Bacon-wrapped shrimp is a classic appetizer that combines the sweet, briny flavor of shrimp with the smoky, salty crunch of bacon. Baking them in the oven is the easiest, most reliable method—it renders the bacon crisp while keeping the shrimp tender and juicy, all without standing over a skillet. The key is timing: at 400°F (200°C), large shrimp and thin-cut bacon cook perfectly in about 12–15 minutes.
Ingredients
- 1 lb (450 g) large shrimp (16–20 count), peeled and deveined, tails on or off
- 8–10 slices thin-cut bacon, cut in half crosswise
- 1 tbsp (15 ml) olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- Optional: 1–2 tbsp (15–30 g) brown sugar for a sweet glaze
- Fresh parsley or lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and place a wire rack on top. The rack lets hot air circulate so the bacon crisps on all sides.
- 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 the mixture until evenly coated.
- Wrap each shrimp with a half-slice of bacon, stretching it slightly as you go. Secure the bacon by threading a toothpick through both ends of the bacon and into the shrimp. If you prefer no toothpicks, you can tuck the bacon end underneath the shrimp, but toothpicks are more reliable.
- Arrange the wrapped shrimp on the prepared rack, leaving a little space between each so they cook evenly. If using brown sugar, sprinkle it over the tops now.
- Bake for 12–15 minutes, until the bacon is browned and crisp and the shrimp are opaque and just cooked through. The shrimp are done when they reach an internal temperature of 145°F (63°C), the USDA FSIS safe minimum for fish and shellfish. Check with an instant-read thermometer inserted into the thickest part of a shrimp.
- If you want extra-crispy bacon, 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. Remove the toothpicks, then transfer to a serving platter. Garnish with parsley and serve with lemon wedges.
Tips
- Choose the right bacon: Thin-cut bacon crisps up faster than thick-cut, which may still be chewy when the shrimp is done. If you only have thick-cut, par-cook it for 3–4 minutes in a skillet or microwave until some fat renders, then cool before wrapping.
- Don’t overcook the shrimp: Shrimp go from tender to rubbery quickly. Start checking at 10 minutes and pull them as soon as they’re pink and firm. The bacon should be crisp; if not, give them 2 more minutes.
- Secure properly: Use wooden toothpicks soaked in water for 10 minutes to prevent burning. Metal skewers also work. If you skip the toothpick, wrap the bacon tightly and place the shrimp seam-side down on the rack.
- Make ahead: You can assemble the wrapped shrimp a few hours ahead and keep them covered in the fridge. Add 2–3 minutes to the bake time if starting from cold.
Serving Suggestions
Serve these as an appetizer with a spicy mayo (mix 1/4 cup mayo with 1 tsp sriracha and a squeeze of lime) or a tangy cocktail sauce. They also work well as a main course over rice or a crisp green salad. For a party, arrange them on a platter with lemon wedges and extra toothpicks for grabbing.
Variations
- Sweet and Spicy: Brush the wrapped shrimp with a mixture of 2 tbsp honey and 1 tsp chili flakes before baking.
- Garlic Butter: Melt 2 tbsp butter with 2 minced garlic cloves and brush over the shrimp halfway through baking.
- Cajun Style: Replace the paprika with 1 tsp Cajun seasoning and add a pinch of cayenne.
- Jalapeño Popper: Slice a jalapeño into thin strips and place one on each shrimp before wrapping with bacon.
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 to 165°F (74°C). Avoid microwaving, as it makes the bacon soggy and the shrimp rubbery. These are best enjoyed fresh, but reheating in the oven restores much of the crispness.
Frequently Asked Questions
Can I use frozen shrimp? Yes, but thaw them completely in the refrigerator overnight or in a bowl of cold water for 15–20 minutes. Pat them very dry before wrapping—excess moisture will steam the bacon and prevent crisping.
What if my bacon is too long or too short? If the bacon slice is too long, trim it to fit. If it’s too short to wrap around a large shrimp, use two half-slices or choose smaller shrimp. The goal is to cover most of the shrimp without overlapping too much.
Can I cook these on a baking sheet without a rack? Yes, but the bacon will be softer on the bottom. To compensate, flip the shrimp halfway through baking and drain excess grease from the pan. A rack gives the best all-around crispness.
How do I know when the shrimp is done without a thermometer? The shrimp will turn pink and opaque, and the flesh will feel firm to the touch but still springy. Cut one open—the center should be white, not translucent. However, a thermometer is the most reliable way to hit 145°F (63°C).
Can I use jumbo or extra-large shrimp? Yes, just adjust the time. Extra-large shrimp (13–15 count) may need 2–3 extra minutes. Always rely on the internal temperature rather than the clock.
Can I prepare these in advance and freeze them? Yes, assemble the wrapped shrimp on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen at 400°F (200°C) for 18–20 minutes, or until the shrimp 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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