Bacon Wrapped Shrimp

Some recipes exist purely to impress with minimal effort, and Bacon Wrapped Shrimp sits right at the top of that list. Juicy shrimp wrapped in crispy bacon hit that sweet spot between party snack and fancy appetiser, without asking you to babysit the stove or juggle a dozen ingredients.

This is the kind of bacon wrapped shrimp recipe you pull out when guests are coming over, drinks are flowing, and you want something that looks like you tried harder than you actually did. Oven baked, hands off, and dangerously easy to repeat, this one earns its spot on your entertaining rotation.

What Makes This Recipe So Good (And Worth Repeating)

• Perfect balance every time: The shrimp cook just long enough to stay juicy while the bacon turns golden and crisp, so you never end up with rubbery seafood or pale bacon.
• Oven baked and stress free: This bacon wrapped shrimp in oven method means no splattering oil, no flipping panic, and no standing over the stove while guests arrive.
• Big flavour from very little effort: With just a few simple seasonings, the bacon does the heavy lifting while the shrimp stay clean and sweet underneath.
• Scales beautifully for parties: Whether you are cooking for two or feeding a crowd, this bacon wrapped shrimp recipe multiplies without extra work or mess.

What Goes Into Bacon Wrapped Shrimp

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With just a handful of pantry staples and fresh shrimp, you can whip up this irresistible bacon wrapped shrimp recipe in no time.

• Jumbo Shrimp: Large, meaty shrimp hold up beautifully during cooking, staying juicy inside the crispy bacon wrap.
• Bacon: Thin slices are best for wrapping, as they crisp quickly without overcooking the shrimp.
• Honey: Adds a natural sweetness that balances the smoky bacon and savory sauce.
• Barbecue Sauce: Brings tangy, smoky depth to the glaze, making every bite irresistible.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Optional Add Ins And Clever Swaps

Want to switch things up without reinventing the wheel? These work beautifully.

• Brown Sugar Glaze: Brush lightly before baking for a sweet salty contrast that caramelises in the oven.
• Chilli Flakes Or Cayenne: Perfect if you like a little heat sneaking in after the first bite.
• Maple Syrup Finish: A quick drizzle during the last few minutes adds shine and a touch of sweetness.
• Turkey Bacon: Works as a lighter option, just keep an eye on baking time since it cooks faster.

How To Make Bacon Wrapped Shrimp

1. Prep the Oven: Adjust your oven rack to the top third position, just above halfway. Preheat to broil (or grill) on medium-high heat, about 400°F (200°C).

2. Make the Sauce: In a shallow bowl, whisk together barbecue sauce, soy sauce, honey, lemon juice, garlic, sesame oil, and ginger until smooth.

3. Reserve for Serving: Pour half of the sauce into a small bowl, cover, and refrigerate for serving later.

4. Marinate Shrimp: Add the shrimp to the remaining sauce, season and marinate.

5. Prepare the Bacon: Slice each bacon strip in half lengthwise so it wraps evenly without overwhelming the shrimp.

6. Wrap the Shrimp: Wrap one bacon strip around each shrimp, securing the ends if needed. Repeat until all are wrapped.

7. Broil Until Crispy: Arrange the shrimp on a lined baking sheet. Broil for 8 minutes, flip, and broil 2 minutes until shrimp are cooked.

8. Serve and Enjoy: Drizzle with the reserved sauce and serve hot—try pairing with guacamole for a fresh, creamy contrast.

Pair these smoky, juicy bites with Roasted Asian Glazed Chicken Thighs for a flavorful, umami-packed main. Add Easy Japanese Chicken Yakitori for a fun, skewered side that complements the shrimp’s savory-sweet glaze. For something hearty and indulgent, Mozzarella Stuffed Chicken Parmesan brings cheesy comfort to the table.

Pro Tips From My Kitchen To Yours

• Patting the shrimp dry is non negotiable if you want crisp bacon instead of steaming
• Do not overcrowd the tray or the bacon will sweat instead of crisp
• Use a wire rack over the tray if you want even browning all the way around
• If your bacon is thick cut, partially cook it first so the shrimp do not overcook
• Always rest for a minute or two before serving so the juices settle

Recipe FAQ’s