Bacon wrapped shrimp is a simple oven-baked appetizer that balances sweet, salty, and savory flavors in every bite.
Juicy shrimp are coated in a buttery seasoning, wrapped in bacon, then baked until the bacon turns crisp and caramelized with brown sugar.
This bacon wrapped shrimp recipe works well for parties, holidays, and game day spreads.
It uses simple ingredients, bakes quickly, and can be prepped ahead, making it a great option when something crowd-friendly is needed.
Hosting a party? Add these favorites to your menu: brown sugar bacon wrapped smokies, buffalo wings, and bacon wrapped jalapeño poppers.
The best part…
- This recipe jumbo shrimp so the bacon crisps without overcooking the shrimp.
- Sweet brown sugar balances the salty bacon.
- Oven-baked with no frying required.
- Easy to prep ahead for entertaining.
Ingredients + notes
- Jumbo shrimp: Large shrimp hold up to baking and stay juicy while the bacon cooks. Peeled and deveined shrimp save prep time.
- Thin sliced bacon: Wraps easily around the shrimp and crisps evenly in the oven. Thick cut bacon can work but needs extra prep.
- Butter: Helps carry the seasoning and keeps the shrimp moist as they bake.
- Lemon juice: Adds brightness and cuts through the richness of the bacon.
- Salt and black pepper: Season the shrimp without overpowering the bacon.
- Cayenne pepper: Adds a gentle heat that balances the sweetness.
- Garlic powder: Brings savory flavor without burning like fresh garlic can.
- Brown sugar: Melts into the bacon, creating a lightly caramelized coating.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make bacon wrapped shrimp
Preheat the oven to 400°F. Line a rimmed baking sheet with foil and lightly grease it to prevent sticking.
In a small bowl, mix the melted butter, lemon juice, salt, black pepper, cayenne pepper, and garlic powder until blended.
Place the shrimp in a bowl and pour the butter mixture over them.
Toss gently so each shrimp is evenly coated. Let them sit for about 15 minutes.
Wrap each shrimp with a piece of bacon, spiraling it around the shrimp. Secure with a toothpick and place seam-side down on the prepared baking sheet.
Sprinkle half of the brown sugar evenly over the bacon-wrapped shrimp.
Bake for 7 to 8 minutes, then flip each shrimp and sprinkle the remaining brown sugar on top.
Return to the oven and bake for another 7 to 8 minutes, until the shrimp are pink and the bacon is crisp.
Remove from the oven and let cool slightly before serving.
Substitutions & Variations
- Thick cut bacon: Lightly cook first so it stays flexible before wrapping.
- Spicy version: Increase cayenne or brush with hot honey before serving.
- Sauced option: Brush lightly with BBQ sauce during the last few minutes of baking.
- Air fryer method: Arrange the bacon wrapped shrimp in a single layer in the air fryer basket. Cook at 400°F for 10 to 12 minutes, turning halfway through, until the bacon is crisp. Pre-cooked shrimp can also be used, as shown in this air fryer bacon wrapped shrimp recipe, just reduce the cooking time and focus on crisping the bacon
Serve with
Bacon wrapped shrimp pairs well with simple sides.
For a lighter combo, serve it with a crisp green salad or steamed vegetables to keep the meal from feeling too heavy.
Garlic butter rice or seasoned jasmine rice also works well, soaking up any extra flavor without competing with the shrimp.
If you are serving these as part of an appetizer spread, include mini sliders, buffalo wings, or stuffed jalapeño poppers for a mix of savory bites.
For dipping, BBQ sauce, honey mustard, or a mild sweet chili sauce are great.
Storing and reheating leftovers
Store leftover bacon wrapped shrimp in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven or air fryer until warmed through and the bacon crisps again. Avoid microwaving, as it softens the bacon.
Helpful Tips
- Use jumbo shrimp so the shrimp does not overcook before the bacon crisps.
- Keep bacon cold until ready to wrap for easier handling.
- Space shrimp apart on the baking sheet to help the bacon crisp evenly.
- Line the pan well, as the brown sugar will melt and caramelize.
FAQs
This usually happens when shrimp are too small or the bacon is thick cut. Jumbo shrimp and thin sliced bacon work best.
Yes, but thaw completely and pat dry before marinating so the bacon crisps properly.
Yes, they help keep the bacon in place while baking. Remove them before serving.
They can be wrapped and refrigerated a few hours in advance, then baked just before serving.
Bacon wrapped shrimp is a go to seafood appetizer that brings bold flavor with minimal effort.
With crisp bacon, juicy shrimp, and a lightly sweet finish, this dish fits everything from casual gatherings to holiday menus. It is easy to prep, quick to bake, and always a crowd favorite.
Happy cooking!
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Bacon Wrapped shrimp recipe
Equipment
- Foil
Ingredients
- 1 pound jumbo shrimp (peeled, deveined, and thawed)
- 1 pound bacon (Thin sliced cut into thirds)
- 4 tablespoons butter (melted)
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ⅓ cup brown sugar
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with foil, then lightly coat it with cooking spray.
- In a small bowl, stir together the melted butter, lemon juice, salt, black pepper, cayenne pepper, and garlic powder until evenly mixed.
- Place the shrimp in a bowl and pour the butter mixture over them. Toss gently to coat all sides.
- Let the shrimp sit for about 15 minutes while the oven finishes heating.
- Wrap one piece of bacon around each shrimp, starting at one end and spiraling around until secure.
- Insert a toothpick through the bacon and shrimp to hold everything in place. Arrange the wrapped shrimp in a single layer on the prepared baking sheet.
- Sprinkle half of the brown sugar evenly over the tops of the bacon-wrapped shrimp.
- Bake for 7 to 8 minutes, then carefully flip each shrimp over. Sprinkle the remaining brown sugar over the second side.
- Return the pan to the oven and bake for another 7 to 8 minutes, until the shrimp are pink and the bacon is crisp.
- Remove from the oven and let rest for a few minutes before serving.
Notes
- Jumbo shrimp work best for this recipe. Smaller shrimp cook too quickly and can become rubbery before the bacon crisps.
- Thin sliced bacon wraps more easily and crisps better in the oven. If using thick cut bacon, lightly cook it first so it stays flexible, then wrap and bake as directed.
- Bacon is easier to handle when cold, so keep it refrigerated until you’re ready to wrap the shrimp.
- If using large (not jumbo) shrimp, reduce the baking time to about 5–6 minutes per side and watch closely.
- These are great as-is, but you can brush them lightly with BBQ sauce during the last few minutes of baking or serve with your favorite dipping sauce on the side.
Nutrition
