Bacon wrapped shrimp is a classic appetizer that combines the rich, smoky flavor of bacon with the sweet, tender bite of shrimp. Baking them in the oven is a reliable, hands-off method that renders the bacon crisp while keeping the shrimp juicy, and it works well for a crowd. The key is balancing the cooking time so the bacon is fully cooked and the shrimp reaches a safe internal temperature without becoming rubbery.
Ingredients
- 1 lb (450 g) large shrimp (16-20 count), peeled and deveined, tails on or off
- 8 oz (225 g) thin-cut bacon (about 12-16 slices), cut in half crosswise if long
- 1 tbsp (15 ml) olive oil
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika (optional)
- 1/4 tsp black pepper
- 1/4 tsp salt (optional, as bacon is salty)
- Wooden toothpicks (soaked in water for 30 minutes if baking)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top (this helps the bacon crisp on all sides).
- Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, black pepper, and salt if using. Set aside.
- If your bacon slices are very long, cut them in half crosswise. Wrap one piece of bacon around each shrimp, stretching it slightly as you wrap. Secure the ends with a toothpick pushed through the shrimp. Place the wrapped shrimp on the prepared rack, leaving a little space between each.
- Bake for 12 minutes. Then, carefully flip each shrimp using tongs. Continue baking for another 5-8 minutes, until the bacon is browned and crisp, and the shrimp is opaque and firm to the touch. The total cooking time is usually 17-20 minutes, but it can vary depending on bacon thickness and shrimp size.
- To ensure safety, check that the shrimp has reached an internal temperature of 145°F (63°C) using a food thermometer, which is the USDA FSIS safe minimum for fish and shellfish. The bacon should also be fully cooked and crisp.
- Remove from the oven and let rest for 2-3 minutes. Discard toothpicks before serving, or leave them for easy picking if serving as finger food.
Tips
- Use thin-cut bacon: Thick-cut bacon takes longer to crisp, which can overcook the shrimp. If you only have thick-cut, partially cook it in a skillet for 2-3 minutes before wrapping.
- Dry the shrimp thoroughly: Excess moisture creates steam, which prevents the bacon from getting crispy. Pat the shrimp dry before seasoning.
- Soak toothpicks: If baking, wooden toothpicks can burn. Soaking them in water for 30 minutes prevents this. Alternatively, use metal skewers.
- Don’t overlap: Place the wrapped shrimp in a single layer on the rack. Overlapping traps steam and leads to soggy bacon.
Serving Suggestions
Serve these bacon wrapped shrimp as a party appetizer with a dipping sauce like honey mustard, spicy sriracha mayo, or a simple lemon-garlic aioli. They also work well as a main course over rice or a fresh green salad. For a complete meal, pair with roasted vegetables or a light pasta salad.
Variations
Spicy: Add a pinch of cayenne pepper or brush the shrimp with hot sauce before wrapping. Sweet: Brush the bacon with brown sugar or maple syrup during the last 5 minutes of baking for a caramelized glaze. Herbed: Sprinkle fresh thyme or rosemary over the shrimp before baking. Jalapeño popper style: Stuff a small slice of jalapeño and a dab of cream cheese between the shrimp and bacon. Grilled: Instead of baking, grill over medium heat for 3-4 minutes per side, watching carefully to prevent flare-ups.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. They will keep 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 chewy and the shrimp rubbery. For best texture, reheat in an air fryer at 350°F (175°C) for 3-4 minutes.
Frequently Asked Questions
How do I know when the shrimp is done? Shrimp is cooked when it turns pink and opaque, and the flesh is firm but slightly springy. The most reliable way is to check the internal temperature with a thermometer; it should read 145°F (63°C). Overcooking makes shrimp rubbery, so remove them from the oven as soon as they reach that temperature.
Can I use frozen shrimp? Yes, but thaw them completely in the refrigerator overnight or under cold running water. Pat them very dry before seasoning, as frozen shrimp release more water.
Why is my bacon not crispy? The most common reasons are using thick-cut bacon, overcrowding the pan, or not using a wire rack. The rack allows hot air to circulate, and thin bacon crisps faster. Also, make sure the oven is fully preheated.
Can I prepare these ahead of time? Yes, you can assemble the wrapped shrimp up to 24 hours in advance and keep them covered in the refrigerator. Add a few extra minutes to the baking time since they will be cold. However, for best results, bake them just before serving.
What if I don’t have a wire rack? You can bake the shrimp directly on a foil-lined baking sheet, but the bacon may be less crispy on the bottom. To compensate, flip the shrimp more often during baking, and consider draining the bacon fat halfway through.
Can I use turkey bacon? Yes, but turkey bacon is leaner and cooks faster. Watch it closely to avoid burning, and it may not get as crispy as pork bacon. The shrimp will still be safe as long as it reaches 145°F (63°C).
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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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