When you combine shrimp with bacon, you know something magical is going to happen. If you're looking to impress your guests (or just yourself) with a simple, yet wildly delicious dish, bacon-wrapped shrimp is the answer. Plus, there’s a killer marinade involved—trust me, you’re going to want to slather it on everything.
How This Recipe Is Different
- Easy Fancy: Looks like you’ve slaved away in the kitchen, but this recipe is surprisingly easy.
- That Marinade Though: Sweet, savory, and a little spicy—this marinade will make your shrimp sing. Plus, I turn it into a glaze at the end. Who doesn’t love a good glaze?!
- The Dipping Sauce: All shrimp can benefit from a good sauce and this one is creamy, savory... just pure heaven.
🛒 The Ingredients
- Shrimp: Choose large shrimp (16-20 count) for the best result.
- Bacon (thinly sliced): The key here is thin bacon. Thick bacon won’t crisp up properly, leaving you with chewy bacon.
- Brown Sugar: Sweet and sticky, it caramelizes beautifully, adding a hint of sweetness and also helps the marinade stick.
- Chili Powder & Paprika: These spices bring a touch of heat and smokiness, elevating the flavor without overpowering the shrimp or bacon.
- Italian Seasoning: The dried herbs give a nice balance to the sweetness and spice. It’s like a mini flavor explosion in every bite.
- Garlic & Onion Powder: These add a savory element that ties the entire dish together. Think of them as the foundation that everything else is built on.
The Secret Is In The Marinade
Now, let’s talk about the true hero of this dish: the marinade. It's what makes this bacon wrapped shrimp so much better than the others. If you love blackened shrimp, you'll love this sweet version.
The marinade will coat and season the shrimp before baking and then turn to a glaze later, which is what really takes this dish over the top. Brushing it on at the end gives you that final layer of sticky-sweet goodness.
Wrapping Shrimp Like a Pro
So here’s the deal: we are not using ANY skewers for these bacon wrapped shrimp. They're a pain in the butt and you really don't need them. We are going to lay the shrimp with the bacon end down to keep it in place.
Tail on or off?
I like to keep it ON for two reasons. They serve as a mini handle AND look more appetizing.
Keeping the tail in tact is not difficult. Just pinch the tail while peeling the rest of the shell. It will peel easily.
Choose Thin Bacon
We are going to cut our bacon strips into thirds because we don't need a lot of bacon. Make sure your using thin bacon. Thick-cut bacon is great for breakfast, but here? Nope. If it’s too thick, it won’t crisp up, and no one wants chewy bacon-wrapped shrimp. Go thin, and thank me later.
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And make sure you don't overlap the shrimp too much. It should look more like a spiral where the edges meet. Finish by tucking the end under and place down onto the sheetpan.
Then brush more marinade over the shrimp before baking.
Baking Your Shrimp
Shrimp cooks fast so they won't take long. We want to flip the shrimp halfway in the oven so the other side can cook evenly.
Once they come out of the oven, give them another brush with the glaze and you're ready to serve!
The Dipping Sauce
No shrimp is complete without a great dipping sauce, so bacon wrapped shrimp is no exception.
This sauce really hits the mark. It's creamy, tangy, and has just a hint of sweetness, which really brings everything together.
You’ll want to dip everything in this sauce. It’s the kind of sauce that makes you wonder why you didn’t double the batch. Whether you’re serving this as an appetizer for a party or just treating yourself, this dipping sauce is a must.
Hosting Tips
- Prep Ahead: You can marinate and wrap your shrimp ahead of time and pop them in the oven when you’re ready. Easy-peasy.
- Personalize It: If you like a little heat, toss some cayenne pepper into the mix or add a splash of hot sauce to the dipping sauce.
- Drink Pairing: These bacon-wrapped wonders go perfectly with a chilled white wine or a light, crisp beer.
Popular Shrimp Recipes
📖 Recipe
Bacon Wrapped Shrimp (In The Oven!)
Ingredients
- 1 lb. raw thawed shrimp (about 16-20 peeled & deveined with tail on)
- 7-8 strips of thinly sliced bacon (about 6 oz.)
- ¼ cup oil
- 1 tablespoon brown sugar
- 1 teaspoon Italian seasoning
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
Dipping Sauce
- ¼ cup mayonnaise
- 2 tablespoon ketchup
- 1 tablespoon dijon
Instructions
- Preheat the oven to 425°F.
- Whisk together oil, brown sugar, Italian seasoning, chili powder, paprika, garlic powder, onion powder, salt & pepper in a large mixing bowl. Reserve 2 tablespoon of the marinade.
- Toss the peeled, deveined shrimp into the marinade to coat well.
- Remove 7-8 strips of bacon from package and cut into thirds.
- One at a time, wrap shrimp with a strip of bacon around it starting at the head and ending at the tail. Cut off excess bacon if needed. Bacon should only slightly overlap.
- Place shrimp cut side down onto a baking sheet, so the bacon does not unravel. Repeat with the remaining shrimp.
- Bake for 15 minutes.
- In the meantime, mix the ingredients for the shrimp sauce in a small bowl. Set aside.
- Check your shrimp. If the bacon is golden brown on the bottom, flip and bake for another 5 minutes. If not, bake 5 more minutes before flipping. They’re ready when the bacon is crispy, golden brown and not unraveling.
- Remove and brush remaining marinade over the shrimp. Serve hot with sauce on the side.
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