The Best Bacon Wrapped Shrimp are amazingly delicious! They feature fresh, juicy shrimp wrapped in sweet, smoky bacon glazed with brown sugar and chili powder. Then, they are baked in the oven until they reach perfection.
An easy shrimp recipe, it’s simple to prepare and utterly addictive.
Like my recipes for Buffalo Shrimp, Pan Fried Shrimp, Blackened Shrimp, Smoked Shrimp, and Crab Stuffed Shrimp, these yummy brown sugar glazed, bacon-wrapped shrimp are versatile; they can be served as a dinner entree or main course and are just as incredible as an appetizer.
If you are like me, just the name of this dish is enough to send you into sensory overload. It contains my two favorite foods: crispy bacon and fresh gulf shrimp.
But when you add brown sugar and chili powder to the equation, well, let’s say mouth-watering doesn’t even begin to describe how delicious this salty-sweet combination of shrimp wrapped in bacon is.
Like my Bacon Wrapped Stuffed Dates and Bacon Wrapped Scallops, they are perfect for a game day, holiday parties, a cozy evening for two, or a quick weeknight dinner with the family!
And, have no fear; when it comes to cooking bacon-wrapped shrimp, I have included a short “how-to” video, plus easy directions for cooking in the oven, an air fryer, or the grill.
Jump to:
- What are bacon wrapped shrimp:
- Ingredient and equipment notes and substitutions:
- Here’s how to make Bacon Wrapped Shrimp (in the oven):
- How to make this recipe in an air fryer:
- How to make this recipe on a grill:
- Serving suggestions:
- Side dishes that pair well with this recipe:
- Recipe variations:
- Make it ahead:
- How to store and reheat leftovers:
- Recipe FAQs:
- Expert tips and tricks:
- 📋 Recipe:
What are bacon wrapped shrimp:
This dish makes a perfect appetizer or main dish and consists of shrimp wrapped in bacon strips and cooked until the bacon is crispy.
This popular dish combines the savory bacon flavor with the succulent sweetness of shrimp, creating a delightful contrast of textures and tastes.
Ingredient and equipment notes and substitutions:
- Bacon – what’s not to love? The sweet, smoky flavor of bacon and fresh, tender shrimp is a match made in heaven.
- Fresh Shrimp – beautiful, jumbo shrimp or prawns with their slightly sweet and briny taste are the star of this dish. Frozen can be used, but be sure to thaw them first and pat dry with paper towels.
- Light brown sugar – if you have never had bacon dredged in brown sugar and chili powder, you are in for a treat.Dark brown sugar can be substituted.
- Chili powder – adds just the slightest bit of heat, which pairs beautifully with the brown sugar.You can substitute equal amounts of cumin, garlic powder, and a tiny bit of cayenne pepper in a pinch.
- Kosher salt and lemon pepper – draw out the natural flavors of the crustaceans, and the acidity from the lemon pepper brightens up the dish and balances the richness of the bacon and brown sugar. You can substitute regular ground black pepper if you wish.
You will also need toothpicks, a wire baking rack, a rimmed baking sheet, aluminum foil, or parchment paper.
Complete measurements are available in the printable recipe card below.
Here’s how to make Bacon Wrapped Shrimp (in the oven):
- If you are ready to get started making this delicious dish, gather all of your ingredients, and preheat the oven to 400°F.
- Line a large-rimmed baking sheet with foil or parchment paper. Place a large wire rack (the kind you would use to cool a cake or cookies on after baking) on the baking sheet and spray liberally with non-stick cooking spray.
- Add the brown sugar and chili powder to a shallow small bowl and mix well.
- Cut the bacon in half and dredge both sides in the brown sugar mixture. Arrange the bacon slices in a single layer on the rack.
- Bake for ten minutes or until the bacon is partially cooked but still pliable. Cool five minutes or until you can handle it.
- Sprinkle salt and pepper lightly over the shrimp and wrap each with a slice of bacon. Secure with a toothpick and place back on the wire rack. Repeat with the remaining shrimp. Sprinkle any remaining brown sugar mixture evenly over the top.
