Bacon-Wrapped Shrimp
These bacon-wrapped shrimp are a foolproof summer finger food—everyone who tries them loves them! And the best part? The recipe only requires shrimp, bacon, and fresh sage leaves.
I usually grill these shrimp on the BBQ, but you can also cook them in the oven or air fryer. Just make sure the bacon is fully cooked before serving. And don’t worry—the fat in the bacon protects the shrimp, so there’s no worry of the shrimp drying out!
I highly recommend this homemade bang bang sauce or spicy garlic aioli for a delicious dipping sauce. Both are pretty easy to make and have a touch of heat, which completes the sweet-salty-herb flavor of the shrimp!
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Why You’ll Love This Recipe
✔️ You only need three ingredients.
✔️ Bacon-wrapped shrimp can be made ahead of time.
✔️ It’s a ridiculously simple but impressive appetizer!
Ingredients To Make Bacon-Wrapped Shrimp
Ingredient Notes
- Bacon: Adds a smoky, savory flavor and a crispy texture.
- Sage Leaves: Provides an herbal, earthy flavor that is excellent with both shrimp and bacon.
- Shrimp: The main protein, offering a sweet, delicate flavor.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Bacon: Use thinly sliced pancetta, prosciutto, or turkey bacon.
- Shrimp: Replace with large scallops or chicken breast pieces for a different protein option.
Recipe Variations
Try any of the following for a twist on this bacon-wrapped shrimp recipe:
- BBQ Sauce: Baste the shrimp with barbecue sauce during grilling.
- Brown Sugar: Sprinkle brown sugar over the wrapped shrimp before grilling.
- Cajun Spice: Sprinkle the shrimp with Cajun seasoning before wrapping them.
- Chili Flakes: Sprinkle red chili flakes on the shrimp for an extra kick of heat.
- Garlic Butter: Brush the shrimp with garlic butter before adding the sage and bacon.
- Ginger: Add a thin slice of fresh ginger with the sage.
- Honey Mustard: Brush the bacon with honey mustard before wrapping it around the shrimp.
- Maple Glaze: Drizzle the shrimp with maple syrup during the last few minutes of grilling.
- Pineapple: Add a small piece of pineapple under the bacon.
- Smoked Paprika: Dust the shrimp with smoked paprika before wrapping.
- Teriyaki: Marinate the shrimp in teriyaki sauce before assembly.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Bacon-Wrapped Shrimp
STEP 1: Cut the bacon strips into thirds or halves. The size of the shrimp will determine how long you cut the strips.
STEP 2: Remove the stems from the sage leaves. Tear larger leaves in half if you want.
STEP 3: If you must remove the tails from the shrimp, do so now. Take each shrimp and gently bend it along the back to straighten it out. For most, you will feel some give as you do this. This is normal.
STEP 4: When all of the shrimp have been straightened, take one piece of bacon and gently stretch it.
STEP 5: Lay the stretched bacon on a work surface. Place a sage leaf on top of the bacon close to one end, then set a shrimp on top of the leaf. Wrap the shrimp snugly in the bacon. Repeat until all of the shrimp are wrapped.
STEP 6: Cook the shrimp right away on a hot grill, in the oven, or in an air fryer until the bacon is crispy on both sides. You can also store your bacon-wrapped shrimp inside a tightly sealed container in the fridge to cook later. Serve hot or cool with your favorite dipping sauce.
Expert Tips
1. Thread 5 or 6 bacon-wrapped shrimp onto a skewer (per person) before cooking to serve as a meal.
2. If not serving with a dip, sprinkle the wrapped shrimp with Old Bay or your favorite seasoning before cooking.
3. Worried about the bacon unwrapping? Secure each shrimp with a toothpick.
Recipe Notes
- Use large or jumbo shrimp to ensure they cook evenly with the bacon.
- Removing the shrimp tails is optional.
- Thick-cut bacon is not great for this recipe. It doesn’t stay wrapped securely and takes much longer to cook than the shrimp.
- If not cooking immediately, store the wrapped, uncooked shrimp in an airtight container in the fridge for up to 2 days.
- Serve your bacon-wrapped shrimp either hot or cooled to room temperature.
Storage
- Store any leftover bacon-wrapped shrimp (cooked or uncooked) in an airtight container in the refrigerator for up to 2 days.
- Reheat leftovers in the oven or air fryer at 350°F (180°C) for about 10 minutes or until heated. Avoid microwaving as it can make the bacon soggy.
- For longer storage, freeze the wrapped shrimp on a baking sheet until solid, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator before cooking.
Serve Bacon-Wrapped Shrimp With These Recipes
Did you make these bacon-wrapped shrimp? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Printable Recipe Card
Bacon-Wrapped Shrimp
Special Equipment
- Paper towel
- Grill or BBQ
- Tongs
Ingredients
- 8 strips bacon
- 24 medium sage leaves, or 12 large
- 24 large shrimp, 31/35 size or larger, fresh or frozen thawed
Instructions
- Cut the strips of bacon into thirds.
- Remove the stems from the sage leaves. Tear larger leaves in half if you want.
- If removing the tails from the shrimp, do so now, then take each shrimp and gently bend it along the back to straighten it out. For most, you will feel some give as you do this. This is normal.
- When all of the shrimp have been straightened, take one of the pieces of bacon and gently stretch it. Lay the stretched bacon on a work surface. Place a sage leaf on top of the bacon near one end then set a shrimp on top of the leaf. Wrap the shrimp snugly in the bacon.
- Cook the shrimp immediately on a hot grill over medium heat until the bacon is crisp (you can also cook them in a pan on the stovetop, in the oven, or in a air fryer until the bacon is crispy on both sides). Serve hot or cooled with your favorite dipping sauce.
Recipe Notes
-
- Use large or jumbo shrimp to ensure they cook evenly with the bacon.
-
- Removing the shrimp tails is optional.
-
- Thick-cut bacon is not great for this recipe. It doesn’t stay wrapped securely and takes much longer to cook than the shrimp.
- If not cooking immediately, store the wrapped, uncooked shrimp in an airtight container in the fridge for up to 2 days.
-
- Serve your bacon-wrapped shrimp either hot or cooled to room temperature.
Storage
-
- Store any leftover bacon-wrapped shrimp (cooked or uncooked) in an airtight container in the refrigerator for up to 2 days.
-
- Reheat leftovers in the oven or air fryer at 350°F (180°C) for about 10 minutes or until heated. Avoid microwaving as it can make the bacon soggy.
-
- For longer storage, freeze the wrapped shrimp on a baking sheet until solid, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator before cooking.
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. If accurate data is important to you, please verify it independently.
