Smoked bacon-wrapped shrimp are a crowd-pleasing appetizer that combines the rich, smoky flavor of crisp bacon with the sweet, tender bite of perfectly cooked shrimp. The smoker adds a layer of wood-fired depth that you simply can’t get from an oven or grill, making these little bites taste like they came from a high-end barbecue joint. They’re surprisingly simple to assemble, and the bacon keeps the shrimp moist while the shrimp keeps the bacon from drying out, so every bite is juicy, salty, and satisfying.
Ingredients
- 24 large raw shrimp (21-25 count), peeled and deveined, tails on (about 1.5 lb / 680 g)
- 12 slices thin-cut bacon, cut in half crosswise (about 12 oz / 340 g)
- 2 tbsp (30 ml) olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional, for heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Wood chips (hickory, apple, or cherry) for smoking
Instructions
- Soak wood chips in water for at least 30 minutes before you plan to smoke. Preheat your smoker to 225°F (107°C). If using a charcoal or gas grill with a smoker box, prepare it for indirect cooking at the same temperature.
- Pat the shrimp dry with paper towels. In a small bowl, mix the olive oil, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Toss the shrimp in the spice mixture until evenly coated.
- Wrap each shrimp with a half-slice of bacon, stretching the bacon slightly as you wrap. Secure with a toothpick that goes through the shrimp and both ends of the bacon. Repeat with all shrimp.
- Place the wrapped shrimp on a wire rack set over a baking sheet. This helps air circulate and keeps the bottoms from getting soggy.
- When the smoker is ready, add the drained wood chips to the smoker box or according to your smoker’s instructions. Place the shrimp on the smoker grate, leaving a little space between each piece.
- Smoke for 30-45 minutes, until the bacon is browned and crisp on the edges and the shrimp are opaque and just cooked through. The internal temperature of the shrimp should reach 145°F (63°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for fish and shellfish. If the bacon isn’t crisp enough, you can finish them under a broiler for 1-2 minutes, watching closely.
- Remove from the smoker and let rest for 5 minutes before serving. Remove toothpicks or leave them for easy grabbing.
Tips
- Bacon choice: Thin-cut bacon is key because it cooks through at the same rate as the shrimp. Thick-cut bacon may remain chewy and undercooked by the time the shrimp is done. If you only have thick-cut, par-cook it for 3-4 minutes in a skillet before wrapping.
- Don’t overcook: Shrimp cook quickly, and they turn rubbery if left too long. Start checking at 30 minutes. The bacon should be sizzling and the shrimp should be pink and firm to the touch.
- Make ahead: You can assemble the wrapped shrimp a few hours ahead and keep them refrigerated, covered. Let them sit at room temperature for 15 minutes before smoking so they cook evenly.
- No smoker? If you don’t have a smoker, you can bake them in a 400°F (204°C) oven for 15-20 minutes, then broil for 2-3 minutes to crisp the bacon. Add a few drops of liquid smoke to the oil mixture to mimic the smoky flavor.
Serving Suggestions
Serve these as an appetizer with a dipping sauce like spicy mayo (mix mayonnaise with sriracha), remoulade, or a simple garlic butter. They also make a great main course over rice or alongside grilled vegetables. For a party, arrange them on a platter with lemon wedges and fresh parsley.
Variations
- Spicy: Add a teaspoon of chili powder or a pinch of chipotle powder to the spice mix, or brush the wrapped shrimp with hot sauce before smoking.
- Sweet and smoky: Brush the bacon-wrapped shrimp with a little maple syrup or honey during the last 10 minutes of smoking for a sweet glaze.
- Herb-infused: Sprinkle fresh chopped rosemary or thyme over the shrimp before wrapping, or add a sprig of rosemary to the smoker box for extra aroma.
- Jalapeño popper style: Slice a jalapeño pepper into thin strips and place a strip on each shrimp before wrapping with bacon. Add a small dab of cream cheese if you like.
Storage and Reheating
Refrigerate any leftovers within 2 hours of cooking. They will keep for up to 3 days in an airtight container. To reheat, place them on a baking sheet and warm in a 350°F (177°C) oven for 8-10 minutes, or until heated through and the bacon is crisp again. The internal temperature should reach 165°F (74°C) for leftovers, as per USDA FSIS guidelines. You can also reheat in an air fryer at 375°F (190°C) for 4-5 minutes. Avoid microwaving, as it will make the bacon soggy.
Frequently Asked Questions
Can I use frozen shrimp? Yes, just thaw them completely in the refrigerator overnight or under cold running water. Pat them very dry before seasoning to help the spices stick and prevent steaming.
What wood is best for smoking shrimp? Mild woods like apple, cherry, or alder work best because they add a subtle sweetness that complements shrimp without overpowering them. Hickory is stronger, so use it sparingly.
Why is my bacon not getting crispy? The smoker temperature is too low or the bacon is too thick. Increase the smoker temperature to 250°F (121°C) or finish them under the broiler for a minute or two. Also, make sure the shrimp are dry before wrapping.
Can I grill these instead of smoking? Absolutely. Set up your grill for indirect heat at 400°F (204°C) and cook for 15-20 minutes, turning once, until the bacon is crisp and the shrimp are opaque. Add wood chips for a smoky flavor.
How do I know when the shrimp are done? The shrimp should be pink and opaque, and the internal temperature should read 145°F (63°C) on an instant-read thermometer. They will curl slightly and feel firm to the touch.
Can I prep these the night before? Yes, you can wrap the shrimp and keep them covered in the refrigerator overnight. Add about 5 minutes to the smoking time if they go in cold. Bring them to room temperature for 15 minutes before smoking for best results.
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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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