Bacon-Wrapped Shrimp

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).

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


  • 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


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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  • 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.


  • 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

  • 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!


  • SAS

    Oh. My. God. These little suckers were so tasty, they never made it to the plate. They came right off the skewers and went straight into my mouth. It’s a night here – we’re having ceasar salad, the bacon-wrapped shrimp, and perfect guacamole – all recipes from your web site! Yum. And thank you!!


  • will

    Lovely starter. Very simple to assemble although I did find it a little tricky to get the bacon to crisp in the oven without over cooking. Nevertheless they all went in a flash!!


  • Randi Lynne

    You’ve outdone yourself! The chipotle-lime seasoning along with the bacon made for some of the BEST shrimp I’ve ever had! The best part was I made it on my grill and didn’t pay an outrageous price at a restaurant. Thanks for this lovely recipe!! I followed it up with your banana bread recipe for dessert. It was delicious as well.


  • Julie

    This is the best shrimp! So easy to make and what a hit with a crowd. I made as an appetizer for my daughter’s b-day party w/family and friends. I made 70 of these and there were no leftovers, incredible taste and definitely a keeper!


  • Jess

    These are fantastic, and they come together fairly easily! I made a big batch for an Oscar party last night and took them to a group of 75% total strangers who immediately took a liking to me because, as one person put it, “You brought bacon. You win.” It didn’t hurt that they were seriously delicious, too. :)


  • Lisa

    Thanks for this great recipe-we tried it out for our Canadian Thanksgiving and it was really good. We didn’t put as much lime juice because it sounded like it would be too much, however, we should have added more to get that zest. The only chipotle powder we could find was chipotle chili powder-it was red and had a smokey taste which was great. The dish is a neat idea for guests even though I do agree that one should cook up the bacon a bit before putting it in the oven because it creates a lot of juice and doesn’t quite get crispy.

    A YUMMY idea that we will do again!!!


  • Emily

    These were like candy – we wolfed them down. Delicious with or without the bacon. Thanks!


  • Linda

    This was one of the tastiest recipes I’ve tried in a long time, and so simple. We always try new recipes and are usually pretty satisfied but this one is really a keeper and one to share. We oooohed and aaaaahed through the whole meal!


  • Sandra

    I made this last night. It was YUM! I served with a dipping sauce that was mayo, horseradish, chipotle powder, garlic, lemon juice and a dash of tabasco. VERY GOOD


  • 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.

    • Lillianne

      What a blessing for a low carb diet.

  • 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

    • Laura ~ Raise Your Garden

      Love that idea. Bacon makes the world go round. I have to admit, we have it with almost every meal to some extent, How can you not? These look like the perfect wedding appetizer. What a better way to start your lives together?

  • Scot

    I saw someone mentioned adding cheeses – I do something similar. Open a slit in the shrimp (larger shrimp help, obviously) and stuff with a “matchstick” of jalapeno and either cheddar or jack cheese. I serve them with homemade guacamole for dipping. Again, bigger shrimp are better not only to ease the stuffing but so there is more shrimp to play with the other flavors.

  • snhip

    Tried it once and the bacon completely killed the taste of the shrimp – it might as well have not been there at all. If you love the taste of bacon, this is for you, if you love the taste of shrimp, look elsewhere.

  • Salina

    My family does this recipe a lot but we use the maple bacon gives it a way better flavor and to make it simple about the sauce we use cocktail sauce. The best shrimp in the world.

  • Meghan

    Could you use chili powder instead of chipolte powder?

    • Elise Bauer

      Sure! Chipotle powder just gives it a more smoky taste, but you can get that from the grill if you are grilling.

  • Stacia

    Wow! I just had these for our New Year’s Eve appetizer dinner and they were a huge hit. Absolutely adored them. My husband ended up dunking one in ranch dressing accidentally and reported it was delicious, but I probably wouldn’t serve it with ranch deliberately.

  • Meredith

    I’ve made something similiar wrapping the shrimp and a slice of jalapeno pepper with bacon. Broil or barbeque and then coat with your favorite sweet barbeque sauce. Yum!

  • John Murray

    Mmmmmmm – had some “bland food Aussies” for dinner so used a little Malaysian curry powder instead of chipotle. Combined starter with red snapper ceviche. Great hit! Going to try some goat’s cheese with it as suggested (by ginger, I think) – my mouth is watering……..

  • Elise No. 2

    Made these last night with a large bag of shrimp (32) and 12 oz of center cut bacon – perfect amount! Found dried chipotle peppers and ground them in the coffee grinder. Used a lot more than the recipe called for – doubled all the other ingredients. After the shrimp were mixed with the oil, peppers and lime, had to delay dinner so they marinated for 2 hours. Grilled them outside on soaked bamboo skewers and with a nice bottle of zinfandel, my husband and I kept looking at each other and saying wow:-) They were spicy but mellow and the lime flavor was great. Thanks Elise!

