Bacon Wrapped Shrimp

This bacon wrapped shrimp recipe is the perfect appetizer to impress guests or treat yourself with something delicious. Juicy extralarge shrimp get a crisp, smoky embrace from thincut bacon thats parcooked to just the right tenderness. A beautiful glaze of pure maple syrup mixed with spicy Sriracha is brushed over the bacon before baking, giving each bite a wonderful balance of sweet heat and savory depth. Finished off with fresh lemon juice and chopped scallions, these shrimp deliver layers of flavor that never fail to please.

I first made this at a family party and everyone went back for seconds now it is my goto for gatherings and casual nights alike.

Ingredients

• Extra large shrimp: fresh or properly thawed shrimp give the best texture and flavor so try to buy quality or defrost gently
• Thin cut bacon: cooks faster and crisps nicer around the shrimp thinner slices also soak the glaze better than thickcut
• Pure maple syrup: provides rich natural sweetness that balances the spicy heat perfectly avoid pancake syrup for best results
• Sriracha hot chili sauce: adds a punch of heat you can substitute Korean Gochujang if you want a different spice character
• Fine sea salt: used to firm the shrimp texture by salting and rinsing before cooking
• Wooden skewers: soaking them beforehand prevents burning during broiling and keeps bacon securely wrapped
• Lemon wedges and chopped scallions: add brightness and contrast to the rich bacon and glaze for a fresh finish

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 catch drippings and simplify cleanup.

Par Bake the Bacon:

Lay the bacon slices flat in one single layer on the baking sheet. Bake for about ten minutes until the bacon releases fat and starts to brown around the edges but still feels flexible. Remove and drain on paper towels to avoid excess grease and keep it pliable for wrapping shrimp.

Season and Rinse the Shrimp:

Put the shrimp in a colander and sprinkle with a quarter teaspoon of fine sea salt. Let them rest for one full minute to draw out moisture and improve texture. Rinse well under cold water and pat completely dry with paper towels to ensure even cooking.

Make the Maple Sriracha Glaze:

In a small bowl, combine two tablespoons of pure maple syrup with one tablespoon of Sriracha sauce. Stir thoroughly until you get a smooth, even glaze of sweet and spicy flavor.

Glaze and Cut the Bacon:

Brush the glaze evenly on both sides of each partially cooked bacon slice. Then cut each slice in half crosswise to make about twenty halfstrips of bacon ready for wrapping.

Wrap the Shrimp:

Wrap one halfstrip of glazed bacon tightly around each shrimp. Use a wooden skewer or a toothpick soaked in water to secure the bacon in place. Arrange the wrapped shrimp spaced out on your prepared baking sheet.

Bake and Broil the Shrimp:

Place the shrimp in the oven and bake for five minutes. Then switch your oven to broil and broil the shrimp for an additional four to six minutes. Be sure to turn the shrimp once halfway through broiling so every side crisps evenly. The bacon should be deeply caramelized and crisp while the shrimp remain juicy and tender.

Serve:

Transfer to a serving plate and garnish with fresh lemon wedges and a good sprinkle of chopped scallions to add brightness and a fresh burst against the richness.

I still smile thinking about the holiday party where guests kept coming back for more.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days. To reheat, arrange the shrimp on a baking sheet and warm in a 375 degrees Fahrenheit oven for five to seven minutes. Avoid using the microwave to preserve bacon crispness.

Ingredient Substitutions

If you do not have Sriracha on hand try Korean Gochujang for a similar spicy effect with a slightly different depth of flavor. Regular bacon can stand in for thincut but it will take longer to get crisp and might be a bit chewier. Maple syrup can be replaced with honey though it will shift the flavor toward a milder sweetness.

Serving Suggestions

Serve with fresh lemon wedges and scallions for the perfect finishing touch. These shrimp also pair nicely with a bright green salad or some garlic butter noodles for a light but satisfying meal.

These bacon wrapped shrimp are easy to make and perfect for parties. Serve warm and enjoy.

Common Questions About Recipes

→ What type of shrimp works best for this dish?

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

→ Why is the bacon par-cooked before wrapping?

Par-cooking renders fat and softens bacon, allowing it to crisp evenly during baking without overcooking the shrimp.

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

The glaze provides a balanced sweet heat, complementing smoky bacon and tender shrimp beautifully.

→ Can skewers other than toothpicks be used?

Metal skewers work well too; wooden ones should be soaked to prevent burning during cooking.

→ What is the best way to reheat leftovers?

Warm in a 375°F oven for 5-7 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.