Bacon Wrapped Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water and pat very dry with paper towels. Leave tails on for presentation, remove any remaining shell and devein if not already done.

Cut bacon

Cut each bacon slice in half crosswise to make 24 shorter strips. This size wraps one shrimp each.

In a medium bowl whisk together olive oil, lemon juice, minced garlic, smoked paprika, brown sugar, hot sauce (if using), kosher salt, and black pepper until smooth and sugar is mostly dissolved. Reserve about 2 teaspoons of the mixture for basting/finishing.

Place shrimp in the bowl with the remaining marinade and toss gently to coat. Let marinate 10 minutes at room temperature (do not exceed 30 minutes or shrimp will firm too much).

Wrap each shrimp with one bacon half-strip starting at the thicker end of the shrimp and spiraling toward the tail so the tail remains exposed. Secure the bacon with a toothpick through the thicker end into the shrimp. Repeat for all shrimp.

Oven method

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange bacon-wrapped shrimp on the rack spaced about 1/2 inch apart. Brush tops lightly with reserved glaze. Bake 12–15 minutes, turning once halfway through, until bacon is crisp and shrimp are opaque and register 120–125°F internal temperature. If bacon needs extra crisping, broil 1–2 minutes while watching closely.

Grill method

Preheat grill to medium-high (about 400°F/205°C). Oil grates. Place shrimp seam-side down and cook 2–3 minutes per side, turning once, brushing with reserved glaze during the last minute, until bacon is crisp and shrimp are opaque and cooked through (120–125°F).

Transfer cooked shrimp to a platter. Sprinkle with chopped parsley and squeeze lemon wedges over the top. Serve immediately with additional lemon on the side.

Discard toothpicks before eating or inform guests they are present.