This easy bacon wrapped shrimp recipe is brushed with a sweet and savory glaze then tucked in with crispy bacon that ties all the flavors together. This crowd-favorite appetizer comes together in around 35 minutes.
Why this recipe works
We’re taking crisp, savory bacon and snuggly securing it around tender shrimp that’s been coated in an easy honey, soy sauce, and maple syrup glaze to make this bacon wrapped shrimp. Simply describing it does enough for the imagination, you and all your guests will be licking your fingers with this appetizer. You may even want to bake a double batch for a hungry crowd or serve them alongside bacon wrapped scallops for a bit of variety!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – You can find grilling shrimp at the seafood counter at your local grocery store. If you can’t find grilling shrimp, substitute with extra large raw shrimp. Keep the tails on so you have a handle for dipping!
BACON – We suggest center cut bacon because it is the same width all the way across and at both ends. This ensures even cooking. Partially precooking the bacon in the oven before wrapping it around the shrimp will help it crisp up – if you do not, the bacon likely won’t be fully cooked in the time it takes to cook the shrimp (which is pretty quick!).
How to Make Bacon Wrapped Shrimp
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 425 F.
- Line a baking sheet with foil and place a wire rack on top.
- Place strips of bacon in a single layer on wire rack. Place in bacon and partially cook for 10 minutes. Remove from oven, leave oven on.
- Combine the honey, soy sauce, and maple syrup. Pour over the shrimp and combine until well coated.
- Cut each slice of partially cooked bacon in half. Wrap each shrimp in a half slice of bacon. Secure with a toothpick. Do not discard remaining sauce after wrapping all the shrimp.
- Place prepared shrimp on wire rack and brush with remaining sauce.
- Sprinkle prepared shrimp with steak seasoning.
- Bake for 7-8 minutes.
Frequently Asked Questions & Expert Tips
Yes, but you will definitely want to thaw frozen shrimp before beginning. Be sure to pat them dry. Do not use frozen precooked shrimp.
Bacon wrapped shrimp is best served right away, but you can store any leftovers in an air-tight container kept in the refrigerator for 1-2 days. Reheat in the air fryer or in a 300F oven for around 10 minutes.
We recommend using center-cut bacon for its uniformity in width and thickness. I wouldn’t suggest using turkey bacon or thick-cut bacon here. Regular-cut or center-cut bacon is your best bet for this recipe.
Yes, you can prepare the bacon wrapped shrimp a few hours in advance, or the morning of your event. To do so, partially cook the bacon and secure it around the raw coated shrimp with a toothpick. Reserve the remaining sauce, covered, in the fridge. Store the prepped shrimp in an air-tight container kept in the refrigerator. Continue with step 6 (brushing the shrimp with remaining sauce) then cook in the oven when you are ready to enjoy.
Serving Suggestions
Serve with or without the toothpick inserted into the bacon wrapped shrimp. The toothpick can be used as a base to grab with, or you can simply use the tail of the shrimp as the handle. Serve with dipping sauces like ranch, BBQ, tartar sauce, or Alabama white sauce on a platter and optionally garnish with chopped parsley. Enjoy!
Ingredients
- 1 pound raw grilling shrimp peeled, deveined, tails left on
- 12 ounces sliced center cut bacon not thick cut
- 2 Tablespoons honey
- 4 Tablespoons soy sauce
- 2 Tablespoons maple syrup
- 1 Tablespoons Montreal steak seasoning
Things You’ll Need
- Baking sheet
- Wire cooling rack
- Toothpicks
- Vinyl gloves
Before You Begin
- You can find grilling shrimp at the seafood counter at your local grocery store. If you can’t find grilling shrimp, substitute with extra large raw shrimp. Keep the tails on so you have a handle for dipping.
- We suggest center cut bacon because it is the same width all the way across and at both ends. This ensures even cooking. Partially precooking the bacon in the oven before wrapping it around the shrimp will help it crisp up – if you do not, the bacon likely won’t be fully cooked in the time it takes to cook the shrimp (which is pretty quick!).
- I wouldn’t suggest using turkey bacon or thick-cut bacon here. Regular-cut or center-cut bacon is your best bet for this recipe.
- Bacon wrapped shrimp is best served right away, but you can store any leftovers in an air-tight container kept in the refrigerator for 1-2 days. Reheat in the air fryer or in a 300F oven for around 10 minutes.
- Make Ahead – Partially cook the bacon and secure it around the raw coated shrimp with a toothpick. Reserve the remaining sauce, covered, in the fridge. Store the prepped shrimp in an air-tight container kept in the refrigerator. Continue with step 6 (brushing the shrimp with remaining sauce) then cook in the oven when you are ready to serve. You can do this a few hours in advance.
Instructions
- Preheat oven to 425 F.
- Line a baking sheet with foil and place a wire rack on top.
- Place strips of bacon in a single layer on wire rack. Place in bacon and partially cook for 10 minutes. Remove from oven, leave oven on.
- Combine the honey, soy sauce, and maple syrup. Pour over the shrimp and combine until well coated.
- Cut each slice of partially cooked bacon in half. Wrap each shrimp in a half slice of bacon. Secure with a toothpick. Do not discard remaining sauce after wrapping all the shrimp.
- Place prepared shrimp on wire rack and brush with remaining sauce.
- Sprinkle prepared shrimp with steak seasoning.
- Bake for 7-8 minutes.
