Bacon-wrapped shrimp coated in a sweet and savory glaze and broiled to perfection. The perfect easy appetizer or main course!
Let’s be honest, anything wrapped in bacon is amazing. Try serving bacon-wrapped asparagus, dates, or carrots at your next potluck! These appetizers will be a hit with everyone.
Bacon-Wrapped Shrimp Recipe
You know what they say…everything is always better with bacon! In the case of this bacon wrapped shrimp, that is most definitely the case. Shrimp on their own are great, but when you add bacon to the mix you get an amazingly delicious appetizer that will be the hit of any party. Plus, it’s ready in less than 30 minutes to make your life a little easier!
The shrimp is tossed in a sticky glaze, made with soy sauce maple syrup, and chili powder. I love it because it’s the perfect combination of savory and sweet! This bacon wrapped shrimp is beyond easy to make, but is such an impressive appetizer. Trust me, it’s going to fly off the dinner table! For all of you shrimp lovers out there, another great recipe to try is this garlic shrimp, inspired by the food trucks of Hawaii!
All Ingredients Needed
This is one of my favorite appetizers to make because it uses such simple ingredients. The shrimp marinade whips up with just a handful of pantry staples! Although the ingredient list is simple, you’re going to be amazed at the incredible flavor packed in each bite! See the recipe card below for exact measurements.
- Shrimp: I used extra large shrimp!
- Bacon: To make sure your bacon is nice and crispy, you can either cook your bacon beforehand or use precooked bacon for easy prep!
- Maple Syrup: Creates the perfect texture for the glaze. I also love it because it adds the perfect sweetness.
- Soy Sauce: I love using soy sauce for marinades. It makes meat nice and tender and adds the best savory flavor.
- Chili Powder: I love the touch of spice that chili powder adds to the shrimp. You can omit this if you want the glaze to be on the sweeter side!
- Salt and Pepper: Season to taste.
- Chopped Parsley: I love using fresh chopped parsley on top for garnish. Not only does it look pretty, but it adds extra flavor as well.
- Cooking Spray: To keep the shrimp from sticking to the pan.
How to Make Bacon Wrapped Shrimp
The shrimp get tossed in a super easy maple and soy sauce marinade while the bacon is par cooking in the oven. You can marinate the shrimp for anywhere from 10 minutes to 8 hours for more flavor! Bacon wrapped shrimp is a classic appetizer. You’ll want to come back to it again and again!
Precooking the Bacon, Preparing the Marinade:
- Preheat Oven, Prep Baking Sheet: Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray.
- Partially Bake the Bacon: Lay the slices of bacon out in a single layer on the pan. Bake for 8-10 minutes or until bacon is partially cooked.
- Cool for 5 minutes, then cut each slice of bacon in half crosswise.
- Whisk Marinade Ingredients Together: While the bacon is cooking, whisk together the maple syrup, soy sauce, chili powder, and salt and pepper to taste in a medium bowl.
- Reserve: Remove 2 tablespoons of the marinade and reserve for later use.
- Toss Shrimp in Glaze: Place the shrimp in the bowl and toss to coat in the marinade. Cover the bowl and chill; marinate for at least 10 minutes or up to 8 hours.
Broiling the Bacon Wrapped Shrimp:
- Preheat Broiler: Preheat the broiler. Coat a sheet pan with cooking spray.
- Wrap With Bacon: Wrap one piece of bacon around each shrimp and secure with a toothpick.
- Broil: Place the shrimp in the oven and broil for 5 minutes, or until shrimp is pink and bacon is crispy.
- Flip, Continue to Cook: Flip the shrimp and broil for 1-2 minutes more on the other side.
- Brush With Extra Marinade: Remove from oven and brush with reserved marinade. Sprinkle with parsley and serve immediately.
Tips and Tricks
There are a couple of things to consider when making the perfect bacon wrapped shrimp. First off is the size of the shrimp. The other consideration is the bacon itself.
- Shrimp Size: You want to go with the largest shrimp you can afford for this recipe, these shrimp were 12 to a pound, 20 to a pound would also work fine. If you use a small sized shrimp, you run the risk of the shrimp getting overcooked before the bacon is crispy.
- Cooking the Bacon Beforehand: I always par-cook my bacon before I wrap it around the shrimp. This way, I’m sure to end up with crispy bacon and tender shrimp that cook at the same rate. I also always use thin-cut bacon for this recipe to ensure that it’ll crisp up quickly.
- Serving Suggestions: I serve bacon wrapped shrimp either as an appetizer or as a main course over rice. Regardless of how you serve them, these shrimp are bound to get rave reviews!
Storing Leftover Bacon Wrapped Shrimp
I recommend serving this tasty appetizer as soon as possible. They taste the best when they’re fresh out of the oven! If you do happen to have some leftover, here’s how to store them for later.
- In the Refrigerator: Store leftover bacon wrapped shrimp in an airtight container for up to 2 days.
- To Reheat: Pop your shrimp in the microwave, oven, or broiler for a few minutes or until warmed through.