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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!

Bacon wrapped shrimp on a white serving platter.

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
  1. Recipe ingredients
  2. Ingredient notes
  3. Step by step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Bacon Wrapped Shrimp Recipe

Recipe ingredients

Labeled ingredients for bacon wrapped shrimp.

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. 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).

Step by step instructions

  1. 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.
Bacon cooked limp on a paper towel lined plate.
  1. 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 piece of bacon around each shrimp and skewer with toothpick.
Bacon wrapped shrimp on a baking sheet before being cooked.
  1. 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.
Bacon wrapped shrimp on a baking sheet.

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.
  • 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.
Bacon wrapped shrimp on a serving platter.

Recipe FAQs

Could I try this bacon wrapped concept with other seafood?

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.

Is it really okay to microwave bacon?

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.

Do I really need to soak the toothpicks?

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.

Can I serve this with a dipping sauce?

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.

How to Clean Shrimp

This quick and easy how-to for cleaning and deveining shrimp is used by caterers and culinary professionals for a very good reason. It always results in gorgeous, luscious shrimp for all your best recipes. Why…

10 minutes
View Recipe

More bacon-infused recipes

Bacon wrapped shrimp on a white platter.

Bacon Wrapped Shrimp

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!
5 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings
Course Appetizer
Cuisine American
Calories 292

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

  1. 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.
  2. Bacon: Slice each strip in half and it will wrap around the shrimp nicely (without overwhelming the flavor and size of the seafood).
  3. 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.
  4. 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.
  5. Make ahead: The bacon can be cooked one day ahead, and don’t forget to soak your toothpicks in advance.
  6. 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.

Nutrition

Serving: 1servingCalories: 292kcalCarbohydrates: 3gProtein: 24gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 166mgSodium: 1055mgPotassium: 277mgFiber: 1gSugar: 1gVitamin A: 484IUVitamin C: 4mgCalcium: 71mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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