Bacon Wrapped Shrimp

This bacon wrapped shrimp recipe brings together juicy extralarge shrimp wrapped in crispy, sweet and spicy glazed bacon, making it the perfect appetizer for any occasion. The process of parcooking the bacon ensures it crisps up just right without overcooking the shrimp, while the maple syrup and Sriracha glaze adds a bold balance of flavors. A squeeze of fresh lemon and a sprinkle of scallions elevate the dish with brightness and freshness.

I first made this at a family gathering and everyone loved it so much they kept asking for seconds. It quickly became my go to appetizer for parties and casual get togethers.

Ingredients

• Extralarge shrimp: choose fresh or properly thawed shrimp for the best texture and flavor
• Thincut bacon: thinner slices cook faster and crisp better wrapping around the shrimp also help the glaze soak in better
• Pure maple syrup: provides rich natural sweetness that balances spicy notes
• Sriracha hot chili sauce: adds a flavorful kick you can substitute Korean Gochujang for a slightly different flavor profile
• Fine sea salt: used to season shrimp enhancing texture and flavor before cooking
• Wooden skewers: soak in water for thirty minutes to prevent burning and keep bacon secure during cooking
• Lemon wedges and chopped scallions: add brightness and a fresh contrast to rich bacon and shrimp

Instructions

Prep the Oven:

Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Line a large baking sheet with foil or parchment paper to catch drippings and make cleanup easier.

ParBake the Bacon:

Lay bacon slices flat on the baking sheet in a single layer. Bake for about ten minutes until bacon has released some fat and edges start to brown but remain flexible. Remove and drain on paper towels.

Season and Rinse the Shrimp:

Place shrimp in a colander. Toss with a quarter teaspoon of fine sea salt and let rest for one minute. Rinse thoroughly under cold water then pat dry with paper towels. This firms the shrimp for better texture and even cooking.

Make the Maple Sriracha Glaze:

In a small bowl combine two tablespoons of pure maple syrup with one tablespoon of Sriracha. Stir well until smooth and well blended.

Glaze and Cut the Bacon:

Brush both sides of each parcooked bacon slice with the glaze. Cut each slice in half crosswise to create about twenty halfstrips.

Wrap the Shrimp:

Wrap each shrimp tightly with a half strip of glazed bacon. Secure with a soaked wooden skewer or toothpick and arrange spaced apart on the baking sheet.

Bake and Broil the Shrimp:

Bake the shrimp in the oven for five minutes. Then switch to broil and broil for four to six minutes, turning once halfway through so all sides get crispy and caramelized. The bacon should be crisp and shrimp juicy and tender.

Serve:

Serve immediately with lemon wedges and sprinkle chopped scallions on top for freshness and a pop of color.

I still remember the time my guests devoured these at a holiday party and I knew I had nailed the dish.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a preheated 375 degrees Fahrenheit oven on a baking sheet for five to seven minutes to restore bacon crispiness. Avoid microwaving as it softens the bacon.

Ingredient Substitutions

If you do not have Sriracha, Korean Gochujang is a great substitute offering a similar heat with slightly different flavor depth. Regular bacon can be used but will take longer to crisp. You can swap maple syrup with honey though the flavor profile will be a little different.

Serving Suggestions

These shrimp are excellent served as an appetizer with fresh lemon wedges and scallions. For a fuller meal, pair them with a crisp green salad or garlic butter noodles for a light but flavorful option.

These bacon wrapped shrimp are quick to make and perfect for parties. Serve hot with lemon wedges and scallions for best flavor.

Common Recipe Questions

→ What type of shrimp works best for this dish?

Extra-large shrimp, peeled with tails on, deliver the best texture and flavor for this preparation.

→ Why is bacon par-cooked before wrapping?

Par-cooking renders fat and softens the bacon, allowing it to crisp perfectly during baking without overcooking the shrimp.

→ How does the maple syrup and Sriracha glaze enhance flavor?

The glaze offers a balanced sweet heat that complements the smoky bacon and tender shrimp beautifully.

→ Can other skewers be used instead of toothpicks?

Yes, metal skewers work well, but wooden skewers should be soaked to prevent burning during cooking.

→ What’s the best method to reheat leftovers?

Warm in a 375°F oven for 5-7 minutes to restore bacon crispness and keep shrimp juicy; avoid microwaving.

→ Are there alternatives to Sriracha in the glaze?

Gochujang provides a slightly different but equally spicy and flavorful substitute for Sriracha.