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Bacon Wrapped Shrimp

Section: Satisfying Main Dishes for Every Occasion

This dish features extra-large shrimp wrapped in thin-cut bacon par-cooked to crisp perfection. A spicy maple and sriracha glaze is brushed on the bacon before baking and broiling, creating a balance of sweet and heat. The shrimp are salted and rinsed beforehand to enhance texture and flavor. Served with fresh lemon wedges and scallions, it offers a vibrant mix of savoriness and zest in every bite.

Par-baking the bacon prevents overcooking while keeping it crisp, and soaking wooden skewers ensures safe broiling. This appetizer is quick to prepare, perfect for gatherings, and can be reheated in the oven to maintain its texture.

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A woman in a white chef's coat holding a glass of wine.
Provided By Lina
Last updated on Thu, 20 Nov 2025 20:36:52 GMT
Bacon wrapped shrimp on a plate. Bookmark
Bacon wrapped shrimp on a plate. | deliciousrecipeshere.com

This bacon wrapped shrimp recipe is the ultimate appetizer for any occasion when you want to impress without stress. Juicy extralarge shrimp get enveloped in thincut bacon that’s parcooked just right to achieve perfect crispness. A bold glaze of pure maple syrup mixed with lively Sriracha adds a balanced sweet and spicy punch. Each bite offers a delightful mix of smoky, sweet, and zesty flavors accented by fresh lemon and scallions. This dish turns simple ingredients into something special that guests can’t stop talking about.

I first made this for a family gathering and was amazed when everyone kept asking for more. Now it’s my go to for entertaining because it’s always a hit.

Ingredients

  • Extra large shrimp: fresh or properly thawed shrimp make a big difference in texture and flavor
  • Thincut bacon: cooks faster and crisps beautifully around the shrimp thin slices also let the glaze soak in well
  • Maple syrup: pure maple syrup brings rich sweetness that balances the heat
  • Sriracha hot chili sauce: adds a punch of spice and depth to the glaze Korean Gochujang works too if you want to try something different
  • Fine sea salt: seasons the shrimp and improves their texture before cooking
  • Wooden skewers: soaked in water to prevent burning and keep the bacon securely wrapped
  • Additional garnishes: lemon wedges and chopped scallions bring freshness to the finished dish

Instructions

Prep the Oven:
Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Line a large baking sheet with aluminum foil or parchment paper to catch bacon drippings and make cleanup easier.
ParBake the Bacon:
Arrange the bacon slices in a single layer on the baking sheet. Bake for around ten minutes until the bacon starts to brown at the edges but remains flexible. This renders some fat and prepares the bacon for crisping later. Remove bacon and transfer to paper towels to drain excess fat.
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. Then rinse thoroughly under cold water and pat completely dry with paper towels. This firms up the shrimp’s texture and ensures even cooking.
Make the Maple Sriracha Glaze:
In a small bowl, combine two tablespoons of pure maple syrup with one tablespoon of Sriracha hot chili sauce. Stir until you have a smooth, spicy sweet glaze.
Glaze and Cut the Bacon:
Brush both sides of each par baked bacon slice lightly with the maple Sriracha glaze. Cut each slice in half crosswise to create twenty halfstrips.
Wrap the Shrimp:
Wrap each shrimp tightly with a halfstrip of glazed bacon. Secure by pushing a soaked wooden skewer or toothpick through to hold the bacon in place. Arrange them spaced out on the baking sheet.
Bake and Broil the Shrimp:
Place the baking sheet in the oven and bake for five minutes. Then switch the oven setting to broil and broil for four to six minutes. Turn the shrimp once halfway through to crisp all sides evenly. You want the bacon caramelized and crispy while shrimp stays tender and juicy.
Serve:
Squeeze fresh lemon wedges over the shrimp and sprinkle chopped scallions on top for a bright, fresh contrast to the rich bacon and glaze.
Bacon wrapped shrimp on a plate.
Bacon wrapped shrimp on a plate. | deliciousrecipeshere.com

I still recall serving these at a holiday party and how quickly they disappeared.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat on a baking sheet in a 375 degrees Fahrenheit oven for five to seven minutes to restore crispness. Avoid microwaving since it makes the bacon soggy.

Ingredient Substitutions

If you don’t have Sriracha, Korean Gochujang is a terrific alternative offering similar heat with a unique flavor. Regular bacon works but may take longer to crisp. Maple syrup can be swapped for honey with a slightly different sweetness profile.

