Bacon-Wrapped Shrimp Recipe: Party Appetizer

Looking for a crowd-pleasing appetizer? This bacon wrapped shrimp recipe delivers juicy, flavorful shrimp wrapped in crisp, smoky bacon. It’s simple to prepare, takes minimal hands-on time, and finishes in the oven for a reliable, impressive appetizer or party platter.

Perfect Bacon Wrapped Shrimp

Imagine extra-jumbo shrimp marinated in a bright lemon-garlic-honey mustard mix, then wrapped in thin-cut bacon and baked until the bacon is crisp and the shrimp remain tender. The balance of citrus, savory garlic, a hint of heat, and the smoky bacon makes these shrimp irresistible. They work great as an appetizer for a dinner party, game day, or a simple weeknight treat.

This recipe requires only a short marinade and a quick oven finish, so it’s ideal for prepping ahead. With about 30 minutes total time (including a 20-minute marinade), you’ll have a flavorful appetizer ready without fuss.

What You Need for Bacon Wrapped Shrimp

This recipe uses straightforward ingredients commonly found in most kitchens. Use quality shrimp and thin-cut bacon for the best results.

• Shrimp: 14 extra-jumbo raw shrimp, tail on, peeled and deveined.
• Bacon: Thin-cut bacon, cut in half so each shrimp is wrapped in a half-strip.
• Seasonings: Fresh lemon juice, olive oil, garlic, stone-ground mustard, a touch of honey, salt, chili powder, red pepper flakes, and paprika.
• Finish: Freshly ground black pepper to finish.

The BEST Shrimp Marinade

A simple marinade adds bright, savory flavor without overpowering the shrimp. Combine these ingredients and let the shrimp sit for 20 minutes to absorb the flavors:

• Fresh lemon juice
• Olive oil
• Garlic, minced
• Stone-ground mustard
• Honey
• Salt
• Chili powder
• Red pepper flakes
• Paprika

The lemon and garlic brighten the shrimp, while the mustard and honey create a subtle sweet-savory glaze that pairs beautifully with bacon.

Why Cook Bacon First?

Bacon and shrimp cook at different rates: bacon typically needs longer to crisp than shrimp needs to turn opaque and tender. Partially cooking the bacon first ensures the bacon will finish crisp without overcooking the shrimp. If you skip this step, you risk rubbery shrimp or underdone bacon.

How to Make Bacon Wrapped Shrimp

Marinate the Shrimp

In a large bowl whisk lemon juice, olive oil, minced garlic, stone-ground mustard, honey, salt, chili powder, red pepper flakes, and paprika. Add the raw shrimp and toss to coat. Let the shrimp marinate for at least 20 minutes to soak up the flavors.

Partially Cook the Bacon

Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil and set a metal wire rack on top. Lay the bacon halves on the rack so they aren’t touching and bake for about 6 minutes. Flip and bake another 6 minutes. You want the bacon to be partially rendered but still pliable enough to wrap.

Let the Bacon Rest

Remove the bacon from the oven and let it cool for about 5 minutes so it’s easier to handle without falling apart.

Wrap the Shrimp

Place a jumbo shrimp at the end of a bacon half and roll it tightly so the bacon wraps around the shrimp. Secure with a toothpick if needed. Repeat until all shrimp are wrapped. Discard any leftover marinade.

Bake to Finish

Arrange bacon-wrapped shrimp on the wire rack and return to the oven. Bake for 5 minutes, flip each piece, then bake an additional 4–5 minutes until the bacon is crisp and shrimp are opaque. Remove from the oven and finish with a grind of freshly cracked black pepper. Serve warm.

Our #1 Tip

Use a metal baking rack over the baking sheet. The rack lets bacon fat drip away so the bacon crisps instead of stewing in grease. For easier cleanup, line the sheet with foil before placing the rack.

Make-Ahead Bacon Wrapped Shrimp

You can prepare everything up through wrapping the shrimp and refrigerate the assembled pieces in an airtight container for up to 2 days. When ready to serve, bake at 425ºF for 5 minutes, flip, and bake another 4–5 minutes to crisp and finish cooking.

Storage

Allow cooked bacon wrapped shrimp to cool completely, then store in an airtight container in the refrigerator for 1–2 days. Note: reheating shrimp often changes the texture, making it rubbery; we recommend cooking only what you will serve or reheating gently for best results.

If you make this recipe, we’d love to hear how it turns out. Leave a comment with any tweaks or serving ideas — bacon wrapped shrimp are perfect served with a zesty dipping sauce, a squeeze of fresh lemon, or alongside a light salad for a complete appetizer experience.