These bacon wrapped shrimp are jumbo prawns wrapped with bacon and brushed with a sweet and savory glaze, then broiled to perfection. A simple yet elegant appetizer or main course option that is sure to get rave reviews from family and friends!
Everything is better with bacon! My family always requests bacon green beans and bacon mac and cheese for dinner. When you wrap shrimp in bacon, you end up with decadent little bites that are perfect for any occasion.
When I’m looking for a meal option that’s sure to impress, I turn to bacon wrapped shrimp. The smoky bacon pairs so well with the tender shrimp and sweet and savory glaze. You can serve these shrimp as a party snack, or offer them up with a starch and a vegetable as the star of a meal.
If you want to see what else you can wrap with bacon, take a look at my recipes for bacon wrapped scallops, bacon wrapped chicken and bacon wrapped meatloaf. There are so many fantastic ways to enjoy bacon!
How to peel and devein shrimp
If you buy shrimp with shells on them, you can remove the shells by peeling them off with your fingers starting on the side with the legs. The shell may come off in sections. Take care the leave the tails on the shrimp. If you don’t see a cut down the back of your shrimp, you may also need to devein the shrimp. Use a paring knife to cut a slit along the back of the shrimp on the opposite side from the legs. Then use the knife or a wooden skewer to remove the vein which looks like a dark tube running down the shrimp.
How do you make bacon wrapped shrimp?
Make bacon wrapped shrimp by wrapping a slice of bacon around each shrimp. Use a toothpick to hold the bacon in place. In a small bowl, make some sauce by mixing together maple syrup, soy sauce, garlic power, salt and pepper. Brush half the sauce over the shrimp. Next, the shrimp go in the oven to broil for a few minutes. Brush the rest of the sauce over the shrimp while they broil. When the shrimp are done and the bacon is crisp, sprinkle the shrimp with parsley and enjoy.
TIPS FOR BACON WRAPPED SHRIMP
- Choose the largest shrimp that you can afford. Larger shrimp are easier to wrap with bacon and they won’t overcook as the bacon crisps up. I prefer to use colossal shrimp (under 15 per pound), but the 16-20 per pound count will also work.
- I like to leave the tails on my shrimp for a nicer presentation.
- Make sure to use a regular cut of bacon – thick cut bacon will take too long to cook through.
- You can serve your shrimp with the toothpicks intact as an appetizer, or remove the toothpicks if you’re planning to serve them as a main course.
- This recipe also works well with scallops, or even chunks of fish such as halibut or mahi mahi.
WHAT SHOULD YOU SERVE WITH SHRIMP?
You can serve these shrimp on their own as a party snack, or with side dishes as a main course. I like to serve my bacon wrapped shrimp over mashed potatoes, pasta in cream sauce or steamed rice. I also add a green vegetable on the side such as broccoli, asparagus, spinach or green beans.
Bacon and shrimp is an amazing combination that is only made better by the delicious sweet and savory sauce. Next time you want shrimp, try them wrapped with bacon for a fun twist!
More shrimp recipes you’ll love
Bacon Wrapped Shrimp
- 2 pounds large shrimp deveined and peeled, tails left on
- 1 pound bacon slices cut in half crosswise
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 1 1/2 tablespoons chopped parsley
- cooking spray
- Preheat the broiler. Coat a sheet pan with cooking spray.
- Wrap a slice of bacon around each shrimp and secure with a toothpick. Arrange the shrimp in a single layer on the baking pan.
- In a small bowl, mix together the maple syrup, soy sauce, garlic powder, salt and pepper. Brush half the mixture over the top of each of the shrimp.
- Broil for 10-15 minutes, or until bacon is crisp and shrimp are cooked through. Brush the remaining sauce over the shrimp halfway through the cook time.
- Sprinkle with parsley, then serve.