Bacon Wrapped Shrimp

Bacon Wrapped Shrimp

5 from 19 reviews

An easy to make appetizer recipe that is always a hit with family and friends. The slightly spicy sweet Asian sauce takes these Bacon Wrapped Shrimp off the flavor charts.


  • 1 1/2 pounds large or shrimp peeled and deveined, tails left on
  • 1 lb. sliced thick cut bacon cut in half
  • 1/4 cup low sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 12 teaspoons sriracha (see notes below)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh ginger
  • 2/3 cup ketchup
  • 3 cloves garlic finely minced


  1. Preheat oven to 375 degrees.  Place bacon halves in a single layer on old baking sheet or baking sheet that has been covered with aluminum foil. Place in the oven and bake for 7-8 minutes.  Move partially cooked bacon to paper towels to drain.
  2. Meanwhile in a small saucepan combine soy sauce, water, brown sugar, sriracha, Worcestershire sauce, ginger, ketchup and garlic. Simmer for about 10 minutes.
  3. Wrap a piece of bacon around each shrimp and secure with a toothpick.  Place them in a single layer on the baking sheet that you cooked the bacon on. Brush the shrimp with the spicy sweet sauce and place in the oven.  Bake for 5 minutes.  Remove from the oven, flip them, and baste them again.  Bake for 5 more minutes.
  4. Remove from the oven and baste again.  Place under the broiler on high for 2-3 minutes rotating the baking sheet several times.  Stay close by as broilers are unpredictable and can easily burn the shrimp.


  • Sriracha is hot chili sauce found in the Asian food section of your grocery store. You should add a little at a time till you get it to your liking.
  • Cut the bacon slices in half and cook just until slightly done yet fully pliable.
  • Use an old baking sheet or cover the baking sheet with aluminum foil for easier cleanup.
  • Broilers are extremely unpredictable and need to be watched especially in older ovens
  • If available use fresh caught shrimp as they taste better and are healthier for you.  I like using the 21-25 count.
  • Baste the shrimp several times moving as quickly as possible to get them back in the oven.
  • I like to remove the toothpicks before serving as the tails are still on for ease in proper shrimp eating etiquette
  • These shrimp are best served promptly but keep in mind that the sauce can be prepared in advance and the shrimp can be wrapped in advance.

Keywords: bacon shrimp, how to make bacon wrapped shrimp, baked shrimp

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