Easy Bacon Wrapped Shrimp
These bacon wrapped shrimp are the ultimate party appetizer! They’re coated in a spicy maple glaze and are perfect for any party. With our recipe, you’ll have crispy bacon and perfectly cooked shrimp! Our bacon wrapped shrimp recipe is incredibly easy to make! The shrimp are so juicy and flavorful. They are high on my list of favorite appetizer recipes! We coat them in an irresistible spicy maple glaze that will have everyone coming back for more. The secret to perfectly cooked shrimp AND crispy bacon is par-baking the bacon before wrapping! This simple trick prevents the shrimp from overcooking while the bacon crisps up. Our simple recipe provides the best of both worlds: crispy bacon and perfectly cooked shrimp. For more bacon wrapped goodness, see our bacon wrapped jalapeño poppers or if you need more easy shrimp recipes, see our shrimp wonton cups! Key Ingredients Shrimp: Use fresh, high-quality, extra-large shrimp. If you have frozen shrimp, thaw them overnight in the fridge, and then pat dry with a paper towel. Bacon: I’m usually a thick-cut bacon kind of girl, but when it comes to bacon-wrapped shrimp, I prefer thin-cut bacon. This way, the bacon cooks more quickly and crisps. Since shrimp cooks quickly, we par-cook the bacon before wrapping it so it crisps before the shrimp overcook. Maple Syrup and Sriracha: These combine to make our sweet and spicy glaze. I also use Sriracha when making our sweet and spicy sauce for baked ribs and BBQ chicken wings. If you don’t have Sriracha, Gochujang is an excellent substitute! Skewers: I use wooden toothpicks to secure the bacon around the shrimp. If you’re using wooden toothpicks, soak them in water for about 30 minutes before using them. This prevents them from burning in the oven. You can also use oven-safe metal skewers. Shrimp: Use fresh, high-quality, extra-large shrimp. If you have frozen shrimp, thaw them overnight in the fridge, and then pat dry with a paper towel. Bacon: I’m usually a thick-cut bacon kind of girl, but when it comes to bacon-wrapped shrimp, I prefer thin-cut bacon. This way, the bacon cooks more quickly and crisps. Since shrimp cooks quickly, we par-cook the bacon before wrapping it so it crisps before the shrimp overcook. Maple Syrup and Sriracha: These combine to make our sweet and spicy glaze. I also use Sriracha when making our sweet and spicy sauce for baked ribs and BBQ chicken wings. If you don’t have Sriracha, Gochujang is an excellent substitute! Skewers: I use wooden toothpicks to secure the bacon around the shrimp. If you’re using wooden toothpicks, soak them in water for about 30 minutes before using them. This prevents them from burning in the oven. You can also use oven-safe metal skewers. How to Make Bacon Wrapped Shrimp These bacon-wrapped shrimp disappear in minutes, so you might want to make a double batch. We’ll give the bacon a 10-minute head start in the oven. This allows the fat to begin rendering but doesn’t need to be crispy yet. I cook the bacon until it’s about halfway done. Then, I take it out of the oven and let it cool for a few minutes. Once the bacon is partially cooked and slightly cooled, we’ll brush it with our easy maple glaze made with maple syrup and spicy Sriracha chili sauce (or use Korean Gochujang). Brush the glaze generously onto both sides of the bacon, making sure every inch is coated. Now wrap the shrimp with the bacon, secure it with a toothpick, and brush more glaze on top. The shrimp bake for 5 minutes. Then, turn the oven to broil for 4 to 6 minutes or until the bacon is crispy. And that’s it! Juicy shrimp and crispy bacon, all coated in a delicious sweet and spicy glaze! Easy Bacon Wrapped Shrimp PREP 30 mins COOK 20 mins TOTAL 50 mins PREP 30 mins COOK 20 mins TOTAL 50 mins We love these bacon wrapped shrimp with the most delicious spicy maple glaze! We make them in the oven and par-cook the bacon before wrapping it around the shrimp so that the bacon and shrimp are perfectly cooked. Wrapping the shrimp with raw bacon may cause the shrimp to overcook while waiting for the bacon to crisp up. Our simple recipe provides the best of both worlds: crispy bacon and perfectly cooked shrimp. 5 Servings (5 shrimp each) You Will Need 20 extra-large shrimp, shelled with tails left on, about 1 pound 10 strips thin-cut bacon 1/4 teaspoon fine sea salt 2 tablespoons pure maple syrup 1 tablespoon Sriracha hot chili sauce Half a lemon, cut into wedges, for serving 1 scallion, finely chopped, for serving Wooden skewers soaked in water for 30 minutes Directions 1Preheat the oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper. 2Place bacon slices, in one layer, onto the baking sheet. Slide into the oven, and then bake for about 10 minutes or until the bacon has rendered some of its fat, is starting to brown on the edges, but is still floppy. 3Take the bacon out of the oven and transfer it to paper towels to drain excess fat. Discard any fat on the baking sheet, but leave the foil intact. 4Stir the maple syrup and Sriracha in a small bowl. Lightly brush both sides of the par-cooked bacon with glaze, then cut in half, crosswise, making 20 half-strips of bacon. 5Season the shrimp with salt, then wrap each with a half-strip of bacon and use one of the soaked skewers to secure it. 6Place each shrimp onto the baking sheet. Then, brush or spoon the leftover glaze over the wrapped shrimp. 7Bake the shrimp for 5 minutes. Turn the oven to broil, and then broil for 4 to 6 minutes, rotating the shrimp once until the bacon is crispy. 8Serve shrimp with lemon wedges on the side and scallions scattered on top. 1Preheat the oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper. 2Place bacon slices, in one layer, onto the baking sheet. Slide into the oven, and then bake for about 10 minutes or until the bacon has rendered some of its fat, is starting to brown on the edges, but is still floppy. 3Take the bacon out of the oven and transfer it to paper towels to drain excess fat. Discard any fat on the baking sheet, but leave the foil intact. 4Stir the maple syrup and Sriracha in a small bowl. Lightly brush both sides of the par-cooked bacon with glaze, then cut in half, crosswise, making 20 half-strips of bacon. 5Season the shrimp with salt, then wrap each with a half-strip of bacon and use one of the soaked skewers to secure it. 6Place each shrimp onto the baking sheet. Then, brush or spoon the leftover glaze over the wrapped shrimp. 7Bake the shrimp for 5 minutes. Turn the oven to broil, and then broil for 4 to 6 minutes, rotating the shrimp once until the bacon is crispy. 8Serve shrimp with lemon wedges on the side and scallions scattered on top. Adam and Joanne's Tips Storing: Store in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5 to 10 minutes or until heated through. The nutrition facts provided below are estimates. Storing: Store in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5 to 10 minutes or until heated through. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 4 shrimp / Calories 154 / Protein 16g / Carbohydrate 6g / Dietary Fiber 0g / Total Sugars 5g / Total Fat 7g / Saturated Fat 2g / Cholesterol 111mg AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Quick Chicken Sausage Soup Next Post: Easy Fried Shallots