Bacon Wrapped Shrimp

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These bacon-wrapped shrimp will disappear off the platter faster than you can say “appetizers, anyone?”

When it comes to easy starters that are big on flavor, this bacon-wrapped shrimp recipe is at the top of the list. They can be made ahead and air-fried, grilled, or cooked in the oven!

plated Bacon Wrapped Shrimp with dip

We Love Bacon Wrapped Shrimp!

  • These are an impressive-looking shrimp appetizer but they’re easy to make.
  • They are fast to prepare and cook, about 20 minutes!
  • They can be made ahead of time and cooked just before serving making them perfect for guests.
  • Swap up the sauce with your favorite ingredients or use sugar-free to keep these low carb.

ingredients to make Bacon Wrapped Shrimp

Ingredients/Variations

SHRIMP: Use jumbo or large shrimp for best results, and leave the tail on for a nice presentation. Frozen shrimp should be thawed, peeled, and deveined before using.

If the shrimp are small, the bacon won’t have time to crisp before the shrimp is cooked so partially cook the bacon before wrapping the shrimp.

BACON: Bacon can be any variety, from hickory smoke-flavored to maple bacon. Regular cut bacon works best, thick cut doesn’t have enough time to crisp.

SAUCE: This sauce is a bit sweet and a bit spicy. If you don’t like heat you can leave the sriracha out.

Bacon Wrapped Shrimp on a baking sheet with foil before cooking

How to Make Bacon-Wrapped Shrimp

These are easy to put together, but the presentation will look like you fussed for hours:

  1. Combine sauce ingredients, cut bacon.
  2. Wrap a piece of bacon around each shrimp & fasten with a toothpick (or a small skewer).
  3. Brush each shrimp with sauce & cook according to the recipe below.

brushing sauce over Bacon Wrapped Shrimp

Tips for Bacon Wrapped Shrimp

  • Use large or jumbo shrimp. This size will be cooked just right once the bacon crisps.
  • Prepare up to 24 hours in advance and refrigerate, cook just before serving.
  • Thinner bacon works best. If using a thick bacon, precook it part way before wrapping the shrimp.
  • For extra crispy bacon, give it a head start by cooking it for a few minutes before wrapping it around shrimp. Try using the microwave, checking to make sure that bacon is still soft and easy to wrap.
  • A pineapple piece can be added to each shrimp and skewered before baking.
  • To make an entrée instead of an appetizer, thread several bacon-wrapped shrimp onto skewers, brush with sauce, and grill them all at once, flipping once. (Be sure to soak wooden skewers in water first.)

close up of cooked Bacon Wrapped Shrimp

Bacon-Wrapped is Better!

top view of plated Bacon Wrapped Shrimp with dip and garnish

Did your family love these Bacon Wrapped Shrimp? Be sure to leave a comment & a rating below! 

plate full of Bacon Wrapped Shrimp
5 from 4 votes
Review Recipe

Bacon Wrapped Shrimp

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 servings
Author Holly Nilsson
This easy appetizer is a definite crowd-pleaser! Shrimp is wrapped in bacon, brushed with a sweet & savory sauce, then broiled to perfection.

Ingredients

  • 1 pound large shrimp with tails peeled & deveined, about 20-22
  • 7 slices bacon
Sauce
  • 2 tablespoons butter melted
  • 2 tablespoons honey
  • 2 tablespoons barbecue sauce
  • 1 tablespoon sriracha or to taste
  • ½ teaspoon garlic powder
  • salt & pepper

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Instructions

  • Line a baking pan with non-stick foil or parchment paper.
  • Cut bacon strips into thirds and wrap each slice of bacon around each piece of shrimp. Secure with a toothpick.
  • Combine sauce ingredients in a small bowl and brush each shrimp with half of the sauce.
  • Turn broiler on to high.
  • Broil about 4-6" from the heat for 4 minutes. Flip shrimp and brush with remaining sauce. Broil an additional 5-6 minutes or until crisp and shrimp is cooked through.

Recipe Notes

  • Use large or jumbo shrimp (16/20 per pound). This size will be cooked just right once the bacon crisps.
  • Prepare up to 24 hours in advance and refrigerate, cook just before serving.
  • Thinner bacon works best. If using thick bacon (or if you like extra crispy bacon), precook it part way before wrapping the shrimp by microwaving or air frying a couple of minutes.
  • A pineapple piece can be added to each shrimp and skewered before baking.
  • To make an entrée instead of an appetizer, thread several bacon-wrapped shrimp onto skewers, brush with sauce, and grill them all at once, flipping once. (Be sure to soak wooden skewers in water first.)

On the Grill:

  1. Preheat the grill & brush with oil.
  2. Prepare shrimp as directed & place directly on the grill. Cook with lid closed.
  3. When shrimp just barely starts to turn pink (about 3-4 minutes), flip, brush other side with sauce, & cook until done.

In the Air Fryer:

  1. Preheat air fryer to 400°F.
  2. Prepare shrimp as directed and place in the air fryer basket.
  3. Air fry for 5 minutes, flip and cook an additional 3-5 minutes or until crisp.

Nutrition Information

Serving: 4shrimp, Calories: 272, Carbohydrates: 11g, Protein: 16g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 898mg, Potassium: 193mg, Fiber: 1g, Sugar: 9g, Vitamin A: 335IU, Vitamin C: 2mg, Calcium: 55mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Bacon Wrapped Shrimp, Bacon Wrapped Shrimp recipe, best Bacon Wrapped Shrimp, how to make Bacon Wrapped Shrimp
Course Appetizer, Party Food, Seafood, Side Dish
Cuisine American
cooked Bacon Wrapped Shrimp on a plate with writing
cooked Bacon Wrapped Shrimp with a title
close up of Bacon Wrapped Shrimp with a title
close up of Bacon Wrapped Shrimp on a baking sheet and plated with a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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