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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.

bacon wrapped shrimp served on a metal platter with lemon wedges

First, it’s important to partially cook the bacon before wrapping around the shrimp. Second, take it easy on the seasoning. I’ll explain.

Why pre-cooking the bacon is important.

It takes 8-10 minutes to make juicy, flavorful shrimp in the oven. Baking bacon until crispy takes 15 to 20 minutes! So starting with raw bacon when making bacon wrapped shrimp means overcooked shrimp, or worse, undercooked bacon. For properly crispy bacon, you need to give the bacon a head start. It’s worth the effort as it adds very little time or complexity. (The same goes when making Grilled Bacon Wrapped Shrimp and you pre-cook the bacon right on your grill!)

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 (also true for Bacon Wrapped Asparagus)! And if you want to serve them with a dipping sauce, this remoulade sauce is perfect.

How to Make Bacon Wrapped Shrimp

Step 1: Cut bacon strips in half crosswise and arrange on an oven safe rack set in a baking sheet. Cook bacon at 425˚F for 5 to 10 minutes, depending on bacon thickness.

raw and partially cooked bacon slices

Step 2: Toss tail-on, peeled and deveined shrimp in olive oil, salt and pepper.

seasoning shrimp before wrapping in bacon

Step 3: Wrap each shrimp with a piece of bacon, securing with a toothpick and return to oven safe rack.

securing partially cooked bacon to shrimp with toothpick

Step 4: Bake 10 minutes until shrimp and bacon are juicy and cooked through. Serve.

bacon wrapped shrimp ready to serve

Bacon Wrapped Shrimp Recipe Video

Bacon Wrapped Shrimp

5 from 22 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Course: Appetizer
Cuisine: American
Calories: 238
Servings: 4 people
Partially cooking the bacon is a key step to these perfectly succulent shrimp wrapped in bacon! A crowd pleasing appetizer recipe that's also great for keto and low carb diets.  
Note that you'll need toothpicks to secure the bacon strips around the shrimp.

Ingredients  

  • 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

Instructions 

  • 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 slice of bacon around one raw 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.

Notes

  1. If your bacon strips are very long, cut them into thirds crosswise instead of in half. You want the strips to be long enough to wrap the shrimp, but not so long that a large area of the bacon overlaps.
  2. For thick cut bacon, increase par-cook time by a few minutes, until bacon is starting to crisp, but is still pliable. 

Nutrition

Calories: 238kcal | Protein: 10g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 623mg | Potassium: 106mg | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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70 Comments

  1. Lee Pipes says:

    5 stars
    tried these and they were a big hit, even for my 10 yr. old grandson who’s a picky eater. He loved them and so did we. I also put a slice of cheese under the bacon and it was wonderful.

    1. Marissa Stevens says:

      I love this, Lee! So glad you and your family enjoyed these and glad you made the recipe your own!

  2. Dina Molter says:

    My husband thought with just the olive oil, salt and pepper, they were a bit bland. So I added some Cajun seasoning, garlic and onion powder. So much better!

    1. Marissa Stevens says:

      Hi Dina! So glad you made these your own!

  3. Kay says:

    5 stars
    Delicious and easy to make! What is the carb content of this dish, if any?

    1. Marissa Stevens says:

      So glad you enjoyed these! (No carbs.)

  4. christina clark says:

    5 stars
    sounds perfect for a small christmas eve gathering

    1. Marissa Stevens says:

      Thank you, Christina! I hope you’ll give them a try.

  5. sue says:

    Can you make this in an air fryer?

    1. Marissa Stevens says:

      Hi Sue! I haven’t tested this recipe in an air fryer, but they’re essentially tiny convection ovens so I’m sure you can. As a general rule you can convert an oven recipe for an air fryer, by reducing the cooking temperature by 25°F and the cooking time by 20-25%. A few other thoughts: You may want to clean the basket after partially cooking the bacon, depending on how much fat drips out. And, once you add the shrimp, be sure not to overcrowd the basket. For even cooking, check them regularly, shaking or flipping if needed. All of this will vary based on the specific dish and air fryer model you have, so keep a close eye on the shrimp to prevent overcooking. I hope that helps!