These delicious bite-size Bacon Wrapped Shrimp are the best quick and easy appetizer, perfect for game day, holidays, and special occasions. Made with juicy shrimp wrapped in crispy bacon and brushed with a sweet and spicy honey Cajun glaze. So yummy!
The BEST Bacon Wrapped Shrimp
Everyone loves bacon-wrapped shrimp. Perfect for any holiday or occasion, they’re delicious, perfectly bite-sized, and so easy to make. Brushed with a yummy honey Cajun glaze for an unforgettable and perfectly balanced appetizer that is sweet, salty, and just a little spicy. Whether you bake, grill, or cook them in the air fryer, you can’t go wrong with juicy shrimp wrapped in bacon.
- Jumbo shrimp
- Olive oil
- Cajun seasoning
- Salt & Black pepper
How to Make Bacon Wrapped Shrimp
Start by lining a large baking sheet with parchment paper and preheating your oven to 375 degrees Fahrenheit. You may also bake them on a baking rack placed inside a baking sheet. For easier cleanup, line the baking sheet with aluminum foil.
Cut each slice of bacon into four smaller pieces. This will give you a total of 32 smaller bacon strips.
Wrap each peeled and deveined shrimp with a one-quarter piece of bacon and secure it with a toothpick. Transfer to the prepared baking sheet in a single layer with space between each shrimp.
Meanwhile, whisk the honey, olive oil, Cajun seasoning, salt, black pepper, and cayenne together in a small bowl. Use a pastry brush to brush over both sides of the shrimp.
Bake for 15-20 minutes, flipping halfway through. Garnish with fresh chopped parsley and additional honey, if desired.
What Temperature Do You Cook Bacon Wrapped Shrimp?
For this recipe, the shrimp are baked at 375 degrees Fahrenheit.
How Long Do You Cook Bacon Wrapped Shrimp?
We’re baking them in the oven for about 15-20 minutes.
How to Serve
Serve this yummy shrimp appetizer for the holidays, at parties or events, and game day! They’re always a huge hit! Best served immediately, or shortly after coming out of the oven, sometimes I’ll drizzle them with a little honey for a little added sweetness.
- Purchase large or jumbo-size shrimp: This will give you the best bacon-to-shrimp ratio.
- Completely thaw the shrimp before cooking: The liquid in frozen shrimp will prevent the bacon from crisping, and the shrimp will not cook evenly.
- Purchase thinly sliced bacon: Typically, bacon takes longer to bake than shrimp. Thick-cut bacon will take even longer, almost guaranteeing overcooked shrimp.
More Appetizer Recipes,
- The Best Buffalo Chicken Dip Recipe (+ Video)
- Cinnamon Honey Butter Board
- Baked Brie
- Hot Crab Artichoke Dip Recipe
- Air Fryer Shishito Peppers
- Air Fryer Coconut Shrimp Recipe with Dipping Sauce
Bacon Wrapped Shrimp
- 1 pound shrimp - peeled and deveined
- 8 pieces bacon - cut into quarters
- 2 tablespoons honey - plus more for serving
- ¼ cup olive oil
- 1 teaspoon Cajun seasoning - or Old Bay Seasoning
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- ½ teaspoon cayenne - optional
- fresh parsley - to garnish
- Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper. Spray lightly with non-stick cooking spray. Set aside.
- Cut the bacon slices into quarters (to make a total of 32 smaller pieces). Depending on how many shrimp you have, you may end up with a few pieces of extra bacon.
- Wrap a quarter piece of bacon around each shrimp and secure it with a toothpick. Place them on the prepared baking sheet and repeat with the remaining shrimp.
- In a small bowl, combine the honey, olive oil, Cajun seasoning, salt, black pepper, and cayenne. Use a pastry brush to brush over both sides of the shrimp.
- Bake for 15-20 minutes, flipping halfway through, or until the shrimp is cooked and the bacon is crispy. Garnish with fresh chopped parsley and additional honey, if desired.
- Nutritional information is an approximate calculation for 1 bacon-wrapped shrimp.
- Leftovers: Store any leftovers in the refrigerator in an airtight container for up to 3 days.
- To make ahead, simply wrap the shrimp in bacon and place them in the refrigerator in an air-tight container for up to 24 hours ahead of time. When ready to bake, brush with the glaze and bake as instructed.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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