  • C. James Callaway

    When I prepare my Grilled Bacon-Wrapped Shrimp Kabobs, I add red and green bell peppers, portobello mushrooms, and onions. That makes it the entire meal out on the grill. I brush the vegetables with a garlic olive oil to keep them from drying out on the pit. To stretch the shrimp, sometimes we add chunks of smoked sausage, or chicken breast wrapped in bacon.

  • Linda

    We BBQ jumbo shrimp wrapped in Fresh Jalapeno and bacon. We fry the bacon slightly so it is crispy coming off the BBQ.

  • Manley

    For all of the folks in the UK and elsewhere who are unable to get Chipotle powder locally, you might wish to consider Penzey’s here in the US ( They are happy to ship outside of the US although, of course, they charge extra to do this. Elise made a very good suggestion to try “smoked paprika” but if you are curious and/or adventurous, you might order the Chipotle anyway. Those of you in the UK will benefit from a very favorable exchange rate right now, as well!

  • Dennis Kercher

    Looks good. I like to use Prosciutto as it cooks faster and you won’t overcook the shrimp trying to get the bacon crisp. Costco has great ultra thin Prosciutto. Probably one of the few things that still come from Italy and haven’t been private labeled by them. I baste mine with olive oil, lemon zest and a grind of black pepper after they are wrapped. When the shrimp come off the grill, I give them a splash of fresh lemon juice. Really sets off the flavors. Buon Appetito!

  • baz

    Great recipe, just one thing. I’m in the UK and I buy most of my ingredients from but they don’t stock ‘chipotle’. Does anyone know of UK online shops stocking this? Please help!

  • Tim Taylor

    I just made this recipe and it was excellent. But I couldn’t taste any lime or chipotle. But bacon is so good that you wrap other food in it, we still gobbled it up.

    Not sure if increasing the lime or chipotle would make a diff.

  • Jills

    Chipotle is a smoked-flavored pepper, found in flavored sauces, dried powder, etc. I’m not too fond of it. However, TexanNewYorker used Cajun instead – which I’d defintly use as a substitute! Still spicy and oh so yum!!!

  • Ingrid

    This looks yummy – will certainly try it next time we do a grilling session in the garden!

    Something slightly similar I picked up when I was a student: bacon-wrapped banana.

    You simply divide the banana into pieces (about the width of the bacon). Then you wrap them in the bacon – if needed you can secure them by putting in a wooden pricker (sorry, I’m not a native speaker, so I hope you know what I mean!). It’s a good idea to wait for the barbecue to start cooling down, as you don’t want the bacon to char or be done before the banana is. Put the bacon-wrapped banana pieces on the grill and turn them from time to time. It’s done when the bacon is crispy and the banana is soft. The contrast in texture and flavour of crispy/salt and soft/sweet makes for a very nice contrast and a good prelude to dessert!

  • lwilliams

    What is chipotle powder? – I’m from the UK and I’ve never heard of it

    • Elise Bauer

      Chipotle pepper is a smoked, dried jalapeno. You can find it canned, in adobo sauce, or in a dried powder form. In the UK you might find “smoked paprika” more easily than chipotle, which would be a good substitute.

  • Madeline Miller

    RR has a recipe from her mom where she wraps the little guys with sage leaves and pancetta. Sooooo good. She serves them with potato/watercress salad and a green bean/red onion/tomato salad. Makes a perfect summer meal. Thanks for reminding me of it!

  • ginger

    Yum, I just made some grilled bacon wrapped shrimp this weekend. I stuffed them with an herbed goat cheese first, topped it with some chives and wrapped it in pepper bacon. The goat cheese puts it over the top. Yum.

  • Geneva

    We have also tried something similar to this; if using large shrimp it is really good if you stuff the shrimp with a sliver of Pepper Jack Cheese before wrapping; but I have never used the lime or the same seasonings. Now I am craving.

  • Katie

    It is also delicious to wrap the shrimp around a piece of pineapple, then wrap the whole thing in bacon. It is so delicious – tangy and salty!

  • beyonduplication

    What else would be good instead of chipotle powder? I don’t seem to have any. Adobo sauce? Ideas?

  • Regina

    We do something a little similar to this – we wrap jumbo shrimp in half-slices of proscuitto, then baste with a mixture of melted butter, a little cajun seasoning (we like Tony Chachere), and rosemary (fresh, if we can get it!)…..

    cook on the grill… and they are so good, it’ll make your tongue slap your brain!