Bacon-Wrapped Shrimp is the best of both worlds for meat and seafood lovers. Salty, smokey goodness wrapping tender, delicate shrimp for a genuinely satisfying appetizer! A fail-proof crowd-pleaser even the kids will love!
I always bring this bacon-wrapped shrimp to a potluck because it’s super easy and customizable. You can make it spicy, sweet, or savory, so have fun experimenting. And the bright citrusy spike from a splash of lemon juice really brightens this recipe up.
With so many people on special diets, this recipe is a lifesaver. Its pure simplicity makes it super versatile. For example, just replace the honey with stevia for a keto-friendly version.
The Perfect Appetizer: Bacon-Wrapped Shrimp
This awesomeness offers bite-sized deliciousness that works miracles for game nights or spur-of-the-moment gatherings. And the combination of sweet and sour (honey and lemon) complements the oceany, salty, and savory flavors of shrimp and bacon. Of course, you want easy, right? What’s easier than throwing these guys in the oven for a few minutes while you prepare the drinks? 😉
Recipe Ingredients
All you need is shrimp, bacon, and seasonings to make this fantastic appetizer that can also be enjoyed as the main entree.
- Shrimp – I prefer using the large ones with 16-20 shrimp per pound to ensure they’ll cook perfectly while the bacon crisps. They’re also more attractive when you leave the tails on after peeling and deveining them.
- Bacon – Bacon automatically makes any dish better, right? There’s just something so satisfying about the salty smokiness.
- Marinade – This recipe bursts with savory flavors from garlic, onion, Creole seasoning, honey (or brown sugar), Worcestershire sauce, and lemon juice for a citrusy kick. The sweet, salty, and sour are perfectly balanced. Yum!
How to Make Bacon-Wrapped Shrimp
Prep the Ingredients
- Prep the Baking Sheet – Line a large baking sheet with parchment or foil paper. Set aside.
- Combine – Mix minced garlic, Creole seasoning, honey, granulated onion, lemon juice, mustard, Worcestershire sauce, salt, pepper, and oil in a medium bowl. (Photos 1-3)
- Spice the Shrimp – Put the shrimp in a large bowl and toss it with the spice mixture. (Photo 4)
Assembly
- Now the Bacon – Place bacon on a board, and cut it in half. Wrap a halved bacon slice around the shrimp, overlapping ends and securing with a soaked toothpick. Place on a baking sheet, and repeat the process until all the shrimp have been used up. (Photos 5-6)
- Baste – Brush any remaining spice mixture over the shrimp and bacon, ensuring it’s well coated with the spice mixture. (Photo 7)
- Bake – Bake wrapped bacon for about 12 minutes, flipping halfway through. For extra crispy bacon, switch to broil or continue baking for an additional 2 minutes. (Photo 8)
- Serve – Remove from the oven, garnish with parsley, and serve with remoulade or chili sauce.
Recipe Variations
- Bacon Swap – If you don’t like bacon, you can use Prosciutto, capicola, turkey bacon, or ham. They also taste great when wrapping up seafood.
- Seafood Swap – Squids, scallops, and crab sticks also go perfectly with bacon. You can choose one or mix and match.
- BBQ Sauce – You can use barbecue sauce instead of the spice mixture; either will give you the best results.
- Veggie – You can also try bacon-wrapped asparagus and green beans for a bacon appetizer party!
Tips and Tricks
- Larger shrimp give the bacon time to crisp up before they overcook, resulting in juicy, tender shrimp.
- The baking time will vary depending on the shrimp’s size, so keep a close watch because they cook quickly. And remember to flip them over halfway through.
- If you want to use thicker bacon, you can partially cook it before wrapping the shrimp. A couple of minutes in the frying pan will give it a head start but stay flexible enough to wrap your shrimp.
Make-Ahead Instructions
To make these guys a day ahead, simply follow the instructions, including the assembly. Store them in an airtight container or freezer-safe resealable bag in the fridge and bake them the next day. Or you can freeze them for three months, thaw them in the refrigerator overnight, and then bake them as the recipe indicates.
Serving and Storage Instructions
Shrimp wrapped in bacon is best straight from the oven to enjoy its crispiness and tenderness. And if you have any leftovers (highly unlikely), you can refrigerate them for two or three days.
To reheat, broil the shrimp for 2-3 minutes or until heated through and crisp. You could reheat them in the microwave, but it’s not ideal.
FAQs
Roast the bacon at 400℉/204℃ or heat it in a cast-iron frying pan just until it starts to crisp or when both sides begin to brown. The partially cooked bacon strips should be flexible enough to wrap but crisp enough to break.
Soaking the toothpicks in water for about 30 minutes before assembling makes the job easier. It also keeps your toothpicks from burning or catching fire, especially if you decide to grill your shrimp.
Of course, you can! They are just as delicious and crispy as baking them. Heat your air fryer to 390℉/200℃, air fry your shrimp for five minutes, flip them and cook them for five more minutes. Done!
What to Serve With Bacon-Wrapped Shrimp
This shrimp and bacon are perfect appetizers while having a zip of a passionfruit margarita. But these babies gracefully match these drool-worthy recipes below as well.
- Pico de Gallo
- Rosemary Roasted Potatoes
- Seasoned Rice
- Parmesan Crusted Baked Asparagus
- Roast Potatoes and Carrots
More Fantastic Shrimp Recipes to Try
Conclusion
This bacon-wrapped shrimp recipe is elegant yet super easy, making them perfect for any gathering. What is your favorite way to cook shrimp? I love hearing your ideas in the comments!
Watch How to Make It
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Bacon-Wrapped Shrimp
Ingredients
- 1 pound shrimp, large (16–20 count) peeled and deveined with the tail on
- 10-14 thick slices bacon
- 2 teaspoons Creole seasoning see note #4
- 2 tablespoons honey
- 2-3 teaspoons garlic, minced
- 1-2 teaspoons granulated onion
- 1 tablespoons lemon juice
- 1 teaspoons mustard
- 1 tablespoons Worcestershire sauce
- Salt and black pepper to taste
Instructions
- Preheat oven to 400℉/205℃.
- Line a large baking sheet with parchment or foil paper. Set aside.
- Mix minced garlic, Creole seasoning, honey, granulated onion, lemon juice, mustard, Worcestershire sauce, salt, pepper, and oil in a medium bowl.
- Put the shrimp in a large bowl and toss it with the spice mixture.
- Place bacon slices on a board, and cut them in half. Wrap a halved bacon slice around the shrimp, overlapping ends and securing with a soaked toothpick.
- Place on a baking sheet, and repeat the process until all the shrimp have been used.
- Brush any remaining spice mixture over the shrimp and bacon, ensuring they're well coated with the spice mixture.
- Bake wrapped bacon for about 12 minutes, flipping halfway through. For extra crispy bacon, switch to broil or continue baking for an additional 2 minutes.
- Remove from the oven, garnish with parsley, and serve with remoulade or chili sauce.
Tips & Notes:
- Jumbo shrimp give the bacon time to crisp up before they overcook, resulting in juicy, tender shrimp.
- The baking time will vary depending on the shrimp’s size, so keep a close watch because they cook quickly. And remember to flip them over halfway through.
- If you want to use thicker bacon, you can partially cook it before wrapping the shrimp. A couple of minutes in the frying pan will give it a head start but stay flexible enough to wrap your shrimp.
- You can swap the Creole seasoning with Italian seasoning if you prefer.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
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