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I’ve made this Bacon Wrapped Shrimp more times than I can count, and it’s always the first thing to disappear at any party. It’s one of those easy crowd favorites that looks impressive but takes very little effort to make.
“This Bacon Wrapped Shrimp is one of those recipes that guests will ask you for every single time you make it.“
-Becky
Bacon wrapped shrimp is one of those recipes that is great for entertaining because it comes together quickly and bakes all at once. No standing at the stove, no complicated steps, just simple ingredients that create big flavor. These bacon wrapped shrimp are perfect for parties, game days, and holidays.
If you love easy appetizers like this, you’ll also want to try my Bacon Wrapped Smokies, cheesy Stuffed Mushrooms, and creamy Deviled Eggs. They are all perfect for summer parties along with these Homemade Beanie Weenies and these 2 Ingredient Lemon Bars.
Ingredients You Will Need
- Shrimp: Medium shrimp work best because they cook evenly and hold their shape when wrapped.
- Bacon: Regular cut bacon crisps up perfectly in the oven.
- Barbecue sauce: Adds a smoky, slightly tangy flavor.
- Brown sugar: Brings a touch of sweetness that caramelizes as it bakes.
- Chili powder: Adds a subtle warmth without making it spicy.
- Black pepper: Balances the sweetness and enhances the flavor.
A full list of ingredients is included in the recipe card below.
Variations
- Make it spicy: Change up the spices by adding a pinch of cayenne pepper or a few dashes of hot sauce to the glaze.
- Use a different sauce: Swap the barbecue sauce for teriyaki or honey garlic for a different flavor profile, or serve with a spicier dipping sauce than what you brushed on.
- Try thicker shrimp: Larger shrimp can be used, just increase the cooking time slightly.
How to Make Bacon Wrapped Shrimp
- Preheat the oven to 425 degrees F and line a baking sheet with foil or parchment paper. Pat the shrimp dry with paper towels so the bacon sticks better. (Remove shells and use a paring knife to de-vein if they aren’t already.) Wrap each shrimp with a half slice of bacon and secure it with a toothpick. Place them seam side down on the baking sheet, spacing them slightly apart.
- In a small bowl, mix together the barbecue sauce, brown sugar, chili powder, and black pepper.
- Lightly brush the mixture over each shrimp. Do not overcoat, just a thin layer for flavor. (I brushed on top and bottom)
- Bake for 25-28 minutes, or until the bacon is crispy and the shrimp are cooked through.
Expert Tips
- Use regular cut bacon: The bacon thickness of regular bacon crisps perfectly at high heat without needing to pre cook. Thick cut bacon can take longer than the shrimp to cook.
- Choose medium raw shrimp: They cook evenly and pair well with the bacon. I like to give myself a head start and buy deveined shrimp, without shells.
- Brush lightly: Too much sauce can make the bacon soft instead of crispy.
- Do not overcrowd the pan: Space helps the bacon crisp instead of steam.
FAQs
Yes, you can assemble the bacon wrapped shrimp a few hours ahead of time and keep them refrigerated until ready to bake. Add the sauce just before cooking for the best texture.
Yes, just make sure they are fully thawed and patted dry before wrapping with bacon so everything cooks evenly. Even slightly frozen, they will be very watery during cooking!
The shrimp should be opaque and firm, and the bacon should be crispy. Broiling at the end helps ensure the bacon finishes perfectly.
More Easy Appetizers
4th of July Recipes
Cherry Bombs
Appetizers
Stuffed Mushrooms
Smoker and BBQ Recipes
BBQ Side Dishes
Dips
Dip Recipes
If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
Bacon Wrapped Shrimp
Equipment
- Baking Sheet lined with foil
- small bowl
Ingredients
- 1 pound medium raw shrimp
- 8 slices bacon, cut in half
- 1/2 cup BBQ sauce
- 2 tablespoons brown sugar
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees F and line a baking sheet with foil or parchment paper.
- Pat the shrimp dry with paper towels so the bacon sticks better. (Remove shells and use a paring knife to de-vein if they aren't already.)
- Wrap each shrimp with a half slice of bacon and secure it with a toothpick. Place them seam side down on the baking sheet, spacing them slightly apart.
- In a small bowl, mix together the barbecue sauce, brown sugar, chili powder, and black pepper.
- Lightly brush the mixture over each shrimp. Do not overcoat, just a thin layer for flavor.
- Bake for 25-28 minutes, or until the bacon is crispy and the shrimp are cooked through.
Notes
- Use regular cut bacon: The bacon thickness of regular bacon crisps perfectly at high heat without needing to pre cook. Thick cut bacon can take longer than the shrimp to cook.
- Choose medium raw shrimp: They cook evenly and pair well with the bacon. I like to give myself a head start and buy deveined shrimp, without shells.
- Brush lightly: Too much sauce can make the bacon soft instead of crispy.
- Do not overcrowd the pan: Space helps the bacon crisp instead of steam.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Had these for lunch today, and they were so good. I had a hard time not eating them all.
These shrimp are delicious and so easy to make!