Bacon Wrapped Shrimp
This bacon-wrapped shrimp recipe starts with simply marinated shrimp and ends with a crispy, savory appetizer baked to drool-worthy perfection. Serve it up at your next game day party or family dinner and watch how quickly it disappears!
Are you looking for a great appetizer to serve during the holidays? Look no further, this bacon wrapped shrimp is so delicious, very easy to make and the melding of the flavors is superb! Your guests will be standing at the stove waiting with appetizer plates at the ready.
I’ve often talked about being an appetizer person. I love appetizers so much that I could eat them for dinner. What about you? Could you make a meal out of just appetizers? Let me know in the comment section.
What makes these bacon wrapped shrimp so delicious? Three things: shrimp, the marinade and bacon. So, I guess what I’m saying is that everything about this appetizer is delicious.
Helpful tips
- Use nitrate free bacon. I always use uncured bacon and believe me when I say this, you won’t taste a difference and uncured makes for cleaner eating. If you are interested in why, here is a great article.
- Cut the bacon in half, that way you can eat more of this dish without feeling guilty.
- It’s okay to use frozen shrimp, but make sure you take it out a half hour before you start the recipe.
- When removing the shells, take off the tail as well as you don’t want to worry about the shell as you pop this delicious shrimp appetizer in your mouth.
- Use jumbo shrimp as both the shrimp and bacon shrink when you bake them.
- Marinate the shrimp for at least a half hour.
- Since shrimp cooks faster than bacon, pre-bake the bacon for 8 minutes. This also makes it easier to roll.
- No need to add kosher salt because 3 of the ingredients are salty.
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I enjoy using ButcherBox’s bacon. Not only because it’s outstanding but that it is thicker than the average bacon.
If you’re not familiar with ButcherBox, they are a subscription service that delivers 100% grass-fed beef, free range chicken, heritage pork and wild-caught Alaskan sockeye salmon right to your door. Everything you order comes in an eco-friendly, styrofoam-free, insulated box.
You can even set how many times you want your box. I get a box every 3 months because there is only two of us and we can’t go through all that delicious meat every month.
How to make shrimp appetizer
Pre-step
Defrost frozen shrimp by taking the shrimp out 30 minutes before starting. Place the shrimp in a colander and run cold water on them every 5 minutes. Peel shrimp and make sure to devein them.
Step one
Gather the ingredients – shrimp, maple syrup, and soy sauce.
Step two
Place shrimp in a glass container and pour soy sauce and maple syrup on top. Mix together until the shrimp is covered with the marinade. Cover the glass container and place in the refrigerator for 1/2 hour.
Step three
Preheat oven to 375 degrees Fahrenheit. Place each piece of bacon on a foil lined jelly roll pan or baking sheet and bake for 8 minutes.
Step four
Put a few paper towels on a large plate and place the bacon strips on the paper towels. Blot the meat to remove grease and cut each slice of bacon in half.
Step five
Remove dirty foil from jelly roll pan and line the pan with a fresh sheet of aluminum foil.
Step six
Wrap each shrimp with the bacon and secure with a toothpick. Place on the baking sheet.
Step seven
Bake for 5 minutes, flip bacon wrapped shrimp and bake for 5 more minutes. The bacon will crisp up. No need to broil.
After the shrimp is done cooking, serve immediately.
Christopher and I ate these bacon wrapped shrimp with baked tomatoes and chips and salsa. Very satisfying.
Time to plate some and start eating.
Other popular shrimp recipes
I hope you enjoyed this bacon wrapped shrimp recipe!
What do you like wrapped in bacon? Maybe some bacon wrapped scallops?
Leave me a comment to let me know.
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Bacon Wrapped Shrimp
Ingredients
- 1 pound shrimp jumbo, shelled and de-veined
- 1 1/2 ounces soy sauce
- 1 1/2 ounces maple syrup
- 12 slices bacon uncured, nitrate free
Instructions
- Add shrimp to a glass container and add maple syrup and soy sauce. Toss together, seal container and put in refrigerator for 1/2 hour.1 pound shrimp, 1 1/2 ounces soy sauce, 1 1/2 ounces maple syrup
- Preheat oven to 375 and line jelly roll pan with foil. Place bacon on foil and bake for 8 minutes. Remove bacon from pan and pat with paper towel to remove grease. Cut bacon in half.12 slices bacon
- Reline jelly roll pan with clean foil.
- Wrap each shrimp in bacon, secure it with a toothpick, place on jelly roll pan and bake for 5 minutes, flip shrimp and bake for another 5 minutes. Shrimp should be pink and bacon will be slightly crispy.
- Plate
- Eat
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- Use nitrate free bacon. I always use uncured bacon and believe me when I say this, you won’t taste a difference and uncured makes for cleaner eating. If you are interested in why, here is a great article.
- Cut the bacon in half, that way you can eat more of this dish without feeling guilty.
- It’s okay to use frozen shrimp, but make sure you take it out a half hour before you start the recipe.
- When removing the shells, take off the tail as well as you don’t want to worry about the shell as you pop this delicious shrimp appetizer in your mouth.
- Use jumbo shrimp as both the shrimp and bacon shrink when you bake them.
- Marinate the shrimp for at least a half hour.
- Since shrimp cooks faster than bacon, pre-bake the bacon for 8 minutes. This also makes it easier to roll.
- No need to add kosher salt because 3 of the ingredients are salty.
