Easy Bacon-Wrapped Shrimp Recipe
Okay, people, listen up! You NEED this recipe in your life. We’re talking succulent shrimp, wrapped in crispy, salty bacon, and then drizzled with the most ridiculously addictive sweet and savory sauce. It’s basically party food elevated to weeknight dinner status. You’ll thank me later, promise!
My husband, bless his heart, is the PICKIEST eater. Seriously, getting him to try new things is like pulling teeth. But THIS? This is his kryptonite. He practically inhales it. Last week I made a double batch and he ate half of it standing at the counter before I could even yell at him to save some for the kids! It’s become a Sunday night staple in our house, and I’m not even mad about it because it’s SO easy. Plus, the kids love helping wrap the shrimp (until they start eating the bacon raw, but hey, that’s what happens in my kitchen!).
Why You’ll Love This Easy bacon-wrapped shrimp Recipe
- It’s bacon. Enough said, right?
- It’s secretly healthy-ish because, shrimp!
- You can whip it up in, like, 20 minutes. I swear, even on my craziest days.
- It tastes way fancier than it actually is, so you can impress your friends without breaking a sweat.
- Leftovers are AMAZING cold, straight from the fridge. Don’t judge, it’s a valid snack.
How to Make It
Alright, here’s the deal. First, you gotta get your shrimp all prepped. Peel ’em, devein ’em (nobody wants shrimp poop, yuck!), and pat them dry. This is important, or the bacon won’t get crispy. Trust me, I’ve learned that the hard way.
Next, grab your bacon. I like to use regular-cut bacon, not too thick, not too thin. Cut each slice in half – you don’t want the bacon overpowering the shrimp. Wrap each shrimp with a piece of bacon and secure it with a toothpick. This is where the kids usually come in handy… or just steal bacon.
Now for the magic sauce! Whisk together soy sauce (or tamari if you’re gluten-free, no biggie), brown sugar (or honey, if that’s all you have), pineapple juice, sesame oil, garlic, and ginger. Don’t skip the sesame oil, it adds SO much flavor!
Heat a skillet over medium heat and add the bacon-wrapped shrimp. Cook for about 3-4 minutes per side, until the bacon is crispy and the shrimp is pink and cooked through. Watch them closely, bacon burns QUICK!
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Pour the sauce over the shrimp and let it simmer for a minute or two, until the sauce thickens slightly. OH MY GOODNESS, the smell is insane!
Sprinkle with sesame seeds and chopped green onions for a little extra pizzazz. And BAM! You’re done. See? Easy peasy.
Ingredient Notes
- Shrimp: I always go for the large or jumbo size. They hold up better and give you more bacon-wrapping real estate. Plus, who doesn’t love a big shrimp?
- Bacon: Okay, so I’ve tried turkey bacon before… and let’s just say it wasn’t my finest moment. Stick with regular pork bacon, trust me on this one. It’s worth it.
- Soy Sauce: If you’re gluten-free, swap it out for tamari! I actually prefer it, it has a richer flavor. Or coconut aminos in a pinch!
- Brown Sugar: Adds that sweet, caramel-y goodness. If you’re out, honey or maple syrup will work too, but it will change the flavor a bit.
- Pineapple Juice: Don’t skip this! It gives it that tropical tang that makes the sauce sing. I’ve even used crushed pineapple juice in a pinch. Just drain it well.
- Sesame Oil: This is key for that authentic Asian flavor. Don’t leave it out unless you absolutely have to. I once tried using olive oil instead… big mistake. HUGE.
- Garlic & Ginger: Fresh is best, but if you only have the powdered stuff, it’ll do in a pinch. Just use less. And don’t tell anyone I said that.
Recipe Steps:
- Prepare: Peel, devein, and pat dry the shrimp.
- Wrap: Halve bacon slices and wrap each shrimp, securing with a toothpick.
- Whisk: Combine soy sauce, brown sugar, pineapple juice, sesame oil, garlic, and ginger for the sauce.
- Cook: Sauté shrimp in a skillet until bacon is crispy and shrimp is pink.
- Simmer: Pour sauce over shrimp and simmer until thickened.
- Garnish: Sprinkle with sesame seeds and green onions.
- Serve: Enjoy immediately!
What to Serve It With
This is killer with rice, duh. I like jasmine rice, but brown rice works too if you’re feeling healthy. You could also serve it with a side of steamed broccoli or asparagus for some green goodness. Or, if you’re feeling lazy, just eat it straight from the pan. I won’t judge.
Tips & Mistakes
- Don’t overcrowd the pan! Cook the shrimp in batches so the bacon gets nice and crispy.
- Keep an eye on the bacon! It can go from perfectly crispy to burnt in a matter of seconds.
- If the sauce is too thick, add a little water or pineapple juice to thin it out.
- Don’t be afraid to experiment with the sauce! Add a little chili garlic sauce for some heat or a squeeze of lime juice for extra tang.
- And for the love of all that is holy, REMOVE THE TOOTHPICKS before you serve them! I can’t tell you how many times I’ve almost swallowed one.
Storage Tips
If you have any leftovers (which is rare in my house), store them in an airtight container in the fridge. They’ll keep for about 2-3 days. They’re surprisingly good cold… like, midnight snack good. Don’t judge me. I’ve even been known to eat them for breakfast. Hey, bacon is bacon, right?
Variations and Substitutions
- Spicy Shrimp: Add a pinch of red pepper flakes or a dash of sriracha to the sauce.
- Garlic Lovers: Double the garlic in the sauce. You won’t regret it.
- Honey Glazed: Use honey instead of brown sugar for a sweeter glaze.
- No Pineapple Juice: Apple juice works okay in a real pinch.
- Forgot the Sesame Seeds?: Eh, it’ll be fine. They’re just for looks, really. I’ve definitely skipped them when I’m out.
Frequently Asked Questions
Easy Bacon-Wrapped shrimp recipe
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Easy Bacon-Wrapped Shrimp Recipe
Ingredients
Main Ingredients
- 16 large shrimp peeled and deveined
- 8 slices bacon cut in half
- 1 tablespoon olive oil
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper optional
- 1 tablespoon fresh parsley chopped, for garnish
- 16 pieces toothpicks soaked in water
Instructions
Preparation Steps
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a small bowl, combine olive oil, black pepper, garlic powder, and cayenne pepper. Toss the shrimp in the mixture to coat.
- Wrap each shrimp with a half slice of bacon and secure with a toothpick.
- Arrange the bacon-wrapped shrimp on the prepared baking sheet.
- Bake for 8-10 minutes or until the bacon is crispy and the shrimp are cooked through.
- Garnish with chopped parsley before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
