Amazing Bacon Wrapped Shrimp Recipe

These amazing bacon-wrapped shrimp are seared until crispy browned in a delicious honey-soy and garlic marinade for an incredibly flavorful dish. I’m not sure there is a tastier shrimp appetizer than this one.

With all the variety, appetizers are one of my favorite courses for any meal. If you feel the same way, you must try my Classic Deviled Eggs or Crab Cakes Recipe.  

Bacon Wrapped Shrimp

Bacon-wrapped shrimp is a delicious appetizer, or main entrée, consisting of shrimp wrapped in a piece of bacon and then cooked until the bacon is crispy and the shrimp are cooked. These are great dipped in a sauce such as my sriracha mayo.

This recipe can be customized by altering the sauce, rub, or marinade. I used a honey-soy marinade and sauce, but you can use other things, like a blackened seasoning rub or a BBQ sauce. In addition, these bacon-wrapped shrimp can be smoked or grilled instead of pan-seared.

Ingredients and Substitutions

• Shrimp – I like to use jumbo shrimp that come 10-15 per pound. However, you can use 16/20 shrimp. In addition, the shrimp will need to be peeled, deveined, and with the tail on.
• Bacon – Use regular-cut smoked bacon.
• Oil – Any neutral flavored oil will work for this.
• Wine – Mirin or sherry can be used in the marinade.
• Honey – This will help balance the sweetness of the soy sauce.
• Soy – Use a good shoyu for this recipe.
• Garlic – Finely minced garlic cloves will add great flavor to the marinade and sauce.
• Onions – I like to use green onions in the marinade and garnish.

How to Make Bacon-Wrapped Shrimp

Wrap a ½ strip of bacon around the center of the peeled and deveined shrimp.

Place a toothpick right through the top and the center of the shrimp through the bacon. Place in a large bowl.

In a medium-sized bowl, whisk together the soy sauce, honey, garlic, mirin, and sliced green onions until combined.

Add ¼ cup to 1/3 cup of the honey-soy sauce to the bowl with the shrimp and gently fold together using a spoon to combine. Reserve the remaining honey-soy sauce to the side.

Next, add some neutral-flavored oil to a large cast-iron or non-stick skillet over medium heat and heat for 2 to 3 minutes or until the oil is hot but not smoking.

Place the shrimp bacon seam down and cook for 2 to 4 minutes per side or until the bacon is browned and crispy, and the shrimp is almost done. You will most likely need to cook these in batches.

Add the remaining honey-soy mixture to the pan, along with any batch cooked bacon wrapped shrimp, and mix while cooking over low heat for 3 to 4 minutes.

Serve the shrimp on a plate or platter with or without the toothpick.

Drizzle some of the hot honey-soy sauce over top of the shrimp.

Garnish with additional sliced green onions and serve them with my Sriracha Mayo. 

Cook Them in the Oven

You can bake these in the oven instead of searing them until finished in a pan. Here is the procedure you will need to follow:

1. Wrap a ½ strip of bacon around the center of the peeled and deveined shrimp.
2. Place a toothpick right through the top and the center of the shrimp through the bacon. Place in a large bowl.
3. Add the honey-soy mixture to the shrimp and mix until coated.
4. Place the shrimp on a rack over a sheet tray and place it on the middle rack under the broiler for 6 to 8 minutes or until the bacon is crisp.
5. Flip the shrimp over and cook for 4 to 6 minutes or until the bacon is crisp and the shrimp is cooked throughout.
6. Heat the remaining honey-soy sauce and serve over the cooked bacon-wrapped shrimp.

Make-Ahead and Storage

Make-Ahead: While these are meant to be eaten immediately, you can keep them warm on a sheet tray with a rack in the oven at low temperatures (165° to 200°).

How to Store: Cover and keep the shrimp in the refrigerator for up to 3 days. They will freeze, covered after being cooked for up to 3 months. See chef notes on freezing raw.

How to Reheat: Add the desired amount of bacon-wrapped shrimp to a cookie sheet tray lined with parchment paper and heat at 350° for 4-5 minutes or until hot. If reheating frozen and cooked, place them on a cookie sheet tray lined with parchment paper and heat at 350° for 13-15 minutes or until hot.

Chef Notes + Tips

You can use frozen shrimp if they’ve been thawed.

More Appetizer Recipes

• Baked Brie in Puff Pastry
• Spinach and Artichoke Dip
• Smoked Salmon Tea Sandwiches
• Crudité Platter
• Smoked Salmon

Video

SaveSaved

Amazing Bacon Wrapped Shrimp Recipe

Share

Print

5 from 10 votes

These amazing bacon wrapped shrimp are seared until crispy browned in a delicious honey-soy and garlic marinade for an incredibly flavorful dish.

Servings: 8

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Ingredients 

US CustomaryMetric

• 12 strips smoked bacon, cut in half widthwise
• 2 pounds fresh peeled, deveined, and tail on 10/15 shrimp
• 1 cup soy sauce
• ¼ cup honey
• 2 tablespoons mirin
• 3 finely minced cloves of garlic
• ¼ cup sliced green onions + more for garnish
• 2 tablespoons neutral-flavored oil
• Sriracha mayonnaise

Instructions

• Wrap a ½ strip of bacon around the center of the peeled and deveined shrimp.
• Place a toothpick right through the top and the center of the shrimp through the bacon. Place in a large bowl.
• In a medium-sized bowl, whisk together the soy sauce, honey, mirin, garlic, and sliced green onions until combined.
• Add ¼ cup to 1/3 cup of the honey-soy sauce to the bowl with the shrimp and gently fold together using a spoon to combine. Reserve the remaining honey-soy sauce to the side.
• Next, add the neutral-flavored oil to a large cast-iron or non-stick skillet over medium heat and heat for 2 to 3 minutes or until the oil is hot but not smoking.
• Place the shrimp bacon seam down and cook for 2 to 4 minutes per side or until the bacon is browned and crispy, and the shrimp is almost done. You will most likely need to cook these in batches.
• Add the remaining honey-soy mixture to the pan, along with any batch cooked bacon wrapped shrimp, and mix while cooking over low heat for 3 to 4 minutes.
• Serve the shrimp on a plate or platter with or without the toothpick.
• Drizzle some of the hot honey-soy sauce over top of the shrimp.
• Garnish with additional sliced green onions.

Notes

Make-Ahead: While these are meant to be eaten immediately, you can keep them warm on a sheet tray with a rack in the oven at low temperatures (165° to 200°).

How to Store: Cover and keep the shrimp in the refrigerator for up to 3 days. They will freeze, covered after being cooked for up to 3 months. See chef notes on freezing raw.

How to Reheat: Add the desired amount of bacon-wrapped shrimp to a cookie sheet tray lined with parchment paper and heat at 350° for 4-5 minutes or until hot. If reheating frozen and cooked, place them on a cookie sheet tray lined with parchment paper and heat at 350° for 13-15 minutes or until hot.

You can use frozen shrimp if they’ve been thawed.

Nutrition

Calories: 308kcalCarbohydrates: 14gProtein: 23gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 165mgSodium: 2514mgPotassium: 274mgFiber: 0.4gSugar: 10gVitamin A: 248IUVitamin C: 1mgCalcium: 74mgIron: 1mg

Course: Appetizer

Cuisine: American

Author: Chef Billy Parisi