Bacon-wrapped shrimp is a classic appetizer that combines smoky, salty bacon with sweet, tender shrimp. The right sauce takes it from good to unforgettable, whether you want something tangy, spicy, or sweet. This article shares three quick sauces—a honey garlic glaze, a spicy sriracha mayo, and a classic cocktail sauce—plus the method for perfectly cooked bacon-wrapped shrimp.
Ingredients
- 1 lb (450 g) large shrimp (21-25 count), peeled and deveined, tails on
- 12 slices thin-cut bacon, cut in half crosswise
- 1/2 cup (120 ml) honey
- 3 tbsp (45 ml) soy sauce
- 2 cloves garlic, minced
- 1 tsp (5 ml) sriracha (optional, for heat)
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) sriracha (for the spicy mayo)
- 1 tsp (5 ml) fresh lime juice
- 1/2 cup (120 ml) ketchup
- 2 tbsp (30 ml) prepared horseradish
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) Worcestershire sauce
- Fresh chives or parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
- Pat the shrimp dry with paper towels. Wrap each shrimp with a half-slice of bacon, stretching it slightly as you wrap. Secure with a toothpick if needed.
- Arrange the wrapped shrimp on the prepared rack. Bake for 12-15 minutes, or until the bacon is crisp and the shrimp are pink and opaque. The shrimp should reach an internal temperature of 145°F (63°C), which is the USDA FSIS safe minimum for fish and seafood. If you prefer extra-crispy bacon, broil for the last 1-2 minutes, watching closely.
- While the shrimp bake, prepare the honey garlic glaze: in a small saucepan over medium heat, combine honey, soy sauce, and minced garlic. Bring to a simmer and cook for 2-3 minutes until slightly thickened. Remove from heat and stir in the optional 1 tsp sriracha.
- For the spicy sriracha mayo: in a small bowl, whisk together mayonnaise, 2 tbsp sriracha, and lime juice. Adjust heat to taste.
- For the classic cocktail sauce: in another bowl, mix ketchup, horseradish, lemon juice, and Worcestershire sauce. Chill until serving.
- When the shrimp are done, brush them generously with the honey garlic glaze (if using) and return to the oven for 1-2 minutes to set the glaze.
- Serve immediately with the sauces on the side, garnished with chives or parsley if desired.
Tips
- Use thin-cut bacon: Thick-cut bacon takes longer to cook and may burn before the shrimp are done. If you only have thick-cut, par-cook it in a skillet for 2 minutes per side before wrapping.
- Don’t overcook the shrimp: Shrimp cook quickly. Overcooked shrimp become rubbery. Start checking at 10 minutes; they are done when they are pink and firm to the touch.
- Make ahead: You can assemble the wrapped shrimp up to 4 hours ahead and keep them refrigerated. Add 2-3 minutes to the baking time if starting cold.
- Substitutions: For a gluten-free option, use tamari or coconut aminos instead of soy sauce. For a milder glaze, reduce or omit the sriracha.
Serving Suggestions
Serve these bacon-wrapped shrimp as a party appetizer with toothpicks for easy grabbing. They also work well as a main course over rice or a fresh green salad. For a complete spread, pair with grilled vegetables, a crisp slaw, or crusty bread to soak up any extra sauce.
Variations
- Spicy maple: Replace the honey with maple syrup and add 1/4 tsp cayenne pepper to the glaze.
- Garlic butter: Skip the sweet glaze and instead brush the cooked shrimp with melted butter mixed with garlic and parsley.
- Jalapeño popper style: Stuff each shrimp with a sliver of cream cheese and a slice of jalapeño before wrapping with bacon.
- Smoky BBQ: Brush the shrimp with your favorite barbecue sauce during the last 5 minutes of baking.
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 makes the bacon soggy.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or under cold running water. Pat dry thoroughly before wrapping to help the bacon crisp.
Why is my bacon not crispy? The bacon may be too thick, or the shrimp may be overcrowded on the pan. Use thin bacon, give each piece space, and consider broiling for the last minute.
Can I grill these instead of baking? Absolutely. Preheat your grill to medium-high and cook for 2-3 minutes per side, until the bacon is crisp and the shrimp are opaque.
What if I don’t have toothpicks? You can skip them if the bacon stays in place, but toothpicks help secure the wrap. Soak wooden toothpicks in water for 10 minutes to prevent burning.
Can I make the sauces ahead? Yes, all three sauces can be made up to 2 days in advance and stored in the refrigerator. Bring them to room temperature before serving.
Is it safe to eat shrimp that’s slightly undercooked? No, always cook shrimp to an internal temperature of 145°F (63°C) to ensure food safety.
Related
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- Masala Rasgulla Recipe: Spiced Syrup Cheese Balls
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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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