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
Ingredient Notes
- Shrimp—use fresh or thawed frozen shrimp. Also, bacon and sage are prominent flavors, so don’t choose super small shrimp to make this recipe. 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.
Ingredient Swaps
- 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.
👩🍳Step-By-Step Instructions
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.
STEP 2—remove the stems from the sage leaves. Tear larger leaves in half if you want.
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.
STEP 4—when all of the shrimp have been straightened, take one of the pieces 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 near one end then set a shrimp on top of the leaf. Wrap the shrimp snugly in the bacon.
STEP 6—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.
🗣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 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.
🙋♀️Recipe FAQ
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.
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.
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.
💃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!
🖨 Recipe
Bacon Wrapped Shrimp
Equipment
- Paper towel
- Grill or BBQ
- Tongs
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.
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.
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