Grilled Bacon Wrapped Shrimp is simple to prepare in about 29 minutes. The key is precooking the bacon so it turns crisp while the shrimp stays tender and juicy. The result: savory, smoky bacon paired with succulent shrimp — an irresistible combination.
Table of contents
- Ingredients
- Instructions
- Tips and tricks
- What to serve with it
- More seafood recipes
Bacon wrapped shrimp is versatile: serve it as a quick weeknight entrée alongside a salad or roasted vegetables, or offer it as a crowd-pleasing appetizer at your next gathering. With a little prep and a hot grill, you’ll have a flavorful dish that’s both elegant and easy.
Ingredients
- Bacon – use regular sliced bacon, not thick-cut. Regular bacon wraps more easily and crisps properly during grilling.
- Jumbo shrimp – peeled and deveined. Shrimp labeled 16–20 (extra jumbo) or 21–25 (jumbo) work best; smaller shrimp make wrapping difficult.
- Butter – unsalted preferred, since bacon adds salt. If you use salted butter, skip or reduce added salt.
- Spices – paprika, cayenne pepper (optional), black pepper and salt to season the shrimp and butter.
Instructions
Follow these straightforward steps for evenly cooked, crispy bacon wrapped shrimp.
- Precook the bacon. Preheat the oven to 400°F (200°C). Cut each bacon slice in half. Arrange the halves on a wire rack set over a foil-lined baking sheet so the bacon cooks evenly and the pan stays clean. Bake 10 minutes, then transfer the bacon to a paper-towel-lined plate to cool.
- Prepare the seasoned butter. In a medium bowl, mix melted butter with paprika, cayenne pepper (optional), black pepper and salt. Add the shrimp and toss until evenly coated.
- Wrap each shrimp. Remove shrimp one at a time from the butter and wrap each with a half slice of precooked bacon. Secure with a metal skewer or a toothpick soaked in water (if using wooden toothpicks) to prevent burning on the grill. Reheat the remaining seasoned butter until it reaches a simmer to ensure any bacteria from raw shrimp is eliminated; this butter will be used for brushing after grilling.
- Grill the shrimp. Heat a grill or grill pan to medium-high (about 450°F / 230°C). Grill the bacon-wrapped shrimp 3–4 minutes per side, or until the bacon is crisp and the shrimp are opaque and cooked through. Remove from heat and brush with the warmed, seasoned butter before serving.
Tips and tricks
Use these practical tips to ensure reliably delicious results every time.
- Always precook the bacon. Bacon needs more time than shrimp to reach desired crispness. Precooking ensures both components are done at the same time.
- Avoid thick-cut bacon. Thick slices take longer to cook and won’t wrap neatly around the shrimp.
- Choose appropriately sized shrimp. Extra-jumbo (16–20) or jumbo (21–25) shrimp are easiest to wrap and provide a satisfying bite. Tail-on shrimp make a pretty appetizer and are easier to handle, but tail-off is fine if you prefer it that way.
- Soak wooden skewers. If you secure shrimp with wooden toothpicks or skewers, soak them in water for at least 20 minutes to prevent charring on the grill.
- Control the heat. Grill over medium-high heat so the bacon crisps without overcooking the shrimp; aim for about 3–4 minutes per side.
- Adjust the spice. Cayenne adds a gentle kick; substitute mild chili powder or omit it entirely for no heat.
What to serve with it
Whether you serve the shrimp as an entrée or appetizer, these side dishes complement the smoky, savory flavors nicely.
- Blue cheese mashed potatoes
- Broccoli salad
- Cauliflower salad
- Cheesy mashed cauliflower (low-carb option)
- Mexican-style rice
- Grilled vegetable skewers
- Grilled Brussels sprouts
- Cheddar ranch potato salad
More seafood recipes
Try these other easy seafood ideas for weeknight dinners or entertaining:
Grilled Scallops with Jalapeño Lemon Butter Sauce
Baked Chilean Sea Bass with Pesto
Grilled Shrimp Tacos with Avocado Salsa
Chimichurri Grilled Salmon
Garlic Lime Grilled Shrimp Marinade
Grilled Bacon Wrapped Shrimp
This grilled bacon wrapped shrimp recipe delivers crisp bacon and juicy shrimp in under 30 minutes. Prepping the bacon ahead ensures both ingredients finish perfectly.
Servings:
12
bacon wrapped shrimp
12
bacon wrapped shrimp
Prep Time:
20 minutes
20 minutes
Cook Time:
6 minutes
6 minutes
Total Time:
26 minutes
26 minutes
Author:
Whitney Bond
Whitney Bond
Ingredients
- 6 slices bacon, cut in half
- 1/2 cup butter, melted
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp black pepper
- 1/2 tsp salt
- 12 jumbo shrimp, peeled & deveined
Instructions
- Preheat oven to 400°F (200°C).
- If using wooden skewers or toothpicks, soak them in water for at least 20 minutes.
- Place bacon halves on a wire rack set over a foil-lined baking sheet.
- Bake bacon for 10 minutes, then transfer to a paper towel–lined plate to cool.
- Combine melted butter with paprika, cayenne (if using), black pepper and salt in a medium bowl.
- Add shrimp and toss to coat in the seasoned butter.
- Wrap each shrimp with a half slice of the precooked bacon and secure with a skewer or soaked toothpick.
- Reheat the remaining seasoned butter until simmering to ensure safety and use it for brushing later.
- Heat a grill or grill pan to medium-high (about 450°F / 230°C).
- Grill the bacon-wrapped shrimp 3–4 minutes per side, until bacon is crisp and shrimp are opaque.
- Remove from heat and brush immediately with the warmed seasoned butter.
- Serve hot, straight from the grill.
Notes
- Bacon: Avoid thick-cut bacon for easier wrapping and better timing.
- Shrimp: Use extra-jumbo or jumbo shrimp for the best texture and coverage when wrapped.
Nutrition Facts (per serving)
Calories: 131 kcal | Carbohydrates: 1 g | Protein: 6 g | Fat: 12 g | Saturated Fat: 6 g | Cholesterol: 69 mg | Sodium: 446 mg
Did you make this recipe?
If you tried it, consider leaving a rating or a short note about how it turned out.