Bacon Wrapped Shrimp with Brown Sugar
These Bacon Wrapped Shrimp are sweet, smoky, and seriously addictive. I love making them as a quick and fun finger food using juicy shrimp, a brown sugar rub, and crispy bacon. They’re ready in just 35 minutes and perfect for dipping in your favorite sauces as an easy appetizer.
Shrimp is kind of a big deal in our house. I recently made my shrimp rolls recipe for a backyard party, and oh my gosh, it was such a success at our backyard party. I also made some shrimp salad sliders, and the kids were all over them. Since shrimp is their favorite seafood, I’m always excited to come up with new recipes that make everyone happy.
Table of contents
And this new recipe totally nailed it. I mean, how can you go wrong with shrimp wrapped in thick slices of bacon, brushed with the yummiest brown sugar glaze, and baked until crisp? These little bacon-wrapped bites are always the first thing to get eaten, so I highly recommend making a few extras. If by some miracle you have leftovers, they’ll keep in the fridge for a few days or in the freezer for a couple months. The best part? It’s super easy. Even if you skip the full rub, just pat on some brown sugar and they’ll still be amazing. You really can’t mess these up, pinky promise.
Why you will love this recipe
- Sweet and savory appetizer: I love how the brown sugar caramelizes while the bacon gets crispy. It gives each shrimp a sweet and smoky finish that everyone in my house raves about.
- Only a few ingredients are needed: My recipe uses simple pantry staples like shrimp, bacon, brown sugar, and spices. That means I can make it super quick without an extra grocery run.
- Perfect for parties or busy weeknights: Whether I’m hosting friends or just feeding my hungry crew, these shrimp are a crowd-pleaser and ready in 35 minutes. Yes, that’s right!
- Kid-friendly and freezer-friendly: My kids eat these up so fast I can barely keep up. I usually make extra and freeze some for quick dinners or after-school snacks. Win-Win!
What you will need
- Shrimp and bacon: I like using peeled and deveined shrimp, plus thick-cut bacon to wrap around them.
- Spices and sugar: I mix brown sugar with onion powder, Cajun seasoning, smoked paprika, kosher salt, garlic, and a bit of oil to make a sweet and smoky rub that caramelizes great on the bacon.
- Garnish: I also use fresh parsley for garnish.
How to make
Preheat the oven: I start by setting the oven to 450 degrees F, then I line a baking sheet with foil and place a baking rack on top so the bacon grease has somewhere to go while the shrimp cook.
Wrap the shrimp: I take half a slice of bacon and carefully wrap it around each shrimp, then use a toothpick to keep it in place. As I go, I line them up on the rack so they’re ready to season.
Make the rub: I mix all the spices, garlic, brown sugar, and oil in a bowl until it looks like a thick paste. Then I spoon a little on each shrimp and gently rub it all around to coat them well.
Bake the shrimp: I pop the tray into the hot oven and bake until the bacon turns crispy and the shrimp are tender, which usually takes around 10 to 15 minutes.
Serve with sauce: Once they’re done, I serve them right away with whatever dipping sauce we love that day. Check out our family’s favorites in the serving suggestions section!
Expert tip
Precook bacon for perfection
If there’s one thing I’ve learned after making these a bunch of times for my family, it’s this: cook the bacon just a little before wrapping the shrimp. I pop the bacon in the oven for a few minutes until it starts to soften but doesn’t get crispy. That way, it finishes cooking in the oven without making the shrimp dry or rubbery.
More tips to consider:
- I always go for large or jumbo shrimp because they stay juicy and are easier to wrap with bacon.
- Don’t skip the toothpicks, they really help hold the bacon in place while baking, and make serving so much easier too.
- I like to pat the shrimp dry before wrapping so the seasoning sticks better and the bacon crisps up nicely.
- Watch the oven, keep a close eye during the last few minutes. Every oven is different, and you want that bacon crispy but not burnt.
- These are best enjoyed fresh from the oven while the bacon is crispy and the shrimp are tender.
Recipe variations and add-ins:
- Spicy Sriracha Glaze: Add a tablespoon of sriracha to the brown sugar rub or mix it into your favorite dipping sauce for a little heat. My husband loves this one when we’re having friends over.
- Add pineapple: Tuck a small chunk of pineapple inside the bacon wrap before securing with a toothpick. It gives you that sweet and smoky combo that kids like.
