Bacon-wrapped shrimp is a classic appetizer that combines the smoky, salty crunch of bacon with the sweet, tender bite of shrimp. Grilling adds a char and smoky depth that you can’t get from an oven, and the bacon crisps up while the shrimp stays juicy. This recipe uses a simple brown sugar and paprika rub to create a caramelized glaze, making it a guaranteed hit at any cookout.
Ingredients
- 1 lb (450 g) large shrimp (16-20 count), peeled and deveined, tails on
- 8-10 slices thin-cut bacon, cut in half crosswise
- 2 tbsp (25 g) brown sugar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Wooden toothpicks (soaked in water for 30 minutes)
Instructions
- Preheat your grill to medium-high heat, about 400°F (204°C). If using a charcoal grill, prepare for direct heat.
- In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, cayenne (if using), salt, and black pepper. Set aside.
- Pat the shrimp dry with paper towels. This helps the rub stick and ensures the bacon crisps rather than steams.
- Wrap each shrimp with a half-slice of bacon, stretching the bacon slightly as you wrap. Secure with a soaked toothpick, pushing through the shrimp and bacon.
- Sprinkle the wrapped shrimp generously with the spice rub on all sides, pressing gently to adhere.
- Place the shrimp on the preheated grill, seam-side down. Grill for 2-3 minutes per side, turning once, until the bacon is crisp and the shrimp are opaque and cooked through. The shrimp should reach a safe minimum internal temperature of 145°F (63°C) as measured by a food thermometer.
- Remove from the grill and let rest for 2 minutes before serving. This allows the bacon to set and the juices to redistribute.
Tips
- Use thin-cut bacon: Thick-cut bacon takes longer to crisp, and the shrimp will overcook before the bacon is done. If you only have thick-cut, partially cook it in a skillet for 2-3 minutes before wrapping.
- Don’t skip the toothpick soak: Wooden toothpicks will burn on a hot grill if not soaked in water for at least 30 minutes. Metal skewers are a reusable alternative.
- Keep the shrimp dry: Patting the shrimp dry is crucial. Excess moisture will cause the bacon to steam and become flabby instead of crispy.
- Watch for flare-ups: The sugar in the rub can cause flare-ups. Keep a spray bottle of water nearby and move the shrimp to a cooler part of the grill if flames get too high.
Serving Suggestions
Serve these bacon-wrapped shrimp hot off the grill as an appetizer with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. They pair well with a creamy dipping sauce like garlic aioli, ranch, or a spicy sriracha mayo. For a full meal, serve them alongside a crisp green salad, grilled vegetables, or over a bed of rice.
Variations
- Spicy Honey-Glazed: Replace the brown sugar with 2 tablespoons of honey and add 1 teaspoon of chili flakes to the rub. Brush with extra honey during the last minute of grilling.
- Garlic Butter: After grilling, brush the shrimp with melted butter mixed with minced garlic and chopped fresh parsley.
- Teriyaki Style: Skip the dry rub and instead brush the wrapped shrimp with teriyaki sauce during the last 2 minutes of grilling. This gives a sweet, savory glaze.
- Jalapeño Popper: Slice a jalapeño into thin strips and place one strip on each shrimp before wrapping with bacon. This adds a spicy kick and a pop of color.
Storage and Reheating
Store any leftover bacon-wrapped shrimp in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (177°C) oven for 5-7 minutes, or until heated through. You can also reheat in an air fryer at 350°F (177°C) for 3-4 minutes. 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.
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. Bring them to room temperature for 15 minutes before grilling.
How do I know when the shrimp are done? The shrimp will turn pink and opaque, and the bacon will be crisp. For safety, use a food thermometer to check that the internal temperature reaches 145°F (63°C).
What if my bacon burns before the shrimp is cooked? This usually happens if the grill is too hot or the bacon is too thick. Lower the heat to medium and move the shrimp to a cooler part of the grill. You can also partially cook the bacon first.
Can I use a grill pan instead of an outdoor grill? Absolutely. Heat a grill pan over medium-high heat and cook the shrimp for the same amount of time, turning once.
Can I make these in the oven? Yes, bake at 425°F (218°C) on a wire rack over a baking sheet for 12-15 minutes, or until the bacon is crisp and the shrimp are cooked through.
Related
- Rasgulla Recipe: Soft & Spongy Bengali Sweet
- Rasgulla in English Name: What It Is & How to Make It
- Poha Protein Per 100g: Nutrition Facts & 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).