Bacon wrapped shrimp with brown sugar is a classic party appetizer that combines juicy, tender shrimp with crispy, smoky bacon and a sweet, caramelized glaze. The brown sugar creates a beautiful sticky crust as it bakes, balancing the salty bacon and delicate seafood perfectly. This recipe is simple enough for a weeknight treat yet impressive enough for a holiday gathering or game-day spread.
Ingredients
- 1 lb (450 g) large shrimp (21-25 count), peeled and deveined, tails on
- 12 oz (340 g) thin-cut bacon (about 12 slices), cut in half crosswise
- 1/2 cup (100 g) packed brown sugar
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons olive oil, for brushing
- 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. Lightly grease the rack with nonstick spray.
- Pat the shrimp dry with paper towels. In a small bowl, mix the brown sugar, smoked paprika (if using), garlic powder, and cayenne (if using).
- Take one piece of bacon and wrap it around the middle of a shrimp, stretching the bacon slightly as you go. Secure the ends by tucking them under the shrimp or using a toothpick if needed. Repeat with all shrimp.
- Brush each wrapped shrimp lightly with olive oil. Then, press each shrimp into the brown sugar mixture, coating all sides evenly. Place the shrimp on the prepared wire rack, leaving a little space between each.
- Bake for 15-20 minutes, or until the bacon is browned and crispy and the shrimp are opaque and cooked through. The shrimp should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer. If you prefer extra crispy bacon, you can switch the oven to broil for the last 1-2 minutes, watching closely to prevent burning.
- Remove from the oven and let rest for 2-3 minutes. Sprinkle with fresh parsley if desired. Serve warm.
Tips
- Use thin-cut bacon: Thick-cut bacon takes longer to cook and may burn before the shrimp is done. If you only have thick-cut, par-cook it for 3-4 minutes in a skillet (not fully crisp) before wrapping.
- Dry the shrimp well: Excess moisture will make the sugar mixture slide off and prevent browning. Pat them thoroughly dry before wrapping.
- Don’t overcrowd: Place the shrimp on the rack with space between them so the hot air can circulate and crisp the bacon evenly.
- Watch the sugar: Brown sugar can burn quickly at high heat. If you notice it getting too dark before the bacon is done, lower the oven to 375°F (190°C) and extend the cooking time by a few minutes.
Serving Suggestions
Serve these bacon-wrapped shrimp as a crowd-pleasing appetizer with a side of spicy mayo, sriracha aioli, or a cool ranch dip. They also make a fantastic main course when paired with a fresh green salad, garlic rice, or roasted vegetables. For a party, arrange them on a platter with toothpicks for easy grabbing.
Variations
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the brown sugar mixture.
- Garlic Herb: Mix 1 teaspoon of dried thyme or rosemary into the brown sugar for an herby note.
- Maple Glaze: Replace the brown sugar with 1/2 cup maple syrup and brush it on during the last 5 minutes of baking.
- Smoky Twist: Use smoked bacon instead of regular, and add a teaspoon of liquid smoke to the sugar mixture for a deeper barbecue flavor.
Storage and Reheating
Store leftover bacon-wrapped shrimp 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 will make the bacon soggy. You can also freeze the cooked shrimp for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen shrimp? Yes, but thaw them completely in the refrigerator overnight or under cold running water, and pat them very dry before wrapping. Excess water will prevent browning.
Do I need to cook the bacon first? No, thin-cut bacon will cook fully in the oven. If you use thick-cut, pre-cook it partially to ensure it crisps up without overcooking the shrimp.
Can I make these ahead of time? You can assemble the wrapped shrimp up to 24 hours in advance and keep them covered in the fridge. Add the brown sugar coating just before baking to prevent it from dissolving.
Why is my bacon not crispy? The shrimp releases moisture as it cooks, which can steam the bacon. Using a wire rack helps, and you can also broil for the last minute or two to crisp it up.
Can I grill these instead of baking? Absolutely! Preheat your grill to medium-high and cook for 8-10 minutes, turning occasionally, until the bacon is crispy and the shrimp is cooked through.
What dip goes well with these? A simple mixture of mayonnaise, sriracha, and a squeeze of lime is a great match. Honey mustard or a sweet chili sauce also work well.
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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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