- Sweet: I love brushing the wrapped shrimp with a little maple syrup before baking for a deeper sweetness that pairs perfectly with the salty bacon.
- BBQ flavor: Skip the sugar rub and coat the shrimp in barbecue sauce before and after baking. This is great for backyard dinners or summer cookouts.
Serving suggestions
When I made these bacon wrapped shrimp for my husband’s birthday BBQ, I wasn’t sure how many to prep, so I made a double batch just in case. Good thing I did because the second they hit the table, they were gone. The kids dipped theirs in honey mustard sauce, my brother-in-law piled his on a paper plate with crab cakes and buffalo sauce, and my friend kept saying, “whoever made these needs to open a restaurant.”
Another time, I brought them to our 4th of July picnic. I packed them in foil and popped them on the grill at the park. Served them with my sweet teriyaki sauce and a big pasta salad, and even the picky eaters were asking for seconds. They’re quick, mess-free, and always crowd-pleasers, which is pretty much everything I want when feeding a group.
How to store leftovers:
- Refrigerate: I just pop the leftovers into an airtight container and keep them in the fridge. They’re great for up to three days.
- Freezing: If I want to save extras, I wrap them up and freeze them in a freezer-safe container. They hold up really well for a couple of months.
- Defrost: I always let them thaw in the fridge overnight so they keep that tender texture and don’t dry out.
- Reheating: To warm them up, I usually toss them in the microwave for about 45 to 60 seconds.
Frequently asked questions
Toothpicks are your best friend here! I stick one right through each bacon-wrapped shrimp to hold it in place. If I’m baking a big batch, I like to soak the toothpicks in water first so they don’t brown too much in the oven. It’s a simple little trick that really works.
No worries, if it’s still a bit soft after baking, just turn on the broiler for a minute or two. That usually does the trick! Just watch it closely because the bacon can go from golden to burnt super fast. I usually stand right by the oven for this part.
Yes, you definitely can. I actually use frozen shrimp a lot because it’s easy to keep on hand. Just make sure to thaw them all the way first and pat them dry with a paper towel. That way, the bacon sticks nicely and everything cooks evenly without getting soggy.
More easy appetizers to try:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Bacon Wrapped Shrimp with Brown Sugar
Ingredients
- 20 large shrimp peeled and deveined
- 10 slices bacon cut in half
Brown Sugar Rub:
- 1/2 cup light brown sugar
- 1 teaspoon onion powder
- 1 teaspoon cajun seasoning
- 1 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1 tablespoon minced garlic
- 1/3 cup canola or vegetable oil
Instructions
- Preheat the oven to 450 degrees F.
- Wrap shrimp with 1/2 slice of bacon, securing with a toothpick.
- Line a baking sheet with aluminum foil (this will make cleaning easier) and place a baking rack on it. Make sure you use a baking sheet with sides at least 1/2 inch tall; otherwise, the bacon grease will leak.
- Place the bacon-wrapped shrimp on the rack.
- In a medium bowl, combine all the Brown Sugar Rub ingredients and stir well until thoroughly combined.
- Spoon the brown sugar mixture onto each shrimp, about one teaspoon per shrimp, and using the back of the spoon, gently spread the mixture over the surface of the shrimp. I usually coat only the top of the shrimp.
- Bake in the preheated oven until bacon is crisp, and shrimp are tender about 10 to 15 minutes.
- You can serve immediately with your favorite dipping sauce.
Video
Notes
Precook bacon for perfection
If there’s one thing I’ve learned after making these a bunch of times for my family, it’s this: cook the bacon just a little before wrapping the shrimp. I pop the bacon in the oven for a few minutes until it starts to soften but doesn’t get crispy. That way, it finishes cooking in the oven without making the shrimp dry or rubbery.More tips to consider:
- I always go for large or jumbo shrimp because they stay juicy and are easier to wrap with bacon.
- Don’t skip the toothpicks, they really help hold the bacon in place while baking, and make serving so much easier too.
- I like to pat the shrimp dry before wrapping so the seasoning sticks better and the bacon crisps up nicely.
- Watch the oven, keep a close eye during the last few minutes. Every oven is different, and you want that bacon crispy but not burnt.
- These are best enjoyed fresh from the oven while the bacon is crispy and the shrimp are tender.