I never knew bacon wrapped shrimp could be this easy until I tried making them at home. These bacon wrapped shrimp turn out perfectly crispy on the outside with juicy, tender shrimp inside—better than any restaurant version I’ve ever had.
SERVES: 4 | PREP: 15 MIN | COOK: 15 MIN | TOTAL: 30 MIN
Why This Bacon Wrapped Shrimp Recipe Works
This recipe delivers restaurant-quality results every time.
The secret is all in the technique. I coat the shrimp with a simple spice blend before wrapping, which adds flavor between the bacon and seafood.
Broiling instead of baking gives you that perfect crispy bacon texture. The high heat renders the fat quickly while keeping the shrimp from overcooking.
I’ve tested this recipe dozens of times. These proportions and timing give you bacon that’s crispy without being burnt and shrimp that’s perfectly cooked through.
Ingredients for Bacon Wrapped Shrimp
For the Shrimp:
| Ingredient | Amount | Notes |
|---|---|---|
| Large shrimp | 1 lb (16-20 count) | Peeled, deveined, tails on |
| Bacon strips | 8 slices | Thin-cut, not thick-cut |
| Garlic powder | 1 tsp | Fresh garlic burns too quickly |
| Smoked paprika | 1/2 tsp | Adds smoky depth |
| Black pepper | 1/4 tsp | Freshly ground |
| Cayenne pepper | Pinch | Optional for heat |
For the Glaze:
| Ingredient | Amount | Notes |
|---|---|---|
| Honey | 2 tbsp | Pure honey, not corn syrup |
| Soy sauce | 1 tbsp | Low-sodium works best |
| Lime juice | 1 tbsp | Fresh squeezed |
How to Make Bacon Wrapped Shrimp
Phase 1: Prep Work (5 minutes)
Step 1: Pat the shrimp completely dry with paper towels. This is crucial—any moisture prevents the bacon from crisping up properly. I press each shrimp between two paper towels to remove every bit of water.
Step 2: Mix garlic powder, smoked paprika, black pepper, and cayenne in a small bowl. Sprinkle this spice blend evenly over all the shrimp. Toss them gently to coat every piece.
Step 3: Cut each bacon slice in half crosswise. You’ll have 16 pieces total—one for each shrimp. Thin-cut bacon is essential here because thick-cut won’t cook through in time.
Step 4: Line a large baking sheet with aluminum foil and place a wire rack on top. Spray the rack with cooking spray. The rack lets air circulate under the shrimp so the bacon crisps on all sides.
Phase 2: Wrapping (5 minutes)
Step 5: Take one half-slice of bacon and wrap it around the middle of one shrimp in a spiral. Start at the thick end and wrap toward the tail, overlapping slightly as you go.
Step 6: Secure the bacon end by tucking it underneath the shrimp on the wire rack. The weight of the shrimp holds everything in place—no toothpicks needed. This method keeps the bacon from unraveling during cooking.
Step 7: Repeat with all remaining shrimp, spacing them about 1 inch apart on the rack. Crowding them causes steam buildup and soggy bacon.
Step 8: Position your oven rack 6 inches from the broiler element. Any closer and the bacon burns before the shrimp cook through.
Phase 3: Cooking (12 minutes)
Step 9: Turn your broiler to high and let it preheat for 5 minutes. A fully heated broiler is the key to crispy bacon—don’t skip this step.
Step 10: Slide the baking sheet onto the positioned rack. Broil for 6 minutes without opening the oven door. Watch through the window—the bacon should start sizzling and browning on top.
Step 11: Pull the pan out and flip each shrimp carefully with tongs. The bacon should be golden brown on the cooked side. If it’s pale, broil for 1 more minute before flipping.
Step 12: Return to the broiler for another 6 minutes. The shrimp will turn pink and opaque while the second side of bacon crisps up beautifully.
Phase 4: Glazing (3 minutes)
Step 13: While the shrimp finish cooking, whisk together honey, soy sauce, and lime juice in a small bowl. This takes 30 seconds.
Step 14: Remove the shrimp from the oven when the bacon is crispy and the shrimp are pink throughout. The internal temperature should reach 120°F on an instant-read thermometer.
Step 15: Brush the honey-soy glaze over each hot shrimp using a pastry brush. The heat from the shrimp makes the glaze thin and sticky, coating every piece perfectly.
Step 16: Let the shrimp rest on the rack for 2 minutes before serving. This brief rest redistributes the juices and lets the glaze set slightly.
Chef’s Notes
Shrimp Size Matters: I always use 16-20 count shrimp for this recipe. Smaller shrimp overcook before the bacon crisps. Larger ones take too long and the bacon burns.
Bacon Selection: Choose thin-cut regular bacon, not thick-cut or maple-flavored. Thick bacon won’t render its fat fast enough under the broiler. The spice blend provides all the flavor you need.
Broiler Watch: Every broiler heats differently. Start checking your bacon wrapped shrimp at the 5-minute mark on each side. You want deep golden brown bacon, not black edges.
Make-Ahead Trick: Wrap the shrimp up to 4 hours ahead and refrigerate them on the rack. Let them sit at room temperature for 15 minutes before broiling.
