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Bacon wrapped shrimp bake in the oven with brown sugar for the perfect sweet and savory appetizer. Crispy bacon hugs juicy shrimp while the sugar caramelizes into a sticky, irresistible glaze. This is one of those easy party recipes I make all the time because they disappear almost as fast as I set them out. From game day to Easter and every get-together in between, these are always the first things gone.
I’m of the sound mind that bacon makes everything better, and since I love serving shrimp as an appetizer, wrapping them was a no-brainer. The first time I made these bacon wrapped shrimp, I watched that sticky glaze cling to the bacon as they came out of the oven and knew immediately this recipe was a keeper. That sweet, savory coating is what makes people reach for seconds before they’ve even finished their first. The shrimp stay tender and juicy while the outside gets caramelized, smoky, and crisp. Now, they’re one of the most requested things I bring to parties. Let me know your favorite bacon wrapped appetizers in the comments.
Tips for Beginners
- Bacon thickness changes everything. Thin bacon crisps quickly and is usually done at the same time as the shrimp. Thick-cut bacon takes longer, which can leave you with overcooked, rubbery shrimp if you’re not careful. If you’re using thick bacon, plan to give it a head start.
- A quick par-bake saves the shrimp. When I’m working with thicker bacon, I pop the slices in the oven for 3 to 5 minutes before wrapping. This jump-starts the rendering so the bacon and shrimp finish cooking at the same time instead of sacrificing one for the other.
- Watch the brown sugar as it melts. As the shrimp bake, the brown sugar melts into butter and spices and turns into a glossy, bubbling glaze. You’re looking for caramelization around the edges, not dark burnt spots. If the sugar starts getting too dark, it’s a sign they’re ready to come out.
How to Prep the Shrimp
I use a paring knife to remove the shells, then cut directly along the vein on the back to remove it. Fully rinse the shrimp and pat dry. I also sometimes buy shrimp ready to cook and eat if you prefer. The seafood counter at your local grocery store can devein shrimp for you upon request.
Easy Bacon Wrapped Shrimp Appetizer Recipe
Ingredients
- 1 lb. shrimp about 20 cleaned, peeled, and deveined
- 7 thin pieces of bacon cut into thirds
- 4 tbsp salted butter melted
- ¼ cup brown sugar
- ½ tbsp chipotle powder more if desired
Video
Instructions
- Line a baking sheet with foil. Preheat oven to 400°F.
- Wrap each piece of shrimp with 1/3 slice of bacon and secure with a toothpick. Place on the baking sheet.1 lb. shrimp, 7 thin pieces of bacon
- Mix together the melted butter, brown sugar, and chipotle powder.4 tbsp salted butter, ¼ cup brown sugar, ½ tbsp chipotle powder
- Brush each shrimp liberally with the butter mixture, using about 2/3 of it. Save the leftover butter mixture and set aside.
- Bake for 15 minutes. Take the shrimp out of the oven and switch to broil.
- Brush each shrimp one more time with the remaining butter mixture (stir before brushing).
- Broil for 1-2 minutes or until bubbly.
- Serve and enjoy!
Becky’s Tips
- BBQ: I brush on my favorite BBQ sauce (sweet, smoky, or tangy) before placing them in the oven.
- Garlic Butter: I mix minced garlic and/or garlic powder into the melted butter to add more flavor.
- Ranch: I add dry ranch seasoning mix into the melted butter. And of course, always serve with some ranch dressing for dipping.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Bacon Wrapped Shrimp Step by Step
Gather the ingredients: Gather all the ingredients together. Line a baking sheet with foil and preheat the oven to 400°F so it’s fully hot when the shrimp go in.
Wrap the shrimp: Wrap each of the 1 lb of cleaned, peeled, and deveined shrimp (about 20 shrimp) with one-third of a slice from the 7 thick bacon strips, securing each with a toothpick. The bacon should fit snugly around the shrimp without overlapping too much. Place them seam-side down on the prepared baking sheet.
Make the glaze: In a small bowl, stir together the 4 tbsp melted salted butter, ¼ cup brown sugar, and ½ tbsp chipotle powder until the sugar begins to dissolve and the mixture looks glossy and slightly thickened.
Brush and coat: Brush about two-thirds of the butter mixture generously over each wrapped shrimp, making sure the bacon is well coated. The glaze should lightly cling to the surface, not drip off completely. Set the remaining glaze aside.
Bake: Bake at 400°F for 15 minutes, until the shrimp turn opaque and pink and the bacon begins to brown around the edges.
Broil to caramelize: Remove the pan from the oven and switch the oven to broil. Stir the reserved glaze, then brush it over each shrimp again for a second coating. Broil for 1–2 minutes, watching closely, until the brown sugar bubbles and caramelizes and the bacon edges look crisp and slightly sticky.
Serve and enjoy: Let cool for a couple of minutes so the glaze sets slightly, then serve warm.
Make Ahead Instructions
You can fully assemble the bacon wrapped shrimp up to 8 hours in advance. Wrap the shrimp in bacon, secure with toothpicks, and arrange them on the foil-lined baking sheet. Cover the pan tightly with plastic wrap and refrigerate. Mix the butter, brown sugar, and chipotle glaze separately and store them in the fridge as well. When you’re ready to bake, let the shrimp sit at room temperature for about 15 minutes, give the glaze a quick stir, brush, and bake as directed.
How to Store and Reheat
If you have leftovers, place the shrimp in an airtight container or resealable bag, and keep them in the fridge up to 3 days.
The best way to reheat them is to quickly warm them in the microwave or broil them for 2-3 minutes. You can also eat them cold, as long as they were fully cooked before storing them.
These don’t freeze well after baking because the bacon loses its crisp texture, and the shrimp can turn rubbery when reheated. If you’d like to freeze them, it’s best to do so before baking. Wrap the shrimp in bacon, secure with toothpicks, and place them on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer-safe bag for up to 1 month.
Serving Suggestions
I always set these out with a few dipping sauces because they’re even better with something cool and creamy on the side. Homemade ranch, honey mustard, garlic aioli, or even a small dish of soy sauce all pair really well with the sweet, smoky bacon and tender shrimp. These fit right in on any party spread alongside ham rolls or arancini. For game day, I love serving them with popcorn chicken and taco dip so there’s a mix of sweet, savory, crispy, and saucy options on the table.
Sounds like a skill issue
I thought those as wonderful! Could you do this with scallops?
Absolutely!
What kind of sauce do you use to dip (looks like ranch)? Is there a recipe? Thanks…
Yes, it’s just ranch! Try this recipe (click here)!
Great! I cooked the bacon a little first and it came out perfect. I used a Cajun seasoning instead of chipotle because that’s all I have and we had no complaints!
Sounds awesome!!
Bake the bacon first 5-10 mins depending on the thickness. THEN wrap the shrimp in and cook another 10. That way both are cooked the correct amount of time.
What kind of shrimp are best?
I do a pound of smaller cleaned, peeled, and deveined shrimp!
What does par baking the baking mean?
They mean cooking the bacon separately so it’s partially cooked, but still pliable. I would recommend using this method as the cooking time will cause your shrimp to be overcooked.
what kind of chipotle powder?
Any kind from the grocery store works!
What kind of sauce is shown? Do you have a recipe for it?
This was just basic ranch, cocktail sauce is my favorite!
It tasted delicious but my bacon wasn’t crispy at all…..maybe I need to cook the bacon first ?
Definitely modify to your liking!
I’ve been making these for about 3 years now and personally use 1/3 slice of Thin Bacon. Comes out perfect Every time.
I LOVE THIS STUFF! 😋