These bacon-wrapped shrimp are the ultimate party appetizer. They are covered in a spicy maple glaze and are perfect for any party.With our recipe you will have crispy bacon and perfectly cooked shrimp.
Our Bacon Wrapped Shrimp recipe is incredibly easy to make. The shrimp are so juicy and delicious. They are high on my list of favorites appetizer recipes! We coat them in an irresistible spicy maple glaze that will keep everyone coming back for more.
The secret to perfectly cooked shrimp AND crispy bacon. This simple trick keeps the shrimp from getting crispy. Our simple recipe provides the best of both worlds: crispy bacon and extra bacon-wrapped shrimp for goodness sake see our bacon wrapped jalapeño poppers or if you need more easy shrimp recipessee our shrimp wonton cups!
Main ingredients:
- Shrimp. Use fresh, high-quality, extra-large shrimp. If you have frozen shrimp, thaw them overnight in the refrigerator, then pat dry with a paper towel.
- Bacon. I’m usually a thick-cut bacon girl, but when it comes to bacon-wrapped shrimp, I prefer thin-sliced bacon. This way, the bacon cooks faster. Since the shrimp cooks quickly, we cook the bacon first before wrapping it , to crisp it up before the shrimp is overcooked.
- Maple syrup and Sriracha. These combine to make our sweet and spicy glaze.I also use Sriracha when I make our sweet and spicy sauce baked ribs and: BBQ chicken wings. If you don’t have Sriracha, Gochujang is a great substitute.
- Skewers. I use wooden toothpicks to secure the bacon around the shrimp. If you use wooden toothpicks, soak them in water for about 30 minutes. This prevents them from burning in the oven. You can also use oven-safe metal skewers.
How to make Bacon Wrapped Shrimp
These bacon-wrapped shrimp are gone in minutes, so you can make a double batch. We’ll give the bacon a 10-minute head start, but it doesn’t have to be crispy. I cook the bacon until it’s done I take it out of the oven and let it cool for a few minutes.
Once the bacon is partially cooked and slightly cooled, brush it with our easy maple glaze made with maple syrup and hot Sriracha chili sauce (or use Korean Gochujang). Spread the glaze liberally on both sides of the bacon, making sure every inch is covered.
Now wrap the shrimp in bacon, secure it with a toothpick and spread more glaze over the shrimp.Bake the shrimp for 5 minutes. Then turn on the oven to cook for 4-6 minutes or until the bacon is crispy. Juicy shrimp and crispy bacon, all coated in a delicious sweet and tangy glaze.
Easy Bacon Wrapped Shrimp
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PREP
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Cook
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TOTALLY
We love these bacon wrapped shrimp with the most delicious spicy maple glaze. We cook them in the oven and pre-cook the bacon before wrapping it around the shrimp so that the bacon and shrimp are perfectly cooked. Wrapping the shrimp in raw bacon can cause the shrimp to overcook. while waiting for the bacon to crisp. Our simple recipe provides the best of both worlds: crispy bacon and perfectly cooked shrimp.
5 portions (5 shrimp each)
You will need it
20 extra-large shrimp, with shell-on tails, about 1 pound
10 slices of thinly sliced bacon
1/4 teaspoon fine sea salt
2 tablespoons pure maple syrup
1 tablespoon Sriracha hot chili sauce
Half a lemon, sliced, to serve
1 garlic clove, finely chopped, to serve
Wooden skewers soaked in water for 30 minutes
Directions:
1:Heat the oven until 400°F (200°C) Line a large baking sheet with aluminum foil or parchment paper.
2:Place the ham slices in a single layer on a baking sheet. Slide into the oven, then bake for about 10 minutes, or until the bacon has rendered some of its fat, is starting to brown around the edges, but is still soft.
3:Remove the ham from the oven and transfer it to paper towels to drain excess fat. Pour off any fat on the baking sheet, but leave the foil intact.
4:In a small bowl, mix the maple syrup and Sriracha.Lightly brush both sides of the precooked bacon, then cut it in half crosswise to make 20 bacon halves.
5:00Season the shrimp with salt, then wrap each with half a slice of bacon and fasten one of the soaked skewers.
6:00Place each shrimp on a baking sheet, then spread or spoon the remaining glaze over the wrapped shrimp.
7:00Bake the shrimp for 5 minutes. Turn the oven to broil, then cook for 4-6 minutes, turning the shrimp once, until the bacon is crispy.
8 o’clockShrimp with lemon wedges on the side and scallions scattered on top.
Advice from Adam and Joan
- Storage. Store in the refrigerator for up to 2 days. Heat in a preheated oven at 350°F (175°C) for 5-10 minutes or until heated through.
- The nutrition facts below are estimates.
Nutrition per serving
Serving size
4 shrimps
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Calories
154:
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Proteins
16 g
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Carbohydrate
6 g
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Dietary fiber
0 g
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Total sugars
5 g
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Total fat
7 g
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Saturated fats
2 g
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Cholesterol
111 mg
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