Mexican-style bacon-wrapped shrimp pairs juicy shrimp with crisp, smoky bacon, chipotle, and fresh lime. This version is baked and finished with a quick cilantro-lime butter, making it easy to serve as an appetizer or tuck into tacos; regional and family versions vary, and this is a practical home-style take.
Ingredients
- 1 lb large raw shrimp (450 g), peeled and deveined, tails on or off; use 16–20 shrimp if possible
- 8 slices regular-cut bacon (about 8 oz / 225 g), cut in half crosswise
- 1 tbsp neutral oil (15 ml), for the shrimp
- 1 tsp ground cumin (2 g)
- 1 tsp smoked paprika (2 g)
- ½ tsp fine salt (3 g)
- ¼ tsp black pepper (0.5 g)
- ½ tsp chipotle powder (about 1 g), or 1 tsp adobo sauce from canned chipotles (5 ml)
- 1 tbsp unsalted butter (14 g), melted
- 1 tbsp fresh lime juice (15 ml), plus lime wedges for serving
- 2 tbsp chopped fresh cilantro (about 8 g)
- Toothpicks, soaked in water for 10 minutes if wooden (optional)
Instructions
- Prepare the oven and pan. Heat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top if you have one; the rack helps rendered bacon fat drain so the underside crisps. Pat the shrimp very dry with paper towels. Keep raw seafood separate from ready-to-eat foods, and wash your hands and utensils after handling it.
- Season the shrimp. In a bowl, combine the oil, cumin, smoked paprika, salt, pepper, and chipotle powder or adobo sauce. Add the shrimp and toss to coat. If using adobo, the mixture will be slightly wetter and more tangy; avoid adding extra salt until you taste the finished dish.
- Wrap each shrimp. Wrap one half-slice of bacon around each shrimp, overlapping the ends slightly. Secure the overlap with a toothpick if needed, but do not wrap so tightly that the shrimp is compressed. Arrange them seam-side down on the rack, leaving space between pieces. Discard any marinade that touched the raw shrimp.
- Bake until the bacon is crisp and the shrimp is cooked. Bake for 10 minutes, then carefully turn each piece and bake for another 6–10 minutes. Start checking at 16 minutes total; bacon thickness and shrimp size affect timing. The shrimp must reach 145°F (63°C), the USDA FSIS safe minimum temperature for seafood, checked with a food thermometer in the thickest part of a shrimp. It should be opaque and firm, not translucent. If the shrimp reaches temperature before the bacon crisps, remove the shrimp promptly; briefly broil the bacon side for 1–2 minutes while watching closely, then return the shrimp to the plate. Never leave the broiler unattended.
- Finish and serve. Stir the melted butter with the lime juice and cilantro. Brush or spoon it over the hot shrimp, then serve with lime wedges. Remove toothpicks before eating, or clearly remind guests to take them out.
Tips
- Choose the right bacon. Regular-cut bacon cooks more evenly around shrimp than thick-cut. If the bacon is still soft when the shrimp is done, use the brief broiler finish rather than extending the bake and overcooking the seafood.
- Dry shrimp well. Excess moisture steams the bacon and makes seasoning slide off. Thaw frozen shrimp completely in the refrigerator or under cold running water, then pat dry.
- Control the heat. Chipotle powder gives direct smoky heat; adobo sauce adds a little acidity and moisture. Start with less if serving people who prefer mild food, and offer hot sauce at the table.
- Use a thermometer, not color alone. Shrimp can turn opaque before it is safely cooked or become rubbery if left in the oven too long. Check a few of the largest pieces, especially if their sizes vary.
Serving Suggestions
Serve the shrimp hot as an appetizer with lime wedges, salsa verde, or a simple tomato salsa. For a meal, place them in warm corn or flour tortillas with shredded cabbage, sliced avocado, and a spoonful of crema or sour cream. Mexican rice, black beans, grilled corn, or a crisp salad make easy sides. If serving buffet-style, keep the shrimp hot and do not leave cooked seafood at room temperature for more than 2 hours (or 1 hour when the room or outdoor temperature is above 90°F / 32°C).
Variations
For a milder, less smoky version, omit the chipotle and use a pinch of ancho chile powder or extra smoked paprika. Ancho is fruity and gentle rather than sharply spicy. If chipotle powder is difficult to find, adobo sauce is a convenient substitute; it is wetter, so pat the shrimp dry first and expect a slightly tangier coating.
You can grill the wrapped shrimp instead of baking them. Heat a grill to medium, about 375–400°F (190–200°C), and cook the shrimp over a clean, lightly oiled grate, turning as needed, until the bacon is browned and the shrimp reaches 145°F (63°C). Keep a cooler area available in case bacon fat causes flare-ups. For a citrus-herb finish, replace the cilantro with chopped parsley and add a little orange zest; this changes the flavor but keeps the dish bright.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. They keep for 3–4 days in the refrigerator at 40°F (4°C) or colder, though the bacon will soften. Reheat only the portion you plan to eat in a 350°F (175°C) oven until the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers; this usually takes about 8–12 minutes, depending on size. A skillet over medium-low heat also works, but turn the shrimp gently and check the temperature. Avoid repeated reheating, and do not rely on the microwave for crisp bacon. Freeze promptly in a freezer-safe container for up to 2 months for best quality; thaw in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Can I make bacon-wrapped shrimp ahead?
You can season and wrap the shrimp up to 4 hours ahead, cover, and refrigerate them. Bake just before serving for the best texture. Keep raw shrimp chilled and separate from ready-to-eat foods, and do not leave it at room temperature while you prepare other dishes.
Should I use cooked or raw shrimp?
Use raw shrimp. The shrimp and bacon cook together in the oven; precooked shrimp would likely become tough before the bacon browns. Choose large shrimp so they have enough time to cook without drying out.
Why is my bacon not crisp?
Common causes are thick-cut bacon, wet shrimp, crowded pieces, or a baking sheet without airflow. Pat the shrimp dry, leave space between pieces, and use a rack if available. Briefly broil the bacon after the shrimp reaches 145°F (63°C), watching continuously.
Can I cook these in an air fryer?
Yes. Arrange them in a single layer in a preheated air fryer at 375°F (190°C), leaving room for air to circulate. Cook for about 8–12 minutes, turning once, and begin checking early because appliance power and shrimp size vary. Confirm the shrimp reaches 145°F (63°C); cook in batches if needed.
Can I use frozen shrimp?
Yes, but thaw them fully before seasoning and wrapping. Thaw in the refrigerator overnight, or place the sealed shrimp in cold water and change the water every 30 minutes. Do not thaw seafood on the counter, and pat it very dry before cooking.
What size shrimp works best?
Large or extra-large shrimp, roughly 16–20 per pound (450 g), are easiest to wrap and less likely to overcook. Smaller shrimp cook quickly and may be done before the bacon crisps, so use a thermometer and adjust the cooking time rather than relying on the clock alone.
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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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