The Ultimate Bacon Wrapped Shrimp Recipe (Easy & Irresistible!)

If you’re looking for an appetizer that disappears in minutes at every party, look no further than this bacon wrapped shrimp recipe. This showstopping dish combines succulent, juicy shrimp with crispy, smoky bacon for a flavor combination that’s simply irresistible. Whether you’re hosting a holiday gathering, throwing a game day party, or planning a romantic dinner, these bacon wrapped shrimp are guaranteed to impress your guests and leave them asking for the recipe.

The beauty of this easy bacon wrapped shrimp recipe lies in its simplicity. With just a handful of ingredients and about 30 minutes of your time, you can create restaurant-quality appetizers right in your own kitchen. The sweet, tender shrimp paired with salty, crispy bacon creates that perfect sweet-and-savory balance that keeps people coming back for more. Plus, they’re elegant enough for fancy occasions but simple enough for casual weeknight treats.

These bacon wrapped shrimp with brown sugar (an optional but highly recommended addition) take the flavor profile to the next level. The caramelization of the brown sugar against the smoky bacon and succulent shrimp creates a taste sensation that will make this your go-to appetizer for years to come.

History / Background

Bacon wrapped shrimp, also known as “Angels on Horseback” in some culinary circles (though that term traditionally refers to bacon wrapped oysters), has been a beloved appetizer in American cuisine since the mid-20th century. This recipe gained massive popularity during the 1950s and 1960s when cocktail parties were all the rage and hosts competed to serve the most impressive hors d’oeuvres.

The concept of wrapping seafood in bacon likely has roots in European cuisine, where bacon-wrapped delicacies have been enjoyed for centuries. However, the American version with shrimp became particularly popular along the Gulf Coast and Southern states, where fresh shrimp was abundant and affordable. Louisiana, Texas, and Florida became hotspots for this dish, with each region adding its own twist—some preferred a Cajun spice rub, while others opted for a sweet glaze.

In coastal communities, bacon wrapped shrimp became a staple at beach bonfires, tailgate parties, and family gatherings. The dish represents the perfect marriage of land and sea, combining the bounty of the ocean with the smoky richness of cured pork. Over the decades, this recipe has evolved from a simple two-ingredient wonder to include various seasonings, glazes, and cooking methods, but the classic combination remains timeless.

Today, bacon wrapped shrimp continues to be one of the most requested appetizers at restaurants and home gatherings alike. Its enduring popularity speaks to the universal appeal of combining high-quality protein with bold, complementary flavors.

Why You’ll Love This Recipe

This bacon wrapped shrimp recipe is about to become your secret weapon for impressing family and friends. I’ve made these countless times, and they never fail to be the first thing to disappear from the appetizer table. The combination of textures—crispy bacon exterior with tender, juicy shrimp inside—is absolutely addictive.

Here’s why this recipe deserves a permanent spot in your cooking rotation:

• Incredibly Easy – With just 5-6 ingredients and minimal prep, even beginner cooks can nail this recipe on their first try
• Ready in 30 Minutes – From start to finish, you’ll have impressive appetizers ready in half an hour
• Perfect for Any Occasion – Whether it’s a holiday party, Super Bowl gathering, or romantic dinner for two, these fit the bill
• Make-Ahead Friendly – Prep them hours in advance and pop them in the oven when guests arrive
• Crowd-Pleasing Flavor – The sweet and savory combination appeals to virtually everyone, including picky eaters
• Budget-Friendly Elegance – They look and taste expensive but won’t break the bank
• Versatile Recipe – Easy to customize with different seasonings and glazes to match your taste preferences
• No Special Skills Required – If you can wrap bacon around shrimp and turn on an oven, you’ve got this

Ingredient Notes

Let’s talk about what goes into making the perfect bacon wrapped shrimp. Quality ingredients make all the difference here, so I’ll guide you through what to look for and why each component matters.

