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Bacon Wrapped Shrimp

Category: Food That Makes People Think You've Got Life Figured Out

This dish features plump, extra-large shrimp wrapped in thin-cut bacon that’s par-cooked for perfect crispness. A vibrant glaze of pure maple syrup blended with fiery Sriracha coats the bacon before baking, infusing each bite with a balanced sweet and spicy kick. The shrimp are salted and rinsed beforehand to enhance texture and flavor, while careful timing in the oven ensures bacon crisps without overcooking the shrimp. Served with a squeeze of fresh lemon and a sprinkle of scallions, this appetizer combines savory, sweet, and zesty notes for an irresistible crowd-pleaser.

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Lili Clark smiling at the camera.
Created By Lili Clark
Updated on Wed, 19 Nov 2025 20:46:46 GMT
Bacon-wrapped shrimp on a plate. Save
Bacon-wrapped shrimp on a plate. | lilicooks.com

This bacon-wrapped shrimp recipe is my favorite choice for any party or casual get-together. The combination of juicy shrimp wrapped in crispy bacon and coated with a spicy maple glaze creates an irresistible appetizer that everyone loves. The glaze adds just the right amount of sweetness with a punch of heat, making these shrimp flavor-packed and memorable.

I first made this recipe for a family gathering and everyone kept asking for seconds. It quickly became a requested appetizer whenever I host.

Ingredients

  • Extra-large shrimp: choosing fresh or properly thawed shrimp makes a big difference in texture and flavor
  • Thin-cut bacon: cooks faster and crisps up better around the shrimp thin slices also allow the glaze to penetrate well
  • Maple syrup: pure maple syrup creates a rich sweetness that balances the spicy element
  • Sriracha hot chili sauce: gives the glaze a nice kick you can substitute with Korean Gochujang for a slightly different flavor
  • Fine sea salt: used to season the shrimp and improve their texture before cooking
  • Wooden skewers: soaked in water for 30 minutes to prevent burning in the oven these keep the bacon secure around the shrimp
  • Additional garnishes: lemon wedges and chopped scallions add brightness and freshness to the finished dish

Step-by-Step Instructions

Prep the Oven:
Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Line a large baking sheet with aluminum foil or parchment paper to make cleanup easier and catch bacon drippings.
Par-Bake the Bacon:
Arrange the bacon slices in one layer on the sheet. Bake for about ten minutes until the bacon has rendered some fat and starts browning on the edges but remains flexible. Remove the bacon and place it on paper towels to drain the rendered fat.
Season and Rinse the Shrimp:
Place the shrimp in a colander. Toss them with a quarter teaspoon of fine sea salt and let them rest for one minute. Then rinse thoroughly under cold water and pat dry with paper towels. This process firms their texture and ensures even cooking.
Make the Maple Sriracha Glaze:
Combine two tablespoons of pure maple syrup with one tablespoon of Sriracha hot chili sauce in a small bowl. Stir well until fully blended into a smooth, spicy-sweet glaze.
Glaze and Cut the Bacon:
Brush both sides of each partially cooked bacon slice lightly with the glaze. Cut each slice in half crosswise to create twenty half-strips.
Wrap the Shrimp:
Wrap each shrimp tightly with a half-strip of glazed bacon. Secure each one with a soaked wooden skewer or toothpick to keep the bacon in place during cooking. Place them spaced out on your baking sheet.
Bake and Broil the Shrimp:
Bake the shrimp in the oven for five minutes. Then switch the oven to broil and broil for an additional four to six minutes. Turn the shrimp once halfway through to crisp all sides evenly. The bacon should be crispy and caramelized, and the shrimp juicy and tender.
Serve:
Serve with lemon wedges and sprinkle chopped scallions on top for a fresh contrast to the richness.
Bacon-wrapped shrimp on a plate. Save
Bacon-wrapped shrimp on a plate. | lilicooks.com

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the shrimp on a baking sheet and warm in a preheated 375 degrees Fahrenheit oven for five to seven minutes. Avoid the microwave to keep the bacon crisp.

Ingredient Substitutions

If you do not have Sriracha, try Korean Gochujang for a similar heat with a slightly different depth of flavor. Regular bacon can be used but may take longer to crisp. You could swap maple syrup for honey but it will change the flavor slightly.

