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Quick Broiled Bacon Wrapped Shrimp is the kind of appetizer that disappears before the tray hits the table. The shrimp stay sweet and snappy, while the bacon gets smoky and crisp around the edges.
The trick is giving the bacon a tiny head start. Shrimp cook too fast to wait on raw bacon, so a short microwave par-cook keeps everything on the same schedule.
Smoky Shrimp Basics
Choose large shrimp so they can handle the heat without drying out. Thin bacon matters here because it crisps quickly, while lemon and paprika keep the bite bright instead of heavy.
- Large shrimp. They stay juicy under the broiler and give the bacon enough surface to grip.
- Thin-cut bacon. It cooks fast enough to match the shrimp after a short par-cook.
- Olive oil. Helps the seasoning cling and gives the shrimp a glossy finish.
- Lemon juice. Cuts through the salty bacon and wakes up the seafood.
- Garlic. Adds savory depth without needing a sauce.
- Smoked paprika. Gives the broiled shrimp a warm, lightly smoky color.
- Cayenne. Adds a quiet heat that you can dial up or down.
- Chives. Bring a fresh finish after the broiler.
Broil Them Fast
- Set up the broiler. Move an oven rack 5-6 inches from the heat and line a rimmed baking sheet with foil. Add a wire rack so heat can reach the bacon from below.
- Par-cook the bacon. Microwave the half slices between paper towels for 60-90 seconds until some fat renders but the strips still bend easily.
- Season the shrimp. Toss the shrimp with olive oil, lemon juice, garlic, paprika, cayenne, salt, and pepper until lightly coated.
- Wrap each shrimp. Wind one bacon half around each shrimp and secure it with a toothpick or tuck the end underneath.
- Broil and turn. Broil for 2-3 minutes, turn the shrimp, then broil 2-3 minutes more until the bacon browns and the shrimp are opaque.
- Finish hot. Sprinkle with chives and serve right away with lemon wedges.
Why Bacon Needs A Head Start
Raw bacon and shrimp do not cook at the same speed. Shrimp can go from tender to rubbery in a minute, while bacon still needs time to render. That is why a quick microwave par-cook is worth it. You are not trying to crisp the bacon yet. You only want it softened, glossy, and flexible.
This same timing problem shows up in other wrapped appetizers, including Easy Bacon Wrapped Shrimp and Bacon Wrapped Smokies Brown Sugar. Give the wrapper a head start and the center stays tender.
Broiler Distance Matters
Set the pan close enough to brown the bacon, but not so close that the garlic burns before the shrimp cook. Five to six inches from the heating element is a good starting point for most ovens. If your broiler runs fierce, drop the rack one level and add a minute.
Use a wire rack if you have one. It lets rendered fat drip away and gives the bacon better heat exposure. The FDA seafood safety guide is a useful reference for shrimp doneness and safe handling.
Small Swaps That Work
For a sweeter finish, brush the wrapped shrimp with a little maple syrup or hot honey during the last minute only. Add it too early and it can scorch under the broiler. For a spicier version, increase the cayenne or add a pinch of chili flakes to the oil.
If you want a fuller appetizer spread, serve these next to Loaded Bacon Cheese Fries or a seafood skillet like Shrimp and Sausage Veggie Skillet. The flavors line up without making the plate feel repetitive.
Serving And Dipping
These taste best hot, with the bacon still crisp at the edges. Lemon wedges are enough, but a quick dip is welcome if you are serving them for a party. Try ranch with extra black pepper, spicy mayo, or a simple mix of ketchup, horseradish, and lemon.
Set them on a warm platter instead of stacking them in a bowl. Stacking traps steam and softens the bacon. If you need to hold them for a few minutes, keep them on the wire rack in a warm oven with the door cracked.
Storing Leftovers
Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat them on a rack under a low broiler or in a 375°F oven until warmed through. The microwave works in a pinch, but the bacon softens and the shrimp can toughen.
Summary
Serve these hot from the broiler with lemon wedges, a creamy dip, or a little hot honey brushed on at the end.
FAQs
- Can I use frozen shrimp for bacon wrapped shrimp?
Yes. Thaw frozen shrimp under cold running water or overnight in the fridge, then pat them very dry. Dry shrimp brown better and do not water down the seasoning.
- What kind of bacon works best?
Thin-cut bacon is best because it crisps before the shrimp overcook. Thick-cut bacon takes too long under the broiler unless you cook it almost fully first.
- Do I need to soak the toothpicks?
If the toothpicks will sit close to the broiler flame, soak them in water for 10-15 minutes first. You can also tuck the bacon ends under the shrimp and skip toothpicks if the pieces stay secure.
- How do I know when the shrimp are done?
The shrimp should be pink, opaque, and curled into a loose C shape. The FDA recommends cooking shrimp to 145°F, but with small shrimp this happens quickly, so watch the color and texture closely.
- Can I make these ahead?
You can season and wrap the shrimp up to 6 hours ahead. Keep them covered in the fridge, then broil right before serving so the bacon stays crisp.
- Can I make bacon wrapped shrimp without garlic?
Yes. Leave out the garlic and use lemon, smoked paprika, black pepper, and a pinch of cayenne. The bacon brings plenty of savory flavor on its own.
