Bacon Wrapped Shrimp

4.79 from 109 votes
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Bacon-wrapped shrimp makes for an easy appetizer that’s guaranteed to impress. The best way to achieve crispy bacon is by par-cooking the pork first before wrapping it. The marinated shrimp and maple glaze make for an excellent sweet and spicy combo.

Craving more? Try my shrimp cocktail or spring rolls for more succulent finger foods to serve at a party.

Bacon wrapped shrimp served on a white plate with lemon wedge.

Bacon-wrapped shrimp is a bite-sized surf and turf combination that’s always a hit at gatherings. You only need a few simple pantry items like seafood and smoky bacon. 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 cook time is critical.

Par-cooking slices of bacon in the oven ensure no raw or chewy spots and prevent 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 the roasting process creates a sweet caramelized crust.

Selecting the right shrimp size

Shrimp marinating in a silver mixing bowl.
Step 2. Season the shrimp

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. Ideally, you want to purchase large shrimp that’ll give about a two-bite portion. Labels that range from small, medium, large, and jumbo to colossal vary by vendor and aren’t standardized.

The only reliable way to buy consistent-sized shrimp every time is using 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. For this recipe, I use a 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.

Shrimp tails on or off?

I prefer to buy shrimp, peel and devein, and leave the tails on as it creates a nice little place to easily grab onto, 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.

Par-cook the bacon first!

Slices of bacon on a wire rack that have been par cooked.
Step 3. Partially cook the bacon

Some recipes call for wrapping the shrimp with raw bacon. Sure, that’s easy to do, but I find that only the surface gets cooked and lacks the crispy texture. To fend off flabby bacon, par-cooking is the answer. 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.

The bacon roasts until it turns slightly red in color 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. This par-cooking technique is great for bacon-wrapping just about any food. Give it a try with asparagus, scallops, green beans, or a nice juicy filet.

Wrap shrimp with a piece of bacon

Person piercing a toothpick into a bacon wrapped shrimp
Step 4. Wrap the shrimp

Within 15 minutes, the shrimp has had ample time to marinate and tenderize, which will infuse 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.

Cooking temperatures

Bacon-wrapped shrimp gets two high-temperature treatments. It first cooks in a preheated oven at 400ºF (206ºC) to ensure a high enough temperature to roast the meaty bacon. This bastes the seafood with the fat and cooks it without making it tough.

The pieces then broil on high to get the surface sizzling. This process turns the bacon deep red in color and results in a tight crust that locks around the shrimp.

Person brushing maple syrup over bacon wrapped shrimp on a wire rack.
Step 5. Bake and flip

How long do you cook shrimp wrapped in bacon?

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 one more time, then broiled on high for about 3 to 5 minutes.

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.

More appetizer recipes

Close up photo of crispy bacon wrapped around shrimp.

Recipe Science

The benefit of par-cooking

Often it can take up to 30 minutes to fully cook bacon. 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.

Bacon Wrapped Shrimp

Bacon wrapped shrimp appetizer that’s guaranteed to impress. Bacon is by par-cooked first before wrapping around marinated shrimp with a maple glaze.
4.79 from 109 votes
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings 20 pieces
Course Appetizer
Cuisine American

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, for garnish

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

YouTube video

Notes

  • No Wire Rack?: You can roast everything on a foil-lined sheet pan. However, keep a close eye as it might cook faster due to the food directly frying in the oil.
  • MAKE IT WHOLE30: Omit the maple syrup glazing steps.

Nutrition Facts

Serves: 20 pieces
Calories 117kcal (6%)Carbohydrates 3g (1%)Protein 6g (12%)Fat 8g (12%)Saturated Fat 2g (10%)Cholesterol 68mg (23%)Sodium 347mg (14%)Potassium 60mg (2%)Sugar 2g (2%)Vitamin A 40IU (1%)Vitamin C 1.2mg (1%)Calcium 38mg (4%)Iron 0.6mg (3%)

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.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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44 Comments Leave a comment or review

  1. 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?

  2. JJ says

    We’ve stopped eating mammal meats, but continue with fish and eggs. So, curious about the marinade, I thawed a pound of raw shrimp, and mixed the ingredients you have listed (with an extra dash of garlic powder) eliminating the syrup. Didn’t wrap the shrimp, but rinsed it well and put the marinade right into the bag and let it refrigerate for an hour. Baked it up at 375 degrees for about 11 minutes, no stirring half way. It was delicious.
    I apologize for leaving a review having changed a good bit of this entree but I thought it might be something other…”pescatarians” (‘vegetarians’ who eat fish) would love to work into their recipe collections. Great marinade.
    And as written, I could see these being amazing hors d’oeuvres for a party.

