Bacon Wrapped Shrimp (+) Recipe

Preheat and prepare shrimp

Preheat oven to 425°F (220°C). If using a grill, preheat to medium-high. Pat shrimp dry with paper towels to remove excess moisture — dry shrimp allow bacon to crisp better.

Prepare bacon

Cut each bacon slice in half crosswise so you have 24 half-slices. If bacon is very thick, partially cook on a baking sheet for 4–6 minutes (par-cook) to render some fat but not fully crisp; drain on paper towel. For thin bacon you can use raw.

Make spice mix

In a small bowl combine olive oil, minced garlic, smoked paprika, brown sugar, salt, and black pepper. Stir until brown sugar is mostly dissolved and mixture is uniform.

Toss shrimp in the spice mix to coat evenly. Take one shrimp and wrap a half-slice of bacon around the body (leaving the tail free for ease of eating), overlapping the bacon slightly so it stays secure. Secure the bacon with a toothpick through the bacon and shrimp (insert from the thick part of the bacon into the shrimp). Repeat until all shrimp are wrapped.

Place wrapped shrimp seam-side down on a wire rack set over a rimmed baking sheet (or directly on a lightly oiled baking sheet). Leaving space between shrimp allows heat circulation and crisping.

If using the optional glaze: combine honey, soy sauce, apple cider vinegar and red pepper flakes in a small bowl and whisk together.

Bake in preheated oven for 10–14 minutes, turning once halfway through (at about 6–7 minutes) so bacon browns evenly. At the 8–10 minute mark brush each shrimp lightly with the optional glaze if using, then return to oven for remaining time. Cook until bacon is crisped and shrimp are opaque and register 120–125°F (49–52°C) for medium; do not overcook shrimp.

Alternatively, grill bacon-wrapped shrimp over medium-high heat for 2–3 minutes per side, brushing with glaze during the last minute of each side, until bacon is crispy and shrimp are cooked through.

Transfer cooked shrimp to a platter. Let rest 2 minutes to allow juices to settle. If desired, brush any remaining glaze over shrimp for extra shine and flavor.

Garnish with chopped parsley and serve with lemon wedges for squeezing. Discard toothpicks or advise diners to remove them before eating.