Go Back
Bacon wrapped shrimp in a basket.
AGT Editorial Team

Bacon Wrapped Shrimp in the Oven with Dipping Sauce

Oven-baked shrimp wrapped in thin bacon, with a sweet-and-savory brown sugar marinade, separately reserved glaze and creamy Dijon dipping sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 people
Course: Appetizer
Cuisine: American
Calories: 339
Ingredients Method Notes

Ingredients
  

  • 1 lb. raw thawed shrimp 16–20 count per pound; peeled and deveined; tails optional
  • 7-8 strips of thinly sliced bacon about 6 oz. per 7–8 strips
  • 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 mustard

Method
 

  1. Preheat the oven to 425°F. Start with thawed, peeled and deveined raw shrimp.
  2. Whisk the oil, brown sugar, Italian seasoning, chili powder, paprika, garlic powder, onion powder, salt and pepper in a mixing bowl. BEFORE adding raw shrimp, reserve two tablespoons of the clean mixture per pound of shrimp in a separate bowl for the finishing glaze. Cover and keep separate.
  3. Toss the shrimp in the remaining marinade. Keep the bowl and utensils that touch raw shrimp separate from the reserved clean glaze and sauce.
  4. Cut the thin bacon strips into thirds.
    Removing bacon strips.
  5. Wrap each shrimp with a piece of bacon in a spiral, starting at the head and ending near the tail. Let the edges overlap only slightly. Trim excess bacon if needed.
  6. Place each shrimp bacon-seam side down on a baking sheet, leaving space between pieces. Discard the raw-shrimp marinade and any brush used with it.
    Shrimp wrapped with bacon brushed with mixture.
  7. Bake for 15 minutes, then check the bacon underneath.
  8. Meanwhile, stir together the mayonnaise, ketchup and Dijon mustard in a clean bowl. Cover and refrigerate until serving.
  9. If the bacon is browned underneath, flip the shrimp and bake about five minutes more. If not, bake another five minutes before flipping. Check several shrimp in the thickest part with a thin-tip food thermometer: they should reach 145°F, and the bacon must be cooked through. Bacon browning alone does not establish shrimp doneness.
  10. Transfer to a clean serving plate. Use a clean brush to coat with the reserved clean glaze. Serve hot with the chilled dipping sauce.

Notes

Yield: About six appetizer portions of two to three shrimp, depending on the shrimp count. Prep time is estimated and excludes thawing. The original cooking method takes about 20–25 minutes; shrimp size, bacon thickness and oven performance vary. Check doneness rather than using time alone. Nutrition is an estimate per one-sixth of the recipe and varies with brands and how much marinade is used.
Food Safety Tip — Recommended practice: Cook shrimp to 145°F, ensure bacon is cooked through, and use only the glaze reserved before raw shrimp were added, with a clean brush. Keep hot shrimp at 140°F or warmer and sauce at 40°F or colder. Discard perishables after more than two hours without temperature control, or one hour above 90°F. Why it matters: Browning alone does not show shrimp's internal temperature, and raw marinade can contaminate cooked food. Source: FDA seafood guidance and FDA buffet guidance.