Bacon-Wrapped Shrimp with Brown Sugar Glaze
Add Preferred SourceI love shrimp, but when I make these Bacon-Wrapped Shrimp, I double the batch because they’re just that good. Super easy to make and crazy delish, put these out for a snack or as an appetizer and watch them disappear fast!
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Bacon wrapped anything is good, but when you wrap shrimp with a sweet and spicy kick, these are my go-to. Use ezpeel shrimp for quick and easy prep, or buy them already deveined. The trick is to get good-sized shrimp because they shrink a bit when cooking.
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Buy Now!I look for large or extra-large shrimp, around 20-22 per pound. Any smaller and they’re a hassle to wrap, any bigger and they’re more than a mouthful.
Ingredients
- Jumbo shrimp – Use peeled and deveined jumbo shrimp so they don’t overcook before the bacon crisps.
- Sliced bacon – Use regular thin-sliced bacon. Thick-cut bacon won’t crisp in time and may need pre-cooking.
- Butter – You can use salted or unsalted butter. If you use salted butter, reduce the amount of salt you add to the spice rub. If your bacon is salty, also reduce the salt.
- Lemon juice – Fresh lemon juice brightens the marinade and balances the sweetness.
- Salt – I cook with Kosher salt.
- Black pepper – Freshly cracked black pepper has the best flavor.
- Cayenne pepper – Add more if you like extra heat.
- Garlic powder – Use a fresh, clump-free garlic powder so it blends evenly into the marinade.
- Brown sugar – Light or dark brown sugar both work.
How to Make Bacon-Wrapped Shrimp
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 400°F. Line a large rimmed baking sheet with foil and lightly coat it with nonstick cooking spray.
Add the melted butter, lemon juice, salt, black pepper, cayenne pepper, and garlic powder to a small bowl. Whisk until fully combined.
Place the shrimp in a large bowl and pour the butter mixture over the top. Toss gently to coat, then let the shrimp marinate for about 15 minutes while the oven finishes preheating.
Wrap one piece of bacon around each shrimp and secure it with a toothpick to hold it in place during baking. Arrange the wrapped shrimp seam-side down on the prepared baking sheet, spacing them slightly apart so the bacon crisps evenly.
Sprinkle half of the brown sugar evenly over the shrimp.
Bake for 7–8 minutes, then use kitchen tongs to carefully flip each shrimp. Sprinkle the remaining brown sugar over the top.
Return the pan to the oven and bake for another 4-5 minutes, until the shrimp are pink and opaque and the bacon is crisp. An instant-read thermometer is helpful here; shrimp are perfectly cooked at 145°F according to the USDA but I go by color and how curled they are.
Remove from the oven and serve hot.
Chef Jenn’s Recipe Notes
- Regular thin-sliced bacon works best. It’s all about the crunch, and thick-cut bacon won’t crisp properly and will be too chewy. Trust me, I’ve tried it with thick-cut bacon and it just doesn’t work as well.
- Shrimp size counts, but it’s frustrating to buy shrimp because there’s no standard language to describe size. Instead, look for the number of shrimp per pound. Look for around 20-22 shrimp per pound. That’s the sweet spot for this recipe.
- For extra flavor, brush the shrimp with BBQ sauce during the last few minutes of baking or serve a dipping sauce on the side.
Serving Suggestions
Serve Bacon Wrapped Shrimp as an appetizer with cocktail sauce, sweet chili sauce, or BBQ sauce for dipping. I love putting these out as a snack along with dishes like Bang Bang Chicken Bites, Tomato Tasting Board, and Tropical Mango Guacamole.
Storage
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven until warmed through. Microwaving is not recommended, as it can make the bacon chewy.
Bacon-Wrapped Shrimp
Ingredients
- 1 pound jumbo shrimp peeled and deveined, thawed
- 1 pound sliced bacon cut into thirds
- 4 tablespoons butter melted
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ⅓ cup brown sugar
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with foil and lightly grease it.
- Whisk the melted butter, lemon juice, salt, pepper, cayenne pepper, and garlic powder in a small bowl.
- Toss the shrimp with the butter mixture and marinate for 15 minutes.
- Wrap each shrimp with a piece of bacon and secure with a toothpick. Place on the baking sheet. Repeat with the rest of the shrimp and bacon.
- Sprinkle half of the brown sugar over the shrimp.
- Bake for 7–8 minutes, flip the shrimp, and sprinkle with the remaining brown sugar.
- Bake for another 4-5 minutes until the shrimp are cooked through and the bacon is crisp.
- Serve hot and enjoy!
Video
Notes
Chef Jenn’s Recipe Notes
- Regular thin-sliced bacon works best. It’s all about the crunch and thick cut bacon won’t crisp properly and will be too chewy.
- Shrimp size counts, but it’s frustrating to buy shrimp because there’s no standard language to describe size. Instead, look for the number of shrimp per pound. Look for around 20-22 shrimp per pound. That’s the sweet spot for this recipe.
- For extra flavor, brush the shrimp with BBQ sauce during the last few minutes of baking or serve a dipping sauce on the side.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
