Bacon Wrapped Shrimp
Bacon Wrapped Shrimp are like a miniature version of surf-n-turf. A toothpick works perfectly as a skewer, making this bite size version the perfect appetizer for your next party or get together. Toss in a super simple marinade, then cook them up in just a few minutes. Grilled or broiled, the choice is up to you!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 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)
- 12 slices bacon halved (regular cut, not thick)
- Fresh parsley for garnish, optional
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 the 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 lemon juice, olive oil, garlic, paprika, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add shrimp and toss to coat.
Working with one shrimp at a time, wrap each shrimp in a slice of partially-cooked bacon.
To broil shrimp in the oven:
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 serve.
To grill shrimp:
Preheat grill over high heat for 10 minutes. Clean and oil grate.
Grill shrimp over direct heat until shrimp are cooked through, about 3 to 4 minutes (flip halfway through grilling time). Garnish with parsley and serve.