Bacon-Wrapped Shrimp

GrillGluten-FreeBaconShrimp

Bacon-wrapped shrimp! Either oven baked or grilled, and seasoned with chili and lime.

Photography Credit: Elise Bauer

Looking for a crowd pleasing-appetizer? Make bacon-wrapped shrimp! Kinda ridiculously good.

I blame the bacon.

Seriously, this one is really easy and crazy good. Bacon and shrimp make a very happy couple. For this recipe we are coating the shrimp with some lime and chili powder, and then wrapping them in slices of bacon, and either oven baking or putting on the grill.

Here are a couple of tips that can help make these even better.

Bacon Wrapped Shrimp

First, especially when grilling shrimp, we highly recommend brining them first for 30 minutes in a sugar, salt, water solution. The brine helps the shrimp hold onto its moisture on the high heat of the grill. The shrimp remain plump and juicy.

Second, make sure to pre-cook the bacon a bit before wrapping them around the shrimp. (We microwave the strips.) Otherwise no amount of brining will keep the shrimp from drying out in the time it takes for the bacon to be cooked.

Bacon-Wrapped Shrimp Recipe

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  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Yield: Makes 12 pieces

Figure 1 strip of bacon for every 2 shrimp.

Shrimp cook so quickly that to help keep them from drying out whether grilling or oven roasting, we recommend brining them first.

Just whisk together 1/4 cup of kosher salt, 1/4 cup of sugar, and 4 cups of water until the salt and sugar dissolve. Add the ice and the shrimp, and let sit for 30 minutes (no longer).

Ingredients

  • 1 pound (12-20 count), raw, peeled and deveined shrimp (tail on)
  • 2 Tbsp olive oil
  • Zest from 1 lime
  • 2 Tbsp lime juice
  • 1/2 teaspoon chipotle powder or chili powder (less or more to taste)
  • 6-10 strips thin bacon, cut in half (half as many pieces of bacon as there are shrimp)
  • Skewers (for grilling) or toothpicks (for oven)

Optional brine:

  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 1 cup ice

Method

1 Toss shrimp with lime zest, lime juice, olive oil, chipotle powder: Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.

2 Partially cook the bacon: Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 to 2 minutes.

3 Prepare grill or preheat oven: Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.

4 Wrap the shrimp with bacon: Working one at a time, wrap a half piece of partially cooked bacon around each piece of shrimp.

5 Secure bacon to shrimp with skewers if grilling, toothpicks if oven cooking: If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don't have flat skewers, I've used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect.

If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

6 Grill or bake the shrimp: Grill uncovered for 3 minutes on each side (less or more time depending on the heat of your grill), or bake in the oven for 4-5 minutes, or until the bacon is browned and the shrimp is just cooked through.

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Bacon Wrapped Shrimp

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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42 Comments / Reviews

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Did you make it? Rate it!

  • Penny

    After following the recipe, including brining the shrimp, pre-cooking the bacon for two minutes, marinating, then baking the shrimp for 5 minutes, the shrimp were cooked but the bacon was still very undercooked. Most guests removed the bacon before eating the shrimp. I removed the bacon from the leftovers and cooked it separately. I did broil half the recipe for another minute but still no browned bacon. Maybe this is just better grilled.

    xxxxxyyyyy

  • Ricardo

    I made this but used different sauce. After the brine, I mixed soy sauce, lime juice and Thai chili garlic sauce and put the shrimp in it for about 15 minutes before wrapping with bacon and skewering. I used some of the marinade to baste and I cooked under the broiler and then oven at 550 F

  • April Thomas

    You can also use a simple bbq sauce on the outside and add some chestnuts along side the shrimp. They are definitely yummy.. I made some for a wedding reception. They were a hit and we couldn’t make enough.

  • maurice

    Make this a lot… another idea i use is the brush the shrimp and bacon with jamaican jerk marinade or sauce, its spicy and wonderful, our family loves them

  • rose

    These were great. The spice is light enough for those who don’t like heat and surprisingly the citrus goes with the bacon! will definitely make these again. Thanks Elise!

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