When done right, Bacon Wrapped Shrimp are one of the easiest, most delicious appetizers you can make. There are a couple of secrets to making them perfectly succulent.
First, it’s important to partially cook the bacon before wrapping around the shrimp. Second, take it easy on the seasoning. I’ll explain.
It takes 8-10 minutes to make juicy, flavorful shrimp in the oven. Bacon takes 15 to 20 minutes! So starting with raw bacon when making bacon wrapped shrimp means overcooked shrimp or worse, undercooked bacon. You just need to give the bacon a head start. It’s worth the effort as it adds very little time or complexity.
When I’m serving seafoods like shrimp, crab and scallops, I like to prepare them as simply as possible, adding only ingredients that accentuate their already delicious flavors. (As in these recipes: Crab Cakes, Crab Salad, Shrimp Salad, Bacon Wrapped Scallops and Salt and Pepper Shrimp).
Bacon wrapped shrimp are the same. Many recipes call for heavily seasoning them with spices or sauces, but I disagree. Shrimp wrapped in bacon needs just olive oil, salt and pepper to be utterly delectable! And if you want to serve them with a sauce for dipping this remoulade sauce is perfect.
How to Make Bacon Wrapped Shrimp
Step 1: Bake 1/2 strips of bacon on an oven safe rack set in a baking sheet at 425˚F for 5 to 10 minutes, depending on bacon thickness.
Step 2: Toss tail-on, peeled and deveined shrimp in olive oil, salt and pepper.
Step 3: Wrap each shrimp in bacon, securing with a toothpick and return to oven safe rack.
Step 4: Bake 10 minutes until shrimp and bacon are juicy and cooked through. Serve.
Bacon Wrapped Shrimp Recipe Video
Bacon Wrapped Shrimp
- 8 slices bacon halved crosswise (see recipe note)
- 16 large shrimp peeled except for the tail and deveined
- 1 tablespoon olive oil
- 1/4 teaspoon fine sea salt or 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Preheat oven to 425˚F.
- Arrange bacon slices, leaving space around each, on oven safe rack placed inside a baking sheet. Bake 5 to 10 minutes depending on the thickness of your bacon. It should still be pliable when you remove it from the oven.
- Meanwhile, place shrimp in a medium bowl. Add olive oil, salt and pepper; toss to coat.
- When partially cooked bacon slices are cool enough to handle (about 5 minutes after you remove from oven), wrap each strip around one shrimp, securing with a toothpick; return to oven safe rack. Repeat with remaining shrimp.
- Bake 10 minutes more until shrimp are pink and bacon is cooked through. Serve.