- Bake for another eight minutes or until the bacon is crispy and the shrimp are pink and opaque.
- Serve immediately! They can be served at room temperature or warm from the oven.
How to make this recipe in an air fryer:
- Follow the recipe up to the point of putting them in the oven. Instead, preheat your air fryer to 400°F.
- Place the bacon-wrapped shrimp in a single layer in the air fryer basket, ensuring they are not touching or overcrowded. You may need to cook in batches depending on the size of your air fryer.
- Cook for 9-12 minutes or until the bacon is crispy and the shrimp are pink and opaque. You might want to shake or flip them halfway through to ensure even cooking, but this can depend on the air fryer model.
How to make this recipe on a grill:
- Follow the recipe up to the point of putting them in the oven. Instead, preheat your grill to medium heat (350°F). If you’re using a charcoal grill, set it up for direct grilling.
- Once the grill is hot, place the bacon-wrapped shrimp on the grill grates. Ensure they’re not touching and that they’re evenly spaced.
- Grill for 2-3 minutes on one side, then flip and grill for another 2-3 minutes on the other side, or until the bacon is crispy and the shrimp are pink and opaque. Depending on the heat of your grill and the size of your shrimp, the grilling time might vary, so keep an eye on them.
Serving suggestions:
This easy recipe for bacon-wrapped shrimp can be served in various ways, depending on the occasion and your preferences. Here are some serving suggestions:
- Delicious Appetizer: To serve as an easy shrimp appetizer, arrange them on a platter with toothpicks to make them easy to pick up, along with other favorites, such as fried crab claws, hot corn dip, chicken egg rolls, and cheese quesadillas.
- Main course salad: Add them to a Cobb salad or Caesar salad.
- Surf and turf: Pair them with a juicy blackened steak, filet mignon steak, or smoked steak for a classic surf and turf dish.
- Seafood platter: add a combination of fried grouper, fried oysters, fried fish, crab cakes, or deviled crab, along with cheese grits and hush puppies for a seafood extravaganza.
Side dishes that pair well with this recipe:
When served as a main dish, bacon-wrapped shrimp pairs well with various side dishes that complement the flavors and create a balanced meal.
- Grilled Vegetable Kabobs. The smoky char from the grill adds depth to the dish, and the vibrant vegetables contrast nicely with this dish.
- Serve with my Crock Pot Grits or Southern Cheese Grits Casserole.
- Southern Potato Salad, Parmesan Smashed Potatoes, Southern Fried Potatoes and Onions, Baked Sweet Potato Slices, Creamed Potatoes, or Potato Fritters.
- Offset the richness of this dish with a refreshing and crisp salad such as Spinach Salad with Apples and Pecans, Brussels Sprout Salad, or Southern Broccoli Salad.
- Spicy Corn Casserole, Southern Corn Salad, Homemade Creamed Corn, or Southern Fried Corn are all fantastic side dishes that would complement the flavors.
- Cheesy Texas Toast Garlic Bread, Southern Hush Puppies, or Hoe Cakes would round things out nicely.
Recipe variations:
- Stuffed Bacon-Wrapped Shrimp: Instead of simply wrapping the shrimp in bacon, consider stuffing them with a flavorful filling. This includes cheese, jalapeño slices, cream cheese, herbs, and spices.
- Glazed Bacon-Wrapped Shrimp: Elevate the flavor by adding a savory glaze or sauce. Before baking or grilling, brush them with a sweet and tangy glaze like maple syrup, soy sauce, honey mustard, teriyaki, or BBQ sauce.
- Spicy Bacon-Wrapped Shrimp: If you enjoy a bit of heat, you can incorporate spices or chili peppers. Before cooking, sprinkle them with cayenne pepper, paprika, or a spicy seasoning blend.
- Bacon-Wrapped Shrimp Skewers: Instead of wrapping individual shrimp, you can thread them onto wooden skewers and other ingredients like vegetables or pineapple chunks.
- Bacon-Wrapped Shrimp with Dipping Sauce: Serve with various dipping sauces to enhance the flavor. Popular options include cocktail sauce, garlic aioli, spicy mayo, or a tangy citrus sauce.
