Bacon Wrapped Shrimp is an iconic appetizer that transforms two simple ingredients into a luxurious, crowd-stopping bite, perfectly balancing the richness of smoky bacon with the sweet, delicate brininess of plump shrimp. This recipe elevates the classic beyond mere wrapping by employing a meticulous two-stage cooking process and a complex, glossy glaze. The genius begins with par-cooking the bacon, a critical step that renders out excess fat and ensures it becomes perfectly crisp in the oven without overcooking the tender shrimp. Each shrimp is then swaddled in this partially cooked bacon, creating a harmonious union where the rendered bacon fat bastes the shrimp, infusing it with smoky depth while keeping it remarkably juicy. The dish is then elevated to extraordinary heights by a homemade sweet, spicy, and savory glaze—a reduction of soy sauce, brown sugar, sriracha, ginger, and garlic—that is brushed on repeatedly during baking, creating a sticky, caramelized crust that amplifies every flavor.
The final masterstroke is a brief turn under the broiler, which adds a professional char and blisters the glaze, locking in a bold, restaurant-quality finish. This recipe is a study in contrasts and precision: the crisp bacon against the succulent shrimp, the sweet glaze against the salty soy and spicy heat, all achieved through careful timing. It is an impressive yet approachable dish that demonstrates how a few thoughtful techniques can turn a party staple into a gourmet experience. As an appetizer, it promises to be the first platter emptied, eliciting murmurs of approval with each perfectly balanced, gloriously glossy bite. It’s the ultimate make-ahead party trick that delivers maximum visual and gustatory impact.
Why You’ll Love This Recipe:
- Perfect Flavor and Texture Harmony: Experience the unbeatable combo of crispy, salty bacon with tender, sweet shrimp, enhanced by a sticky, savory-sweet glaze.
- Restaurant-Quality Presentation: The glossy, caramelized glaze and professional wrapping create an elegant appetizer that looks as incredible as it tastes.
- Make-Ahead Friendly: You can par-cook the bacon, make the glaze, and even wrap the shrimp hours ahead, then simply bake and broil before serving.
- Customizable Heat Level: Easily adjust the sriracha to make the glaze mild or fiery, tailoring it to any crowd’s preference.
- Guaranteed Crowd-Pleaser: This is a universally beloved, impressive finger food perfect for holidays, parties, or a special dinner starter.
Ingredients:
For the Shrimp and Bacon:
1 1/2 pounds (about 24-30 count) large shrimp, peeled and deveined, tails left on
1 lb. semi thick-cut bacon, each slice cut in half crosswise
For the Sweet & Spicy Glaze:
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons packed light brown sugar
1-2 teaspoons sriracha sauce (adjust to taste)
2 tablespoons Worcestershire sauce
1 tablespoon fresh ginger, finely grated or minced
2/3 cup ketchup
3 cloves garlic, finely minced or pressed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Equipment:
Toothpicks, soaked in water for 30 minutes
Instructions:
Step 1: Par-Cook the Bacon
Preheat your oven to 375°F (190°C). Line a large, rimmed baking sheet with aluminum foil for easy cleanup. Arrange the halved bacon slices in a single layer on the sheet. Bake for 7-9 minutes, until the bacon is partially cooked and has rendered fat but is still pliable and not crisp. Transfer the bacon to a plate lined with paper towels to drain. Carefully pour the rendered bacon fat from the sheet into a heatproof bowl (discard or save for another use). Keep the foil-lined baking sheet for the shrimp.
Step 2: Prepare the Glaze
While the bacon cooks, combine all glaze ingredients—soy sauce, water, brown sugar, sriracha, Worcestershire, ginger, ketchup, garlic, salt, and pepper—in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low. Cook, stirring occasionally, for 10-12 minutes until slightly thickened and reduced. Remove from heat and set aside. Reserve about 1/4 cup of glaze in a separate small bowl for final basting.
Step 3: Wrap the Shrimp
Pat the shrimp very dry with paper towels. Take one piece of par-cooked bacon and wrap it tightly around the center of one shrimp. Secure the bacon ends with a water-soaked toothpick, piercing through where the bacon overlaps. Repeat with remaining shrimp and bacon. Arrange the wrapped shrimp in a single layer on the reserved foil-lined baking sheet.
Step 4: Bake and Baste
Brush the wrapped shrimp generously with the warm glaze. Bake in the preheated 375°F (190°C) oven for 5 minutes. Remove the sheet from the oven. Using tongs, carefully flip each shrimp. Brush again generously with more glaze from the saucepan. Return to the oven and bake for an additional 2-4 minutes, or until the shrimp are just opaque and cooked through.
Step 5: Broil to Finish
Turn your oven to the BROIL setting on HIGH. Remove the baking sheet from the oven and brush the shrimp one final time with the reserved fresh glaze (not the glaze used for basting during baking). Place the baking sheet 4-6 inches under the broiler. Broil for 1-3 minutes, watching constantly and rotating the pan as needed, until the bacon is crisp and the glaze is caramelized and bubbling. Stay by the oven—the line between perfect caramelization and burning is very thin under a broiler.
Step 6: Serve Immediately
Remove from the oven and let cool for 2-3 minutes before serving. The toothpicks will be hot. Serve warm on a platter.
Tips:
- Shrimp Size Matters: Use “Large” (26/30 count) or “Jumbo” (21/25 count) shrimp. Smaller shrimp will overcook by the time the bacon is done.
- Par-Cooking is Essential: This ensures the bacon gets crispy while the shrimp stays tender. Skipping this step results in rubbery bacon or overcooked shrimp.
- Dry the Shrimp Thoroughly: Any surface moisture will steam the shrimp and prevent the bacon from adhering and crisping properly.
- Soak Toothpicks: Soaking prevents them from burning under the broiler.
- Watch the Broiler Closely: Broiler intensities vary wildly. Check every 30 seconds to prevent burning your beautiful glaze.
Storage Options:
- Make-Ahead: You can wrap the shrimp and store them covered on the baking sheet in the refrigerator for up to 6 hours before baking. The glaze can be made and refrigerated for up to 3 days; reheat gently before using.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or toaster oven at 375°F (190°C) for 3-4 minutes to help re-crisp the bacon. The microwave will make the bacon soggy.
- Freezing: It is not recommended to freeze the assembled and cooked bacon-wrapped shrimp, as the texture of both components will suffer greatly upon thawing and reheating.
Bacon Wrapped Shrimp is the definitive party appetizer—a perfect bite that delivers sophistication, bold flavor, and textural perfection. It’s a recipe that rewards a little extra care with a truly spectacular result, guaranteeing your guests will be asking for your secret.
