Best Bacon Wrapped Shrimp Recipe with Brown Sugar

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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, Oven Roasted Shrimp Skewers, 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.

Bacon wrapped shrimp on a cutting board with carrot sticks and celery. .

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:

A bowl of raw shrimp, bacon and seasonings for bacon wrapped shrimp.

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.

Mixing brown sugar and chili powder in a bowl.

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.

Pieces of bacon cut in half and dredged in brown sugar and chili powder.

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.

Shrimp wrapped with bacon on a wire rack.

Bake for another eight minutes or until the bacon is crispy and the shrimp are pink and opaque.

Baked bacon wrapped shrimp on a wire rack.

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:

What’s the secret to perfectly cooked shrimp and bacon?

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!

Are the tails left on or taken off in this recipe?

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.

How many to serve per person?

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.

How to tell when they are done?

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!

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