Bacon-Wrapped Shrimp Recipe
Bacon-wrapped shrimp is a quick appetizer you can make for a crowd. The sweet and spicy
combination of flavors with crispy bacon, juicy shrimp makes it a perfect finger food for any gatherings.
Servings: 15 pieces
- 1 lb |500 grams (about 15 shrimps) jumbo shrimps (prawns)
shell peeled, deveined, tail intact
- 8 slices bacon, cut into half
- 4 tablespoon butter melted
- 1/2 cup maple syrup (or honey or brown sugar)
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika (if you don’t want to use paprika, double cayenne pepper quantity)
- Small pinch of salt
- 1 teaspoon cracked pepper
You’ll need cleaned (shell removed, de-veined but tail-on) shrimps and simple rub.
To make the rub – in a bowl mix melted butter, maple syrup(or honey or brown sugar), salt and pepper, smoked paprika, cayenne pepper. Mix everything well and keep aside.
Cut bacon into half. This is done so the long strips of bacon do not cover the shrimps in whole. We want to leave a small portion of front and tail of shrimp exposed.
Note : If you use long strip of bacon and wrap in multiple fold over shrimp, the outer layer of bacon will get cooked to crispy perfection, but the inner layer will remain under-cooked and raw.
Take a strip of bacon, wrap it around the shrimp.
To secure bacon in it’s place, insert a tooth pick to hold bacon around the shrimp. You can skip this step if you feel the bacon it tightly wrapped and secured well to shrimp.
Arrange wrapped shrimps over a wire mesh placed over baking tray.
Liberally brush spice rub all over the shrimps. Keep the remaining spice rub to apply over shrimp later.
Bake it oven at 400 F for about 12 minutes. Flip shrimp once half way through. And apply the spice rub over the flipped shrimps. Any more remaining spice rub can be brushed on shrimp after cooking it.
Serve it hot with your favorite dipping sauce. We love it to serve this incredible shrimp appetizer with our most favorite shrimp dripping sauce – Bang Bang Sauce.
Very similar to bang bang shrimp sauce is this ridiculously easy to make 5 minutes boom boom sauce. Both these sauces are great with shrimp.
If you are looking for a dipping sauce without mayonnaise, make guacamole and serve it as dipping sauce for shrimps.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
- Jumbo shrimps are great for this recipe. It’s easy to handle large prawns to wrap with bacon and the meaty shrimps cooks beautifully and great to present on the appetizer table.
- Use strips of bacon with steaks of fat. Cut bacon into half. If you use long strip of bacon and wrap in multiple fold over shrimp, the outer layer of bacon will get cooked to crispy perfection, but the inner layer will remain under-cooked and raw.
- Highly recommend to flip shrimp during grilling after it’s half cooked. Grilled bacon wrapped shrimps that were not flipped do not get caramelized evenly and cook at the bottom as compared to top.
- There is nothing worse than over cooked rubbery shrimps. Don’t cook shrimp for long.
- Use brown sugar in place of maple syrup to coat the shrimps for rich caramelization on the shrimps and bacon.
- You will have to broil the wrapped shrimps a bit at the end to make bacon red and crispier.
Calories: 151kcal | Carbohydrates: 8g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 465mg | Potassium: 125mg | Fiber: 1g | Sugar: 6g | Vitamin A: 335IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 0.2mg