Bacon Wrapped Shrimp

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.

Course appetizers

Cuisine Asian American

Keyword bacon wrapped chicken recipe, how to make bacon wrapped shrimp, shrimp wrapped in bacon

Prep Time 20

Cook Time 20

Servings servings

Calories 623kcal

Author Beth Pierce

Ingredients

1 1/2 pounds large shrimp peeled and deveined tails left on
1 lb. sliced semi thick-cut bacon cut in half
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons brown sugar
1-2 teaspoons sriracha see notes below
2 tablespoons Worcestershire sauce
1 tablespoon fresh ginger
2/3 cup ketchup
3 cloves garlic finely minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Preheat oven to 375 degrees. Place bacon halves in a single layer on an 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.
Meanwhile, in a small saucepan, combine soy sauce, water, brown sugar, sriracha, Worcestershire sauce, ginger, ketchup, garlic, salt, and black pepper. Simmer for about 10 minutes.
Wrap a strip of bacon around each shrimp and secure it with a toothpick. Place them in a single layer on the baking sheet on which you cooked the bacon. Brush the shrimp with the spicy sweet sauce and place them in the oven. Bake for 5 minutes. Remove from the oven, flip them, and baste them again. Bake for 2-3 more minutes or until the shrimp are cooked through and the bacon is crispy.
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.

Notes

Cut the bacon slices in half and cook until slightly done yet fully pliable. It makes it easier to wrap each piece of bacon around the shrimp.
Use an old baking sheet or cover the baking sheet with aluminum foil for easier cleanup.
If available, use wild-caught shrimp as they taste better and are healthier than farm-raised shrimp. I like using the 21-25 count.
For a zesty southern twist, substitute BBQ sauce for the ketchup and sriracha and add a few pinches of chili powder.
You can also thread these on wooden skewers, securing the bacon around the shrimp, and cook on the grill for just a few minutes over medium heat.
I like to remove the toothpicks before serving as the tails are still on for ease in proper shrimp eating etiquette

Nutrition