Bacon-Wrapped Shrimp

Introduction

Bacon Wrapped Shrimp is a delightful combination of smoky, crispy beef bacon and succulent shrimp, creating a perfect balance of flavors and textures. Each shrimp is wrapped in savory bacon, then cooked until the bacon turns golden and crisp while keeping the shrimp tender and juicy. Whether served as an appetizer, party snack, or indulgent treat, this dish is sure to impress.

I prepare this dish, and the sizzling bacon fills the kitchen with an irresistible aroma, heightening the anticipation of that first bite. The shrimp cook to perfection, absorbing the smoky essence of the bacon while remaining plump and juicy. As I plate them, their crispy, caramelized edges glisten, making them impossible to resist.

What makes this recipe even better is its versatility. A touch of honey glaze, a sprinkle of Cajun seasoning, or a dip in a tangy sauce can elevate the flavors even more. Bacon Wrapped Shrimp isn’t just food—it’s an experience that brings people together with every bite.

Perfect For

I whip up these Bacon-Wrapped Shrimp without pork when I want a crowd-pleasing dish that’s quick, easy, and packed with flavor. They’re perfect for appetizers at a party, as a side dish for a main course, or just a fun, finger-food meal for the family.

Why You’ll Love This Recipe

Savory Flavor: The crispy bacon wrapping adds a smoky, salty contrast to the sweet and juicy shrimp, creating a perfect balance of textures and flavors. The combination of seafood and bacon makes each bite rich and satisfying.
Quick and Easy: With just a few simple ingredients, I can have this dish ready in under 30 minutes. Whether I’m making it for a quick appetizer, a light meal, or a party snack, it’s an effortless yet impressive option.
Versatile: These bacon-wrapped shrimp pair well with a variety of dipping sauces, such as garlic butter, spicy mayo, honey mustard, or a tangy cocktail sauce. I can also serve them over salads, pasta, or rice for a more filling meal.
Pork-Free Option: If I’m avoiding pork, I can use turkey bacon or beef bacon as an alternative. These options still provide a delicious smoky flavor while keeping the dish suitable for different dietary preferences.

Preparation and Cooking Time

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Serving Portion

This recipe serves 4 people (about 6 shrimp per person).

Calories and Key Nutrients

Calories: Approximately 150 per serving (6 shrimp)
Protein: 18g
Fat: 9g
Carbohydrates: 2g
Fiber: 0g

Ingredients

24 large shrimp, peeled and deveined
12 slices turkey bacon or beef bacon
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
Lemon wedges for serving (optional)
Fresh parsley for garnish (optional)

Ingredient Highlights

Shrimp: The shrimp are the star of the dish, offering a sweet, tender bite that contrasts beautifully with the crispy bacon.
Turkey Bacon or Beef Bacon: These provide the smoky flavor and crispy texture, making this dish a pork-free option.
Garlic and Paprika: These seasonings add depth and flavor to both the shrimp and bacon, enhancing the overall taste.

Step-by-Step Instructions

Prepare the Shrimp

I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper or foil for easy cleanup.
I pat the shrimp dry with paper towels to remove excess moisture, ensuring they cook up crispy.
I season the shrimp with olive oil, garlic powder, paprika, salt, and pepper, tossing to coat evenly.

Wrap the Shrimp

I cut the bacon into halves or thirds (depending on the size of the shrimp).
I wrap each shrimp with a slice of turkey bacon or beef bacon, securing the ends with a toothpick. I make sure the bacon is wrapped tightly around the shrimp.

Bake the Shrimp

I arrange the bacon-wrapped shrimp on the prepared baking sheet, making sure they are spaced out evenly.
I bake the shrimp in the preheated oven for 8-10 minutes, or until the bacon is crispy and the shrimp are cooked through (opaque and pink).

Serve

I remove the shrimp from the oven and discard the toothpicks.
I serve the bacon-wrapped shrimp hot, garnished with fresh parsley and lemon wedges for extra flavor.

How I Serve It

I serve these Bacon-Wrapped Shrimp with a side of garlic butter dipping sauce, spicy mayo, or a simple cocktail sauce for dipping. They also pair wonderfully with a fresh salad or steamed vegetables for a light and satisfying meal.

