Applewood Bacon Wrapped Shrimp Recipe

Prepare shrimp

Peel and devein the shrimp, leaving tails on if desired. Pat shrimp dry with paper towels to remove excess moisture so bacon crisps well.

Season shrimp

In a bowl, toss the dried shrimp with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until evenly coated.

Wrap with bacon

Cut each bacon slice in half crosswise to make 24 short strips. Wrap one bacon half around each shrimp, starting at the body and spiraling toward the tail, leaving the tail exposed if you left tails on. Secure with a toothpick through the bacon and shrimp if needed.

Preheat oven or grill

Option A - Oven: Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Option B - Grill: Preheat grill to medium-high heat (about 400°F/200°C) and oil the grates.

Cook shrimp

Oven method: Arrange wrapped shrimp on the wire rack and bake 10–12 minutes, then broil 1–2 minutes to crisp bacon if necessary. Grill method: Place shrimp on the grill, cook 2–3 minutes per side, turning once, until bacon is crisp and shrimp are opaque and cooked through (internal temp ~120–130°F).

Make the glaze

While shrimp cooks, combine 1 tablespoon honey, 1 teaspoon hot sauce, 1 teaspoon apple cider vinegar, 1 teaspoon lemon juice, 1 teaspoon water, and 1 teaspoon red pepper flakes in a small saucepan over low heat. Warm gently, stirring, until honey liquefies and the mixture is smooth and slightly thinned (about 2–3 minutes). Do not boil. Taste and adjust heat or acidity as desired.

Brush or drizzle

When shrimp are just finished cooking, remove from oven or grill. Immediately brush each bacon-wrapped shrimp with a thin coat of hot honey glaze or drizzle glaze over the arranged shrimp so it adheres while still warm.

Transfer glazed shrimp to a serving platter. Sprinkle with 2 tablespoons chopped fresh parsley for color and freshness. Serve with lemon wedges for guests to squeeze over the shrimp, and offer extra hot honey on the side if desired.

Yield & timing: Makes 24 bacon-wrapped shrimp (serves 6 as an appetizer or 3–4 as a light main course). Serve immediately while warm so bacon remains crisp and glaze is sticky.