These bacon wrapped shrimp are coated in a sweet and savory glaze and broiled to perfection. The perfect easy appetizer or main course!
You know what they say…everything is always better with bacon! In the case of these bacon wrapped shrimp, that is most definitely the case. Shrimp on their own are great, but when you add bacon to the mix you get an amazingly delicious appetizer that will be the hit of any party.
There are a couple of things to consider when making the perfect bacon wrapped shrimp. First off is the size of the shrimp. You want to go with the largest shrimp you can afford for this recipe, these shrimp were 12 to a pound, 20 to a pound would also work fine. If you use a small sized shrimp, you run the risk of the shrimp getting overcooked before the bacon is crispy. The other consideration is the bacon itself. I always par-cook my bacon before I wrap it around the shrimp, that way, I’m sure to end up with crispy bacon and tender shrimp that cook at the same rate. I also always use a thin cut bacon for this recipe to ensure that it’ll crisp up quickly.
The shrimp get tossed in a super easy maple and soy sauce marinade while the bacon is par cooking in the oven. You can marinate the shrimp for anywhere from 10 minutes to 8 hours. After the bacon is partially cooked, it gets wrapped around the shrimp and secured with toothpicks. The bacon wrapped shrimp go into the oven for a quick broil, and then are brushed with some reserved marinade and are ready to be served.
I serve these bacon wrapped shrimp either as an appetizer or as a main course over rice. Regardless of how you serve them, these shrimp are bound to get rave reviews!
Bacon Wrapped Shrimp
- 16 extra large shrimp
- 8 slices bacon
- 5 tablespoons maple syrup
- 3 tablespoons soy sauce
- 1 teaspoon chili powder
- salt and pepper to taste
- 1 tablespoon chopped parsley
- cooking spray
Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
Lay the slices of bacon out in a single layer on the pan.
Bake for 8-10 minutes or until bacon is partially cooked.
Cool for 5 minutes, then cut each slice of bacon in half crosswise.
While the bacon is cooking, whisk together the maple syrup, soy sauce, chili powder, and salt and pepper to taste in a medium bowl.
Remove 2 tablespoons of the marinade and reserve for later use.
Place the shrimp in the bowl and toss to coat in the marinade. Cover the bowl and chill; marinate for at least 10 minutes or up to 8 hours.
Preheat the broiler. Coat a sheet pan with cooking spray.
Wrap one piece of bacon around each shrimp and secure with a toothpick.
Place the shrimp in the oven and broil for 5 minutes, or until shrimp is pink and bacon is crispy.
Flip the shrimp and broil for 1-2 minutes more on the other side.
Remove from oven and brush with reserved marinade. Sprinkle with parsley and serve immediately.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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