Remember to adjust cooking times and temperatures based on your specific recipe variation.
Make it ahead:
The best way to make this dish ahead of time is to follow the directions up to and including wrapping the shrimp. You can do this up to 24 hours ahead and then store them covered in the fridge.
Then, when you are ready to finish them up, take them out of the refrigerator at least 30 minutes ahead of time then bake as directed.
How to store and reheat leftovers:
Before storing your leftovers, allow them to come to room temperature. Place them in an airtight container or a sealable plastic bag. If you’re using a container and stacking the pieces, place parchment or wax paper between layers to prevent sticking. Store them in the refrigerator for 1-2 days.
You can freeze them if you plan to eat them later. It’s best to thaw them in the fridge overnight.
For the best results, reheat them in the oven. To do this, preheat your oven to 350°F. Place the leftovers on a baking sheet lined with parchment paper or aluminum foil. Reheat for 5-10 minutes until the leftovers are heated through.
Recipe FAQs:
I tried my hand at making this dish several times before I got it right. I was never able to figure out how to get the two main ingredients done at the same time. If the bacon was nice and crispy, the shrimp was tough and overdone and vice versa.
The secret to making sure both are cooked perfectly is to precook the bacon for about ten minutes in the oven before wrapping them. The results, oh my goodness, well, you will have to try this recipe yourself to see if I got it right!
It’s up to you. If I am serving this dish as an appetizer, I usually leave the tails on. For an entree, I often pull them off. But I have also reversed this, and it works either way.
Whether you are serving this dish as an appetizer, or an entree, it depends on the other appetizers or sides served with them. However, in general, you can plan on five to six per person for average appetites.
Nevertheless, my best advice is to make more than you think you need because these tasty morsels are irresistible.
Raw shrimp are a grayish translucent color. When they are done, the thickest part should be slightly opaque and have more of a whitish, pinkish hue.
They cook very quickly, so keep a close watch on them and take them out of the oven immediately when they are done.
Expert tips and tricks:
- This recipe works best if you use jumbo shrimp or prawns. This means that there are 16 to 20 per pound.
- If you use larger ones, you will have to add a few extra minutes to the cooking time. On the other hand, they will not need to cook quite as long if they are smaller. This also means that your bacon might not be quite as crispy either.
- Cut the bacon into thirds if you have small, medium, or large shrimp. The amount of bacon you need depends on how many you have; you need one piece for every two or three.
- You can add a little Old Bay seasoning when adding the salt and pepper if you like.
- If your shrimp are frozen, you can quickly thaw them in minutes by putting them in a colander and running cold water over them.
- You can use a broiler pan if you don’t have a wire rack.
- Be sure to use regular sliced raw bacon, not thick-cut bacon.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
📋 Recipe:
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Best Bacon-Wrapped Shrimp Recipe with Brown Sugar
Equipment
- Rimmed baking sheet
- wire cooling rack
- aluminum foil or parchment paper
- wooden toothpicks
Ingredients
- 1 pound jumbo shrimp or prawns peeled, deveined and tails removed (16-20 shrimp), fresh or frozen,
- 9 pieces bacon cut in half, thin sliced, not thick sliced
- 1 cup light brown sugar
- 1 tablespoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon lemon pepper
Instructions
Oven
- Preheat your oven to 400°F.
- Line a large rimmed baking sheet with foil or parchment paper. Place a large wire rack (the kind you would use to cool a cake or cookies on after baking) on the baking sheet and spray liberally with non-stick cooking spray.
- Add the brown sugar and chili powder to a shallow bowl and mix completely.
- Cut the bacon in half and dredge both sides in the brown sugar mixture. Arrange the bacon slices in a single layer on the rack.
- Bake for 10 minutes until the bacon is partially cooked and still pliable. Cool five minutes or until you can handle it.
- Sprinkle salt and lemon pepper lightly over the shrimp and wrap each shrimp with a piece of bacon. Secure with a toothpick and place back on the wire rack. Sprinkle any remaining brown sugar mixture evenly over the top.
