I’ve made this Bacon Wrapped Shrimp countless times, and it’s always the first thing gone at a party. It’s an easy crowd-pleaser that looks impressive but takes very little effort to prepare.
“This Bacon Wrapped Shrimp is one of those recipes that guests will ask you for every single time you make it.“
-Becky
Bacon-wrapped shrimp is ideal for entertaining because it comes together quickly and bakes all at once—no standing at the stove or complicated steps. Simple ingredients create big flavor, making these shrimp perfect for parties, game day or holiday gatherings.
If you enjoy easy appetizers, try other favorites like Bacon Wrapped Smokies, Stuffed Mushrooms, Deviled Eggs, Beanie Weenies, or simple 2-Ingredient Lemon Bars for summer get-togethers.
Table of Contents
- Ingredients You Will Need
- Variations
- How to Make Bacon Wrapped Shrimp
- Expert Tips
- FAQs
- More Easy Appetizers
- Bacon Wrapped Shrimp Recipe
Ingredients You Will Need
- Shrimp: Medium shrimp cook evenly and hold up well when wrapped.
- Bacon: Regular-cut bacon crisps up nicely in the oven.
- Barbecue sauce: Provides a smoky, tangy base for the glaze.
- Brown sugar: Adds sweetness that caramelizes during baking.
- Chili powder: Gives gentle warmth without overpowering heat.
- Black pepper: Balances the sweetness and rounds out the flavor.
A complete ingredient list is included in the recipe card below.
Variations
- Make it spicy: Add a pinch of cayenne or a few dashes of hot sauce to the glaze.
- Use a different sauce: Swap barbecue for teriyaki or honey-garlic for a different flavor profile, or serve a spicier dipping sauce on the side.
- Try larger shrimp: If you use jumbo shrimp, increase the cook time slightly to ensure they’re cooked through.
How to Make Bacon Wrapped Shrimp
- Preheat the oven to 425°F and line a baking sheet with foil or parchment. Pat shrimp dry so the bacon adheres well. If needed, remove shells and devein.
- Wrap each shrimp with half a slice of bacon and secure with a toothpick. Place seam-side down on the prepared sheet, leaving space between each piece.
- In a small bowl, combine barbecue sauce, brown sugar, chili powder, and black pepper until smooth.
- Brush a thin layer of the sauce over each wrapped shrimp—top and bottom if you like—but avoid overcoating so the bacon stays crisp.
- Bake 25–28 minutes, or until the bacon is crisp and shrimp are opaque and firm. If desired, finish under the broiler for a minute or two to caramelize the glaze.
Expert Tips
- Use regular-cut bacon: It crisps at high heat without pre-cooking. Thick-cut bacon may need longer than the shrimp.
- Choose medium raw shrimp: They cook evenly and pair well with bacon. Deveined, peeled shrimp save prep time.
- Brush lightly: A thin glaze keeps the bacon crispy—too much sauce softens it.
- Don’t overcrowd the pan: Give pieces space so they crisp rather than steam.
FAQs
Yes. Assemble shrimp a few hours ahead and refrigerate. Add the glaze just before baking for the best texture.
Yes, if fully thawed and patted dry. Shrimp that are still cold or wet can release water and affect cooking.
Shrimp should be opaque and firm; bacon should be crisp. A brief broil at the end helps finish the bacon if needed.
More Easy Appetizers
Dips
Oreo Dip
Appetizers
Bacon Wrapped Shrimp
4th of July Recipes
Cherry Bombs
Appetizers
Stuffed Mushrooms
If you try this recipe or any from Celebrating Simply, please leave a star rating and share your thoughts in the comments—feedback is appreciated!
Bacon Wrapped Shrimp
Equipment
-
Baking Sheet lined with foil
-
Small bowl
Ingredients
- 1 pound medium raw shrimp
- 8 slices bacon, cut in half
- 1/2 cup BBQ sauce
- 2 tablespoons brown sugar
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
Instructions
-
Preheat oven to 425°F and line a baking sheet with foil or parchment.
-
Pat shrimp dry. Remove shells and devein if needed.
-
Wrap each shrimp with a half slice of bacon and secure with a toothpick; place seam-side down on the baking sheet with space between pieces.
-
Mix barbecue sauce, brown sugar, chili powder, and black pepper in a small bowl.
-
Brush a light layer of the sauce over each shrimp—don’t overcoat.
-
Bake 25–28 minutes until bacon is crisp and shrimp are cooked through. Optionally broil briefly to finish.
Notes
- Use regular-cut bacon: crisps at high heat without pre-cooking; thick-cut may need longer.
- Choose medium raw shrimp: they cook evenly and pair well with bacon; buy deveined to save time.
- Brush lightly: too much sauce can make the bacon soft.
- Don’t overcrowd the pan: spacing helps the bacon crisp instead of steam.
Nutrition
Nutrition information is an approximation.