Shrimp: The star of the show! Look for large shrimp (16-20 count per pound or even jumbo 10-15 count if you’re feeling fancy). You can use fresh or frozen—just make sure frozen shrimp are completely thawed and patted dry. Raw shrimp work best because they cook perfectly with the bacon. Deveined and peeled (except for the tail, which makes a nice handle) is ideal. Substitution: If shrimp isn’t available, you can use sea scallops for a similar effect.

Bacon: Regular-cut bacon is your best friend here. Thick-cut bacon takes too long to cook and can leave your shrimp overcooked and rubbery. Look for quality bacon with good meat-to-fat ratio. Substitution: Turkey bacon can work in a pinch, though it won’t be quite as crispy or flavorful.

Brown Sugar: This is optional but highly recommended! Light or dark brown sugar both work beautifully. The sugar caramelizes as it cooks, creating a sweet glaze that balances the salty bacon perfectly. Substitution: Maple syrup, honey, or even a sprinkle of coconut sugar work as alternatives.

Garlic Powder: Adds a savory depth without the moisture of fresh garlic, which can prevent proper crisping. Substitution: Onion powder or smoked paprika add great flavor too.

Black Pepper: Freshly ground black pepper adds a subtle kick and enhances the other flavors. Substitution: Cayenne pepper for heat, or skip it entirely if you prefer.

Toothpicks: Not technically an ingredient, but essential! Wooden toothpicks hold everything together and prevent the bacon from unraveling. Soak them in water for 10 minutes before using to prevent burning.

Equipment Needed

You don’t need a fancy kitchen to make these bacon wrapped shrimp. Here’s everything you’ll need:

• Baking Sheet – A standard rimmed baking sheet (half-sheet pan) works perfectly
• Wire Cooling Rack – This is optional but highly recommended. Placing the shrimp on a rack over the baking sheet allows air circulation for crispier bacon
• Aluminum Foil or Parchment Paper – For easy cleanup
• Mixing Bowls – For tossing the shrimp with seasonings
• Sharp Knife – For cutting bacon strips in half if needed
• Paper Towels – Essential for patting shrimp dry
• Wooden Toothpicks – To secure the bacon (about 20-24 toothpicks)
• Small Bowl – For mixing brown sugar and spices
• Pastry Brush – Optional, for glazing if you’re making a sauce
• Oven Mitts – Safety first when handling hot baking sheets!
• Serving Platter – For presenting your beautiful creation

Print

 

Tips & Variations

One of the things I love most about this bacon wrapped shrimp recipe is how versatile it is. Here are some of my favorite ways to customize it:

Spicy Bacon Wrapped Shrimp: Add an extra ½ teaspoon of cayenne pepper to the seasoning mix, or brush the wrapped shrimp with sriracha or hot sauce before baking. You can also use pepper jack bacon for an extra kick.

Asian-Inspired Version: Skip the brown sugar mixture and instead brush the shrimp with a mixture of soy sauce, honey, sesame oil, and fresh ginger. Garnish with sesame seeds and sliced green onions.

Maple Bacon Shrimp: Replace the brown sugar with real maple syrup. Brush it on before baking for a sweet, Canadian-inspired twist.

Cajun Style: Use Cajun or Creole seasoning instead of the brown sugar mixture. This gives you that authentic Louisiana flavor that’s perfect with remoulade sauce.

BBQ Bacon Shrimp: Brush the wrapped shrimp with your favorite BBQ sauce during the last 5 minutes of cooking for a tangy, smoky flavor.

Herb-Crusted: Add fresh minced rosemary or thyme to the seasoning mixture, or press chopped fresh herbs onto the bacon before baking.

Cheese-Stuffed: Before wrapping, make a small slit in the shrimp and stuff with a small piece of jalapeño and cream cheese for an extra-decadent version.

Grilled Version: These are fantastic on the grill! Use a grill basket or skewer multiple shrimp together, and grill over medium-high heat for about 3-4 minutes per side.

