Name: Bacon Wrapped Shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 16 jumbo shrimp (raw, peeled and deveined, tails on (16-20 count)); 8 slices bacon (regular cut, cut in half crosswise); 3 tablespoons butter (melted); 1 tablespoon Parmesan cheese (finely grated); 1 garlic clove (minced); 1 teaspoon lemon juice; 1/4 teaspoon Black pepper; 1/4 teaspoon smoked paprika (optional); 1 tablespoon Fresh parsley (chopped, for garnish (optional))

Juicy shrimp wrapped in smoky bacon, brushed with garlic Parmesan butter and broiled until the bacon turns crispy. This bacon wrapped shrimp recipe takes about 25 minutes from start to finish, and it's always a hit at parties!

Broiled shrimp is my favorite way to make these. The broiler crisps the bacon fast with no grill and no frying, so you can pop a pan in the oven right before guests arrive. Serve them as a party appetizer or turn them into an easy dinner.

Bacon wrapped shrimp with crispy bacon on a wooden board, garnished with chopped parsley

Key Ingredients & Substitutions

Jumbo shrimp. I use raw jumbo shrimp (16 to 20 per pound), peeled and deveined with the tails left on. The tails make a handy little handle for picking them up. Frozen shrimp work great too. Just thaw them in the fridge overnight or under cold running water, then pat them really dry.
Bacon. Regular-cut bacon is the one to buy here. Thick-cut bacon looks tempting, but it won't crisp up before the shrimp is done. Each slice gets cut in half crosswise, so 8 slices wrap 16 shrimp.
Butter. Melted butter carries the garlic and Parmesan and helps everything brown under the broiler. Butter-flavored shortening works too, if that's what you have on hand.
Parmesan cheese. Just a tablespoon of finely grated Parmesan adds a little savory, nutty flavor. You can leave it out if you like.
Garlic and lemon juice. One minced clove of garlic and a squeeze of lemon keep the butter bright so the bacon doesn't take over.
Black pepper and smoked paprika. Black pepper is a must. A pinch of smoked paprika is optional, but it adds a nice color and a little extra smokiness. Skip the salt, since the bacon and Parmesan bring plenty.

Hands wrapping a half slice of bacon around a raw shrimp on a wooden cutting board

Helpful Tips

Give the bacon a head start. This is the big one! Shrimp cook in just a few minutes, and raw bacon takes a lot longer to crisp. So I par-cook the bacon in the microwave for 1 to 2 minutes, just until the fat starts to look see-through but the slices are still soft enough to bend. Then the bacon gets crispy in the same time it takes the shrimp to turn pink, and you don't end up with rubbery shrimp wrapped in floppy bacon.

Pat the shrimp dry. Wet shrimp steam instead of browning, and the bacon slides right off. A quick pat with paper towels makes a real difference.

Wrap snugly and lay them seam side down. Wrap each half slice around the thickest part of the shrimp and leave the tail free. Setting them on the pan with the loose end underneath usually holds the bacon in place. If a piece keeps unrolling, poke a wooden toothpick through it.

Give them some space on the sheet pan. Leave about an inch between each shrimp on a foil-lined rimmed sheet pan. Crowded shrimp steam, and the bacon never gets crisp. Then brush them all over with the garlic butter using a silicone basting brush.

Raw bacon wrapped shrimp seasoned with pepper, laid out in a single layer on a sheet pan for the broiler

Stay close to the broiler. Every broiler runs a little differently, and things go from golden to burnt fast. Put the rack about 6 inches below the heat, set a timer and peek often. The shrimp are done when they're pink and opaque all the way through and the bacon is browned and crispy at the edges.

Broiled bacon wrapped shrimp on a sheet pan, with pink shrimp and browned bacon

Variations

Brown sugar glaze. Sprinkle a little brown sugar over the shrimp before broiling for a sweet and salty bite. Keep an eye on them, since sugar burns quickly.
Spicy shrimp. Add a pinch of cayenne or red pepper flakes to the butter, or tuck a thin strip of jalapeno under the bacon before wrapping.
Cajun style. Swap the smoked paprika and pepper for a teaspoon of Cajun seasoning.
Stuffed shrimp. Butterfly the shrimp and tuck in a little cream cheese before wrapping. So good!
Air fryer. Cook the wrapped shrimp at 400°F for 7 to 9 minutes, turning once halfway through.
Grilled. Thread the wrapped shrimp onto skewers and grill over medium-high heat for 3 to 4 minutes per side.

Serving Ideas

For a party, pile these on a platter with toothpicks and a couple of dipping sauces, like cocktail sauce, honey mustard or a spicy mayo. They're great next to other easy bites like stuffed mushrooms and bacon water chestnuts. And if your crowd loves shrimp as much as mine, add a basket of popcorn shrimp too.

To make them a meal, plan on 6 to 8 shrimp per person. Serve them over rice or cilantro lime cauliflower rice, next to a Caesar salad, or alongside a steak for an at-home surf and turf. A side of Parmesan truffle fries doesn't hurt either!

Storing & Reheating

Bacon wrapped shrimp are best straight out of the oven, while the bacon is still crisp. Leftovers keep in an airtight container in the refrigerator for up to 2 days. To get ahead for a party, you can wrap the shrimp up to 8 hours ahead, cover and chill them, then brush with the butter and broil right before serving.

To reheat, spread them on a sheet pan and warm them in a 350°F oven for 5 to 7 minutes, or in the air fryer at 350°F for 3 to 4 minutes. Skip the microwave, which makes the shrimp rubbery and the bacon soft.

I don't recommend freezing the cooked shrimp, because they turn tough and watery once thawed. Starting with frozen raw shrimp is totally fine, though!

Broiled bacon wrapped shrimp piled on a wooden cutting board with fresh parsley

More Appetizer Recipes

If you loved these, here are a few more party favorites you might enjoy:

Recipe