Bacon Wrapped Shrimp

This bacon wrapped shrimp recipe has been my go-to appetizer for any gathering where I want to impress without stress. The juicy shrimp paired with crispy, sweet and spicy bacon creates a combination that never fails to get compliments and second helpings.

I first made this recipe for a family gathering and everyone kept asking for seconds. It quickly became a requested appetizer whenever I host

Ingredients

• Extra-large shrimp: choosing fresh or properly thawed shrimp makes a big difference in texture and flavor
• Thin-cut bacon: cooks faster and crisps up better around the shrimp, thin slices also allow the glaze to penetrate well
• Maple syrup: pure maple syrup creates a rich sweetness that balances the spicy element
• Sriracha hot chili sauce: gives the glaze a nice kick, you can substitute with Korean Gochujang for a slightly different flavor
• Fine sea salt: used to season the shrimp and improve their texture before cooking
• Wooden skewers: soaked in water for 30 minutes to prevent burning in the oven, these keep the bacon secure around the shrimp
• Additional garnishes: lemon wedges and chopped scallions add brightness and freshness to the finished dish

Instructions

Prep the Oven:

Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Line a large baking sheet with aluminum foil or parchment paper to make cleanup easier and catch bacon drippings

Par-Bake the Bacon:

Arrange the bacon slices in one layer on the sheet. Bake for about ten minutes until the bacon has rendered some fat and starts browning on the edges but remains flexible. Remove the bacon and place it on paper towels to drain the rendered fat

Season and Rinse the Shrimp:

Place the shrimp in a colander. Toss them with a quarter teaspoon of fine sea salt and let them rest for one minute. Then rinse thoroughly under cold water and pat dry with paper towels. This process firms their texture and ensures even cooking

Make the Maple Sriracha Glaze:

Combine two tablespoons of pure maple syrup with one tablespoon of Sriracha hot chili sauce in a small bowl. Stir well until fully blended into a smooth spicy sweet glaze

Glaze and Cut the Bacon:

Brush both sides of each partially cooked bacon slice lightly with the glaze. Cut each slice in half crosswise to create twenty half strips

Wrap the Shrimp:

Wrap each shrimp tightly with a half strip of glazed bacon. Secure each one with a soaked wooden skewer or toothpick to keep the bacon in place during cooking. Place them spaced out on your baking sheet

Bake and Broil the Shrimp:

Bake the shrimp in the oven for five minutes. Then switch the oven to broil and broil for an additional four to six minutes. Turn the shrimp once halfway through to crisp all sides evenly. The bacon should be crispy and caramelized and the shrimp juicy and tender

Serve:

Serve with lemon wedges and sprinkle chopped scallions on top for a fresh contrast to the richness

I still remember watching my guests devour these at a holiday party and knowing I nailed it

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat place the shrimp on a baking sheet and warm in a preheated 375 degrees Fahrenheit oven for five to seven minutes. Avoid the microwave to keep the bacon crisp

Ingredient Substitutions

If you do not have Sriracha try Korean Gochujang for a similar heat with a slightly different depth of flavor. Regular bacon can be used but may take longer to crisp. You could swap maple syrup for honey but it will change the flavor slightly

Serving Suggestions

Serve these shrimp appetizers with fresh lemon wedges and scallions as recommended. They also pair well with a crisp green salad or garlic butter noodles for a light meal

Serve warm with lemon wedges and scallions for best flavor. These always make a crowd pleasing appetizer.

Common Recipe Questions

→ What type of shrimp works best for this dish?

Extra-large, fresh shrimp with shells removed but tails left on provide the best texture and flavor.

→ Why par-cook the bacon before wrapping?

Par-cooking renders some fat and softens bacon, allowing it to crisp perfectly without overcooking the shrimp.

→ How does the maple syrup and Sriracha glaze affect taste?

The glaze adds a balanced sweet heat that complements smoky bacon and tender shrimp beautifully.

→ Can other skewers be used instead of toothpicks?

Metal skewers also work well; wooden skewers should be soaked to prevent burning during broiling.

→ What’s the best way to reheat leftovers?

Warm shrimp in a 375°F oven for 5 to 7 minutes to restore bacon crispiness and keep shrimp juicy. Avoid microwaving.

→ Are there alternatives to Sriracha in the glaze?

Gochujang is a great substitute, offering a slightly different but equally spicy and flavorful profile.