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For a 30-minute appetizer recipe that will steal the show, turn to Bacon Wrapped Shrimp. Or serve this easy shrimp recipe with rice, pasta, or potatoes to make this a meal!
Consider Bacon Wrapped Shrimp like a pint-sized version of surf and turf. Whether you broil or grill the shrimp, you’ll be ultra juicy and loaded with savory flavor thanks to their bacon “jacket.”
This 30-minute appetizer recipe idea can also act as a meal. Think of it like shrimp scampi with a Midwest twist! Pile the Bacon Wrapped Shrimp atop pasta or rice or serve alongside roasted or baked potatoes, add a vegetable side dish, and you have one irresistible meal.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Jumbo shrimp: Fresh shrimp or thaw frozen shrimp overnight in the refrigerator; either works well. To peel and devein your shrimp, learn how to clean shrimp, or seek out peeled, deveined shrimp in the freezer aisle.
- Bacon: Regular and thick-cut bacon both work. Slice each strip in half and it will wrap around the shrimp nicely (without overwhelming the flavor and size of the seafood).
Step by step instructions
- Line a rimmed baking sheet with foil for easy cleanup. Soak toothpicks in water in a small bowl for at least 30 minutes prior to broiling or grilling. Line a microwave-safe plate with paper towels. Top with half the bacon (cut in half) and microwave on HIGH until bacon is mostly cooked through but still soft and pliable, about 3 to 4 minutes (do not overcook). Repeat with the remaining bacon.
- In a medium bowl, whisk together olive oil, lemon juice, garlic, paprika, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Add shrimp and toss to coat. Wrap 1 slice of bacon around each shrimp and skewer with toothpick.
- Position a rack 3 to 4 inches from broiler and preheat on high. Broil, flipping shrimp once, until the bacon is slightly crispy and shrimp are cooked through and reach your preferred level of crispness, about 5 minutes. Garnish with parsley and lemon wedges and serve.
Recipe tips and variations
- Yield: This Bacon Wrapped Shrimp recipe makes 4 servings; each with 4 to 5 shrimp each. This portion is ideal for a generous appetizer or snack. It will serve about 8 as part of a large appetizer buffet, or 2 to 3 hungry adults for an entree.
- Storage: Bacon Wrapped Shrimp are best consumed the day they are made. Leftovers will still taste good on the second day, especially chopped up in an omelet with a sprinkling of Old Bay Seasoning.
- Make ahead: The bacon can be cooked one day ahead, and don’t forget to soak your toothpicks in advance.
- Paleo and Whole30 Compatible: Choose an uncured no-sugar bacon such as Nature’s Rancher No Sugar Added Hickory Smoked Uncured Bacon.
- More flavor: Brush the grilled shrimp with melted butter and sprinkle with chili powder. Or, brush on some maple syrup before broiling.
- Grill method: Preheat grill over high heat for 10 minutes. Clean and oil grate. Grill shrimp over direct heat until shrimp are cooked through, about 8 to 10 minutes (flip halfway through grilling time). Garnish with parsley and serve.
- Oven method: To bake the shrimp instead of broiling them, preheat oven to 400 degrees and bake prepared shrimp for 15 to 20 minutes.
- More bacon-wrapped recipes: Try Bacon Wrapped Smokies, Bacon Wrapped Pork Tenderloin, or Bacon Wrapped Water Chestnuts. Prosciutto Wrapped Asparagus could easily be Bacon Wrapped Asparagus, too.
Frequently Asked Questions
Sure! Scallops would also taste terrific, and cook even quicker. Use my Pan-Seared Scallops recipe as a guide for how to cook scallops, and just add enough bacon to surround the exterior.
Trust the process. Cooking bacon in the microwave allows for easy clean-up, no splattering of bacon grease, and easy handling of the fat (since the paper towels soak up most of it). For other uses like eating alongside eggs, try my oven-fried bacon method.
You must soak the toothpicks in water for at least 30 minutes prior to cooking. The water hydrates the toothpicks and prevents them from burning while broiling or grilling the Bacon Wrapped Shrimp. If you don’t have toothpicks handy, follow the same strategy with longer bamboo or wooden skewers.
The shrimp are well-seasoned before cooking, but I’m never one to turn down a dunk. Consider barbecue sauce, Red Pepper Jelly, or your favorite aioli would be a treat with Bacon Wrapped Scallops.
If the shrimp are still in the shell, use sharp scissors and cut along the middle back of each shrimp, leaving the tail intact. Using a sharp paring knife, cut along the dark vein on the back of each shrimp and remove it. Rinse out the back of each shrimp and pat dry with paper towels.
More bacon-infused recipes
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Spinach Salad with Bacon Dressing
Salad Recipes
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Bacon Wrapped Shrimp
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (from 1 lemon)
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon fresh thyme minced
- Salt and freshly ground black pepper
- 1 pound jumbo shrimp peeled and deveined, tails in tact (16/20 count or larger, see note 1)
- 12 slices bacon halved (regular cut, not thick, see note 2)
- Fresh parsley for garnish, optional
- Lemon wedges for serving, optional
Instructions
- Line a rimmed baking sheet with foil for easy cleanup. Soak toothpicks in water for at least 30 minutes prior to broiling or grilling.
- Line a microwave-safe plate with paper towels. Top with half the bacon (cut in half) and microwave on HIGH until bacon is mostly cooked through but still soft and pliable, about 3 to 4 minutes (do not overcook). Repeat with remaining bacon.
- In a medium bowl, whisk together olive oil, lemon juice, garlic, paprkia, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Add shrimp and toss to coat. Wrap 1 piece of bacon around each shrimp and skewer with toothpick.
- Position a rack 3 to 4 inches from broiler and preheat on high. Broil, flipping shrimp once, until the bacon is slightly crispy and shrimp are cooked through, about 5 minutes. Garnish with parsley and lemon wedges and serve.
Recipe Video
Notes
- Jumbo shrimp: Fresh shrimp or thaw frozen shrimp overnight in the refrigerator; either works well. If your fish counter or freezer aisle doesn’t offer the shrimp already peeled and deveined, here’s how to clean shrimp.
- Bacon: Slice each strip in half and it will wrap around the shrimp nicely (without overwhelming the flavor and size of the seafood).
- Yield: This Bacon Wrapped Shrimp recipe makes 4 servings; each with 4 to 5 shrimp each. This portion is ideal for a generous appetizer or snack. It will serve about 8 as part of a large appetizer buffet, or 2 to 3 hungry adults for an entree.
- Storage: Bacon Wrapped Shrimp are best consumed the day they are made. Leftovers will still taste good on the second day, especially chopped up in an omelet with a sprinkling of Old Bay Seasoning.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Made these for during the football game… PERFECT! They’re now in my appetizer rotation.
Two of my favorite things, all wrapped up in one bite–count me in.Â