BACON-WRAPPED SHRIMP
I am a bit notorious among my family and friends for wanting to wrap everything in bacon. Avocados, sweet potatoes, dates—you name it, I’ve probably wrapped it in bacon at some point, so this bacon-wrapped shrimp recipe was really only a matter of time. The combination of sweet shrimp and salty bacon is a surefire winner, making these great to serve as an appetizer with a little sweet chili oil on the side for dipping; they really go with almost any main course you choose! SERVES 4
PREP TIME: 10 minutes
COOK TIME: 10 minutes
1 pound (454 g) shrimp, peeled and deveined (you can leave the tails on)
12 slices bacon, halved, plus more if necessary
Chopped fresh parsley, for garnish
- Preheat the oven to 400°F (200°C).
- Wrap a piece of bacon around each shrimp, and line them up on a baking sheet. Bake for 8 to 10 minutes, or until the bacon is crispy.
- Remove from the oven and serve hot on a platter, sprinkled with parsley.
VARIATION 1 GRILLED BACON-WRAPPED SHRIMP KEBABS: Use skewers to hold the shrimp in place, and grill for 5 to 6 minutes on each side instead of cooking them in the oven. Finish with a squeeze of fresh lime juice.
VARIATION 2 MARINATED BACON-WRAPPED SHRIMP: Before wrapping the shrimp with bacon, marinate them in a mixture of ¼ cup extra-virgin olive oil, ¼ cup red wine vinegar, 1 chopped garlic clove, and 1 tablespoon (15 ml) of an Asian chili paste.
PALEO PAIR: Turn this appetizer into lunch or dinner with a side of Kale Salad with Onion and Avocado (here).
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Bacon-wrapped shrimp are the two-ingredient appetizer that disappears faster than anything else on the table. Strips of bacon hug each shrimp and crisp up in a hot oven while the shrimp steam to tender perfection inside their salty jacket. Ten minutes, one baking sheet, zero complaints.
Pro Tips
- Par-cook the bacon for 3 to 4 minutes in the microwave before wrapping if you like it crisp — thick-cut bacon won't fully crisp in the shrimp's short cook time.
- Leave the tails on for easy grabbing, and thread them onto the pan so they stay snug in the bacon.
- Don't overcrowd the baking sheet; the bacon needs circulating heat to crisp instead of steam.
- The grill variation on skewers adds smoke — brush with a little of the pan drippings before serving.
Frequently Asked Questions
Can I make bacon-wrapped shrimp ahead of time?
Wrap the shrimp up to a day ahead and refrigerate them on the sheet pan, covered. Bake just before serving so the bacon stays crisp.
What size shrimp should I use?
Large or jumbo shrimp (16–20 per pound) wrap neatly with a half slice of bacon and cook through in the same 8 to 10 minutes the bacon needs.
Can these be grilled instead of baked?
Yes — thread them on skewers and grill 5 to 6 minutes per side over medium-high heat until the bacon is crisp and the shrimp are pink.
Is bacon Paleo-friendly?
Choose sugar-free, nitrate-free bacon without additives and it fits a Paleo plate. Check labels — some brands sneak in sugar and soy.
Recipe Card
Ingredients
Method
- Chopped fresh parsley, for garnish
- Preheat the oven to 400°F.
- Wrap a piece of bacon around each shrimp, and line them up on a baking sheet.
- Bake for 8 to 10 minutes, or until the bacon is crispy.
- Remove from the oven and serve hot on a platter, sprinkled with parsley. VARIATION 1 GRILLED BACON-WRAPPED SHRIMP KEBABS: Use skewers to hold the shrimp in place, and grill for 5 to 6 minutes on each side instead of cooking them in the oven.
- Finish with a squeeze of fresh lime juice. VARIATION 2 MARINATED BACON-WRAPPED SHRIMP: Before wrapping the shrimp with bacon, marinate them in a mixture of ¼ cup extra-virgin olive oil, ¼ cup red wine vinegar, 1 chopped garlic clove, and 1 tablespoon of an Asian chili paste. PALEO PAIR: Turn this appetizer into lunch or dinner with a side of Kale Salad with Onion and Avocado (here).
