Bacon wrapped shrimp is an easy appetizer that’s guaranteed to impress. The best way to achieve crispy bacon is to par-cook the pork first before wrapping it.
Craving more? Try my shrimp cocktail or spring rolls for more succulent finger foods to serve at a party.
Recipe Science
- Marinating shrimp in oil, lemon juice, and spices for 15 minutes allows the acid to tenderize the protein and the flavors to infuse.
- Par-cooking bacon at 400ºF before wrapping ensures it crisps up evenly with the quick-cooking shrimp, avoiding undercooked areas.
- After roasting the bacon wrapped shrimp, it’s broiled to crisp the bacon’s surface and form a tight crust around the shrimp.
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Featured Comment 44
“I made the bacon-wrapped shrimp last night, and it was a total success. It was absolutely delicious, I just wished I would have taken pictures to post. The family totally loved them.”—Iraida V.
Why It Works
Bacon-wrapped shrimp is a bite-sized surf and turf combination popular at gatherings. Marinating the shrimp first in savory spices, olive oil, and lemon ensures layers of flavor. Shrimp cooks very quickly. Therefore, choosing the right size and paying attention to cooking time is critical.
Par-cooking slices of bacon in the oven ensures no raw or chewy spots and prevents the shrimp from overcooking. It only takes a few extra minutes and is a game-changer for the final texture. Glazing the bacon-wrapped shrimp several times during roasting creates a sweet caramelized crust.
Ingredients You’ll Need
- Shrimp: I use 16/20 count shrimp. That means there are 16 to 20 pieces per pound. They measure about 3 inches in length, making them perfect for wrapping. Ideally, you want to purchase large shrimp that’ll give about a two-bite portion.
- Marinade: Olive oil is a carrier for the fat-soluble flavors in the spices, ensuring even coating and moisture retention in the shrimp. Lemon juice, a mild acid, helps tenderize the shrimp by breaking down proteins and enhancing their texture. Combining spices like paprika, garlic powder, black pepper, and chili powder adds depth and heat.
- Bacon: I use standard-cut bacon, about 1/16-inch thick. This gives the light and crispy pieces.
- Sweetener: I brush maple syrup on the pieces for a sweet and savory taste and to enhance the caramelization of the bacon.
- Garnish: Freshly chopped parsley adds a mild herb flavor to the appetizer.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This bacon-wrapped shrimp recipe is easy to customize! Try these tasty options:
- Shrimp Swap: I would not use shrimp smaller than 16/20 (jumbo shrimp). You can use 15-count or less (colossal). You may need a longer strip of bacon and extended cooking time. Try Argentine shrimp for a lobster-like flavor.
- Bacon Alternatives: Other types of bacon can be used for wrapping. If you prefer less fat, purchase center-cut bacon. If using thick-cut bacon, you must add more roasting time when par-cooking.
- Sweetener Options: You can sprinkle on brown sugar or use honey.
- Seasoning: Try orange or citrus juice instead of lemon for the marinade. Add soy sauce or Worcestershire for an enhanced umami flavor. Make it spicier with cayenne pepper.
- Sauce: Brush the bacon-wrapped shrimp with melted butter, teriyaki sauce, or BBQ sauce. Dip in ranch dressing for a creamy flavor.
How to Make Bacon Wrapped Shrimp
Step 1: Preheat the Oven
Position the oven rack in the center to ensure even heat distribution. Preheat your oven to 400ºF (204ºC). This temperature is ideal for crisping the bacon while ensuring the shrimp are tender and juicy.
Step 2: Season the Shrimp
Combine olive oil, lemon juice, salt, paprika, garlic powder, black pepper, and chili powder. Whisk these ingredients thoroughly to emulsify the oil with the acidic lemon juice, creating a stable marinade.
Add the deveined shrimp to the marinade, toss it to ensure each piece is evenly coated, and allow it to sit for at least 15 minutes. This marination period allows the flavors to meld and infuse into the shrimp.
Step 3: Partially Cook the Bacon
Some recipes call for wrapping the shrimp with raw bacon. Sure, that’s easy to do, but only the surface gets cooked and lacks the crispness. To fend off flabby bacon, par-cooking is the secret. The bacon slices are cut in half and cooked at 400ºF (206ºC) on a wire rack. I use a similar technique when cooking bacon in the oven.
Roast the bacon until it turns slightly red while still flexible. This may take longer if you use thick-cut bacon. Do not cook until fully crispy, just enough to render some of the fat, and partially cook. Keeping flexibility is very important for wrapping the pork around the shrimp.