  3. Ivan says

    A little tip from a shrimp fisherman: If you want the tails off don’t pull them as you run the risk of breaking precious shrimp meat off of the body, along with the tail. Instead, PINCH the tail and the whole thing will slide off including the meat inside the tail that most people can’t get to and throw away. Same if you are eating them with the tail on – don’t bite it off, PINCH it off 🦐

  4. Barbara says

    Thank you SO MUCH for suggesting roasting the bacon before wrapping around shrimp. Every recipe I have seen did not offer this comment and the bacon did not cook enough and it looked uncooked and terrible!
    Thanks a million!!!

  5. Von R. Colborn says

    I wonder if anyone has tried the pre-cooked bacon such as that which is sold at Costco? That particular product is cooked but not browned and is easy to manipulate, especially at room temperature. It is thin so it crisps up rather quickly. It is a little sweeter than I prefer but could allow one to skip the maple syrup if carbohydrates are a consideration.

  6. Missy McClendon says

    I followed the recipe exactly. Absolutely DELICIOUS!! Perfect for a party. This one’s a keeper.

    • Jessica Gavin says

      Yes, you can briefly reheat under the broiler. I would place the tray in the lower part of the oven to start so it can reheat all the way through without burning.

  7. Jim E says

    Jessica, I just got done making this and it turned out excellent. I followed your recipe but I did NOT have maple syrup; therefore, I used honey and put a little spice mixed in. I did PAR bake the bacon which made the difference. I microwaved the honey for 10 seconds which made it MUCH easier to baste. Will make again 100%. Thank you.

  8. Marilee Duffield says

    I made these tonight for a neighborhood get together–There were NONE left over and requests for the recipe!! (The ultimate compliment!) My bacon didn’t crisp as much as I had hoped– but still awesome!!

    • Jessica Gavin says

      Great job Marilee! Perhaps a quick broil right before serving for extra crispiness? Keep a close eye on it though!

  9. Catherine Morgan says

    Hi Jessica

    I’m goi g to try the par cooking. Question: Do you Par- Cook BOTH the bacon and then the bacon Wrapped shrimp? Meaning …both on the wire rack. The picture looked like it but the instructions mentioned to Cook the Bacon wrapped shrimp on the “pan”. Please advise. Thank you!

  10. Michelle says

    Loved this shrimp! So did my husband. We had recently been to a very fancy affair with a extremely good bacon wrapped shrimp appetizer. He said these were as good. Thank you and Happy New Year!!!

    • Jessica Gavin says

      Hi Ally- I would place them on a small parchment paper-lined sheet pan then freeze them. After freezing that day transfer to a resealable plastic bag. Reheat them on foil at 350 degrees until the bacon is crisp and shrimp is warmed through.

  11. Kaye says

    Jessica, I am hosting the appetizer portion of a progressive dinner. Can the shrimp be cooked ahead of time and kept warm until our guests arrive? Lots to do at the last minute makes a frantic hostess!

    • Jessica Gavin says

      Do you mean to make the entire bacon-wrapped shrimp or just the shrimp? You can make them the same day, and just rewarm briefly before serving so the shrimp does not get overcooked.

  12. Iraida Velasquez says

    Hi Jessica,

    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.

  13. Jeff says

    I have speeded up the process by using pre- cooked bacon from the store. In Texas we use a BBQ or Lemon Rosemary Habanero sauce for the glazed. Firecracker shrimp for sure!

  14. Rita says

    I made this recipe twice. Probably one of my favourite shrimp recipes. My mother in law is in town, I made it for her. She wants the recipe….

  15. Scott Nakamoto says

    Aloha. Made for a family member for her last night on Maui returning to Alaska. Everyone’s favorite now for me to make. Added chili pepper flakes to marinade, and will use thicker syrup for all future events. Mahalo.

  16. Scott Loock says

    Made tonight for a family member going home to Alaska from Maui vacation. Everyone loved it. Added some chili pepper flakes to marinade. Next time will use thicker syrup. Great
    for anytime affairs cause now everyone’s going to want it. Mahalo.

  17. Jody says

    Hi there! This might sound like a really obvious and silly question but,,Going to make your Bacon and Shrimp wrapped App. Am I buying the shrimp Frozen in a bag,or fresh,not cooked yet,fr my Seafood Dept. at the grocery store?! Lol! Thanks!

    • Jessica Gavin says

      Hi Jody- You can buy the shrimp fresh or frozen. If frozen just make sure to defrost it and dry with paper towels before baking.

  18. Sarah Nixon says

    Hi Jessica

    Made this recipe last night and it was a HUGE success! Followed your directions and it was really easy and got Wow’s from my family. I also made your stir fry sauce to go with the main meal . Another easy and tasty recipe. Please keep the asian recipes coming as I am hosting another CNY party and like variety.

    Thanks and happy new year!!

    • Jessica Gavin says

      Yay! I love hearing that you rocked dinner for you family Sarah 🙂 I’ve got lots of chinese new years recipes for you!