Serving Suggestions

Serve with lemon wedges and scallions as described. These shrimp also pair beautifully with garlicky butter noodles or a crisp green salad if you want to turn this appetizer into a light meal.

Bacon wrapped shrimp on a plate.
Bacon wrapped shrimp on a plate. | deliciousrecipeshere.com

These bacon wrapped shrimp come together quickly and deliver bold sweet and spicy flavors. Serve warm with lemon wedges and scallions.

FAQs About This Recipe

→ What type of shrimp works best for this dish?

Extra-large shrimp with shells removed but tails left on provide the best texture and taste.

→ Why is the bacon par-cooked before wrapping?

Par-cooking renders fat and softens the bacon so it crisps perfectly during baking without overcooking the shrimp.

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

The glaze balances sweet and spicy flavors, enhancing the smoky bacon and tender shrimp combination.

→ Can other skewers be used instead of toothpicks?

Yes, metal skewers work well; wooden skewers should be soaked to prevent burning during broiling.

→ What is the best way to reheat leftovers?

Warm in a 375°F oven for 5-7 minutes to restore bacon crispiness while keeping shrimp juicy. Avoid microwaving.

→ Are there alternatives to Sriracha in the glaze?

Gochujang is a good substitute, offering a similar spicy and flavorful profile.

Bacon Wrapped Shrimp

Tender shrimp wrapped in crispy bacon with a sweet and spicy maple glaze, topped with lemon and scallions.

Prep Time
15 minutes
Cooking Time
20 minutes
Total Time
35 minutes
Provided By: Lina

Recipe Type: Main Dishes

Skill Level: Medium Effort

Cuisine Inspiration: American

Portion Size: 10 Serving Size (20 bacon-wrapped shrimp appetizers)

Dietary Preferences: Low-Carb, Gluten-Free, Dairy-Free

What You’ll Need

→ Seafood

01 20 extra-large shrimp, peeled and deveined, tails on
02 1/4 teaspoon fine sea salt

→ Meat

03 10 thin-cut bacon slices, par-cooked

→ Sauce

04 2 tablespoons pure maple syrup
05 1 tablespoon Sriracha hot chili sauce

→ Garnishes

06 Lemon wedges for serving
07 Chopped scallions for garnish

→ Kitchen tools

08 Wooden skewers soaked in water for 30 minutes

Steps to Make This

Step 01

Set the oven to 400°F and line a large baking sheet with aluminum foil or parchment paper to catch drippings and facilitate cleanup.

Step 02

Arrange bacon slices in a single layer on the baking sheet and bake for 10 minutes until fat renders and edges start browning but slices remain flexible. Remove bacon and drain on paper towels.

Step 03

Place shrimp in a colander, toss with 1/4 teaspoon fine sea salt, let rest for 1 minute, then rinse under cold water and pat dry. This firms texture and ensures even cooking.

Step 04

Combine maple syrup and Sriracha in a small bowl, stirring until smooth to create a balanced sweet and spicy glaze.

Step 05

Brush both sides of each par-cooked bacon slice lightly with the glaze, then cut each slice in half crosswise to yield 20 half-strips.

Step 06

Wrap each shrimp tightly with a glazed bacon half-strip and secure with a soaked wooden skewer. Arrange wrapped shrimp spaced evenly on the prepared baking sheet.

Step 07

Bake shrimp for 5 minutes, then broil for an additional 4 to 6 minutes, turning halfway through to crisp bacon evenly and ensure shrimp remain juicy and tender.

Step 08

Plate the shrimp with fresh lemon wedges and a sprinkle of chopped scallions to add brightness and balance.

Additional Notes

  1. Par-baking bacon prevents it from overcooking while allowing it to crisp perfectly during final broiling.
  2. Soaking wooden skewers in water for at least 30 minutes reduces fire risk during broiling.
  3. Leftovers keep well refrigerated for up to three days and regain crispness when reheated in a 375°F oven for 5 to 7 minutes.

Tools You’ll Need

  • Oven
  • Baking sheet
  • Aluminum foil or parchment paper
  • Small bowl
  • Colander

Allergy Warnings

Always check ingredient labels for allergens, and consult a healthcare provider if needed.
  • Contains shellfish and bacon, potential allergens

Nutrition Details (Per Portion)

These details are for informational purposes and aren’t a substitute for professional guidance.
  • Calories: 130
  • Fat: 7.9 grams
  • Carbohydrates: 4.5 grams
  • Proteins: 10.2 grams