Bacon wrapped shrimp is a classic appetizer that combines the savory, smoky richness of bacon with the sweet, tender bite of shrimp. It works because the bacon adds flavor and moisture while the shrimp cooks quickly, making it a perfect party starter or game-day snack. This article breaks down the calorie count for this popular dish and provides a simple, reliable recipe for making it at home.
Ingredients
- 1 lb (450 g) large shrimp (16-20 count), peeled and deveined, tails on
- 8 slices thin-cut bacon, cut in half crosswise
- 1 tbsp (15 ml) olive oil
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- Optional: 1 tbsp (15 ml) honey or maple syrup for glaze
- Optional: fresh parsley, chopped, for garnish
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 without sitting in grease.
- Pat the shrimp dry with paper towels. In a small bowl, mix the olive oil, garlic powder, smoked paprika, and black pepper. Toss the shrimp in this mixture until evenly coated.
- Wrap each shrimp with a half slice of bacon, stretching the bacon slightly as you wrap. Secure with a toothpick if needed, pushing it through the center of the shrimp and bacon.
- Place the wrapped shrimp on the prepared wire rack, seam side down. If using honey or maple syrup, brush it lightly over the tops of the bacon now.
- Bake for 10-12 minutes, or until the bacon is browned and crispy and the shrimp are opaque and cooked through. To ensure safety, the shrimp should reach an internal temperature of 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for fish).
- If you prefer extra crispiness, switch the oven to broil for the last 1-2 minutes, watching closely to prevent burning.
- Remove from the oven and let rest for 2 minutes. Garnish with parsley if desired, and serve warm.
Tips
- Bacon thickness: Use thin-cut bacon. Thick-cut takes longer to crisp and may overcook the shrimp. If you only have thick-cut, pre-cook the bacon for 3-4 minutes in a skillet before wrapping.
- Don’t over-wrap: One half slice per shrimp is usually enough. Too much bacon creates a chewy, greasy bite and adds extra calories.
- Secure properly: A toothpick is your friend. It keeps the bacon in place and makes flipping easier if you choose to pan-sear instead of bake.
- Watch the shrimp: Shrimp cook fast. Overcooked shrimp become rubbery. Start checking at 10 minutes; they are done when they turn pink and curl slightly.
Serving Suggestions
Serve these bacon wrapped shrimp as an appetizer with a dipping sauce like garlic aioli, sweet chili sauce, or a simple lemon-butter dip. They also pair well with a fresh green salad, grilled vegetables, or over rice for a light main course. For a party, arrange them on a platter with toothpicks and lemon wedges.
Variations
- Spicy Kick: Add 1/4 tsp cayenne pepper or a drizzle of sriracha to the oil mixture before tossing the shrimp.
- Sweet and Smoky: Brush with maple syrup or brown sugar mixed with a little butter during the last 2 minutes of baking for a candied effect.
- Herb Infused: Sprinkle fresh thyme or rosemary over the wrapped shrimp before baking.
- Grilled Version: Preheat a grill to medium-high. Grill the wrapped shrimp for 3-4 minutes per side, covered, until bacon is crisp and shrimp are cooked through.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them 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 makes the bacon soggy. For best texture, reheat in an air fryer at 350°F (175°C) for 3-4 minutes.
Frequently Asked Questions
How many calories are in one bacon wrapped shrimp?
On average, one bacon wrapped shrimp made with a large shrimp and a half slice of thin-cut bacon contains about 50-70 calories. The exact number depends on the size of the shrimp, the thickness of the bacon, and any added glaze. For reference, a pound of large shrimp (about 20 pieces) and 8 slices of bacon (about 400 calories total) yields roughly 20 appetizers, so each is around 60 calories.
Can I use frozen shrimp?
Yes, but thaw them completely in the refrigerator overnight or under cold running water. Pat them very dry before wrapping, as excess moisture will prevent the bacon from crisping.
Why is my bacon not crispy?
This usually happens if the bacon is too thick, the shrimp release too much water, or the oven temperature is too low. Use thin bacon, dry the shrimp well, and ensure your oven is fully preheated. Using a wire rack also helps air circulate.
Can I prepare these ahead of time?
Yes, you can wrap the shrimp a few hours in advance and keep them covered in the refrigerator. Bring them to room temperature for 15 minutes before baking, and add a few extra minutes to the cooking time since they start cold.
What can I use instead of bacon?
Prosciutto or pancetta are good substitutes. Prosciutto is thinner and crisps faster; pancetta is richer and can be a bit chewy. Both will change the flavor slightly but work well.
How do I know when the shrimp are done?
The shrimp should be opaque and pink, with the tails curling slightly. For safety, use a food thermometer to check that the thickest part of the shrimp reaches 145°F (63°C).
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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
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