Pro Chef Tips

After making this recipe hundreds of times, I’ve picked up some professional tricks that elevate these bacon wrapped shrimp from good to absolutely spectacular:

Parcook the Bacon: This is my number one secret weapon. Parcook the bacon for about 3-4 minutes in the oven or microwave before wrapping the shrimp. This gives the bacon a head start so it crisps up perfectly while the shrimp cook to tender perfection. The bacon should still be flexible enough to wrap easily.

Temperature Matters: Make sure your shrimp are at room temperature before wrapping. Cold shrimp straight from the fridge will affect cooking time and can result in unevenly cooked appetizers. Let them sit out for 15-20 minutes before prep.

The Right Rack Position: Place your oven rack in the upper third of the oven, not the middle. This ensures the top of the bacon gets beautifully crispy while the bottom cooks through.

Baste for Extra Flavor: About halfway through cooking (around the 8-minute mark), quickly brush the shrimp with any rendered bacon fat from the pan mixed with a little melted butter. This adds incredible richness and helps the bacon crisp up even more.

Rest Before Serving: This might seem counterintuitive, but letting the bacon wrapped shrimp rest for 2-3 minutes after baking allows the bacon to firm up and become even crispier. They’ll also be the perfect temperature for eating without burning anyone’s mouth.

Strategic Toothpick Placement: Insert the toothpick diagonally rather than straight through. This creates more stability and prevents the bacon from spinning around the shrimp.

Season the Bacon Too: Don’t just season the shrimp—lightly season the bacon strips with a tiny pinch of black pepper before wrapping. This distributes flavor more evenly throughout the dish.

Common Mistakes to Avoid

Even though this recipe is straightforward, there are a few pitfalls that can trip up home cooks. Here’s what to watch out for:

Using Thick-Cut Bacon: This is the most common mistake I see. Thick-cut bacon simply takes too long to cook, resulting in either rubbery, undercooked bacon or dry, overcooked shrimp. Always use regular-cut bacon for this recipe.

Overcrowding the Pan: Give each bacon wrapped shrimp plenty of space on the baking sheet—at least ½ inch between each one. Crowding them creates steam, which prevents the bacon from crisping properly. If you’re making a large batch, use two baking sheets.

Skipping the Dry Step: I can’t emphasize this enough—wet shrimp will never give you crispy bacon. Always pat them completely dry with paper towels, even if you think they look dry enough.

Forgetting to Soak Toothpicks: Dry wooden toothpicks can char or even catch fire in a hot oven. Always soak them in water for at least 10 minutes before using. This simple step prevents burning and keeps your kitchen smoke-free.

Opening the Oven Too Often: Every time you open the oven door, you lose heat and add cooking time. Resist the urge to check on them constantly. Set your timer and trust the process—check only once around the halfway mark if you must.

Cooking from Frozen: Never wrap frozen shrimp. They release too much moisture as they thaw during cooking, which steams the bacon instead of crisping it. Always thaw completely and pat dry.

Overlapping the Bacon: When wrapping, make sure the bacon overlaps by only about ½ inch. Too much overlap means uneven cooking with some parts crispy and others still flabby.

Storage & Meal Prep

While bacon wrapped shrimp are absolutely best enjoyed fresh from the oven, I understand that sometimes you need to prep ahead or have leftovers (though that’s rare in my house!).

Refrigerator Storage: Store leftover cooked bacon wrapped shrimp in an airtight container in the refrigerator for up to 2 days. Place parchment paper between layers to prevent sticking.

Reheating for Best Results: The key to reheating is restoring that crispy bacon texture. Preheat your oven to 375°F, place the shrimp on a wire rack over a baking sheet, and heat for 5-7 minutes until warmed through and the bacon recrisps. Avoid the microwave—it makes the bacon soggy and rubbery.

Room Temperature Safety: Never leave cooked bacon wrapped shrimp at room temperature for more than 2 hours (1 hour if the temperature is above 90°F). Seafood is highly perishable and can develop harmful bacteria quickly.

