Bacon Wrapped Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If shrimp are larger than 16-20 count, adjust cooking time slightly. Leave tails on for presentation.

Cut bacon

Cut each bacon slice in half crosswise. You will have 24 bacon halves to wrap 24 shrimp (one half per shrimp). If using very thick bacon, consider slicing slightly thinner.

In a medium bowl combine olive oil, lemon juice, minced garlic, smoked paprika, coarse salt, black pepper, and brown sugar (if using). Whisk until sugar dissolves. This lightly seasoned marinade will flavor the shrimp and bacon.

Add the dried shrimp to the marinade and toss to coat evenly. Marinate in the refrigerator for 15 minutes — do not exceed 30 minutes to avoid over-marinating the shrimp.

Remove shrimp from the marinade and let excess drip off. Take one bacon half and wrap it around the shrimp starting just behind the tail and spiraling toward the body, leaving the tail exposed. Secure the bacon with a skewer inserted lengthwise through the shrimp (or use two short skewers to hold bacon in place). Repeat with remaining shrimp and bacon.

If using wooden skewers, thread two wrapped shrimp per skewer (6 skewers x 4 shrimp or 12 skewers x 2 shrimp depending on preference) leaving small gaps so heat circulates. Arrange assembled skewers on a plate or baking sheet.

Oven method (recommended for consistency)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top (optional, for crisping). Place bacon-wrapped shrimp on the rack seam-side down. Bake for 12–15 minutes, turning once halfway through, until bacon is crisp and shrimp are opaque and firm. If bacon needs extra crisping, broil on high for 1–2 minutes while watching closely.

Grill method

Preheat grill to medium-high (about 400°F/200°C). Oil the grill grates. Place skewers on the grill and cook for 2–3 minutes per side, turning until bacon is crisp and shrimp are opaque (total 8–10 minutes). Move to indirect heat if bacon is charring before shrimp finish.

Pan-sear method

Heat a large ovenproof skillet over medium-high heat. Add the skewers seam-side down and cook 2–3 minutes until bacon browns, then flip and transfer skillet to a 400°F (200°C) oven for 6–8 minutes until shrimp are done.

When cooked, transfer shrimp to a serving platter. Sprinkle with chopped parsley and serve immediately with lemon wedges for squeezing over. Optionally serve with a dipping sauce such as spicy mayo, cocktail sauce, or a honey mustard glaze.

Discard skewers before eating if preferred, or let guests remove them at the table. Enjoy while hot for best texture.