Additional Tips

I can use smaller shrimp for a bite-sized appetizer or larger shrimp for a heartier portion.
If I want extra flavor, I can marinate the shrimp for 30 minutes before wrapping them in bacon.
For a crispier texture, I can broil the shrimp for the last 1-2 minutes of cooking.

Recipe Variations

Spicy Bacon-Wrapped Shrimp: If I want to turn up the heat, I season the shrimp with a blend of cayenne pepper, smoked paprika, and red pepper flakes before wrapping them in bacon. For an extra fiery kick, I brush them with a spicy honey glaze made from honey, hot sauce, and a touch of garlic. If I’m serving them as an appetizer, I pair them with a creamy sriracha mayo or a chipotle aioli for dipping.
Lemon Herb Bacon-Wrapped Shrimp: For a fresh and zesty flavor, I drizzle the shrimp with fresh lemon juice before wrapping them in bacon. I also sprinkle finely chopped herbs like thyme, rosemary, or parsley over the shrimp to enhance their natural sweetness. For even more flavor, I brush them with a garlic butter sauce right before serving, adding a rich, herby finish.
Sweet and Smoky Bacon-Wrapped Shrimp: To create a delicious contrast of flavors, I lightly coat the shrimp in a brown sugar and smoked paprika mixture before wrapping them in bacon. As they bake, the sugar caramelizes, creating a sweet and smoky crust. I sometimes add a drizzle of maple syrup or balsamic glaze after baking for extra depth.
Vegetarian Option: If I want a meat-free version, I use a plant-based bacon alternative and wrap it around marinated tofu, large mushroom slices, or even halloumi cheese. For added flavor, I brush them with a light glaze made of olive oil, garlic, and smoked paprika before baking to mimic that rich, savory taste of traditional bacon-wrapped shrimp.

Freezing and Storage

Storing: I keep any leftover bacon-wrapped shrimp in an airtight container in the refrigerator for up to 2 days. To prevent them from becoming soggy, I store them in a single layer or separate stacked layers with parchment paper. If possible, I leave the lid slightly ajar for the first hour to let any excess moisture escape before fully sealing the container.
Reheating: To restore their crispiness, I reheat the shrimp on a baking sheet in a preheated oven at 350°F (175°C) for about 5-7 minutes until the bacon is crispy again and the shrimp are heated through. For a faster option, I use an air fryer at 325°F for 3-4 minutes. I avoid the microwave, as it tends to make the bacon rubbery and the shrimp overcooked.
Freezing: I can freeze unbaked bacon-wrapped shrimp for up to 1 month. To do this, I arrange them in a single layer on a baking sheet and freeze until solid before transferring them to a freezer-safe bag or airtight container. This prevents them from sticking together. When I’m ready to cook, I bake them straight from frozen, adding an extra 5-7 minutes to the cooking time to ensure the bacon crisps up while the shrimp stays tender. If I’ve already baked them before freezing, I reheat them in the oven at 350°F (175°C) for about 10 minutes to bring them back to their original crispy texture.

Special Equipment

Baking sheet
Parchment paper or foil
Toothpicks (for securing the bacon)

FAQ Section

Q: Can I use pork bacon instead of turkey or beef bacon?
A: Yes, I can use pork bacon if I don’t need a pork-free version. Just be sure to adjust the cooking time as pork bacon may cook faster.

Q: How do I know when the shrimp are fully cooked?
A: I check the shrimp by looking for a pink and opaque color. The shrimp should also curl into a “C” shape when cooked.

Q: Can I grill these bacon-wrapped shrimp instead of baking them?
A: Yes, I can grill the shrimp on medium-high heat for about 3-4 minutes per side, until the bacon is crispy and the shrimp are fully cooked.

Conclusion

Wrap succulent shrimp in crispy beef bacon for an irresistible dish that combines smoky and savory flavors. Perfect as an appetizer, snack, or even a main course, these bacon-wrapped shrimp offer a delicious balance of textures and taste. Serve them at parties, family gatherings, or a casual night in—they’re guaranteed to be a crowd-pleaser.

Experiment with different seasonings, glazes, or dipping sauces to elevate the flavor. Whether brushed with honey, sprinkled with Cajun seasoning, or paired with a tangy dip, these shrimp are endlessly customizable.

Whip up a batch today and enjoy the perfect bite-sized treat. Capture the moment and share your creation online—tag me so we can celebrate your culinary skills together. Happy cooking!