Bacon wrapped tiger shrimp is a classic appetizer that combines the rich, smoky flavor of crispy bacon with the sweet, tender bite of large shrimp. It works because the bacon bastes the shrimp as it renders, keeping the seafood moist while adding a savory crunch. This recipe is simple enough for a weeknight treat but elegant enough for a dinner party.
Ingredients
- 1 lb (450 g) large tiger shrimp (16–20 count), peeled and deveined, tails on
- 12 oz (340 g) thin-cut bacon (about 12 slices), cut in half crosswise
- 2 tbsp (30 ml) olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Wooden toothpicks (soaked in water for 30 minutes if grilling)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. This allows the bacon to crisp on all sides.
- Pat the shrimp dry with paper towels. In a small bowl, mix the olive oil, smoked paprika, garlic powder, cayenne (if using), salt, and black pepper. Toss the shrimp in this mixture until evenly coated.
- Take one half-slice of bacon and wrap it around the middle of a shrimp, stretching the bacon slightly as you go. Secure the ends with a toothpick. Repeat with the remaining shrimp and bacon.
- Place the wrapped shrimp on the wire rack, leaving a little space between each. Bake for 12–15 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) as the safe minimum per USDA FSIS guidelines. Check with a food thermometer inserted into the thickest part of the shrimp.
- If you prefer extra crispy bacon, switch the oven to broil for the last 1–2 minutes, watching closely to prevent burning.
- Remove from the oven and let rest for 2 minutes. Remove the toothpicks before serving, or leave them in for easy picking if serving as finger food.
Tips
- Bacon thickness: Thin-cut bacon crisps up faster and wraps more easily. If you only have thick-cut, par-cook it for 3–4 minutes in a skillet before wrapping to ensure it cooks through without overcooking the shrimp.
- Shrimp size: Use large (16–20 count) shrimp. Smaller shrimp will overcook before the bacon crisps. If using extra-jumbo shrimp, increase the cooking time by 2–3 minutes.
- Soak toothpicks: If grilling or broiling, soak wooden toothpicks in water for 30 minutes to prevent them from burning. For baking, this is optional.
- Don’t overcrowd: Leave space between the shrimp on the rack so the hot air circulates. Overcrowding steams the bacon and makes it soggy.
Serving Suggestions
Serve these bacon wrapped shrimp hot as an appetizer with a dipping sauce like spicy mayo (mix 1/2 cup mayonnaise with 1 tbsp sriracha) or a cool ranch dip. They also pair well with a fresh green salad, grilled vegetables, or over rice for a main course. For a party, arrange them on a platter with lemon wedges and fresh parsley.
Variations
- Spicy Honey Glaze: Brush the cooked shrimp with a mixture of 2 tbsp honey and 1 tsp chili flakes during the last 2 minutes of baking.
- Jalapeño Popper Style: Stuff a small slice of jalapeño and a bit of cream cheese between the shrimp and the bacon before wrapping.
- Teriyaki: Marinate the shrimp in 1/4 cup teriyaki sauce for 15 minutes before wrapping, then reduce the salt in the spice mix.
- Smoky Bourbon: Add 1 tbsp bourbon to the spice mix and brush the bacon with a little maple syrup halfway through cooking. (For adults of legal drinking age; consume responsibly.)
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, until heated through. Avoid microwaving, as it makes the bacon rubbery. You can also freeze cooked shrimp for up to 2 months; thaw overnight in the fridge and reheat as directed.
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 moisture will prevent the bacon from crisping.
How do I keep the bacon from unravelling? Make sure the toothpick goes through both ends of the bacon and into the shrimp. Also, wrap the bacon tightly but not so tight that it tears. Chilling the wrapped shrimp for 10 minutes before baking helps the bacon stay in place.
Can I grill these instead of baking? Absolutely. Preheat the grill to medium-high (about 400°F/200°C) and grill for 6–8 minutes, turning once, until the bacon is crisp and the shrimp is opaque. Use soaked toothpicks and watch for flare-ups.
Why are my shrimp tough? Overcooking is the usual culprit. Shrimp cook very quickly—once they turn pink and opaque, they are done. Remove them from the heat as soon as they reach 145°F (63°C) internally.
Can I make these ahead of time? 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 baking, and add a couple of minutes to the cooking time if they are cold.
What if I don’t have a wire rack? You can bake them directly on the foil-lined sheet, but turn them halfway through cooking. The bottoms will be less crispy, but they will still taste great.
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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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