Deep fried bacon wrapped shrimp is the ultimate indulgence: plump, juicy shrimp are wrapped in smoky bacon, coated in a crispy seasoned batter, and fried until golden brown. This dish delivers a perfect contrast of textures—crunchy exterior, savory bacon, and tender shrimp—making it a standout appetizer for parties, game days, or a special dinner. The key is to partially cook the bacon before wrapping so it crisps up without overcooking the shrimp, ensuring every bite is perfectly balanced.
Ingredients
- 24 large 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)
- 1 cup (125 g) all-purpose flour
- 1 cup (240 ml) buttermilk (or 1 cup milk mixed with 1 tbsp lemon juice, let sit 5 minutes)
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable or peanut oil, for frying (about 4 cups / 1 L)
- Lemon wedges, for serving (optional)
Instructions
- Prep the bacon: In a large skillet over medium heat, cook the bacon slices for 2–3 minutes per side, until they are just starting to render fat but are still pliable and not crispy. Transfer to a paper towel-lined plate to drain and cool slightly. This step ensures the bacon will crisp up during frying without leaving the shrimp undercooked.
- Wrap the shrimp: Pat the shrimp dry with paper towels. Take one half-slice of bacon and wrap it around the middle of a shrimp, securing the ends with a toothpick. Repeat with all shrimp. Place the wrapped shrimp on a plate and refrigerate while you prepare the batter (this helps the bacon adhere).
- Make the batter: In a medium bowl, whisk together the flour, baking powder, garlic powder, smoked paprika, cayenne (if using), salt, and black pepper. In a separate small bowl, whisk the buttermilk and egg until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be smooth and slightly thick, like pancake batter. If it seems too thick, add a splash of buttermilk.
- Heat the oil: In a deep, heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. Use enough oil to fully submerge the shrimp—about 2–3 inches deep.
- Coat and fry: Working in batches of 4–5 shrimp to avoid crowding, dip each bacon-wrapped shrimp into the batter, letting any excess drip off. Carefully lower into the hot oil. Fry for 3–4 minutes, turning occasionally, until the batter is golden brown and the shrimp are cooked through. The internal temperature of the shrimp should reach 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum). Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Repeat with remaining shrimp.
- Rest and serve: Let the fried shrimp rest for 2 minutes before serving. Remove the toothpicks and serve hot with lemon wedges or your favorite dipping sauce.
Tips
- Bacon thickness matters: Use thin-cut bacon for this recipe. Thick-cut bacon takes longer to crisp and may overcook the shrimp before it becomes crunchy. If you only have thick-cut, increase the pre-cook time to 4–5 minutes per side.
- Don’t skip the toothpick: The toothpick keeps the bacon secure during frying. Remove it before serving to avoid any accidents.
- Maintain oil temperature: Use a thermometer and adjust the heat between batches to keep the oil at 350°F (175°C). If the oil drops too low, the batter will absorb excess oil and become greasy.
- Substitution: No buttermilk? Use 1 cup (240 ml) whole milk mixed with 1 tablespoon lemon juice or white vinegar, and let it sit for 5 minutes to thicken. This mimics the tang and acidity of buttermilk.
Serving Suggestions
Serve these crispy shrimp as an appetizer with a creamy dipping sauce like garlic aioli, spicy mayo (mix mayo with sriracha), or a classic cocktail sauce. They also pair well with a fresh green salad, coleslaw, or as a protein topper for a po’ boy sandwich. For a party, arrange them on a platter with lemon wedges and fresh parsley.
Variations
- Spicy Cajun: Add 1 teaspoon Cajun seasoning to the batter and a pinch of cayenne in the bacon pre-cook step for extra heat.
- Honey-Bourbon Glaze: After frying, toss the shrimp in a glaze made from 1/4 cup honey, 2 tablespoons bourbon, and 1 tablespoon soy sauce, simmered until thickened. (For adults of legal drinking age; drink responsibly.)
- Air Fryer Option: To reduce oil, place the battered shrimp in an air fryer at 400°F (200°C) for 8–10 minutes, flipping halfway, until golden and cooked through. Note: the batter will be less crispy than deep-frying.
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend. The batter may need an extra tablespoon of buttermilk to reach the right consistency.
Storage and Reheating
Refrigerate any leftovers 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 in a 400°F (200°C) oven for 5–7 minutes, or until heated through and crispy. Avoid microwaving, as it will make the coating soggy. For longer storage, freeze the fried shrimp in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat from frozen in the oven at 400°F (200°C) for 10–12 minutes.
Frequently Asked Questions
Can I use frozen shrimp? Yes, but thaw them completely in the refrigerator overnight and pat them very dry before wrapping. Excess moisture will cause the batter to slide off.
Why did my bacon not get crispy? The bacon was likely too thick or not pre-cooked enough. Ensure you use thin-cut bacon and cook it until it’s just starting to crisp but still flexible. Also, make sure the oil is hot enough—if it’s too low, the bacon will steam instead of fry.
Can I prepare these ahead of time? You can wrap the shrimp in bacon and refrigerate them for up to 24 hours before frying. However, do not batter them in advance, as the batter will become soggy.
What dipping sauces go best? Creamy sauces like ranch, blue cheese, or a honey-mustard dip complement the smoky bacon and sweet shrimp. A tangy remoulade also works well.
How do I know when the shrimp are done? The shrimp will turn pink and opaque, and the batter will be deep golden brown. For accuracy, use a food thermometer—insert it into the thickest part of the shrimp; it should read 145°F (63°C) (USDA FSIS safe minimum).
Can I bake these instead of frying? Yes, you can bake them at 425°F (220°C) for 12–15 minutes, flipping halfway, until the bacon is crisp and the shrimp are cooked through. They won’t be as crunchy as fried, but they are lower in fat.
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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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