Bacon wrapped fried shrimp is a decadent appetizer where juicy shrimp are wrapped in smoky bacon, then coated in a crispy batter and fried until golden brown. This dish delivers a satisfying contrast of textures: crunchy exterior, tender shrimp, and savory bacon. It’s a popular party food and restaurant appetizer, and while it requires a few steps, it is very achievable at home with the right technique.
What You’ll Need
- 1 lb (450 g) large shrimp (16-20 count), peeled and deveined, tails on or off
- 12 oz (340 g) thin-cut bacon, cut slices in half crosswise
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) black pepper
- 1/2 tsp (2.5 g) salt
- 1 cup (240 ml) buttermilk (or 1 cup milk mixed with 1 tbsp lemon juice)
- 1 large egg
- 1 cup (120 g) cornstarch
- 1 cup (120 g) panko breadcrumbs (optional, for extra crunch)
- Vegetable or peanut oil, for frying (about 4 cups / 1 L)
- Toothpicks (wooden, soaked in water for 30 minutes)
- Deep-fry thermometer
Step-by-Step
- Prep the shrimp: Pat the peeled and deveined shrimp completely dry with paper towels. This helps the bacon and batter stick better. If the shrimp have tails, you can leave them on for a handle, but they will get crispy in the fryer.
- Wrap with bacon: Take one half-slice of bacon and wrap it around the middle of each shrimp, stretching the bacon slightly as you go. Secure the bacon by pushing a soaked wooden toothpick through the overlapping ends. The toothpick prevents the bacon from shrinking and unwrapping during frying. Repeat with all shrimp.
- Make the seasoned flour: In a shallow bowl, whisk together the all-purpose flour, garlic powder, paprika, black pepper, and salt. This is the first dredge.
- Make the wet batter: In a second bowl, whisk the buttermilk and egg together until fully combined.
- Prepare the coating: In a third shallow bowl, place the cornstarch. If using panko, mix it into the cornstarch in this bowl. This double-coating (flour, then wet, then cornstarch) creates a very crispy crust.
- Dredge the shrimp: Working one at a time, take a bacon-wrapped shrimp and coat it thoroughly in the seasoned flour. Shake off any excess. Then dip it into the buttermilk-egg mixture, letting the excess drip off. Finally, press it into the cornstarch (and panko) mixture, ensuring it is fully coated. Place the coated shrimp on a wire rack while you coat the rest.
- Heat the oil: Pour the vegetable or peanut oil into a heavy-bottomed pot or Dutch oven, filling it no more than halfway full. Heat over medium-high heat until the oil reaches 350°F (175°C) on a deep-fry thermometer.
- Fry in batches: Carefully place 4-5 shrimp into the hot oil, making sure not to overcrowd the pot. Fry for 2-3 minutes per side, or until the bacon is browned and crispy and the shrimp is cooked through. The total frying time is about 4-6 minutes. The shrimp is done when it reaches an internal temperature of 145°F (63°C), which is the USDA FSIS safe minimum for fish and shellfish. Use a food thermometer to check one if unsure.
- Drain and rest: Use a slotted spoon to remove the fried shrimp from the oil. Place them on a wire rack set over a baking sheet (this keeps them crispier than paper towels). Let them rest for 2 minutes before serving. Remove the toothpicks before serving or leave them in for easy grabbing.
- Serve immediately: These are best eaten hot and fresh, while the crust is at its crunchiest. Serve with a dipping sauce like ranch, honey mustard, or spicy mayo.
Common Mistakes
- Using thick-cut bacon: Thick-cut bacon takes too long to cook through and get crispy, leaving you with chewy bacon and overcooked shrimp. Always use thin-cut or regular bacon.
- Not drying the shrimp: Wet shrimp cause the flour and batter to slide off during frying. Pat them dry thoroughly.
- Overcrowding the pot: Adding too many shrimp at once drops the oil temperature, leading to greasy, soggy coating instead of a crisp crust.
- Skipping the toothpick: Without a toothpick, the bacon will shrink and unwrap from the shrimp as it cooks.
- Frying at the wrong temperature: Oil that is too hot burns the outside before the shrimp cooks inside. Oil that is too cool makes the shrimp greasy. Maintain 350°F (175°C).
Tips
- Soak your toothpicks: Soaking wooden toothpicks in water for at least 30 minutes prevents them from burning and smoking in the hot oil.
- Use a wire rack: Resting the fried shrimp on a wire rack instead of paper towels keeps air circulating around them, which maintains their crispiness.
- Keep a thermometer handy: Monitor the oil temperature between batches. Let the oil come back up to 350°F (175°C) before adding the next batch.
- Double coat for extra crunch: For an even thicker crust, after the cornstarch coating, dip the shrimp back into the wet batter and then into the cornstarch again before frying.
- Make ahead: You can wrap the shrimp in bacon and coat them in the flour and batter up to 4 hours ahead. Keep them on a rack in the refrigerator, uncovered, until you are ready to fry.
Troubleshooting
- Bacon is burning but shrimp is raw: Your oil is too hot. Reduce the heat and let the oil cool down to 350°F (175°C) before continuing. Also, ensure your bacon is thin-cut.
- Coating is falling off: This usually means the shrimp were too wet before dredging, or you did not press the final coating on firmly. Pat shrimp dry and press the cornstarch mixture onto the shrimp with your hands.
- Shrimp are greasy: The oil was not hot enough. The shrimp absorbed oil instead of frying. Check your thermometer and wait for the oil to reach the correct temperature before frying.
- Bacon unwrapped during frying: The toothpick was not inserted properly or was not long enough. Make sure the toothpick goes through both overlapping ends of the bacon and into the shrimp itself.
- Shrimp are rubbery: They are overcooked. Shrimp cook very quickly. Remove them from the oil as soon as they are golden brown and have reached 145°F (63°C) internally.
Frequently Asked Questions
Can I bake these instead of frying?
Yes, you can bake them at 425°F (220°C) for 15-18 minutes on a wire rack over a baking sheet, flipping halfway. They will be less crispy than the fried version, but still delicious.
What is the best shrimp size to use?
Large (16-20 count) or extra-large (21-25 count) shrimp work best. They are big enough to wrap with a half-slice of bacon without being too bulky.
Can I use a gluten-free coating?
Yes. Replace the all-purpose flour with a gluten-free all-purpose blend, and use gluten-free panko breadcrumbs. The cornstarch is already gluten-free.
Can I prepare these in advance and freeze them?
Yes, you can freeze them after wrapping in bacon and coating in the flour/batter/cornstarch. Place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Fry from frozen, adding 2-3 minutes to the cooking time.
What dipping sauces go well with these?
Spicy mayo (sriracha and mayo), honey mustard, ranch dressing, or a simple garlic aioli all pair well with the salty, smoky flavor.
How long do leftovers last?
Leftovers will keep in the refrigerator for up to 3 days. Reheat them in an air fryer or a 400°F (200°C) oven for 5-8 minutes to restore crispiness. Do not microwave, as they will become soggy.
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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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