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Bacon Wrapped Shrimp

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These bacon wrapped shrimp are low in effort and high in flavor! With only three ingredients, they're a perfect little appetizer or snack to serve with cold drinks on the deck.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
A plate of cooked bacon wrapped shrimp with a small dish of bang bang sauce on the plate.

These bacon wrapped shrimp are a foolproof summer finger food—everyone who tries them loves them! And the best part? The recipe only requires three ingredients—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!

For a delicious dipping sauce, I highly recommend this homemade bang bang sauce recipe or this spicy garlic aioli recipe. Both are pretty easy to make and also have a touch of heat which really completes the sweet-salty-herb flavor of the shrimp!

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💞 Why You’ll Love This Recipe

✔️ You only need three ingredients.
✔️ It can be made ahead of time.
✔️ It’s a ridiculously simple, but impressive appetizer!

📋 Ingredients

Ingredients to make bacon wrapped shrimp.

Ingredient Notes

  • Shrimp—You can use fresh or thawed frozen raw shrimp. I generally use 13-15 or 16-20 shrimp. The number, usually found on the bag or signage at the seafood counter, indicates approximately how many shrimp per pound.
  • Bacon—Don’t use thick-cut bacon for this recipe as it is much harder to wrap around the shrimp.
  • Fresh Sage—Sage leaves hold up well to the heat of cooking. I generally tear larger leaves in half depending on the size of the shrimp.

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 if you are looking to change the original recipe.

Ingredient Substitutions

  • Bacon—Prosciutto or thinly sliced pancetta can be substituted for the bacon.

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

👩‍🍳 How To Make Bacon Wrapped Shrimp

STEP 1—Cut the strips of bacon into thirds or halves. How you cut the strips will depend on the length of the bacon and the size of the shrimp.

Bacon strips cut into thirds on a marble cutting board with a pair of kitchen shears nearby.

STEP 2—Remove the stems from the sage leaves. Tear larger leaves in half if you want.

Hands tearing a large sage leaf in half with more fresh sage on the marble cutting board below.

STEP 3—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.

Hands holding a raw shrimp and bending the shrimp's back to straighten it out.

STEP 4—When all of the shrimp have been straightened, take one piece of bacon and gently stretch it.

Hands stretching a short strip of bacon.

STEP 5—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. Repeat until all of the shrimp are wrapped.

Hands about to roll a shrimp topped with a piece of fresh sage inside a small strip of bacon.

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 them inside a tightly sealed container in the fridge to cook later. Serve hot or cool with your favorite dipping sauce.

A pan of uncooked bacon wrapped shrimp.

🗣 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 a bit of seasoning before cooking (I like Old Bay).
3. Worried about the bacon unwrapping? Secure each shrimp with a toothpick.

📝Recipe Notes

  • Thick-cut bacon is not great for this recipe. It doesn’t stay wrapped securely and takes much longer to cook than shrimp.
  • Removing the shrimp tails is optional.
  • Serve bacon wrapped shrimp hot or cooled to room temperature.
A plate of bacon wrapped shrimp on a plate with a small bowl of bang bang sauce.

🙋‍♀️Recipe FAQ

How do you quick thaw frozen shrimp?

The best way to thaw frozen shrimp is to place them in a large bowl of cool water, then turn the cold water tap on low to circulate the water. After about 20 minutes, drain the shrimp, and pat them dry with paper towel before cooking.

What is the best bacon for wrapping?

Thin sliced bacon works best for wrapping shrimp. Don’t use bacon cut so thin that it tears, but don’t use thick sliced bacon either. Prosciutto or thin sliced pancetta are great wrapping substitutes for bacon.

What can you serve with grilled bacon wrapped shrimp?

Try brushing grilled shrimp with a simple maple glaze or honey, serving them with a dip like buffalo or ranch, or tossing them in a simple cooked sauce of reduced 35% whipping cream, butter, and chopped garlic.

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

A plate of cooked bacon wrapped shrimp with a small dish of bang bang sauce on the plate.

Bacon Wrapped Shrimp

Author: Kelly Neil
These bacon wrapped shrimp are low in effort and high in flavor! With only three ingredients, they're a perfect little appetizer or snack to serve with cold drinks on the deck.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American / Canadian
Servings 4 servings
Calories 189 kcal

Special Equipment

  • Paper towel
  • Grill or BBQ
  • Tongs
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams.

Ingredients
  

  • 8 strips bacon
  • 24 medium sage leaves, or 12 large
  • 24 large shrimp, 31/35, 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.
  • Store the shrimp in the fridge in a tightly sealed container for later, or cook them right away on a hot grill, in the oven, or in an air fryer until the bacon is crispy on both sides. Serve hot or cooled with your favorite dipping sauce.

Recipe Notes

  • Thick cut bacon is not great with this recipe. It doesn’t stay wrapped securely and takes much longer to cook than the shrimp.
  • Removing the shrimp tails is optional.
  • Serve bacon wrapped shrimp hot or cooled to room temperature.

Nutrition

Serving: 75gCalories: 189kcalCarbohydrates: 1gProtein: 7gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 39mgSodium: 298mgPotassium: 104mgFiber: 0.02gVitamin A: 16IUCalcium: 8mgIron: 0.2mg
Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

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