Bacon Wrapped Shrimp: The Ultimate “Meat Candy”
Let’s be honest: if you wrap an old shoe in bacon and roast it, people will probably still eat it. Bacon is the duct tape of the culinary world—it fixes everything. But when you wrap it around a juicy, plump shrimp? That’s not just fixing; that’s elevating.
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. You want an appetizer that screams “I am a sophisticated host who understands surf and turf,” but really, you just want to eat meat-wrapped seafood on a stick while watching football.
This recipe is dangerous. It hits every flavor receptor: salty, smoky, sweet, and savory. It disappears from the tray faster than your motivation on a Monday morning.
Why This Recipe is Awesome
This is the ultimate low-effort, high-reward dish. It requires zero culinary technique. Can you wrap things? Can you turn on an oven? Congratulations, you are now a chef.
The magic happens in the oven. The bacon fat renders down, basting the shrimp in liquid gold, while the glaze creates a sticky, caramelized crust. It’s “swalty” (sweet + salty) heaven. Plus, it’s idiot-proof—even I didn’t mess it up, and I’ve been known to burn toast.
- Course: Appetizer / The Main Event (if you eat enough)
- Cuisine: American / Party Food
- Difficulty: Easy
- Servings: 4-6 (or 1, let’s be real)
- Prep time: 15 minutes
- Cooking time: 15 minutes
- Calories: Let’s pretend we can’t read numbers today
- Total time: 30 minutes
Ingredients You’ll Need
We are keeping it simple. Don’t overcomplicate perfection.
- Shrimp: 1 lb of Jumbo or Extra Large shrimp. Do not use those tiny salad shrimp. We need big boys that can handle the heat. Peel and devein them (leave the tails on for a handle if you want).
- Bacon: 1 package. Crucial: Buy standard, thin-sliced bacon. Do not buy thick-cut. Thick bacon takes forever to crisp, and by the time it’s done, your shrimp will have the texture of a rubber tire.
- Maple Syrup or Brown Sugar: ¼ cup. This creates that sticky glaze.
- Spice Mix: Garlic powder, chili powder, and a pinch of cayenne pepper (if you like a kick).
- Toothpicks: To hold the outfit together.
- Lemon: For a fresh squeeze at the end.
Step-by-Step Instructions
- Soak the Sticks: If you are using wooden toothpicks, throw them in a glass of water for 10–15 minutes. This prevents them from catching fire in the oven. Burnt wood is not a seasoning we want.
- The Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with foil (easy cleanup) and place a wire rack on top if you have one. The rack helps the air circulate so the bacon gets crispy all over.
- The Cut: Slice your bacon strips into thirds (or halves if your shrimp are massive). You just need enough length to wrap around the shrimp once or twice with a slight overlap.
- The Wrap: Season your raw shrimp with the garlic and chili powder. Take a piece of bacon, wrap it snugly around the middle of the shrimp, and secure it with a toothpick. Think of it as putting a little meat jacket on them.
- The Glaze: Brush the bacon-wrapped bundles with maple syrup (or roll them in brown sugar). This is what caramelizes and makes people weep with joy.
- The Bake: Arrange them on the rack/tray. Bake for 10–12 minutes.
- The Broil: This is the game-changer. Switch the oven to Broil for the last 2–3 minutes. Watch them like a hawk. You want the bacon sizzling and crispy, not charred black.
- Serve: Squeeze a little fresh lemon juice over the top to cut the richness. Serve immediately while the bacon is still sizzling.
Common Mistakes to Avoid
Even though this is easy, there are a few traps to watch out for.
- Using Thick-Cut Bacon: I mentioned it before, but seriously. Thick bacon cooks slower than shrimp. You will end up with either raw bacon or overcooked shrimp. Stick to thin.
- Crowding the Pan: Give the shrimp some personal space. If they are touching, they will steam instead of roast, and soggy bacon is a crime against humanity.
- Forgetting to Soak Toothpicks: Unless you want a mini bonfire in your oven, soak the wood.
- Skipping the Glaze: The bacon is salty. The shrimp is mild. You need that sweet element (sugar/syrup) to balance it all out. Don’t skip it.
Alternatives & Substitutions
Customize your meat candy:
- Make it Spicy: Slice a fresh jalapeño into thin strips. Place a strip against the shrimp before wrapping it in bacon. Boom—Jalapeño Popper Shrimp.
- BBQ Style: Swap the maple syrup for your favorite BBQ sauce. Brush it on halfway through cooking.
- Air Fryer Mode: Yes, you can air fry these! Cook at 390°F for about 8–10 minutes. They get insanely crispy.
- No Pork? You can use turkey bacon, but keep in mind it has less fat, so it won’t crisp up quite the same way. You might need to spray it with a little cooking oil.
FAQ (Frequently Asked Questions)
Can I make these ahead of time?
Yes! You can wrap the shrimp and secure them with toothpicks, then keep them in the fridge for up to 24 hours before baking. Just add the glaze right before they go into the oven.
My bacon keeps falling off. Help?
Wrap it tighter and use the toothpick to pin the “seam” of the bacon through the meat of the shrimp. If you wrap it loosely, the bacon will shrink and uncurl as it cooks.
Can I use frozen shrimp?
You have to thaw them completely and pat them very dry first. If you wrap frozen shrimp, they will release a ton of water and boil the bacon. Gross.
Is this Keto-friendly?
If you skip the brown sugar/maple syrup glaze, yes! It’s basically just protein and fat. (IMO, use a sugar-free BBQ sauce to keep the flavor profile).
Do I have to devein the shrimp?
Technically, no. But that “vein” is the shrimp’s digestive tract (aka poop chute). Do you want to eat that? I didn’t think so. Take the extra 5 minutes to clean them.
Final Thoughts
There you have it. A party appetizer that looks impressive, tastes expensive, but actually costs you very little effort. Whether you’re hosting a fancy dinner or just sitting on your couch eating off a paper plate, Bacon Wrapped Shrimp never disappoints.
Now go impress someone—or yourself—with your new culinary skills. Grab the toothpicks and get wrapping. You’ve earned it!