Nutrition Information
(Per serving – 4 shrimp)
Calories: 285
Protein: 28g
Carbohydrates: 9g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 195mg
Sodium: 720mg
Fiber: 0g
Sugar: 8g
Creative Variations
Jalapeño Popper Style
Mix 2 oz softened cream cheese with 2 tbsp diced jalapeños. Spread a thin layer on each shrimp before wrapping with bacon. The cream cheese melts into a spicy, creamy filling that pairs perfectly with the smoky bacon.
Sweet Chili Version
Replace the honey-soy glaze with 3 tbsp sweet chili sauce mixed with 1 tsp lime zest. Brush this on during the last 2 minutes of broiling. If you enjoy bold flavors, try this bruschetta dip as a serving accompaniment.
Maple BBQ Bacon Shrimp
Toss the wrapped shrimp with 2 tbsp BBQ sauce and 1 tbsp maple syrup before broiling. The sugars caramelize beautifully under high heat, creating a sticky-sweet crust.
Asian-Inspired
Add 1/2 tsp five-spice powder to the spice blend and use hoisin sauce instead of honey in the glaze. Garnish with toasted sesame seeds and sliced green onions. This flavor profile works great alongside bang bang chicken skewers for an appetizer spread.
Storage and Reheating
Refrigerator Storage
Store leftover bacon wrapped shrimp in an airtight container for up to 2 days. Place parchment paper between layers to prevent sticking.
Reheating Method
Reheat in a 400°F oven on a wire rack for 5-7 minutes. This restores the crispy bacon texture better than microwaving, which makes everything soggy.
Freezing
I don’t recommend freezing cooked bacon-wrapped shrimp. The texture of both the shrimp and bacon deteriorates significantly when thawed.
Advance Prep
Wrap the shrimp and refrigerate them unbaked for up to 4 hours. Bring to room temperature for 15 minutes before broiling for best results.
Troubleshooting Common Problems
Problem 1: Bacon Won’t Get Crispy
Solution: Your broiler might not be hot enough, or the shrimp are too wet. Make sure you pat the shrimp bone-dry before seasoning. Move the rack closer to the broiler element (5 inches instead of 6) and add 1-2 minutes per side.
Problem 2: Shrimp Are Rubbery
Solution: You’ve overcooked them. Shrimp cook incredibly fast—they’re done the moment they turn pink and opaque. Pull them at 11 minutes total cooking time instead of 12 and check for doneness.
Problem 3: Bacon Unravels During Cooking
Solution: Tuck the bacon end firmly underneath the shrimp against the wire rack. Don’t wrap too loosely—the bacon should hug the shrimp snugly. If your bacon is too thick, it won’t stay put.
Problem 4: Bacon Burns Before Shrimp Cook
Solution: Your oven rack is too close to the broiler. Move it down to 7-8 inches away. Also check that you’re using thin-cut bacon, not thick-cut, which takes longer to render.
Problem 5: Shrimp Stick to the Wire Rack
Solution: Spray your rack generously with cooking spray before arranging the shrimp. If they still stick, place small pieces of parchment paper under each shrimp (leaving the sides exposed for air circulation).
Equipment Essentials
- Wire cooling rack – Must fit inside your baking sheet
- Rimmed baking sheet – 13×18 inches works perfectly
- Aluminum foil – Makes cleanup effortless
- Pastry brush – For applying the glaze
- Kitchen tongs – For flipping the shrimp safely
- Instant-read thermometer – Takes the guesswork out
- Small mixing bowl – For the spice blend
- Sharp knife – To cut bacon in half
- Paper towels – Essential for drying shrimp
Shopping List
Seafood Counter:
- 1 lb large shrimp (16-20 count, peeled and deveined)
Meat Department:
- 8 slices thin-cut bacon
Spice Aisle:
- Garlic powder
- Smoked paprika
- Black pepper
- Cayenne pepper
Condiments:
- Honey
- Soy sauce
Produce:
- 1 lime
Success Secrets
1. Dry Your Shrimp Obsessively
Moisture is the enemy of crispy bacon. I spend a full minute patting down each shrimp with paper towels. Dry shrimp = crispy bacon every single time.
2. Space Them Out
Leave at least 1 inch between each wrapped shrimp on the rack. Crowding creates steam pockets that make the bacon soggy instead of crisp.
3. Use the Wire Rack
Never broil these directly on the baking sheet. The rack elevates the shrimp so hot air circulates underneath, crisping the bacon on all sides simultaneously.
4. Watch, Don’t Walk Away
Broilers are aggressive. I stand by the oven with the light on, watching through the window. The difference between perfectly crispy and burnt is about 60 seconds.
5. Glaze at the End
Always brush on the honey-soy mixture after cooking, not before. Sugar burns under the broiler and creates bitter, black spots instead of a beautiful shiny coating.
These bacon wrapped shrimp come together in 30 minutes flat. The combination of crispy bacon, tender shrimp, and sweet-savory glaze makes them perfect for parties or weeknight dinners.
I serve them hot off the rack with extra lime wedges and watch them disappear in minutes.
