These bacon wrapped shrimp are a great party appetizer! They are topped with a spicy maple glaze and 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 juicy and flavorful. They are at the top of my list of favorite appetizer recipes! We glaze them with an irresistible spicy maple glaze that will keep everyone coming back for more.
The secret to perfectly cooked shrimp AND crispy bacon? Baking the bacon before wrapping! This simple trick prevents the shrimp from overcooking while the bacon crisps. Our simple recipe provides the best of both worlds: crispy bacon and perfectly cooked shrimp. For more bacon-wrapped goodness, check out our bacon-wrapped jalapeño poppers or if you need super easy shrimp recipes, check out our shrimp wonton cups!
Key Ingredients
- Shrimp: Use fresh, high quality, extra large shrimp. If you have frozen shrimp, thaw overnight in the refrigerator, 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 quickly and crisps. Since the shrimp cooks quickly, we cook the bacon before folding it in for the cream before the shrimp are cooked.
- Maple Syrup and Sriracha: This includes making our sweet and spicy glaze. I also use Sriracha when I make our sweet and spicy sauce for BBQ ribs and chicken wings. If you don’t have Sriracha, Gochujang makes a great substitute!
- Keys: I use wooden toothpicks to secure the bacon around the shrimp. If 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 may want to make a double batch. We will give the bacon a 10 minute head start in the oven. This allows the oil to start to render but it doesn’t need to be crispy yet. I cook the bacon until it’s done. Then, I take it out of the oven and let it cool for a few minutes.
Once the bacon is lightly cooked and slightly cooled, we’ll brush it with our simple maple glaze made from maple syrup and a spicy Sriracha chili sauce (or use Korean Gochujang). Spread the glaze liberally on both sides of the bacon, making sure every inch is coated.
Now wrap the shrimp in bacon, secure with a toothpick, and brush the glaze on top. Bake the shrimp for 5 minutes. Then, turn on the oven to cook 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 dip!
Easy Bacon Wrapped Shrimp
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PREP
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COOK
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TOTAL
We love these bacon-wrapped shrimp with a super spicy maple glaze! We make it in the oven and cook the bacon before wrapping the shrimp so that the bacon and shrimp are cooked completely. Wrapping the shrimp in raw bacon may cause the shrimp to overcook while waiting for the bacon to crackle. Our simple recipe offers the best of both worlds: crispy bacon and perfectly cooked shrimp.
5 servings (5 shrimps each)
You will need it
20 extra large shrimp, shelled with tails on, about 1 pound
10 strips of bacon thin-cut
1/4 teaspoon fine sea salt
2 tablespoons pure maple syrup
1 tablespoon Sriracha hot chili sauce
Half a lemon, cut into wedges, to serve
1 scallion, finely chopped, for serving
Wooden skewers are 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 the bacon slices, one at a time, on a baking sheet. Slide into the oven, and bake for about 10 minutes or until the bacon has rendered some of its fat, is starting to brown around the edges, but is still floppy.
3Remove the bacon from the oven and transfer it to paper towels to drain excess fat. Discard any oil from the baking sheet, but leave the foil intact.
4Combine the maple syrup and Sriracha in a small bowl. Lightly brown both sides of the cooked bacon, then cut in half, crosswise, to make 20 pieces of bacon.
5Season the shrimp with salt, then wrap each one with a half-strip of bacon and use one of the skewers soaked in water to secure it.
6Place each shrimp on a baking sheet. Then, brush or drizzle the remaining glaze over the rolled shrimp.
7Bake the shrimp for 5 minutes. Turn the oven to broil, then broil for 4 to 6 minutes, turning the shrimp once, until the bacon is crispy.
8Serve the shrimp with lemon wedges on the side and scallions scattered on top.
Tips from Adam and Joanne
- Storage: Store in the refrigerator for up to 2 days. Reheat in preheated oven at 350°F (175°C) for 5 to 10 minutes or until heated through.
- The nutrition facts given below are estimates.
Food Per Serving
Serving Size
4 shrimp
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Calories
154
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Proteins
16g
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Carbohydrate
6g
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Dietary fiber
0g
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Total Sugar
5g
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Perfect Oils
7g
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Saturated Fats
2g
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Cholesterol
111 mg
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