Bacon Wrapped Shrimp
Thin sliced bacon wrapped around Jumbo shrimp with a coating of brown sugar and paprika, baked in the oven, then broiled for a few minutes for extra crispy bacon.
Bacon-wrapped anything is always a hit in this house, especially when it comes to party snacks or game-day finger food. I’ve served them as appetizers, snacks, and even as a main dish piled on top of pasta. And because I refuse to serve limp bacon sliding off overcooked shrimp like it just gave up on life, I nailed the perfect timing with this recipe. The bacon gets crispy, and the shrimp stays juicy, no weird rubbery shrimp, no chewy half-cooked bacon.
How to make Bacon Wrapped Shrimp
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Bacon Wrapped Shrimp Recipe
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Equipment
Ingredients
- 30 jumbo shrimp peeled, deveined, and thawed
- 15 slices thin bacon cut in half
- 1/4 cup brown sugar
- 1 teaspoon paprika
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare the shrimp and bacon: Take 30 peeled, deveined, and thawed shrimp and wrap each one with half a strip of bacon. Secure with a toothpick to hold the bacon in place.
- Season the shrimp: In a small bowl, mix ¼ cup brown sugar and 1 teaspoon paprika. Sprinkle the mixture evenly over the bacon-wrapped shrimp, coating all sides.
- Bake: Arrange the shrimp in a single layer on the prepared baking sheet, leaving space between each piece. Place the pan on the bottom oven rack and bake for 5 minutes, or until the bacon starts to crisp up.
- Broil for extra crispiness: Move the baking sheet to the middle oven rack and broil for 2 minutes on each side, watching closely to prevent burning. The shrimp should be pink, and the bacon should be crispy.
- Serve: Remove from the oven and let cool slightly. Serve warm.
Notes
- Peel and Devein Like a Pro: Got fresh shrimp with the shells still on? No sweat. To peel, crack the shell open along the soft underside, pull it off, and boom—done. To devein, take a toothpick and poke under the dark vein running along the back. Give it a pull, and it should slide right out. If it breaks, just poke a little further down and pull again. Lightwork.
- Cook the Bacon First: Raw bacon takes longer to cook than shrimp, so give it a head start! Partially cook the bacon strips before wrapping them around the shrimp.
- Don’t Overcrowd the Pan: Space is key! Whether you’re baking or broiling, leave a little room between each shrimp. Overcrowding equals trapped steam, which means floppy bacon.
- Watch Closely: Shrimp cook ridiculously fast, so keep an eye on them. As soon as the bacon is crispy and the shrimp turn pink, they’re done.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy Bacon Wrapped Shrimp recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
How to store & reheat Bacon Wrapped Shrimp
Refrigerator: Let the shrimp cool completely, then transfer them to an airtight container. Store in the fridge for up to 3 days. If stacking, place parchment paper between layers to keep them from sticking together.
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Freezer: Arrange the cooked shrimp in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll stay good for up to 2 months.
Reheating:
- In the Oven: This is the best method for crispy bacon. Preheat the oven to 375°F and place the shrimp on a baking sheet (a wire rack on top helps keep them crispy). Bake for 5-7 minutes until warmed through.
- In the Air Fryer: Set the air fryer to 375°F and arrange the shrimp in a single layer. Heat for 3-5 minutes, checking halfway through to make sure they don’t overcook.
- On the Stovetop: Heat a nonstick skillet over medium heat and add the shrimp. Cook for 2-3 minutes per side.
- In the Microwave: Place the shrimp on a microwave-safe plate lined with a paper towel. Heat in 15-second intervals until warm. The bacon won’t stay crispy, but sometimes you just need food fast.
Tip: Reheat only as much as you plan to eat. Repeated reheating can dry out the shrimp.
Quick Recipe Help and Common Questions
Can I make these ahead of time?
Yup, you can assemble them a day in advance. Wrap the shrimp in bacon, secure with toothpicks, and store them in an airtight container in the fridge. Once you want to cook them, sprinkle on the brown sugar and paprika, then bake.
Can I grill bacon wrapped shrimp instead of baking them in the oven?
Yes! Place the shrimp on skewers or use a grill basket and grill over medium-high heat for 4-5 minutes per side, or until the bacon is crispy and the shrimp are done.
Do I have to use toothpicks?
Not necessarily, but they help keep everything together. If you want to skip them, try wrapping the bacon extra snug around the shrimp and placing them seam-side down on the baking sheet.
I used fresh jumbo shrimp and the bacon got super crispy! I was worried the shrimp would end up rubbery, but they didn’t!! Served with some pasta. Will make again!
So glad you liked it! I have only ever made as an appetizer but love the idea of serving with pasta!
The shrimp were tender and the bacon crisp, but I felt the brown sugar overpowered the natural flavor of the shrimp and will not be cooking the combo again. Not your fault, just not something I like.
You can def leave the brown sugar off next time!
Absolutely mind boggling that you leave the tail on the shrimp !!!!!!!!!!!!!!!!!!!!!!!😳