If you’re looking for a delicious party appetizer, this bacon-wrapped shrimp recipe is a must-try. The spicy maple glaze, along with a few simple tips and tricks, will make these shrimp completely irresistible.
There’s nothing quite like shrimp wrapped in bacon, especially when coated in a sweet and spicy maple glaze. This recipe ensures that the shrimp are juicy and flavorful, while the bacon crisps up perfectly.
Every time I serve these to friends and family, they disappear in no time. People just can’t seem to get enough! For more bacon-wrapped goodness, check out our easy jalapeño poppers.
Key Ingredients
- Shrimp: Opt for fresh, high-quality extra-large shrimp for the best taste and texture. If using frozen shrimp, make sure to thaw them overnight in the fridge.
- Bacon: While I usually prefer thick-cut bacon, thin-cut bacon works best for bacon-wrapped shrimp. It cooks faster and crisps up beautifully. Since shrimp cook quickly, I recommend partially cooking the bacon before wrapping it to ensure it crisps up nicely by the time the shrimp are done.
- Maple Syrup and Sriracha: The combination of these two ingredients creates a delightful sweet and spicy glaze that elevates the flavor of this shrimp recipe. I also use this duo when preparing baked ribs and BBQ chicken wings. If you don’t have Sriracha, Gochujang is a great alternative.
- Skewers: Use wooden toothpicks or metal skewers to secure the bacon around the shrimp. If using wooden skewers, be sure to soak them in water for about 30 minutes beforehand to prevent burning in the oven.
Find the complete recipe with measurements below.
How to Make Bacon-Wrapped Shrimp
Tip 1: Salt, then rinse your shrimp. Before cooking, sprinkle some salt on the shrimp and let them sit in a colander for a few minutes. This helps firm up their texture and lightly seasons them. After rinsing, the shrimp will have a cleaner taste, cook more evenly, and remain juicy and plump.
Tip 2: Give the bacon a head start. Bake the bacon for about 10 minutes before wrapping it around the shrimp. Pre-baking the bacon allows some of the fat to render without fully crisping. The bacon should be partially cooked but still flexible. Let it cool slightly before handling.
Tip 3: Brush with maple glaze. Combine maple syrup and Sriracha (or Korean Gochujang) to create the sweet and spicy glaze (it’s delicious!). Brush both sides of the partially cooked bacon with the glaze so that each strip is well-coated. You’ll apply more glaze after wrapping the shrimp.
Tip 4: Wrap, glaze, and bake. Wrap each shrimp with a bacon strip and secure it with a toothpick. Brush a little more glaze on top, then bake for about 5 minutes. Broil for another 4 to 6 minutes, or until the bacon is crisp and caramelized. Delicious!
More Easy Shrimp Recipes I Love
Bacon-Wrapped Shrimp
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If you’re a fan of shrimp with a spicy maple glaze, you’ll love these bacon-wrapped shrimp! By partially cooking the bacon before wrapping it around the shrimp, both elements cook perfectly (raw bacon would take too long to cook, and the shrimp would overcook).
5 Servings (4 to 5 shrimp each)
You Will Need
20 extra-large shrimp, shelled with tails left on, about 1 pound
10 strips thin-cut bacon
¼ teaspoon fine sea salt
2 tablespoons pure maple syrup
1 tablespoon Sriracha hot chili sauce
Half a lemon, cut into wedges, for serving
1 scallion, finely chopped, for serving
Wooden skewers soaked in water for 30 minutes
Directions
1Prep: Preheat the oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper.
2Par-bake bacon: Place the bacon slices in a single layer on the baking sheet. Bake until the bacon has rendered some of its fat, is starting to brown on the edges, but is still floppy, about 10 minutes. Remove the bacon from the oven and transfer it to paper towels to drain excess fat. Discard any fat on the baking sheet, but leave the foil intact.
3Prepare shrimp: Place the shrimp in a colander and toss with ¼ teaspoon salt. Let sit for 1 minute, then rinse and pat very dry with paper towels.
4Make glaze: Stir the maple syrup and sriracha in a small bowl.
5Glaze the bacon: Lightly brush both sides of the par-cooked bacon with the glaze, then cut it in half crosswise, making 20 half-strips of bacon.
6Wrap the shrimp: Wrap each shrimp with a half-strip of bacon and use one of the soaked skewers to secure it in place. Place each shrimp onto the baking sheet. Then, brush or spoon the leftover glaze over the wrapped shrimp.
7Bake: Bake the shrimp for 5 minutes. Turn the oven to broil, and then broil for 4 to 6 minutes, rotating the shrimp once until the bacon is crispy. Serve shrimp with lemon wedges on the side and scallions scattered on top.
Adam and Joanne’s Tips
- Storing: Store leftover bacon-wrapped shrimp in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F oven for 5 to 7 minutes, or until the bacon is crisp and the shrimp are heated through. Avoid microwaving, as it can make the bacon chewy.
- Make-ahead: You can also make them ahead of time by assembling the shrimp and par-baked bacon, then refrigerating for up to 24 hours before baking.
- The nutrition facts provided below are estimates.
Nutrition Per Serving
Serving Size
4 shrimp
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Calories
154
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Protein
16g
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Carbohydrate
6g
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Dietary Fiber
0g
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Total Sugars
5g
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Total Fat
7g
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Saturated Fat
2g
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Cholesterol
111mg
Meet Adam and Joanne Gallagher, the minds behind Inspired Taste. Since 2009, Inspired Taste has blossomed from a childhood dream into one of the internet’s most reliable recipe hubs, featuring countless tried-and-true recipes, step-by-step videos, and expert tips. Learn more about us