Prep-Ahead for Parties: You can wrap the raw shrimp in bacon up to 4 hours before cooking. Arrange them on the baking sheet, cover tightly with plastic wrap, and refrigerate. When ready to cook, let them sit at room temperature for 10 minutes, then proceed with the recipe.

Shelf Life Tips: The sooner you eat them, the better they’ll taste. After day 2, the texture of both the shrimp and bacon deteriorates significantly, and I don’t recommend keeping them longer than that.

Make-Ahead & Freezer Notes

Planning a big party? Here’s how to prep these bacon wrapped shrimp in advance:

Freezing Uncooked Shrimp: This is your best make-ahead option! Wrap the raw shrimp in bacon (without seasoning), place them on a parchment-lined baking sheet, and freeze until solid (about 2 hours). Transfer the frozen wrapped shrimp to a freezer bag, removing as much air as possible. They’ll keep for up to 1 month in the freezer.

Cooking from Frozen: When ready to cook, do not thaw. Place the frozen bacon wrapped shrimp directly on your prepared baking sheet, season them, and add 3-5 minutes to the cooking time. Bake at 400°F for about 20-23 minutes, checking that the bacon is crispy and shrimp are cooked through.

Pre-Seasoning Considerations: I don’t recommend adding the brown sugar mixture before freezing, as it can make the bacon soggy during the freezing/thawing process. Instead, season them right before baking.

Thawing Method (If Needed): If you prefer to thaw before cooking, transfer the frozen bacon wrapped shrimp to the refrigerator and let them thaw overnight. Pat them dry before seasoning and baking.

Not Recommended: I don’t recommend freezing cooked bacon wrapped shrimp. The texture of both the bacon and shrimp suffers significantly when frozen after cooking. Reheated frozen cooked shrimp becomes rubbery, and the bacon loses all its crispiness.

Meal Prep Strategy: For weekly meal prep, I suggest preparing the raw wrapped shrimp on Sunday evening and storing them in the refrigerator for up to 2 days, or freezing them immediately for use throughout the month.

Serving Suggestions

Bacon wrapped shrimp are incredibly versatile and pair beautifully with so many sides and accompaniments. Here are my favorite ways to serve them:

Dipping Sauces: These make all the difference! Serve with cocktail sauce mixed with fresh horseradish, garlic aioli, sweet chili sauce, honey mustard, chipotle mayo, or a simple lemon butter sauce. I like to offer 2-3 different sauces so guests can choose their favorite.

Perfect Side Dishes: If you’re serving these as part of a larger meal, pair them with creamy coleslaw, roasted asparagus, garlic butter rice, Caesar salad, or roasted baby potatoes. The key is choosing sides that complement rather than compete with the bold bacon flavor.

Wine Pairings: For wine lovers, serve these with a crisp Sauvignon Blanc, dry Rosé, or light Pinot Noir. The acidity in these wines cuts through the richness of the bacon beautifully.

Beer Pairings: Cold beer and bacon wrapped shrimp are a match made in heaven. Try them with a light lager, wheat beer, or IPA.

Build a Surf & Turf Spread: Make these the star of a surf and turf appetizer table alongside grilled steak skewers, stuffed mushrooms, and caprese skewers.

Party Platter Ideas: Arrange them on a large platter with fresh lemon wedges, colorful cherry tomatoes, fresh herbs for garnish, and small bowls of various dipping sauces scattered around.

Holiday Menu Addition: These shine at holiday gatherings! Serve them as part of your Christmas Eve appetizer spread, New Year’s Eve party, or Fourth of July cookout.

Casual Dinner Main: Bump up the portions and serve them as a main course with a big green salad and crusty bread for a special but easy weeknight dinner for two.

FAQs Section

Q: Can I use frozen shrimp for this recipe?

