Bacon Wrapped Shrimp

My Bacon Wrapped Shrimp Recipe At A Glance

Primary Cooking Method: Bake
Number of Ingredients: 5
Total Prep Time: 15 minutes
Total Cook Time: 20-25 minutes
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)

Bacon-wrapped anything is always a hit in this house, especially when it comes to party snacks or game-day finger food. But honestly, nothing beats these bacon wrapped shrimp. I’ve served them as appetizers, snacks, and even as a main dish piled on top of pasta. They’re sweet, savory, and take almost no effort—which is crucial, because I’m not here to spend hours in the kitchen when I have five kids who will inhale this in under 30 seconds.

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. Just ridiculously good bites of happiness.

5 Ingredients to make Bacon Wrapped Shrimp

• 30 shrimp, peeled, deveined, and thawed: I prefer jumbo shrimp because both the shrimp and bacon shrink when baked, but just get what fits your budget. I always recommend frozen shrimp that’s already peeled and deveined because nobody has time for that extra prep. However, if you’re using fresh shrimp, I’ll show you down in the tips how to peel and devein them like a pro.
• 15 slices of bacon, cut in half: Thin-cut bacon works best here because it crisps up perfectly in the time it takes the shrimp to cook. Regular bacon will work too, but if you’re using thick-cut, know it’ll take longer to crisp up.
• 1/4 cup brown sugar: You can swap it with honey or maple syrup. And if you don’t like sweet shrimp, just stick with the paprika.
• 1 teaspoon paprika: Garlic powder is a great substitute.

Make This Recipe Yours With Additions

• Bring the Heat: Sprinkle ½ teaspoon of cayenne pepper or chili powder over the shrimp before wrapping them in bacon.
• Glaze It Up: Right before baking, brush the bacon with 1-2 tablespoons of honey, maple syrup, or teriyaki sauce. This gives it a glossy, caramelized finish and some extra flavor.
• Freshen It Up: Toss the shrimp with 1 tablespoon of freshly chopped parsley, thyme, or rosemary before wrapping.
• Cheesy Surprise: Slip a tiny piece of pepper jack or mozzarella between the shrimp and bacon. Over here we can’t say no to cheese.
• Zesty Touch: Mix 1 teaspoon of lemon or lime zest with the brown sugar before coating.

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.

My Best Cooking Tips for Making Bacon Wrapped Shrimp with Brown Sugar

1. 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.
2. 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.
3. 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.
4. 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.

What to Serve with this Bacon Wrapped Shrimp Recipe

These little bites of smoky goodness disappear fast, but if you want to turn them into a full meal (or just keep people from fighting over the last one), pair them with a few simple sides:

Sauces

• Garlic Butter Sauce
• Spicy Sriracha Mayo
• Sweet Chili Sauce

Salads

• Arugula Salad with Lemon Vinaigrette
• Cucumber & Tomato Salad with Feta
• Creamy Coleslaw

Pasta

• Baked Rigatoni
• Garlic Butter Linguine
• Cajun Alfredo Pasta

Kid-Friendly Additions

• Hidden Veggie Mac & Cheese
• Slow Cooker Baked Potatoes
• Sweet Potato Fries

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.

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

More Easy Oven Recipes

• Sheet Pan Quesadillas
• Baked Rigatoni
• Baked Burgers
• Broiled Salmon
• Ham and Potato Casserole