Quick to prepare and bursting with flavor, this easy Bacon-Wrapped Shrimp is a dish that’s perfect for parties, barbecues, or simply treating yourself to something delicious!
As a cook, few things bring me more joy than combining two incredible ingredients into one dish. And honestly, it’s hard to beat the pairing of succulent shrimp wrapped in smoky, crispy bacon. This simple combination always reminds me of a summer barbecue we hosted a few years ago. I wanted to make something easy but unforgettable, so I decided to experiment with bacon-wrapped shrimp. As I brought the platter out to the crowd, I barely had time to set it on the table before the first bite was taken. “Who knew shrimp and bacon were meant to be soulmates?” someone joked, popping a second one into their mouth. From that moment on, it became my go-to appetizer for gatherings—and honestly, for any day I just feel like treating myself.
It’s no secret why bacon-wrapped shrimp taste so incredible. The pairing of tender, juicy shrimp with crisp, savory bacon is a texture and flavor match made in heaven. Garlic powder, onion powder, and other seasonings elevate this dish, adding layers of bold flavor. Best of all, it’s quick and easy to prepare, making it perfect when you need a crowd-pleaser in a pinch.
Is Bacon-Wrapped Shrimp Healthy?
The obvious flaw with bacon-wrapped shrimp is that it’s not the healthiest food in the world. Depending on the type of bacon you use, there could be a lot of sodium and saturated fat in your bacon-wrapped shrimp. That’s why it’s best to only make this for special occasions. On the other hand, shrimp is usually low in calories while both bacon and shrimp can be a good source of protein.
Go With Jumbo Shrimp
When making bacon-wrapped shrimp, the best thing you can do is use the biggest shrimp you can find. That usually means jumbo shrimp that’s already been peeled and deveined for convenience. If you use shrimp that’s too small, it may overcook before the bacon becomes crispy enough. Larger shrimp create a better balance between the shrimp and the bacon. Also, it’s best to avoid using thick-cut bacon when preparing bacon-wrapped shrimp. Thicker bacon is harder to wrap around shrimp and will take longer to cook, risking the shrimp becoming overcooked before the bacon crisps up.
INGREDIENTS
- 8 slices bacon, cut in half
- 16 large shrimp, peeled and deveined, tails left on
- 2 1/2 teaspoons olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Chopped green onions, for garnish
- Preferred sauce, for dipping (optional)
FAQs & Tips
Bacon-wrapped shrimp can be prepared in advance. Once all the shrimp have been wrapped in bacon, cover the shrimp and store in the fridge for up to 24 hours before you’re ready to cook. If there are leftovers after cooking, you can store them in an airtight container or bag in the fridge for up to 3 days.
Some people soak shrimp in milk so they don’t taste as fishy. If you want to, you can soak shrimp in whole milk for 10 minutes, although it’s not a requirement for bacon-wrapped shrimp.
Dusting the shrimp with a pinch of cayenne pepper or chili powder before wrapping it in bacon can give this dish a little kick.
Serving Suggestions
In my opinion, bacon-wrapped shrimp is perfect as it is. However, you can always have a dipping sauce on hand, such as Remoulade Sauce or Cocktail Sauce. You can also consider using the bacon-wrapped shrimp to top a salad, like this Shrimp Avocado Salad With Watermelon. You could also consider adding the bacon-wrapped shrimp to a classic Wedge Salad or perhaps a Kale Salad With Bacon And Caramelized Onions.
Bacon-Wrapped Shrimp
Ingredients
- 8 slices bacon cut in half
- 16 large shrimp peeled and deveined, tails left on
- 2 1/2 teaspoons olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Chopped green onions for garnish
- Preferred sauce for dipping (optional)
Instructions
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Preheat the oven to 425°F.
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Arrange bacon slices on a baking sheet and partially cook in the oven for about 7 minutes, until the bacon is partially rendered but still pliable.
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In a bowl, toss shrimp with olive oil, pepper, salt, garlic powder, and onion powder.
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Wrap each shrimp with a half slice of bacon, securing with a toothpick. Place on a baking sheet and bake for another 8-10 minutes or until shrimp are pink and bacon is crisp.
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Sprinkle with chopped green onions and enjoy with preferred dipping sauce.
Nutrition
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