicely in the same time.
- Secure with toothpicks: If your bacon doesn’t stay in place, use a toothpick to hold it. Just remember to remove the toothpicks before serving.
- Don’t skip the rack: The wire rack allows heat to circulate, so the bacon crisps on all sides and the shrimp doesn’t sit in its own fat.
- Watch the broiler: The glaze contains sugar, which burns quickly. Keep a close eye on the shrimp during the broiling step.
Serving Suggestions
Serve these bourbon-glazed shrimp as an appetizer with toothpicks for easy grabbing. They also make a great main course over rice or a fresh green salad. For a party, arrange them on a platter with lemon wedges and a sprinkle of sliced green onions. They pair well with a crisp white wine like Sauvignon Blanc or a light lager.
Variations
- Spicy: Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the glaze for extra heat.
- Smoky: Use smoked bacon and add 1/2 teaspoon liquid smoke to the glaze for a deeper smoky flavor.
- Maple-bourbon: Replace the honey with maple syrup and reduce the brown sugar to 1 tablespoon for a maple twist.
- No alcohol: Substitute the bourbon with apple cider or a splash of chicken broth for a non-alcoholic version.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the shrimp on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. Avoid microwaving, as it will make the bacon soggy. If you have extra glaze, store it separately in the refrigerator for up to a week.
Frequently Asked Questions
Can I use frozen shrimp? Yes, just thaw them completely and pat them very dry before wrapping. Excess moisture will prevent the bacon from crisping.
Can I prepare these ahead of time? Yes, you can wrap the shrimp and prepare the glaze up to a day ahead. Keep the wrapped shrimp in the refrigerator and the glaze in a separate container. When ready to cook, proceed with the recipe.
How do I know when the shrimp are done? The shrimp should be pink and opaque, and the bacon should be brown and crispy. For safety, the internal temperature should read 145°F (63°C) on a food thermometer.
Can I grill these instead of baking? Absolutely. Grill over medium heat for about 2-3 minutes per side, brushing with glaze during the last minute. Keep a close eye to prevent flare-ups from the bacon fat.
What can I use instead of bourbon? If you prefer not to use alcohol, substitute with apple juice, chicken broth, or a splash of balsamic vinegar. The flavor will be slightly different but still delicious.
Why is my bacon not crispy? This can happen if the bacon is too thick, or if the shrimp are crowded on the baking sheet. Make sure to use thin-cut bacon and give each shrimp some space on the rack.
Related
- Cuban Creole Stew with Beef, Potatoes, and Olives
- German Word for Meal: Mahlzeit, Essen, or Gericht?
- Traditional German Dinner Meals: Sauerbraten
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).