Description

This Bacon-Wrapped Shrimp recipe delivers a perfect combo of smoky, crispy bacon and tender, juicy shrimp, seasoned with a sweet and savory glaze. Baked and broiled to perfection, these crowd-pleasing appetizers are ideal for parties, holidays, or any time you want a flavor-packed finger food!

Ingredients

1 pound center-cut bacon (not thick-cut)
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 pound raw extra-jumbo shrimp (16-20 per pound), peeled and deveined, tails on
Toothpicks
Lemon wedges or dipping sauce (e.g., lemon butter sauce) for serving (optional)

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Instructions

Preheat Oven & Par-Cook Bacon:
Heat oven to 400℉ (200℃). Cut bacon lengthwise into thin strips (1 per shrimp). Arrange on a rimmed baking sheet in a single layer and bake for 6–8 minutes, until partially cooked but still pliable.
Marinate the Shrimp:
In a bowl, whisk olive oil, honey, salt, pepper, garlic powder, and smoked paprika. Add shrimp and toss to coat.
Prepare the Baking Sheet:
Transfer partially cooked bacon to a paper towel-lined plate. Discard bacon fat and line the sheet with parchment paper. Set oven to broil.
Wrap the Shrimp:
Wrap each shrimp with a strip of bacon, starting at the thick end and securing with a toothpick. Place seam-side down on the baking sheet.
Broil the Shrimp:
Broil for 4–6 minutes, rotating the sheet halfway through, until the bacon is crisp and shrimp are cooked through.
Serve:
Serve hot with lemon wedges or dipping sauce like lemon butter or spicy aioli, if desired.

Notes

For even crispier bacon, you can broil 1–2 minutes longer, but keep a close eye to prevent burning.
Use large or jumbo shrimp for easier wrapping and more flavor.
Great served over a bed of arugula or skewered for party platters.