Bacon wrapped shrimp is a savory appetizer where juicy, seasoned shrimp are wrapped in crispy bacon and baked or grilled until golden. This dish is popular in American cuisine, often served at parties and gatherings. It’s surprisingly simple to make, requiring just a few ingredients and minimal prep, yet it delivers a delicious combination of smoky, salty, and sweet flavors. This guide will walk you through the process, from selecting ingredients to troubleshooting common issues, ensuring perfect results every time.
What You’ll Need
- 1 lb (450 g) large shrimp (16-20 count), peeled and deveined, tails on or off
- 8 oz (225 g) thin-cut bacon (about 12-16 slices), cut in half crosswise if long
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1.25 g) black pepper
- Optional: 1/4 cup (60 ml) honey or maple syrup for glazing
- Toothpicks (soaked in water for 30 minutes if baking)
Step-by-Step
- Preheat the oven to 400°F (200°C). If using a grill, preheat it to medium-high heat (about 375-400°F / 190-200°C).
- Prep the shrimp: If your shrimp are frozen, thaw them overnight in the refrigerator or in a bowl of cold water for 15-20 minutes. Pat them dry with paper towels. This helps the seasoning stick and prevents steaming.
- Season the shrimp: In a small bowl, mix the olive oil, garlic powder, paprika, salt, and pepper. Toss the shrimp in this mixture until evenly coated.
- Wrap the shrimp: Take a slice of bacon (cut in half if it’s very long). Wrap it around the middle of a shrimp, overlapping the ends slightly. Secure with a toothpick inserted through the overlapping ends. Repeat with all shrimp.
- Arrange on a baking sheet: Place the wrapped shrimp on a baking sheet lined with aluminum foil or parchment paper. Make sure they are in a single layer, not touching.
- Bake or grill: Bake in the preheated oven for 12-15 minutes, or until the bacon is crispy and the shrimp are opaque and cooked through. If grilling, cook for 3-4 minutes per side, or until bacon is crisp and shrimp are pink.
- Optional glaze: If using honey or maple syrup, brush it over the shrimp during the last 2-3 minutes of cooking. This adds a sweet caramelized finish.
- Rest and serve: Remove from the oven or grill and let rest for 2-3 minutes. Remove the toothpicks before serving. Serve hot as an appetizer or main dish.
Common Mistakes
- Using thick-cut bacon: Thick bacon takes longer to cook and may remain chewy while the shrimp overcooks. Stick to thin or regular-cut bacon.
- Overcrowding the pan: If the shrimp are too close together, they will steam instead of crisp up. Give them space.
- Overcooking the shrimp: Shrimp cook quickly; overcooking makes them rubbery. Watch them closely, especially if your oven runs hot.
- Not drying the shrimp: Wet shrimp won’t brown well and can cause the bacon to slide off.
Tips
- Soak toothpicks: If baking, soak wooden toothpicks in water for 30 minutes to prevent them from burning.
- Partially cook the bacon: For extra crispiness, you can pre-cook the bacon in a skillet for 2-3 minutes per side before wrapping. Let it cool slightly before handling.
- Use a wire rack: Place the shrimp on a wire rack set over a baking sheet. This allows hot air to circulate, making the bacon crispier on all sides.
- Make ahead: You can assemble the wrapped shrimp up to 24 hours in advance, cover, and refrigerate. Bring to room temperature before cooking.
- Serve with dipping sauce: A simple sauce of mayonnaise, lemon juice, and sriracha works well.
Troubleshooting
Bacon is still soft after baking: If the bacon isn’t crispy, turn on the broiler for the last 1-2 minutes, watching closely to prevent burning. Alternatively, increase the oven temperature to 425°F (220°C) for the last few minutes.
Shrimp are overcooked and rubbery: This happens when the bacon takes longer than the shrimp. Next time, use thinner bacon or pre-cook it. You can also try searing the wrapped shrimp in a hot skillet for 2 minutes per side before finishing in the oven.
Bacon slides off the shrimp: Make sure you secure the bacon with a toothpick that goes through both ends of the bacon and into the shrimp. Also, patting the shrimp dry helps the bacon stick better.
Flavor is too salty: Bacon is salty, so go easy on the added salt. You can reduce or omit the salt in the seasoning if your bacon is very salty.
Frequently Asked Questions
Can I use frozen shrimp? Yes, just thaw them completely and pat dry before seasoning.
Can I make these in an air fryer? Absolutely. Preheat the air fryer to 390°F (200°C) and cook for 8-10 minutes, flipping halfway, until bacon is crisp.
What internal temperature should the shrimp reach? The USDA FSIS safe minimum internal temperature for shrimp is 145°F (63°C). Use a food thermometer to check.
Can I use a different type of bacon? Yes, turkey bacon or prosciutto can be used, but adjust cooking time as they may cook faster or slower.
How do I store leftovers? Refrigerate in an airtight container for up to 3 days. Reheat in the oven or air fryer to maintain crispness.
Can I prepare these ahead for a party? Yes, assemble them up to 24 hours ahead, cover, and refrigerate. Cook just before serving.
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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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