Bacon wrapped shrimp is a classic appetizer that combines the sweet, briny flavor of shrimp with the smoky, salty crunch of bacon. It works because the bacon bastes the shrimp as it renders, keeping the seafood moist while developing a crispy exterior. Whether you bake them in the oven or finish them on the grill, these bite-sized treats are always a crowd-pleaser.
Ingredients
- 1 lb (450 g) large raw shrimp (21–25 count), peeled and deveined, tails on
- 8 oz (225 g) thin-cut bacon (about 12–16 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 baking)
Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and place a wire rack on top. If you plan to grill, preheat the grill to medium-high (about 375–400°F / 190–200°C).
- 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 the spice mixture until evenly coated.
- Wrap each shrimp with a half-slice of bacon, stretching the bacon slightly as you wrap. Secure the bacon with a toothpick inserted through the shrimp. The bacon should cover the middle of the shrimp, leaving the tail exposed.
- Place the wrapped shrimp on the prepared wire rack, leaving a little space between each so they cook evenly.
- Bake for 12–15 minutes, or until the bacon is browned and crisp and the shrimp are opaque and cooked through. The safe minimum internal temperature for shrimp is 145°F (63°C) as recommended by USDA FSIS; check with an instant-read 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.
- If grilling, place the wrapped shrimp directly on the grill grates and cook for 2–3 minutes per side, until the bacon is crisp and the shrimp are cooked through. Remove from the grill when they reach 145°F (63°C).
- Let the shrimp rest for 2 minutes, then remove the toothpicks and serve warm.
Tips
- Use thin-cut bacon: Regular or thick-cut bacon takes longer to crisp and may overcook the shrimp. Thin-cut bacon cooks at the same rate as the shrimp, ensuring both are done together.
- Don’t skip the wire rack: Placing the shrimp on a wire rack over a baking sheet allows hot air to circulate, so the bacon crisps on all sides instead of steaming in its own fat.
- Soak toothpicks: If baking, soak wooden toothpicks in water for at least 30 minutes to prevent them from burning in the oven. For grilling, this is especially important.
- Substitution: If you don’t have smoked paprika, use regular paprika plus a tiny pinch of liquid smoke (about 1/8 tsp) to mimic the smoky flavor. Or simply use regular paprika for a milder taste.
Serving Suggestions
Serve these bacon wrapped shrimp as an appetizer with a dipping sauce like garlic aioli, spicy sriracha mayo, or a simple lemon-butter sauce. They also make a great main course when served over a bed of rice or alongside a fresh green salad. For a party, arrange them on a platter with lemon wedges and chopped parsley.
Variations
- Spicy: Add 1/2 tsp chili flakes or a drizzle of hot honey before serving.
- Sweet and smoky: Brush the wrapped shrimp with a mixture of 2 tbsp maple syrup and 1 tsp soy sauce during the last 5 minutes of cooking.
- Herbed: Add 1 tbsp chopped fresh thyme or rosemary to the spice mixture.
- Cheese-stuffed: Slit the shrimp lengthwise and stuff with a small piece of jalapeño and cream cheese before wrapping.
- Air fryer: Cook at 380°F (193°C) for 8–10 minutes, flipping halfway, until bacon is crisp and shrimp reach 145°F (63°C).
Storage and Reheating
Refrigerate leftover bacon wrapped shrimp 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 rubbery. These are best enjoyed fresh, so try to make only as much as you’ll eat.
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 seasoning—excess moisture will prevent the bacon from crisping.
How do I keep the bacon from unraveling? Secure the bacon with a toothpick that goes through both ends of the bacon strip and into the shrimp. Make sure the toothpick is inserted perpendicular to the shrimp so it holds firmly.
Can I prepare these ahead of time? Yes, you can assemble the wrapped shrimp up to 24 hours in advance. Store them in a covered container in the refrigerator, then cook as directed. Add a few extra minutes to the cooking time if they go into the oven cold.
Why is my bacon not crispy? The most common reason is using thick-cut bacon or overcrowding the pan. Use thin-cut bacon and give each shrimp space on the rack. Also, make sure your oven is fully preheated; a hot oven renders the fat quickly.
Can I cook these on the stovetop? Yes, you can pan-sear them in a skillet over medium-high heat for 2–3 minutes per side. However, the bacon may not crisp as evenly, and you’ll need to drain excess fat. A wire rack in the oven is the most reliable method.
What size shrimp should I use? Large (21–25 per pound) or extra-large (16–20 per pound) work best. Smaller shrimp will overcook before the bacon crisps, while jumbo shrimp may need a slightly longer cooking time.
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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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