Bacon wrapped shrimp with rice is a crowd-pleasing dish that combines juicy, seasoned shrimp with crispy, smoky bacon, all served over fluffy, buttery rice. It works because the bacon adds richness and a salty crunch while the shrimp stays tender and sweet, creating a perfect balance of flavors and textures. This recipe is simple enough for a weeknight dinner yet impressive enough for a special occasion.
Ingredients
- 1 lb (450 g) large raw shrimp (21-25 count), peeled and deveined, tails on
- 8 oz (225 g) thin-cut bacon (about 12 slices), cut in half crosswise
- 1 cup (200 g) long-grain white rice
- 2 cups (475 ml) water or low-sodium chicken broth
- 2 tbsp (30 g) unsalted butter
- 1 tsp (5 ml) olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp salt (optional, depending on bacon saltiness)
- 2 tbsp (8 g) chopped fresh parsley (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and place a wire rack on top. This allows the bacon to crisp on all sides.
- Rinse the shrimp and pat them completely dry with paper towels. In a small bowl, mix the garlic powder, smoked paprika, black pepper, and salt (if using). Sprinkle the spice mixture over the shrimp and toss to coat evenly.
- Take one piece of bacon and wrap it around the middle of a shrimp, overlapping the ends. Place the wrapped shrimp seam-side down on the prepared wire rack. Repeat with all shrimp. If any bacon is too long, trim it to fit.
- Bake the bacon-wrapped shrimp for 15-20 minutes, until the bacon is browned and crispy 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 as recommended by USDA FSIS. If you prefer extra crispy bacon, you can broil for the last 1-2 minutes, watching closely to prevent burning.
- While the shrimp bake, prepare the rice. In a medium saucepan, melt the butter and olive oil over medium heat. Add the rice and stir to coat, toasting for 1-2 minutes until fragrant. Pour in the water or broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes, until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- To serve, divide the rice among four plates. Top with the bacon-wrapped shrimp, sprinkle with fresh parsley, and serve with lemon wedges on the side for squeezing over the top.
Tips
- Bacon thickness: Use thin-cut bacon for this recipe. Thick-cut bacon may not cook through in the same time and can remain chewy. If you only have thick-cut, partially cook it in a skillet for 2-3 minutes per side before wrapping, then reduce baking time by a few minutes.
- Secure the bacon: If the bacon doesn’t stay wrapped, use a toothpick to hold it in place. Remember to remove toothpicks before serving.
- Don’t overcook the shrimp: Shrimp cook quickly and become rubbery if overdone. Start checking at 15 minutes; they are done when they are pink and firm to the touch, and the internal temperature reads 145°F (63°C).
- Make it gluten-free: Most bacon is gluten-free, but check the label. Serve with rice or a gluten-free grain like quinoa. Ensure your spices are certified gluten-free if needed.
Serving Suggestions
This dish is versatile. Serve it with a crisp green salad tossed in a light vinaigrette to cut through the richness. Steamed asparagus or green beans also pair beautifully. For a more indulgent meal, add a side of garlic bread or roasted potatoes. A squeeze of fresh lemon over the shrimp just before eating brightens all the flavors.
Variations
- Spicy: Add 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes to the spice rub. You can also brush the wrapped shrimp with a mixture of honey and sriracha during the last 5 minutes of baking for a sweet-heat glaze.
- Garlic butter: Instead of a dry rub, brush the shrimp with melted garlic butter before wrapping. This adds extra richness.
- Herbed: Add 1 teaspoon of dried thyme or oregano to the spice mix, or sprinkle fresh rosemary over the shrimp before baking.
- Rice variations: Use brown rice (increase cooking time to 40-45 minutes and add 1/4 cup more liquid) or substitute the white rice with cauliflower rice for a lower-carb option.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. The bacon-wrapped shrimp and rice will keep for 3-4 days. To reheat, place the shrimp on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or until heated through and the bacon re-crisps. The rice can be reheated in the microwave or in a skillet with a splash of water. For best texture, avoid reheating the shrimp in the microwave as it can make the bacon soggy.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or place them in a sealed bag and submerge in cold water for 15-20 minutes. Pat them very dry before seasoning to ensure the bacon adheres well.
Can I make this ahead of time? You can assemble the bacon-wrapped shrimp up to 24 hours in advance and keep them covered in the refrigerator. When ready to cook, bake as directed, adding 2-3 extra minutes since the shrimp will be cold.
What if my bacon is too salty? Rinse the bacon under cold water and pat dry before wrapping to remove some salt. Alternatively, reduce or omit the added salt in the spice rub.
Can I grill these instead of baking? Absolutely. Preheat your grill to medium-high (about 375°F/190°C) and grill the shrimp for 2-3 minutes per side, until the bacon is crisp and the shrimp are cooked through. Use a grill mat or skewers to prevent sticking.
Why is my bacon not crispy? Ensure your oven is fully preheated and the shrimp are on a wire rack so air circulates. Also, thin-cut bacon is essential. If it’s still not crisp, finish under the broiler for 1-2 minutes.
Can I use a different type of rice? Yes, jasmine or basmati rice work well. Adjust the liquid and cooking time according to the package instructions. For a richer flavor, cook the rice in chicken broth instead of water.
Related
- Old Bay Shrimp Cocktail: Easy 20-Minute Recipe
- Old Fashioned Shrimp Cocktail Recipe
- Loaded Shrimp Cocktail Recipe (Easy & Elegant)
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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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