Experimentation Encouraged: This par-cooking technique is great for bacon-wrapping just about any food. Try with scallops, green beans, or a nice juicy filet. My favorite vegetable to prepare is bacon-wrapped asparagus!
Step 4: Wrap the Shrimp
Within 15 minutes, the shrimp has ample time to marinate and tenderize, infusing more flavor from start to finish. Once the bacon is cool enough to handle, wrap each piece along the length of the shrimp and secure it with a toothpick so it doesn’t unravel.
Step 5: Bake and Flip
To ensure even cooking, place the shrimp in the oven and cook for 5 minutes, then stop and flip them over and glaze them with maple syrup.
Continue to cook for an additional 5 minutes. To make the bacon extra crispy, the shrimp is flipped and glazed again, then broiled on high for about 3 to 5 minutes.
Step 6: To Serve
I like to serve these bacon-wrapped shrimp with slices of lemon wedges and freshly chopped parsley on top. I also remove the toothpicks, but you can keep them if the tails are not intact for easier grabbing.
Frequently Asked Questions
Selecting shrimp can be tricky. Too small, and they cook too fast and turn into rubber. Too big, and you need a fork and knife to eat. Labels that range from small, medium, large, and jumbo to colossal vary by vendor and aren’t standardized. The only reliable way to buy shrimp that is consistently sized every time is to use count per pound and not by the indicated name. The general rule is the smaller the count size, the larger the shrimp because there are fewer pieces per pound.
I prefer to peel and devein shrimp and leave the tails. This creates a place to grab onto easily, so no toothpicks are required when eating. If you prefer not to have tails piling up on plates, you can remove them. Hold the body with one hand and gently tug the tail with the other until it releases from the shell, being careful not to rip the bacon off with it.
Often, it can take up to 30 minutes to cook bacon fully. This doesn’t bode well with fast-cooking shrimp at 15 minutes or less. Par-cooking small strips of bacon before wrapping is key to ensuring that the timing is right for succulent shrimp and crisp bacon. At 400ºF (206ºC) for just 8 minutes, the bacon gets a kickstart, roasting on both sides and preventing raw, chewy bites.
More Appetizers
If you tried this Bacon Wrapped Shrimp, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Bacon Wrapped Shrimp
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- 1 pound large shrimp, 16/20 count, peeled, deveined, tail on
- 12 ounces bacon, 10 slices
- ¼ cup pure maple syrup
- 1 tablespoon chopped parsley
Instructions
- Preheat the Oven – Set the oven rack to the center position and preheat to 400ºF (20ºC).
- Season the Shrimp – In a medium-sized bowl, whisk olive oil, lemon juice, salt, paprika, garlic powder, black pepper, and chili powder. Add the shrimp and stir to combine. Marinate for at least 15 minutes. Meanwhile, prepare the bacon.
- Partially Cook the Bacon – Cut bacon strips in half, about 4 to 5 inches in length. Line a baking sheet with foil and top it with a wire rack. Place the cut strips of bacon on the rack.Roast until the bacon begins to shrink and turn slightly red, about 8 minutes. The bacon should be flexible and not completely cooked or crispy. Cool until it's easy to handle, 5 to 10 minutes.
- Wrap the Shrimp – Wrap each shrimp with a par-cooked bacon strip. Insert a toothpick to secure it. Arrange the shrimp in a single layer on the same pan and rack used to cook the bacon.
- Bake and Flip – Roast for 5 minutes, then remove the tray from the oven. Carefully flip the shrimp over and brush each piece with half of the maple syrup. Continue roasting for another 5 minutes.Remove the tray from the oven. Flip the pieces one last time and brush with the remaining maple syrup. Change the oven to the higher broil setting, and cook until the bacon is crisp, 3 to 5 minutes.
- To Serve – Transfer to a serving plate. Carefully remove the toothpicks. Garnish with freshly cracked black pepper and parsley.
Recipe Video
Notes
- No Wire Rack?: Roast the bacon and shrimp on a foil-lined sheet pan. However, keep a close eye on it as it might cook faster due to the food directly frying in the oil.
- Storing: Refrigerate in an air-tight container for up to 3 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Carole says
Hi! I make my own bacon and usually sous vide (8 hours at 155). Do you think it would work to use this sous vide(d) bacon without par baking?
Jessica Gavin says
Yes, I think you could use sous vide bacon instead. Let me know how it goes!