Bacon-Wrapped Shrimp Recipe (Oven-Baked) | The Kitchn

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly can be more economical.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more affordable.

Arrange a rack in the middle of the oven and heat the oven to 400℉. Cut 1 pound center-cut bacon lengthwise into halves, creating 2 thin strips per slice. Place in a single layer on a rimmed baking sheet.

Bake until the bacon has rendered most of its fat but is still pliable and starting to brown, 6 to 8 minutes. Meanwhile, place 2 tablespoons olive oil, 1 tablespoon honey, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika in a medium bowl and stir to combine. Add 1 pound large peeled and deveined shrimp and toss to coat.

Transfer the bacon to a paper towel-lined plate to drain. Pour any excess grease off the baking sheet, then line it with a sheet of parchment paper. Turn the oven to broil.

Wrap each shrimp with a strip of bacon, overlapping a little, starting at the thick end and going toward the tail. Secure the end of the bacon with a toothpick. Place seam-side down on the baking sheet, spacing the shrimp evenly apart.

Bake until the bacon is crisp and the shrimp are cooked through, 5 to 7 minutes. Serve with a squeeze of lemon and a dipping sauce if desired.

Broil, rotating the baking sheet halfway through, until the bacon is slightly crisp and the shrimp are cooked through, 4 to 6 minutes total.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens