Bacon-wrapped shrimp with maple syrup is a sweet-and-savory appetizer that hits all the right notes: juicy shrimp, crispy bacon, and a sticky maple glaze that caramelizes in the oven. The combination of salty bacon and sweet maple is a classic pairing, and the shrimp cook quickly, making this dish perfect for parties, game day, or a special weeknight dinner. It’s simple to assemble, looks impressive on a platter, and delivers big flavor with minimal effort.
Ingredients
- 1 lb (450 g) large shrimp (16–20 count), peeled and deveined, tails on
- 12 oz (340 g) thin-cut bacon (about 12 slices), cut in half crosswise
- 1/4 cup (60 ml) pure maple syrup
- 2 tbsp (30 ml) soy sauce (or tamari for gluten-free)
- 1 tbsp (15 ml) olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper (optional, for heat)
- Freshly ground black pepper, to taste
- Fresh parsley or chives, chopped, 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. Lightly grease the rack with cooking spray or oil to prevent sticking.
- Pat the shrimp dry with paper towels. In a small bowl, whisk together the maple syrup, soy sauce, olive oil, smoked paprika, garlic powder, cayenne (if using), and a few grinds of black pepper. Set aside.
- Wrap each shrimp with a half-slice of bacon, stretching the bacon slightly as you wrap. Secure the bacon by threading a toothpick through the ends (or simply tuck the ends under the shrimp). Place the wrapped shrimp on the prepared rack, seam-side down, leaving a little space between each.
- Brush the tops of the shrimp generously with the maple glaze.
- Bake for 10 minutes. Remove the baking sheet from the oven and brush the shrimp with more glaze. Return to the oven and bake for another 5–10 minutes, until the bacon is browned and crispy and the shrimp are opaque and cooked through. The internal temperature of the shrimp should reach 145°F (63°C), which is the USDA FSIS safe minimum for fish and seafood. If you prefer extra-crispy bacon, you can switch the oven to broil for the last 1–2 minutes, watching closely to avoid burning.
- Remove from the oven and let rest for 2–3 minutes. Brush with any remaining glaze (if you have some left) and sprinkle with fresh parsley or chives, if desired. Serve warm.
Tips
- Use thin-cut bacon: Thick-cut bacon takes longer to crisp and may not cook through before the shrimp are done. If you only have thick-cut, par-cook it for 3–4 minutes in a skillet before wrapping, then drain on paper towels.
- Don’t overwrap: One half-slice per shrimp is enough. Wrapping too much bacon can make the shrimp tough and the bacon undercooked.
- Pat shrimp dry: Moisture prevents browning and makes the glaze slide off. Pat the shrimp thoroughly dry before wrapping.
- Make ahead: You can assemble the wrapped shrimp up to 24 hours in advance, cover, and refrigerate. Add the glaze just before baking to prevent the bacon from becoming soggy.
Serving Suggestions
Serve these shrimp as an appetizer with toothpicks for easy grabbing. They pair well with a cooling dip like ranch, blue cheese, or a simple sour cream and chive sauce. For a main course, serve them over rice or a green salad with a light vinaigrette. They also work great on a party platter alongside other finger foods like stuffed mushrooms or deviled eggs.
Variations
- Spicy Maple: Add 1–2 teaspoons of sriracha or a pinch of red pepper flakes to the glaze for heat.
- Brown Sugar Substitute: If you don’t have maple syrup, use 1/4 cup (50 g) packed brown sugar mixed with 2 tablespoons (30 ml) water. The flavor will be more caramel-like.
- Grilled Version: Preheat a grill to medium-high. Grill the wrapped shrimp for 2–3 minutes per side, brushing with glaze, until the bacon is crisp and the shrimp are cooked through.
- Garlic-Herb: Add 1 minced garlic clove and 1 teaspoon chopped fresh thyme to the glaze for an herby twist.
Storage and Reheating
Store 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 (175°C) oven for 5–7 minutes, or until heated through. Avoid microwaving, as it will make the bacon rubbery. If you have uncooked assembled shrimp, you can freeze them on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before baking.
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, as excess water will prevent browning.
Why is my bacon not crispy? The most common reasons are using thick-cut bacon, overcrowding the baking sheet, or not baking long enough. Make sure the shrimp are spaced out and the bacon is thin-cut. If needed, finish under the broiler for a minute or two.
Can I make this dish without toothpicks? Yes, you can tuck the ends of the bacon under the shrimp, but they may unroll during cooking. Toothpicks are the most reliable way to keep everything secure.
What if I don’t have maple syrup? You can substitute honey or agave nectar, though the flavor will be less smoky and more floral. Brown sugar dissolved in water also works as a substitute.
Can I prepare these ahead of time for a party? Absolutely. Assemble the shrimp up to 24 hours in advance, keep them covered in the fridge, and brush with glaze right before baking. This saves time on the day of your event.
How do I know when the shrimp are done? The shrimp should be opaque and pink, with the internal temperature reaching 145°F (63°C). The bacon should be browned and crisp. Avoid overcooking, as shrimp can become rubbery.
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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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