These amazing Bacon Wrapped Shrimp are baked with a sweet and spicy Asian-based glaze over crispy bacon strips wrapped around succulent shrimp. They will leave you licking your lips and longing for more. They are the perfect party appetizer and easy to prepare.
These delicious shrimp are always a hit with family and friends and are one of my favorite party appetizers. I love to serve these at my get-togethers with crab rangoon, smoked salmon dip, and baked shrimp toast.
Ingredients for Bacon Wrapped Shrimp
You will need shrimp (preferably wild-caught) and good-quality smoked bacon that is not thin or too thick. You will need soy sauce, brown sugar, sriracha, Worcestershire sauce, fresh ginger (or ginger paste), ketchup, garlic, salt, and black pepper.
Recipe Tips for the Best Bacon Wrapped Shrimp
- Cut the bacon slices in half and cook until slightly done yet fully pliable. It makes it easier to wrap each piece of bacon around the shrimp.
- Use an old baking sheet or cover the baking sheet with aluminum foil for easier cleanup.
- If available, use wild-caught shrimp as they taste better and are healthier than farm-raised shrimp. I like using the 21-25 count.
- For a zesty southern twist, substitute BBQ sauce for the ketchup and sriracha and add a few pinches of chili powder.
- You can also thread these on wooden skewers, securing the bacon around the shrimp, and cook on the grill for just a few minutes over medium heat.
- Serve with boom boom sauce or sweet and sour sauce.
How do you peel and devein shrimp?
Simply pull on the legs to peel the shrimp, and the shell will begin to peel away easily. You can keep or remove the tails depending on how you intend to serve your recipe. If serving as an appetizer, I recommend keeping the tails on. It is easier for your guests to grasp and eat them that way. However, if you are serving with pasta, I recommend removing the tails. To devein the shrimp, take a small paring knife and make a shallow cut down the center of the back to the top edge of where the tail is or was. Remove the intestine by running the back of the shrimp under cool running water and rubbing it with your fingers so the vein will rinse out easily.
Storage and Reheat
I recommend eating these delicious delicacies promptly. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the oven wrapped in an aluminum foil tent at 300 degrees just until warm or in an air fryer at 300 degrees for 1 minute.
More Shrimp Recipes
Bacon Wrapped Shrimp
Ingredients
- 1 1/2 pounds large shrimp peeled and deveined tails left on
- 1 lb. sliced semi thick-cut bacon cut in half
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons brown sugar
- 1-2 teaspoons sriracha see notes below
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh ginger
- 2/3 cup ketchup
- 3 cloves garlic finely minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 375 degrees. Place bacon halves in a single layer on an old baking sheet or baking sheet that has been covered with aluminum foil. Place in the oven and bake for 7-8 minutes. Move partially cooked bacon to paper towels to drain.
- Meanwhile, in a small saucepan, combine soy sauce, water, brown sugar, sriracha, Worcestershire sauce, ginger, ketchup, garlic, salt, and black pepper. Simmer for about 10 minutes.
- Wrap a strip of bacon around each shrimp and secure it with a toothpick. Place them in a single layer on the baking sheet on which you cooked the bacon. Brush the shrimp with the spicy sweet sauce and place them in the oven. Bake for 5 minutes. Remove from the oven, flip them, and baste them again. Bake for 2-3 more minutes or until the shrimp are cooked through and the bacon is crispy.
- Remove from the oven and baste again. Place under the broiler on high for 2-3 minutes rotating the baking sheet several times. Stay close by, as broilers are unpredictable and can easily burn the shrimp.
Notes
- Cut the bacon slices in half and cook until slightly done yet fully pliable. It makes it easier to wrap each piece of bacon around the shrimp.
- Use an old baking sheet or cover the baking sheet with aluminum foil for easier cleanup.
- If available, use wild-caught shrimp as they taste better and are healthier than farm-raised shrimp. I like using the 21-25 count.
- For a zesty southern twist, substitute BBQ sauce for the ketchup and sriracha and add a few pinches of chili powder.
- You can also thread these on wooden skewers, securing the bacon around the shrimp, and cook on the grill for just a few minutes over medium heat.
- I like to remove the toothpicks before serving as the tails are still on for ease in proper shrimp eating etiquette
Nutrition
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Sandy
I have made these several times. Everyone loves them and they are always a huge hit. Thanks for sharing.
Jenny
I have never thought of pairing bacon with shrimp before, but this was delicious. Thanks for the great recipe. I will make them again.
Jannice
This was such a delicious and luxurious appetizer! All of my guests loved it. Thank you for sharing your easy to follow recipe.
Beth Pierce
Thanks, Janice! I am so happy to hear that!
Mary
Delicious recipe. I made these for my New Years party and everyone loved them. Thanks for the great recipe! Such a fun appetizer.
Susan
The combination of succulent shrimp, crispy bacon, and the sweet and spicy Asian glaze was a flavor explosion. Perfect for a party appetizer, and the fact that they’re easy to prepare is a real bonus! Thanks for the recipe. I will make them again!
Hari
Such an awesome recipe! Bacon and shrimp is an amazing combo in my opinion.
Melissa
The sweet and spicy Asian glaze over crispy bacon and succulent shrimp is absolutely delicious. I made them for a Christmas eve gathering and everyone loved them. I will make them again.
Beth Pierce
Thanks, Melissa! Happy New Year!
Catalina
Made these bacon wrapped shrimp for a dinner party, and they disappeared within minutes! The combination of crispy bacon and succulent shrimp is pure perfection!
Beth Pierce
Thank you, Catalina! We love them too!
Erin
So tasty and easy to make. My guests gobbled these up. They are the perfect party appetizer.
Laura Reese
Bacon and shrimp are a match made in heaven! The flavor combo was perfect! An easy appetizer.
Krystle
Bacon makes everything better, these turned out perfect! Would make again.
Kristyn
Why have I not done this sooner?! I mean, who wouldn’t love this!? It’s the perfect entertaining appetizer, though it goes fast!!
Anjali
Yumm!! This recipe looks so delicious and that glaze is everything! Can’t wait to try this soon!