Bacon wrapped shrimp is a classic appetizer that combines the sweet, briny flavor of shrimp with the smoky, salty richness of bacon. Baking it in the oven is the easiest way to get perfectly cooked shrimp and crisp bacon without standing over a skillet. This recipe works because the shrimp cook quickly while the bacon crisps up, and a simple glaze adds a touch of sweetness that ties it all together.
Ingredients
- 1 lb (450 g) large shrimp (16-20 count), peeled and deveined, tails on
- 8 oz (225 g) thin-cut bacon (about 12-16 slices), cut in half crosswise
- 1/4 cup (60 ml) maple syrup
- 2 tbsp (30 ml) soy sauce
- 1 clove garlic, minced
- 1/2 tsp (2 g) smoked paprika
- 1/4 tsp (1 g) black pepper
- Optional: 1 tbsp (15 ml) sriracha or hot sauce for heat
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Lightly spray the rack with nonstick cooking spray.
- Pat the shrimp dry with paper towels. Season lightly with black pepper (go easy on salt, as bacon is salty).
- Wrap each shrimp with a half-slice of bacon, stretching the bacon slightly as you wrap. Secure the ends with a toothpick if needed. Place the wrapped shrimp on the prepared rack, seam side down, leaving space between each.
- In a small bowl, whisk together the maple syrup, soy sauce, minced garlic, smoked paprika, and sriracha if using.
- Brush half of the glaze over the shrimp.
- Bake for 10 minutes. Remove from the oven, brush with the remaining glaze, and flip each shrimp over using tongs.
- Return to the oven and bake for another 5-8 minutes, until the bacon is crisp and the shrimp are opaque and cooked through. The shrimp are done when they reach an internal temperature of 145°F (63°C), the safe minimum for fish and shellfish per USDA FSIS guidelines.
- Remove from the oven and let rest for 2 minutes. Sprinkle with fresh parsley and serve warm.
Tips
- Use thin-cut bacon: Regular or thick-cut bacon may not crisp up in the short cooking time. If you only have thick-cut, par-cook it for 5 minutes in the oven before wrapping.
- Dry the shrimp well: Excess moisture will steam the bacon, preventing it from crisping. Pat the shrimp thoroughly before wrapping.
- Secure with toothpicks: If the bacon doesn’t stay wrapped, use a toothpick. Soak toothpicks in water for 10 minutes to prevent burning.
- Don’t overcook: Shrimp cook quickly. Watch them closely in the last few minutes to avoid rubbery shrimp.
Serving Suggestions
Serve these as an appetizer with a dipping sauce like honey mustard, garlic aioli, or extra maple-soy glaze. They also make a great main course over rice or a fresh green salad. For a party, arrange them on a platter with lemon wedges and toothpicks for easy grabbing.
Variations
- Spicy: Add 1/2 tsp cayenne pepper or use hot honey instead of maple syrup.
- Garlic herb: Skip the maple-soy glaze and toss the wrapped shrimp with olive oil, minced garlic, and Italian seasoning before baking.
- Jalapeño popper: Slice a jalapeño into thin strips and tuck a strip inside each wrap before baking.
- Teriyaki: Replace the maple syrup with teriyaki sauce and omit the soy sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes, or until heated through. Avoid microwaving, as it will make the bacon chewy. Reheat leftovers to an internal temperature of 165°F (74°C) for safety.
Frequently Asked Questions
Can I use frozen shrimp? Yes, but thaw them completely in the refrigerator overnight or under cold running water. Pat them dry before wrapping.
Do I need to cook the bacon first? No, thin-cut bacon cooks fully in the oven. If using thick-cut, par-cook for 5 minutes to ensure crispness.
Can I use a different sweetener? Honey or brown sugar works well. If using brown sugar, mix it with the soy sauce and garlic until dissolved.
Why is my bacon not crispy? The oven temperature might be too low, or the shrimp released too much moisture. Ensure shrimp are dry and bake at 400°F (200°C) or higher.
Can I make these ahead of time? You can assemble the wrapped shrimp up to 24 hours in advance, cover, and refrigerate. Add the glaze just before baking.
What size shrimp should I use? Large (16-20 count) or extra-large (13-15 count) work best. Smaller shrimp will overcook before the bacon crisps.
Related
- Poha Recipe in Hindi: Easy Flattened Rice Breakfast
- Protein in Dhokla: How Much & How to Boost It
- Puli Puli Tamarind Rice: Tangy South Indian Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).