Bacon Wrapped Shrimp in Air Fryer Oven

Bacon wrapped shrimp in an air fryer oven is the ultimate quick appetizer or main that delivers crispy, smoky bacon around sweet, tender shrimp. The air fryer’s rapid hot air circulation renders the bacon fat and crisps it perfectly while keeping the shrimp juicy—no deep frying or constant flipping needed. This recipe works with fresh or thawed frozen shrimp and regular or thin-cut bacon, making it a flexible, reliable dish for weeknights or parties.

Ingredients

• 16 large shrimp (21-25 count), peeled and deveined (about 1 lb / 450 g)
• 8 slices thin-cut bacon, cut in half crosswise (about 8 oz / 225 g)
• 1 tbsp (15 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)
• Toothpicks (optional, if needed for securing)

Instructions

1. Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, and black pepper. Set aside.
2. Preheat your air fryer oven to 400°F (200°C) for 3-5 minutes.
3. Wrap each shrimp with a half slice of bacon, stretching the bacon slightly as you wrap. Secure with a toothpick if the bacon doesn’t stay in place. (If using thin-cut bacon, it usually clings well without a toothpick.)
4. Place the wrapped shrimp in a single layer in the air fryer basket, leaving a little space between each. Work in batches if necessary to avoid overcrowding.
5. Air fry at 400°F (200°C) for 8-10 minutes, flipping halfway through, until the bacon is crispy and the shrimp are opaque and cooked through. The shrimp should reach a safe minimum internal temperature of 145°F (63°C) per USDA FSIS guidelines; check with a food thermometer if unsure.
6. Remove immediately and serve hot. If you used toothpicks, remove them before serving.

Tips

• Bacon thickness matters: Thin-cut bacon crisps up faster and wraps more easily. If you only have thick-cut, par-cook it in a skillet for 2-3 minutes until it starts to render but is still pliable, then cool slightly before wrapping.
• Dry shrimp are key: Pat shrimp very dry before seasoning. Excess moisture steams the bacon, preventing crispiness.
• Don’t overcrowd: Leave at least 1/2 inch (1 cm) between pieces so hot air circulates. Overcrowding leads to soggy bacon and uneven cooking.
• No toothpick needed? If the bacon unwraps, secure with a toothpick, but remember to remove before serving. Alternatively, use thin-cut bacon and wrap tightly, pressing the ends under the shrimp.

Serving Suggestions

Serve these bacon wrapped shrimp as an appetizer with a dipping sauce like honey sriracha, garlic aioli, or ranch. They also work well over a crisp green salad, in tacos with slaw, or alongside roasted vegetables and rice for a complete meal. For parties, arrange on a platter with lemon wedges and fresh parsley.

Variations

• Spicy: Add 1/2 tsp (1 g) cayenne pepper or a drizzle of hot sauce to the seasoning mix.
• Sweet and smoky: Brush the wrapped shrimp with a little maple syrup or honey in the last 2 minutes of cooking.
• Herby: Add 1 tsp (1 g) dried thyme or oregano to the seasoning.
• Cheesy: Place a small piece of cream cheese or jalapeño pepper inside the shrimp before wrapping.
• Gluten-free: Ensure your bacon is gluten-free (most are) and serve with gluten-free sauces.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3-4 days. To reheat, place in the air fryer at 350°F (175°C) for 3-4 minutes until hot and crispy. Microwaving will make the bacon soggy, so air fryer or oven is best. Reheat leftovers to an internal temperature of 165°F (74°C) per USDA FSIS guidelines.

Frequently Asked Questions

Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or under cold running water. Pat them very dry before seasoning.

How do I keep the bacon from unraveling? Use thin-cut bacon and wrap tightly, tucking the ends under the shrimp. A toothpick also works—just remove before serving.

What if my air fryer oven has a smaller basket? Cook in batches. Keep cooked shrimp warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Can I prep these ahead of time? Yes, assemble the wrapped shrimp up to 24 hours ahead, cover, and refrigerate. Add a few extra minutes to the cooking time if starting from cold.

Why is my bacon not crispy? It could be too thick, or the basket was overcrowded. Try thin-cut bacon, cook in a single layer, and flip halfway. Also, ensure the air fryer is fully preheated.

How do I know the shrimp are done? The shrimp will turn pink and opaque, and the bacon will be browned and crisp. For accuracy, use a food thermometer—shrimp should reach 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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