A: Absolutely! Frozen shrimp work just as well as fresh. The key is to thaw them completely first—I recommend thawing overnight in the refrigerator or using the cold water method (place sealed shrimp in a bowl of cold water for 20-30 minutes). Once thawed, pat them very dry with paper towels before wrapping. Any excess moisture will prevent the bacon from getting crispy.

Q: Why is my bacon not getting crispy?

A: There are several common culprits here. First, make sure you’re using regular-cut bacon, not thick-cut. Second, ensure your shrimp are completely dry before wrapping—moisture is the enemy of crispy bacon. Third, consider parcooking your bacon for 3-4 minutes before wrapping. Finally, using a wire rack on your baking sheet allows air circulation around the bacon for better crisping. If all else fails, hit them with 2-3 minutes under the broiler at the end, watching carefully.

Q: How do I know when the shrimp are fully cooked?

A: Properly cooked shrimp will be pink and opaque throughout, with no translucent gray areas. They’ll also curl into a loose “C” shape. If they curl into a tight “O” shape, they’re overcooked. The internal temperature should reach 120°F. Since you’re cooking at 400°F, the 15-18 minute timeframe works perfectly for large shrimp—just make sure your bacon is crispy at the same time!

Q: Can I make these on the grill instead of the oven?

A: Yes! Grilled bacon wrapped shrimp are fantastic. Preheat your grill to medium-high (about 375-400°F). You can either thread them onto skewers (making sure the bacon is secured) or use a grill basket. Grill for 3-4 minutes per side until the bacon is crispy and the shrimp are cooked through. Keep the lid closed as much as possible to maintain temperature.

Q: What size shrimp should I buy?

A: Look for large shrimp labeled 16-20 count (meaning 16-20 shrimp per pound) or jumbo 10-15 count. These sizes are perfect for wrapping in bacon and make impressive appetizer-sized portions. Smaller shrimp are harder to wrap and can overcook easily. Whatever size you choose, try to get shrimp that are all uniform in size so they cook evenly.

Q: Do I have to use brown sugar?

A: No, the brown sugar is optional! It adds a delicious sweet-and-savory caramelized flavor that I personally love, but if you’re watching sugar intake or prefer a purely savory version, you can skip it entirely. The recipe will still be delicious with just the seasonings and bacon. Alternatively, you can use a sugar-free brown sugar substitute if you’re following a keto or low-carb diet.

Q: Can I prep these the night before?

A: While you can wrap them up to 4 hours ahead and refrigerate, I don’t recommend preparing them the night before. The bacon can start to dry out and the shrimp can release moisture overnight, affecting the final texture. If you need to prep far in advance, your best bet is to wrap and freeze them (as described in the Make-Ahead section), then bake from frozen when needed.

Conclusion

There you have it—everything you need to know to make the most incredible bacon wrapped shrimp recipe! This dish has been my secret weapon for impressing guests for years, and now it can be yours too. The combination of crispy, smoky bacon with sweet, tender shrimp creates a flavor explosion that never fails to wow everyone who tries it.

What I love most about this easy bacon wrapped shrimp recipe is how it delivers maximum impact with minimal effort. In just 30 minutes, you can create an appetizer that looks like you spent hours in the kitchen. Whether you’re making them for a holiday party, game day gathering, romantic dinner, or just because it’s Tuesday and you deserve something special, these bacon wrapped shrimp will quickly become your go-to recipe.

Remember, the keys to success are using regular-cut bacon (not thick-cut), patting those shrimp completely dry, and giving them enough space on the baking sheet to crisp up properly. Follow these simple guidelines, and you’ll nail this recipe on your first try.

Now it’s your turn! I’d love to hear how your bacon wrapped shrimp turn out. Did you try any of the variations? What dipping sauce was your favorite? Drop a comment below and let me know! And if you loved this recipe as much as my family does, please share it on Pinterest so other home cooks can discover it too. Don’t forget to pin it to your appetizer board for easy access when party planning season rolls around!

Happy cooking, and here’s to creating delicious memories in your kitchen! 🍤