Bacon wrapped shrimp is a crowd-pleasing appetizer that combines the smoky, salty crunch of bacon with the sweet, tender bite of shrimp. The key to success is timing: you want the bacon fully crisped and the shrimp cooked through without becoming rubbery. This guide gives you exact oven, grill, and air fryer times, plus a foolproof method that works every time.
Ingredients
- 1 lb (450 g) large shrimp (16–20 count), peeled and deveined, tails on
- 8–10 slices thin-cut bacon, cut in half crosswise
- 2 tbsp (30 ml) olive oil
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) garlic powder
- 1/4 tsp (0.5 g) black pepper
- 1/4 tsp (1.5 g) salt (optional, bacon is salty)
- Toothpicks (soaked in water for 30 minutes if grilling)
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 lets the bacon crisp on all sides and keeps the shrimp from sitting in grease.
- Pat the shrimp dry with paper towels. In a small bowl, mix the olive oil, smoked paprika, garlic powder, and black pepper. Toss the shrimp in the mixture until evenly coated.
- Wrap each shrimp with a half-slice of bacon, stretching the bacon slightly as you wrap. Secure the ends with a toothpick. Place the wrapped shrimp on the prepared rack, leaving a little space between each one.
- Bake for 10–12 minutes, until the bacon is browned and crisp and the shrimp are opaque and just firm to the touch. The safe minimum internal temperature for shrimp is 145°F (63°C) per USDA FSIS guidelines; check with an instant-read thermometer inserted into the thickest part of the shrimp if you are unsure.
- 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 2–3 minutes. This allows the bacon to set and makes the toothpicks easier to remove. Serve warm.
Tips
- Use thin-cut bacon: Regular or thick-cut bacon takes longer to crisp, and by the time it does, the shrimp may be overcooked. If you only have thick-cut, par-cook it in a skillet for 2–3 minutes per side before wrapping.
- Don’t over-wrap: One half-slice per shrimp is enough. Overlapping bacon creates a thick, chewy layer that won’t crisp evenly.
- Soak toothpicks for grilling: If you’re cooking over high heat, soak wooden toothpicks in water for 30 minutes to prevent them from burning.
- Pat shrimp dry: Excess moisture steams the bacon and prevents browning. Dry the shrimp thoroughly before seasoning.
Serving Suggestions
Serve bacon wrapped shrimp as a party appetizer with a dipping sauce like spicy mayo, honey mustard, or a tangy garlic-lime aioli. They also work well over a bed of rice or alongside a crisp green salad for a light main course. For a game-day spread, pair them with other finger foods like stuffed mushrooms or chicken skewers.
Variations
- Spicy: Add 1/2 tsp (1 g) cayenne pepper or a drizzle of sriracha to the seasoning mix.
- Sweet & smoky: Brush the wrapped shrimp with a mixture of 2 tbsp (30 ml) maple syrup and 1 tbsp (15 ml) soy sauce during the last 3 minutes of baking.
- Herbed: Add 1 tbsp (2 g) chopped fresh parsley or chives to the oil mixture, or sprinkle the cooked shrimp with fresh herbs before serving.
- Grilled version: Preheat a grill to medium-high (about 375°F/190°C). Grill the shrimp for 2–3 minutes per side, until the bacon is crisp and the shrimp reach 145°F (63°C).
- Air fryer: Preheat the air fryer to 390°F (200°C). Place the shrimp in a single layer in the basket and cook for 8–10 minutes, flipping halfway, until bacon is crisp.
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. The microwave will make the bacon soft, so it’s best to avoid it. For longer storage, freeze the cooked shrimp on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
How do I know when the shrimp are done?
Shrimp are done when they turn pink and opaque, and the flesh is firm but slightly springy. The internal temperature should read 145°F (63°C) on an instant-read thermometer. Overcooking makes them rubbery, so check early.
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 frozen shrimp release more moisture.
Why is my bacon not crisp?
This usually happens when the bacon is too thick or the shrimp are crowded on the pan. Use thin-cut bacon, leave space between pieces, and consider broiling for the last minute.
Can I prepare these ahead of time?
Yes, you can assemble the wrapped shrimp up to 24 hours in advance. Keep them covered in the refrigerator, then bake as directed. Add 2–3 minutes to the cooking time if they go into the oven cold.
What if I don’t have toothpicks?
You can use small skewers, or simply wrap the bacon tightly and place the shrimp seam-side down on the rack. The bacon will hold its shape during cooking.
Can I use jumbo or extra-large shrimp?
Yes, but adjust the cooking time. Jumbo shrimp (13–15 count) may need 12–14 minutes. Always rely on the internal temperature rather than the clock.
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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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