Honey Garlic Bacon Wrapped Shrimp Recipe

Honey garlic bacon wrapped shrimp is the perfect party appetizer or main course: juicy shrimp are wrapped in crispy bacon and glazed with a sweet and savory honey garlic sauce. The combination of salty bacon, tender shrimp, and sticky glaze creates an irresistible flavor balance. This recipe is straightforward, uses simple ingredients, and delivers restaurant-quality results at home.

Ingredients

• 1 lb (450 g) large shrimp (16-20 count), peeled and deveined, tails on
• 8 oz (225 g) thin-cut bacon, cut in half crosswise
• 1/4 cup (60 ml) honey
• 2 cloves garlic, minced
• 2 tbsp (30 ml) soy sauce (low sodium recommended)
• 1 tbsp (15 ml) rice vinegar or apple cider vinegar
• 1/2 tsp (2 g) red pepper flakes (optional, for heat)
• 1 tbsp (15 ml) olive oil, for brushing
• Fresh parsley or green onions, chopped, for garnish

Instructions

1. 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.
2. Pat the shrimp dry with paper towels. Wrap each shrimp with a half slice of bacon, stretching the bacon slightly as you wrap. Secure with a toothpick if needed. Place the wrapped shrimp on the prepared rack, leaving a little space between each.
3. In a small bowl, whisk together the honey, minced garlic, soy sauce, vinegar, and red pepper flakes (if using). Set aside.
4. Brush the tops of the shrimp with a little olive oil. Bake for 8 minutes.
5. Remove the baking sheet from the oven. Brush the shrimp generously with the honey garlic sauce, turning them over and brushing the other side as well.
6. Return to the oven and bake for another 5-7 minutes, until the bacon is browned and crispy and the shrimp are pink and opaque. The internal temperature of the shrimp should reach 145°F (63°C) as a safe minimum, checked with a food thermometer.
7. For extra caramelization, switch the oven to broil for the last 1-2 minutes, watching carefully to prevent burning.
8. Remove from the oven and let rest for 2 minutes. Garnish with chopped parsley or green onions before serving.

Tips

• Use thin-cut bacon: Regular or thick-cut bacon takes longer to cook and may remain chewy while the shrimp overcooks. If you only have thick-cut, par-cook it in a skillet for 2-3 minutes before wrapping.
• Dry the shrimp well: Excess moisture prevents the bacon from crisping and can cause the sauce to steam off. Pat them dry before wrapping.
• Don’t skip the wire rack: Placing the shrimp directly on foil will cause the bottom to stay soggy. A rack allows air to circulate, ensuring even crispness.
• Adjust sweetness: If you prefer a less sweet glaze, reduce the honey to 3 tablespoons (45 ml) and add an extra tablespoon of soy sauce. For a spicier kick, add more red pepper flakes or a dash of sriracha.

Serving Suggestions

Serve these shrimp as an appetizer with toothpicks for easy grabbing. As a main course, pair them with steamed rice or a fresh green salad. They also work well alongside grilled vegetables or over a bed of cauliflower rice for a low-carb option. A squeeze of fresh lemon juice over the top brightens the flavors nicely.

Variations

• Spicy Honey Garlic: Add 1-2 teaspoons of sriracha or gochujang to the sauce for a spicy-sweet kick.
• Ginger Garlic: Add 1 teaspoon of freshly grated ginger to the sauce for a more aromatic flavor.
• Maple Bacon Shrimp: Substitute the honey with maple syrup and use regular bacon for a smoky-sweet twist.
• Grilled Version: Cook the wrapped shrimp on a preheated grill over medium heat for 3-4 minutes per side, brushing with the sauce during the last minute of cooking.

Storage and Reheating

Store leftover 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. For best texture, reheat in an air fryer at 375°F (190°C) for 3-4 minutes.

Frequently Asked Questions

Can I use frozen shrimp? Yes, but thaw them completely and pat them dry before wrapping. Remove any excess ice crystals to prevent the bacon from steaming.

Can I prepare these ahead of time? Yes, you can wrap the shrimp and refrigerate them for up to 4 hours before baking. Keep the sauce separate and brush it on just before baking.

Why is my bacon not crispy? The most common reasons are using thick-cut bacon, overcrowding the pan, or not using a wire rack. Also, ensure your oven is fully preheated and the shrimp are dry.

Can I make the sauce without soy sauce? For a gluten-free option, use tamari or coconut aminos. If you’re out of soy sauce, you can substitute with Worcestershire sauce, but the flavor will be slightly different.

How do I know when the shrimp are done? The shrimp should be pink and opaque, and the bacon should be browned and crisp. The internal temperature should read 145°F (63°C) on an instant-read thermometer.

Can I use jumbo shrimp? Yes, but adjust the cooking time. Jumbo shrimp (U-10) may need 2-3 extra minutes in the oven. Always check for doneness.

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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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