- Bake for another eight minutes, or until the bacon is crispy and the shrimp are done.
- Serve immediately hot or at room temperature!
Air Fryer
- Follow the recipe up to the point of putting them in the oven. Instead, preheat your air fryer to 400°F.
- Place the bacon-wrapped shrimp in a single layer in the air fryer basket, ensuring they are not touching or overcrowded. You may need to cook in batches depending on the size of your air fryer.
- Cook for 9-12 minutes or until the bacon is crispy and the shrimp are pink and opaque. You might want to shake or flip them halfway through to ensure even cooking, but this can depend on the air fryer model.
Grill
- Follow the recipe up to the point of putting them in the oven. Instead, preheat your grill to medium heat (350°F). If you're using a charcoal grill, set it up for direct grilling.
- Once the grill is hot, place the bacon-wrapped shrimp on the grill grates. Ensure they're not touching and that they're evenly spaced.
- Grill for 2-3 minutes on one side, then flip and grill for another 2-3 minutes on the other, or until the bacon is crispy and the shrimp are pink and opaque. Depending on the heat of your grill and the size of your shrimp, the grilling time might vary, so keep an eye on them.
Sue Smith
Hi Sharon. I made this last night and wanted to share the results with you. I went to a party with 59 people and at least 30 appetizers. This was the FIRST one gone!!! It was yummy. Next time I will crisp my bacon up a little more, personal preference only. Thank you for the absolutely delicious recipe!!!
Sue
Sharon Rigsby
Thanks so much for sharing! You made my day. Happy Thanksgiving!
Sharon
Linger
Two of my ALL-TIME FAVORITE things – bacon and shrimp. And just in time for a Super Bowl Party this weekend! These look fantastic. Thanks so much Sharon for posting.
Teri Ayer
Can these be reheated? I need to make them at home and then take them to a party. Thanks.
Gritsandpinecones
They can be reheated, just be careful to barely warm them up or your shrimp will end up overcooked and tough. I usually serve them at room temperature and they are fine!
All my best,
Sharon
Kayla C.
I love shrimp cooked anyway you can think of. My daughter and I have made the bacon wrapped shrimp several times not with this recipe. We usually do them with garlic. Definitely have to try this. We are always experimenting. One thing I’ve noticed is that I’ve never had the bacon issue. If your bacon is sliced thin it always comes out done in no time.plus it saves time and dirty dishes.😀
Gritsandpinecones
Hi Kayla,
Thanks so much for the comment! I’m with you on shrimp. I love shrimp too, fixed just about anyway and could eat them every day. I’ve never had them with garlic but will have to try that the next time. Do you actually use garlic cloves or garlic powder? Sounds yummy! Maybe my bacon is too thick, but I always have to precook it to have the shrimp and bacon done at the same time.
Ben
Thank you so much, I myself am a fan of brown sugar, bacon, but especially shrimp, I made this for my family and they just loved it
Gritsandpinecones
Hey Ben,
Thanks so much for your nice note. It made my day! I am so glad you and your family enjoyed the Bacon Wrapped Shrimp.
Sharon
Giselle Rochford
Forwarding this onto my roommates! They’ve been on a shrimp kick lately and I’m sure they’ll love another idea for how to cook it.
Gritsandpinecones
Thanks, Giselle, I love shrimp too!
Ben
Also I’m only a 14 year old kid
Kylee from Kylee Cooks
You had me at “bacon wrapped” then really reeled me in with the brown sugar. This looks like an incredible snack, or game day treat!
Julie | Bunsen Burner Bakery
Oh my goodness, this looks decadent! Brown sugar, bacon, and shrimp – I feel like you’ve hit a lot of people’s favorite foods, all rolled into one!
Gritsandpinecones
Thank you Julie!
Leah
These sound so tasty, and I love the idea of the brown sugar glazed bacon! I could just eat that by itself, so yum!
Gritsandpinecones
Thanks so much Leah!
Sandhya Ramakrishnan
The brown sugar must have given such a beautiful caramelization. I love bite size snacks for any kind of party or get together. They are so popular among my guests.
Gritsandpinecones
Thank you Sandhya!