Serving Suggestions

Serve these shrimp appetizers with fresh lemon wedges and scallions as recommended. They also pair well with a crisp green salad or garlic butter noodles for a light meal.

Bacon-wrapped shrimp on a plate. Save
Bacon-wrapped shrimp on a plate. | lilicooks.com

Cultural Context

Bacon-wrapped foods are a popular party treat in American cuisine known for their ease and crowd-pleasing results. Adding a spicy maple glaze combines sweet and savory elements that are widely loved in Southern cooking traditions.

Recipe FAQs

→ What type of shrimp works best for this dish?

Extra-large, fresh shrimp with shells removed but tails left on deliver the best texture and flavor.

→ Why is the bacon par-cooked before wrapping?

Par-cooking bacon renders some fat and softens it, allowing it to crisp perfectly during final baking without overcooking shrimp.

→ How does the maple syrup and Sriracha glaze affect the flavor?

The glaze adds a balanced sweet heat that complements the smoky bacon and tender shrimp beautifully.

→ Can skewers other than toothpicks be used to secure the bacon?

Yes, metal skewers work well too. Wooden ones should be soaked beforehand to prevent burning in the oven.

→ What is the best way to reheat leftovers?

Warm them in a 375°F oven for 5 to 7 minutes to restore bacon crispiness and keep shrimp juicy. Avoid microwaving.

→ Are there alternatives to Sriracha in the glaze?

Gochujang is a great substitute, offering a slightly different but equally spicy and flavorful profile.

Bacon Wrapped Shrimp

Juicy shrimp enveloped in crispy bacon, brushed with a sweet and spicy maple glaze for irresistible flavor.

Preparation Time
30 min
Cooking Time
20 min
Overall Time
50 min
Created By: Lili Clark

Category: Snacks

Skill Level: Moderate

Cuisine Type: American

Output: 5 Serves (20 shrimp (4 shrimp per serving))

Dietary Options: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Seafood

01 20 extra-large shrimp, shelled with tails on, about 1 lb
02 ¼ teaspoon fine sea salt

→ Meat

03 10 strips thin-cut bacon

→ Glaze

04 2 tbsp pure maple syrup
05 1 tbsp Sriracha hot chili sauce

→ Garnish

06 ½ lemon, cut into wedges
07 1 scallion, finely chopped

→ Others

08 Wooden skewers soaked in water for 30 minutes

Steps

Step 01

Preheat the oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper.

Step 02

Arrange bacon slices in a single layer on the baking sheet. Bake for about 10 minutes until fat renders and edges begin to brown but bacon remains floppy. Remove and drain on paper towels. Discard rendered fat from the baking sheet.

Step 03

Place shrimp in a colander, toss with ¼ teaspoon sea salt, and let sit for 1 minute. Rinse under cold water and pat very dry with paper towels.

Step 04

Combine pure maple syrup and Sriracha in a small bowl and mix until smooth.

Step 05

Lightly brush both sides of the par-baked bacon with the glaze. Cut each strip in half crosswise to yield 20 half-strips.

Step 06

Wrap each shrimp with one half-strip of glazed bacon and secure with a soaked wooden skewer. Arrange wrapped shrimp on the prepared baking sheet. Brush or spoon remaining glaze over the top.

Step 07

Bake the shrimp at 400°F (200°C) for 5 minutes. Switch the oven to broil and broil for 4 to 6 minutes, turning once, until bacon is crisp and caramelized.

Step 08

Garnish with lemon wedges and chopped scallions before serving.

Tips

  1. Salt the shrimp before rinsing to firm their texture and ensure even cooking. Par-baking bacon renders fat and prevents undercooking or overcooked shrimp.
  2. Soak wooden skewers in water to prevent burning during baking.
  3. Store leftovers in an airtight container refrigerated up to 3 days, reheat in oven at 375°F for 5-7 minutes to restore crispiness.
  4. Assemble shrimp and par-cooked bacon ahead of time and refrigerate up to 24 hours before baking.

Required Tools

  • Large baking sheet
  • Aluminum foil or parchment paper
  • Colander
  • Small bowl
  • Basting brush or spoon
  • Oven

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains shellfish and pork

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 154
  • Fats: 7 g
  • Carbohydrates: 6 g
  • Proteins: 16 g