Bacon wrapped shrimp is a savory appetizer that combines juicy, tender shrimp with crispy, smoky bacon. This dish works beautifully because the salty, rich bacon complements the sweet, delicate flavor of the shrimp, creating a perfect balance of textures and tastes. Whether served as an elegant party starter or a hearty main course, these bite-sized morsels are always a crowd-pleaser.
Ingredients
- 1 lb (450 g) large shrimp (16-20 count), peeled and deveined, tails on
- 8 oz (225 g) thin-cut bacon slices, cut in half crosswise
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) black pepper
- 1/4 tsp (1.5 g) salt (optional, as bacon is salty)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. This allows the bacon to crisp on all sides and prevents the shrimp from sitting in grease.
- Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, black pepper, and salt (if using). Ensure each shrimp is evenly coated.
- Wrap each shrimp with a half-slice of bacon, stretching it slightly as you wrap. Secure the bacon ends by tucking them under the shrimp or using a toothpick. Place the wrapped shrimp on the prepared wire rack, seam side down.
- Bake for 12-15 minutes, or until the bacon is crispy and the shrimp are opaque and cooked through. To ensure food safety, check that the shrimp reaches an internal temperature of 145°F (63°C) using a food thermometer, as recommended by USDA FSIS. If you prefer extra crispy bacon, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
- Remove from the oven and let rest for 2-3 minutes. Garnish with fresh parsley if desired. Serve warm.
Tips
- Bacon thickness: Use thin-cut bacon for even cooking. Thick-cut bacon may not crisp up fully by the time the shrimp is done, leaving it chewy.
- Secure properly: If using toothpicks, soak them in water for 10 minutes first to prevent them from burning in the oven. Remember to remove toothpicks before serving.
- Don’t overcook shrimp: Shrimp cook quickly. Overcooking makes them rubbery. Start checking at the 12-minute mark.
- Make ahead: You can assemble the wrapped shrimp a few hours ahead and keep them refrigerated. Add a few extra minutes to the baking time if starting from cold.
Serving Suggestions
Serve bacon wrapped shrimp as an appetizer with a dipping sauce like sriracha mayo, honey mustard, or a simple garlic butter sauce. For a main course, pair them with a fresh green salad, roasted vegetables, or a bed of rice or pasta. They also make a great addition to a brunch spread, served alongside scrambled eggs and toast.
Variations
- Spicy: Add a pinch of cayenne pepper or a drizzle of hot sauce to the shrimp before wrapping.
- Sweet and savory: Brush the wrapped shrimp with a little maple syrup or honey during the last 5 minutes of baking for a sweet glaze.
- Herbed: Mix fresh chopped rosemary or thyme into the olive oil mixture for an aromatic twist.
- Cheese-stuffed: For an indulgent version, spread a small amount of cream cheese or crumbled feta on the shrimp before wrapping.
Storage and Reheating
Refrigerate any leftover bacon wrapped shrimp in an airtight container within 2 hours of cooking. They will keep for up to 3-4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-8 minutes, or until heated through. You can also reheat in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it will make the bacon soggy.
Frequently Asked Questions
How many calories are in bacon wrapped shrimp? The calorie count varies based on the size of the shrimp and the amount of bacon used. On average, one piece (about 1 oz) contains approximately 50-80 calories. A serving of 4-5 pieces would be around 250-400 calories.
Can I use frozen shrimp? Yes, you can use frozen shrimp. Thaw them completely in the refrigerator overnight or under cold running water, then pat dry thoroughly before seasoning and wrapping.
Can I cook these on the grill? Absolutely. Preheat your grill to medium-high heat and cook the wrapped shrimp for about 2-3 minutes per side, or until the bacon is crisp and the shrimp is opaque. Use a thermometer to ensure they reach 145°F (63°C).
Why is my bacon not crispy? If your bacon is not crispy, it may be too thick, or the oven temperature might be too low. Make sure you are using thin-cut bacon and that your oven is fully preheated. You can also finish under the broiler for a minute.
Can I make this with turkey bacon? Yes, turkey bacon works, but it tends to be less fatty and may dry out or not crisp as well. To compensate, brush the turkey bacon with a little oil before wrapping and watch it closely to prevent overcooking.
Can I prepare these in advance and freeze them? Yes, you can freeze the assembled, uncooked wrapped shrimp on a baking sheet until solid, then transfer to a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator before baking, and add a few extra minutes to the cooking time.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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