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This bacon-wrapped shrimp recipe is my go-to party appetizer. The spicy maple glaze, combined with a few simple tricks, makes them completely irresistible.
There aren’t many things better than shrimp wrapped in bacon, especially when they’re coated in that sweet and spicy maple glaze. With my recipe, the shrimp turn out juicy and flavorful, and the bacon crisps up perfectly.
Whenever I serve these to friends and family, they fly off the plate. People can’t get enough! For more bacon-wrapped goodness, see our easy jalapeño poppers.
Key Ingredients
- Shrimp: Use fresh, high-quality extra-large shrimp for the best flavor and texture. If using frozen shrimp, thaw them overnight in the fridge.
- Bacon: I’m usually a thick-cut bacon kind of girl, but for bacon-wrapped shrimp, I prefer thin-cut bacon. It cooks more quickly and crisps up beautifully. Since shrimp cook fast, I like to par-cook the bacon before wrapping so it’s crisp by the time the shrimp are done.
- Maple Syrup and Sriracha: These two ingredients combine to create a sweet and spicy glaze that makes this shrimp recipe so delicious. I also use this combo when making our baked ribs and BBQ chicken wings. If you don’t have Sriracha, Gochujang is an excellent substitute.
- Skewers: Use wooden toothpicks or metal skewers to secure the bacon around the shrimp. If using wooden ones, soak them in water for about 30 minutes first to prevent burning in the oven.
Find the full recipe with measurements below.
How to Make Bacon-Wrapped Shrimp
Tip 1: Salt, then rinse your shrimp. Before cooking, toss the shrimp with a bit of salt and let them sit in a colander for a few minutes. The salt firms up their texture and lightly seasons them. After rinsing, the shrimp taste cleaner, cook more evenly, and stay plump and juicy.
Tip 2: Give the bacon a head start. Bake the bacon for about 10 minutes before wrapping the shrimp. Pre-baking the bacon allows some of the fat to render without fully crisping. The bacon should look partially cooked but still floppy. Let it cool slightly before handling.
Tip 3: Brush with maple glaze. Whisk together maple syrup and Sriracha (or Korean Gochujang) to make the sweet and spicy glaze (it’s so good!). Brush both sides of the partially cooked bacon with the glaze so that every strip is well coated. You’ll brush on more after wrapping the shrimp.
Tip 4: Wrap, glaze, and bake. Wrap each shrimp with a piece of bacon and secure it with a toothpick. Brush a little more glaze on top, then bake for about 5 minutes. Switch the oven to broil for another 4 to 6 minutes, until the bacon is crisp and caramelized. Yum.
More Easy Shrimp Recipes I Love
Bacon-Wrapped Shrimp
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We love these bacon-wrapped shrimp with the most delicious spicy maple glaze! We par-cook the bacon before wrapping it around the shrimp so both cook perfectly (raw bacon would take too long to cook, and the shrimp will overcook).
5 Servings (4 to 5 shrimp each)
You Will Need
20 extra-large shrimp, shelled with tails left on, about 1 pound
10 strips thin-cut bacon
¼ teaspoon fine sea salt
2 tablespoons pure maple syrup
1 tablespoon Sriracha hot chili sauce
Half a lemon, cut into wedges, for serving
1 scallion, finely chopped, for serving
Wooden skewers soaked in water for 30 minutes
Directions
1Prep: Preheat the oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper.
2Par-bake bacon: Place the bacon slices in a single layer on the baking sheet. Bake until the bacon has rendered some of its fat, is starting to brown on the edges, but is still floppy, about 10 minutes. Remove the bacon from the oven and transfer it to paper towels to drain excess fat. Discard any fat on the baking sheet, but leave the foil intact.
3Prepare shrimp: Place the shrimp in a colander and toss with ¼ teaspoon salt. Let sit for 1 minute, then rinse and pat very dry with paper towels.
4Make glaze: Stir the maple syrup and sriracha in a small bowl.
5Glaze the bacon: Lightly brush both sides of the par-cooked bacon with the glaze, then cut it in half crosswise, making 20 half-strips of bacon.
6Wrap the shrimp: Wrap each shrimp with a half-strip of bacon and use one of the soaked skewers to secure it in place. Place each shrimp onto the baking sheet. Then, brush or spoon the leftover glaze over the wrapped shrimp.
7Bake: Bake the shrimp for 5 minutes. Turn the oven to broil, and then broil for 4 to 6 minutes, rotating the shrimp once until the bacon is crispy. Serve shrimp with lemon wedges on the side and scallions scattered on top.
Adam and Joanne’s Tips
- Storing: Store leftover bacon-wrapped shrimp in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F oven for 5 to 7 minutes, or until the bacon is crisp and the shrimp are heated through. Avoid microwaving, as it can make the bacon chewy.
- Make-ahead: You can also make them ahead of time by assembling the shrimp and par-baked bacon, then refrigerating for up to 24 hours before baking.
- The nutrition facts provided below are estimates.
Nutrition Per Serving
Serving Size
4 shrimp
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Calories
154
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Protein
16g
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Carbohydrate
6g
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Dietary Fiber
0g
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Total Sugars
5g
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Total Fat
7g
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Saturated Fat
2g
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Cholesterol
111mg
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us