Baked Bacon Wrapped Shrimp – An Easy Appetizer Recipe

One of my favorite appetizers to make around the holidays is Baked Bacon Wrapped Shrimp. Large size shrimp nestled inside a blanket of bacon and cooked just until the shrimp are perfectly cooked.

The combination of the salty bacon with the soft pillow texture of the shrimp makes for the perfect appetizer. Although they look elegant, they are actually very easy to make!

However, there is one important step in making sure that the bacon is crispy and the shrimp are perfectly cooked. And that is to par cook the bacon slices.

This will ensure that everything finishes off at the same time in the oven! But before you get cooking, there are some other important tips and tricks to help this recipe turn out perfect.

What Size Shrimp To Make Bacon Wrapped Shrimp

Because the shrimp is the star of the show here, you want to purchase shrimp that are large in size. However because of how shrimp are labeled at the store or market, this can get somewhat confusing.

When purchasing raw or frozen shrimp in a bag, the bag will be labeled with a range of numbers. These numbers indicate the number of shrimp that you can expect in a one pound bag.

For instance, if the bag has the numbers 21/25, it means that there are between 21 and 25 individual shrimp in a pound size portion. However, you may also see bags with the identification as U/15.

The U stands for the word under. Therefore there will be under 15 shrimp in a one pound bag. That means that the shrimp will be huge!

However when purchasing raw shrimp at the seafood butcher counter, the count may not be listed. Instead, the shrimp are labeled by their appearance in size.

You can find shrimp in all sorts of sizes. From medium, large, extra large, jumbo, extra jumbo and colossal, etc. However there is no industry standard or exact measurement given when using those terms.

Therefore, when picking out what size shrimp to purchase for baked bacon wrapped shrimp, you can choose whatever size you prefer. As a general guideline for the cooking instructions in the recipe below, I use large or extra large size shrimp.

Large shrimp come with a 31/35 count. And extra large shrimp contain 26/30 count in a one pound portion.

How To Peel & Devein Shrimp

Now that you know what size shrimp to purchase, it is time to get the shrimp prepared. This process will depend on what type of shrimp that you purchased.

Shrimp can be purchased with several different physical differences. First you can be whole shrimp that will still have the entire head, tail and shell attached.

On the contrary, you can purchase shrimp that are completely peeled and deveined with the head and tails removed. And you can even find raw shrimp for sale that are peeled and deveined, but the tails are left on.

For this recipe the shrimp need to be peeled, but the tails left on. They also need to be deveined before they can be put in the oven.

If you can’t find raw shrimp in this form, don’t worry. Although it is a little more time consuming, you can peel and devein the shrimp yourself and still make this Baked Bacon Wrapped Shrimp appetizer.

How To Peel Shrimp But Leave The Tail On

If the shrimp still has its head gently twist to remove it. Then go underneath to where the legs are and use your thumbs to pull the shell apart in opposite directions.

Continue to pull the segments off, but leave the last section where the tail is attached on the shrimp. The tail will give you a natural handle to use when eating this delicious appetizer.

Devein The Shrimp

Deveining shrimp is the process of removing the intestinal tract that is located on the back side of the shrimp. It is important to remove the gray vein because it gives an unpleasant taste and texture when eaten.

This is especially the case when eating large, jumbo or colossal size shrimp. In fact, the shrimp will most likely have a gritty taste if it remains.

Luckily, it is easy to remove it with a sharp paring knife. To do this, make a small slit down the center of the shrimp’s back. Just below the surface you will see a dark grey ‘line’ that looks like a vein.

Use the tip of the knife and pull upward. The tract will come out easily. Have a paper towel handy so that you can discard the vein and continue to remove the others.

Baked Bacon Wrapped Shrimp Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 4 slices bacon, cut in half through the middle
• 8 large shrimp peeled (except for the tail) and deveined
• 1 tablespoon olive oil
• ¼ teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper

INSTRUCTIONS

Preheat oven to 425˚F (220°C). Line a rimmed baking sheet with foil and then place a baking rack inside the baking sheet.

Place the shrimp in a medium size bowl. Drizzle the shrimp with olive oil and then add the salt and pepper and toss to coat. Set aside.

Arrange the bacon slices on the rack, being sure that the pieces don’t touch each other. Place the baking sheet in the preheated oven and bake 7-10 minutes.

You want the bacon to be half way cooked, but not yet crispy. Remove the bacon from the oven and let it sit for 5 minutes so that it cools enough to handle.

Working one at a time, place a piece of shrimp on the short edge of a bacon slice. Wrap the shrimp with the bacon, securing the end with a toothpick.

Place the bacon wrapped shrimp back on the baking rack and repeat until all of the shrimp are wrapped and ready to be baked.

Place the baking sheet in the oven. Then continue to bake for an additional 10 minutes or until the shrimp are pink and bacon is slightly crispy.

Serve warm or at room temperature. Serve with your favorite dipping sauce if desired.

Frequently Asked Questions

1. Can I Use Frozen Shrimp?

If you want to use frozen shrimp, first be sure that it is still raw. The shrimp will be gray in color and not yet pink. Just be sure to thaw it out completely before following this specific recipe.

However, if you want to make it with frozen shrimp it is best to cook it under a broiler. This will ensure that the shrimp and bacon cook at the same rate so that the bacon is crispy but the shrimp is not over done.

Follow the same steps of wrapping the bacon around the frozen shrimp. Then place on the baking rack for 3-5 minutes.

Flip and cook until the bacon is done and the shrimp is cooked, but not overcooked.

2. Can I Use Precooked Shrimp?

Even if you use fresh shrimp from the seafood case, you must use raw shrimp for this recipe. Shrimp is super easy to over cook and it will become rubbery.

Look for shrimp that are gray in color.

3. What is the Best Type of Bacon to Use?

Use standard pork bacon that is thin to medium-thin in thickness. This will allow the bacon to crisp up perfectly during the baking process.

And yes, you must pre-cook the bacon before wrapping it around the shrimp.

4. What Dipping Sauces Go Well With Baked Bacon Wrapped Shrimp?

There are so many options when it comes to dipping sauces. You can make it easy and go with your favorite barbecue sauce.

Or you could make a simple Bang Bang Shrimp sauce. How about a simple Sriracha sauce and mayo mixture. I have even have used Sweet Thai Chili and it was fantastic!

5. What Can I Make With The Extra Shrimp That I Have?

If you bought a bag of shrimp and have some leftovers here are some delicious recipes to try:

• Cajun Shrimp & Rice
• Shrimp & Avocado Salad
• Air Fryer Bang Bang Shrimp
• Bang Bang Shrimp & Pasta
• Sweet & Spicy Bacon Wrapped Shrimp
• Firecracker Shrimp
• Honey Garlic Lime Shrimp
• Shrimp Ceviche

Enjoy! Mary

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