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Ingredients
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Bacon‑Wrapped Shrimp
Method
Bacon‑Wrapped Shrimp
Prep Shrimp
Pat the shrimp dry with paper towels. If shrimp are very large and you prefer smaller bites, butterfly them by cutting lengthwise about two‑thirds through (do not cut all the way), then press flat. Leave tails on for presentation.
Prepare Bacon
Cut each bacon slice in half crosswise so each half will wrap one shrimp (you need 30 halves for 30 shrimp). Partially cook the bacon halves to render some fat and make them pliable: arrange bacon halves in a single layer on a foil‑lined baking sheet and bake at 400°F (205°C) for 8 minutes, or cook in a skillet for 4–5 minutes turning once. Bacon should be beginning to brown but still flexible. Drain on paper towels.
Make Seasoning Mix
In a small bowl combine brown sugar, smoked paprika, garlic powder, black pepper, and kosher salt. Stir to blend.
Assemble
Brush each shrimp lightly with olive oil. Wrap one bacon half around each shrimp starting at the thick end and overlapping slightly; secure with a soaked toothpick through the bacon and shrimp (insert from the side so toothpick holds bacon against shrimp). Place assembled shrimp seam side down on a foil‑lined baking sheet or a wire rack set over a baking sheet. Repeat for all shrimp.
Season
Sprinkle the brown sugar‑spice mixture evenly over each wrapped shrimp, pressing lightly so the sugar adheres to the bacon.
Bake
Bake in a preheated 400°F (205°C) oven for 12–15 minutes, or until bacon is crisped to your liking and shrimp are opaque and reach an internal temperature of 120–130°F (49–54°C). For extra crispness, broil on high for 1–2 minutes watching carefully to avoid burning.
Finish & Serve
Remove toothpicks before serving or leave them in for easy picking. Transfer to a serving platter, squeeze lemon wedges over the shrimp to taste, and garnish with chopped parsley if using. Serve warm.