These bacon wrapped shrimp are the ultimate party appetizer! They’re coated in a spicy maple glaze and are perfect for any party. With our recipe, you’ll have crispy bacon and perfectly cooked shrimp!
Our bacon wrapped shrimp recipe is incredibly easy to make! The shrimp are so juicy and flavorful. They are high on my list of favorite appetizer recipes! We coat them in an irresistible spicy maple glaze that will have everyone coming back for more.
The secret to perfectly cooked shrimp AND crispy bacon? Par-baking the bacon before wrapping! This simple trick prevents the shrimp from overcooking while the bacon crisps up. Our simple recipe provides the best of both worlds: crispy bacon and perfectly cooked shrimp. For more bacon wrapped goodness, see our bacon wrapped jalapeño poppers or if you need more easy shrimp recipes, see our shrimp wonton cups!
Key Ingredients
- Shrimp: Use fresh, high-quality, extra-large shrimp. If you have frozen shrimp, thaw them overnight in the fridge, and then pat dry with a paper towel.
- Bacon: I’m usually a thick-cut bacon kind of girl, but when it comes to bacon-wrapped shrimp, I prefer thin-cut bacon. This way, the bacon cooks more quickly and crisps. Since shrimp cooks quickly, we par-cook the bacon before wrapping it so it crisps before the shrimp overcook.
- Maple Syrup and Sriracha: These combine to make our sweet and spicy glaze. I also use Sriracha when making our sweet and spicy sauce for baked ribs and BBQ chicken wings. If you don’t have Sriracha, Gochujang is an excellent substitute!
- Skewers: I use wooden toothpicks to secure the bacon around the shrimp. If you’re using wooden toothpicks, soak them in water for about 30 minutes before using them. This prevents them from burning in the oven. You can also use oven-safe metal skewers.
How to Make Bacon Wrapped Shrimp
These bacon-wrapped shrimp disappear in minutes, so you might want to make a double batch. We’ll give the bacon a 10-minute head start in the oven. This allows the fat to begin rendering but doesn’t need to be crispy yet. I cook the bacon until it’s about halfway done. Then, I take it out of the oven and let it cool for a few minutes.
Once the bacon is partially cooked and slightly cooled, we’ll brush it with our easy maple glaze made with maple syrup and spicy Sriracha chili sauce (or use Korean Gochujang). Brush the glaze generously onto both sides of the bacon, making sure every inch is coated.
Now wrap the shrimp with the bacon, secure it with a toothpick, and brush more glaze on top. The shrimp bake for 5 minutes. Then, turn the oven to broil for 4 to 6 minutes or until the bacon is crispy. And that’s it! Juicy shrimp and crispy bacon, all coated in a delicious sweet and spicy glaze!
Easy Bacon Wrapped Shrimp
- PREP
- COOK
- TOTAL
We love these bacon wrapped shrimp with the most delicious spicy maple glaze! We make them in the oven and par-cook the bacon before wrapping it around the shrimp so that the bacon and shrimp are perfectly cooked. Wrapping the shrimp with raw bacon may cause the shrimp to overcook while waiting for the bacon to crisp up. Our simple recipe provides the best of both worlds: crispy bacon and perfectly cooked shrimp.
You Will Need
20 extra-large shrimp, shelled with tails left on, about 1 pound
10 strips thin-cut bacon
1/4 teaspoon fine sea salt
2 tablespoons pure maple syrup
1 tablespoon Sriracha hot chili sauce
Half a lemon, cut into wedges, for serving
1 scallion, finely chopped, for serving
Wooden skewers soaked in water for 30 minutes
Directions
1Preheat the oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper.
2Place bacon slices, in one layer, onto the baking sheet. Slide into the oven, and then bake for about 10 minutes or until the bacon has rendered some of its fat, is starting to brown on the edges, but is still floppy.
3Take the bacon out of the oven and transfer it to paper towels to drain excess fat. Discard any fat on the baking sheet, but leave the foil intact.
4Stir the maple syrup and Sriracha in a small bowl. Lightly brush both sides of the par-cooked bacon with glaze, then cut in half, crosswise, making 20 half-strips of bacon.
5Season the shrimp with salt, then wrap each with a half-strip of bacon and use one of the soaked skewers to secure it.
6Place each shrimp onto the baking sheet. Then, brush or spoon the leftover glaze over the wrapped shrimp.
7Bake the shrimp for 5 minutes. Turn the oven to broil, and then broil for 4 to 6 minutes, rotating the shrimp once until the bacon is crispy.
8Serve shrimp with lemon wedges on the side and scallions scattered on top.
Adam and Joanne's Tips
- Storing: Store in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5 to 10 minutes or until heated through.
- The nutrition facts provided below are estimates.
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Delicious! At least this is what my guests said as I did not move fast enough to try one. I loved the prep details; wrapping the shrimp was easy and par-cooked bacon was crispy in the end. I assembled the shrimp a few hours before cooking and kept them covered in the fridge. I had big shrimp and my bacon was much wider on one end. So for some I used 1 bacon strip per shrimp, for others half, while for others I used the tootpick to hold 2 pieces together. It all looked wonderful.
Amazing. Our friend Sharon made these for a girls happy hour on her patio. I had to make the same week for a dinner get together. My husband even appreciated them the next day. Very important though, do not over cook bacon as hard to wrap. My friend Sharon’s shrimp were prettier than mine! 🙂
Great stuff! Like it!
This recipe is fabulous! It is well written, accurate, repeatable and very, very good. These are the important things to know that will make it work perfectly. Use large raw shrimp. We used 6 – #13-15 for an appetizer for two. They cost about $4. Be sure to use thin sliced bacon. The rest is easy if you pay attention as they cook. The sauce is the perfect combo of sweet and hot. Must use real maple syrup. The lemon and scallion garnish seals the deal. Don’t change a thing.
Dumb question. I am making this tomorrow. Do you use cooked or raw shrimp?
Thank you
We use raw shrimp.
Ohhh nice! Looks delicious!
This looks AWESOME! I was planning to make bacon wrapped shrimp soon, and this tip on par-cooking the bacon is fantastic!
Have you ever cooked the bacon slightly the night before, wrapped and then broiled the next day? Did it turn out the same? Looking for ways to save time.
Hi Erin, we have never tried this, but it seems like a good option for cutting prep time.
Just made this Bacon Wrapped Shrimp for Super Bowl gathering tonight and it was a big hit. The sauce was delicious and I had to make extra as guests were also drizzling sauce on baked onion rings. Will definately make this shrimp recipe again. 5?