Bacon Wrapped Shrimp (Printer-Friendly)
Tender shrimp wrapped in crispy bacon with a sweet and spicy maple glaze, topped with lemon and scallions.
# 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:
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.
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.
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.
04 -
Combine maple syrup and Sriracha in a small bowl, stirring until smooth to create a balanced sweet and spicy glaze.
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.
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.
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.
08 -
Plate the shrimp with fresh lemon wedges and a sprinkle of chopped scallions to add brightness and balance.
# Additional Notes:
01 -
Par-baking bacon prevents it from overcooking while allowing it to crisp perfectly during final broiling.
02 -
Soaking wooden skewers in water for at least 30 minutes reduces fire risk during broiling.
03 -
Leftovers keep well refrigerated for up to three days and regain crispness when reheated in a 375°F oven for 5 to 7 minutes.