Bacon wrapped jumbo shrimp is a classic appetizer that combines the sweet, briny flavor of shrimp with the smoky, salty richness of bacon. It works because the bacon crisps up while keeping the shrimp moist and tender, creating a perfect contrast in every bite. This recipe is simple enough for a weeknight dinner yet elegant enough for a party platter.
Ingredients
- 1 lb (450 g) jumbo shrimp (16-20 count), peeled and deveined, tails on
- 8-10 slices thin-cut bacon (about 8 oz / 225 g), cut in half crosswise
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2 g) garlic powder
- 1/4 tsp (1 g) black pepper
- 1/4 tsp (1 g) salt (optional, if bacon is not very salty)
- Wooden toothpicks (soaked in water for 30 minutes if grilling)
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.
- Pat the shrimp dry with paper towels. In a small bowl, mix together the olive oil, smoked paprika, garlic powder, 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 the bacon with a toothpick inserted through the shrimp and bacon.
- Place the wrapped shrimp on the prepared wire rack, leaving a little space between each so the heat can circulate.
- Bake for 12-15 minutes, or until the bacon is browned and crispy and the shrimp are opaque and cooked through. The shrimp should reach an internal temperature of 145°F (63°C) as the safe minimum per USDA FSIS guidelines. If you prefer extra crispy bacon, you can broil for the last 1-2 minutes, watching closely to prevent burning.
- Remove from the oven and let rest for 2-3 minutes before serving. This allows the bacon to set and makes the shrimp easier to handle.
Tips
- Bacon choice: Use thin-cut bacon for this recipe. Thick-cut bacon takes longer to crisp and may overcook the shrimp. If you only have thick-cut, par-cook it for 4-5 minutes in a skillet before wrapping.
- Don’t over-wrap: One half-slice per shrimp is enough. Overlapping bacon too much creates a chewy, undercooked center.
- Soak toothpicks: If grilling, soak wooden toothpicks in water for at least 30 minutes to prevent them from burning. For oven baking, this is not necessary.
- Check for doneness: Shrimp cook quickly. They are done when they turn pink and opaque and the flesh is firm to the touch. Overcooked shrimp become rubbery, so keep an eye on them.
Serving Suggestions
Serve these bacon wrapped shrimp hot as an appetizer with a dipping sauce like remoulade, garlic aioli, or a simple honey-mustard. They also make a great main course when served over rice or a fresh green salad. For a party, arrange them on a platter with lemon wedges and fresh parsley.
Variations
- Spicy: Add 1/2 teaspoon of cayenne pepper or a drizzle of sriracha to the oil mixture before tossing the shrimp.
- Sweet and smoky: Brush the wrapped shrimp with a little maple syrup or honey during the last 2 minutes of baking for a glazed effect.
- Herbed: Sprinkle fresh chopped rosemary or thyme over the shrimp before baking.
- Grilled: Preheat a grill to medium-high heat (about 375°F / 190°C). Grill the wrapped shrimp for 2-3 minutes per side, until bacon is crisp and shrimp are cooked through.
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) for leftovers. Avoid microwaving, as it will make the bacon soggy.
Frequently Asked Questions
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.
Can I prepare these ahead of time? You can wrap the shrimp up to 24 hours in advance and keep them covered in the refrigerator. Add a few extra minutes to the baking time if they are cold from the fridge.
Why is my bacon not crispy? This usually happens if the bacon is too thick, the shrimp are overcrowded on the pan, or the oven temperature is too low. Use thin bacon, give each shrimp space, and make sure your oven is fully preheated.
Can I use a different size of shrimp? Yes, but adjust the cooking time. Smaller shrimp will cook faster, so check for doneness a few minutes earlier. Larger shrimp (like extra-jumbo) may need a couple more minutes.
What can I use instead of toothpicks? You can use small metal skewers or even tie the bacon with kitchen twine. If using twine, make sure to remove it before serving.
Can I make these in an air fryer? Yes, preheat the air fryer to 390°F (200°C) and cook in a single layer for 8-10 minutes, flipping halfway, until bacon is crisp and shrimp are cooked through.
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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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