Bacon wrapped shrimp is one of those party starters that disappears in minutes. It’s smoky, a little salty, slightly sweet from the shrimp—and downright irresistible when done right. I’ve made this so many times for weekend get-togethers and small family dinners that it’s now one of those “go-to” dishes I don’t even have to think twice about. Just a few ingredients, a little prep, and it comes together beautifully.
Let me walk you through how I make sure they’re juicy and not rubbery, with bacon that’s perfectly crisp and not chewy. The trick? It’s all about timing and a little prep.
Why You’ll Want to Make These Again and Again
What I love most about this recipe is how simple it is. No fancy marinades or complicated spice rubs—just good ingredients cooked with care. And honestly, that’s often all you need when working with something like shrimp. They’re already naturally sweet and tender, so a little seasoning and smoky bacon are more than enough to make them shine.
I’ve tried versions loaded with garlic powder, smoked paprika, or even honey glazes—but I always come back to this basic one. It keeps things clean and lets the shrimp be the star.
A Quick Note on Pre-Cooking the Bacon
I learned the hard way—years ago during a New Year’s Eve party—why you don’t want to wrap raw bacon straight around raw shrimp and toss it in the oven. By the time the bacon got even close to crisp, the shrimp were tough and dry. That was the first and last time I skipped this step.
Now, I always give the bacon a head start. Just 5 to 10 minutes in a hot oven is enough to render some of the fat and start crisping the edges. That way, when you wrap it around the shrimp, everything finishes cooking at the same time. You get juicy shrimp and crispy bacon. Trust me, it’s worth it.
You can do the same on the grill too—just lay the strips over medium heat for a few minutes before wrapping.
Ingredients You’ll Need
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Shrimp – Go for large or jumbo, peeled and deveined, with tails on for easy grabbing. I use fresh when possible, but frozen works too—just make sure they’re fully thawed and patted dry.
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Bacon – Regular cut works best. Thick-cut bacon doesn’t crisp up fast enough and tends to overpower the shrimp.
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Olive oil – A light toss gives the shrimp a bit of flavor and helps them cook evenly.
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Salt & pepper – Keep it simple. Let the bacon do the heavy lifting on flavor.
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Toothpicks – For keeping things secure. Soak them in water for a few minutes to prevent burning in the oven.
How I Make Bacon Wrapped Shrimp at Home
Step 1: Give the bacon a head start.
Cut each strip in half and place them on a wire rack set over a baking tray. Bake at 425°F for about 5 to 10 minutes depending on how thick your bacon is. You want it just starting to brown—not fully cooked or brittle.
Step 2: Season the shrimp.
Toss your peeled, deveined shrimp (tails on) with olive oil, salt, and pepper. That’s it. I don’t add anything else because I want that clean shrimp flavor with just a hint of smoke and salt from the bacon.
Step 3: Wrap and secure.
Once the bacon has cooled slightly, wrap each shrimp with a half strip and secure with a toothpick. Place them back on the rack so they cook evenly and don’t sit in grease.
Step 4: Bake until perfect.
Bake for another 10 minutes or until the shrimp are opaque and the bacon looks crisp. Keep an eye on it—you don’t want to overcook the shrimp.
Serving Ideas From My Kitchen
At home, these usually go straight from oven to table with a few lemon wedges on the side. That hit of citrus really brightens things up.
If I’m making these for guests, I’ll whip up a quick dipping sauce—usually a garlicky mayo, remoulade, or even just a spicy ketchup-mayo mix. One time I served it with a bit of mango chutney I had in the fridge and everyone kept asking what the secret sauce was!
You can also skewer a few together and serve them over a small salad or rice pilaf for an easy dinner.
Leftovers and Storage (If There Are Any…)
Honestly, we rarely have leftovers. But if you do, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a hot skillet or the air fryer for a few minutes so they stay crisp.
Don’t microwave them—they’ll turn rubbery fast.
A Few Extra Tips I’ve Learned
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Don’t skip the wire rack. It lets the heat circulate and helps the bacon get crisp all around. If you don’t have one, try flipping them halfway through.
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Avoid pre-cooked shrimp—they’ll dry out. Raw shrimp is the way to go here.
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Make them ahead: You can wrap the shrimp in the pre-cooked bacon and keep them in the fridge a few hours ahead. Just bake right before serving.
Questions I Often Get
Can I use frozen shrimp?
Yes, just make sure they’re fully thawed and well-dried before you start. Excess water will mess with the texture.
Can I use turkey bacon?
You can, but the flavor and texture won’t be quite the same. It doesn’t render the same fat and tends to be chewier. If you do use it, keep an eye on it while baking.
What if I don’t eat pork?
You can try wrapping with thinly sliced chicken breast or even strips of eggplant or zucchini, lightly pre-cooked. Different, but still tasty!
Bacon Wrapped Shrimp
Golden, crisp bacon wrapped around tender, juicy shrimp — this appetizer is always the first to disappear at any gathering. With minimal ingredients and quick prep, it’s perfect for parties, game day, or even a low-carb snack.
Ingredients
- 16 large shrimp, peeled and deveined (tails on)
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon fine sea salt (or 1/2 tsp kosher salt)
- 8 slices of bacon, cut in half crosswise (or in thirds if very long)
- Toothpicks, for securing
Instructions
- Start by heating your oven to 425°F. Lay the bacon slices on a rack set over a baking sheet, making sure there's space between each strip. Bake them for about 5 to 10 minutes — just until they start to render but are still soft and flexible.
- While the bacon is in the oven, toss the shrimp in a bowl with olive oil, salt, and pepper, coating them evenly.
- Once the bacon has cooled enough to handle (about 5 minutes after baking), wrap each piece around a shrimp. Secure with a toothpick and place it back on the rack.
- Return the tray to the oven and bake for another 10 minutes or until the shrimp turn pink and the bacon is fully cooked with just the right amount of crisp.
- Serve them hot and watch how quickly they vanish!
Notes
- If your bacon is extra thick, let it cook a few minutes longer during the first bake until it starts to crisp, but make sure it stays bendable.
- For extra-long strips, cutting them into thirds helps avoid too much overlap.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 164Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 69mgSodium 728mgCarbohydrates 1gFiber 0gSugar 0gProtein 13g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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