Broiled shrimp and bacon wrappers are a quick appetizer built from two ingredients that already taste good together: sweet shrimp and salty bacon. You wrap each shrimp in a strip of bacon, set them on a tray, and broil until the bacon crisps and the shrimp turns pink and firm. This recipe gives you a reliable method so the bacon renders without overcooking the shrimp.
The broiler heats from above, which means the bacon fat renders and browns while the shrimp cooks from the top down. You get a snap from the bacon and a tender bite from the shrimp in roughly the same time. It’s a solid choice for a starter, a party tray, or a low-effort dinner with a side salad. If you enjoyed this, our recipe badges is worth trying next. Making this broiled shrimp and bacon wrappers at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Broiled Shrimp And Bacon Wrappers
- Only two main ingredients, so shopping takes five minutes.
- The broiler does the work; you don’t stand at the stove.
- Bacon crisps while shrimp stays juicy if you watch the time.
- They hold well on a warm tray for casual serving.
- You can scale the batch up or down without changing the method.
Ingredients You’ll Need
- 1 pound large shrimp (21–25 count), peeled and deveined, tails removed
- 12 ounces thin-cut bacon, sliced into thirds (about 36 short strips)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Wooden toothpicks, soaked in water for 20 minutes
Ingredient Substitutions
Thin-cut bacon: Replace with an equal number of strips from a standard bacon pack, then slice each strip in half crosswise. Thicker bacon takes longer to render and can leave the shrimp overcooked before the bacon crisps, so lower the rack one position and add 2–3 minutes. Expect a chewier, meatier wrap rather than a snap. The broiled shrimp and bacon wrappers works well for weeknight cooking when time is limited.
Smoked paprika: Use 1 teaspoon sweet paprika plus 1/4 teaspoon ground cumin for a similar warm color without the smoke. The flavor reads milder and a little earthier, and the bacon still supplies most of the salt. No change to cook time is needed. Storing leftover broiled shrimp and bacon wrappers correctly keeps it tasting good for days.
Olive oil: Swap for an equal amount of avocado oil if you want a more neutral fat. Avocado oil has a higher smoke point, which helps if your broiler runs hot, but the small amount here mostly helps the spices stick. The texture stays the same. For the best results with this broiled shrimp and bacon wrappers, read through all the steps before starting.
Garlic powder: Replace with 1 teaspoon finely minced fresh garlic pressed into the oil. Fresh garlic browns faster under the broiler, so spread it thin and check at the 6-minute mark. You get a sharper, brighter note than the dried version. For another easy option, check out our lemon garlic shrimp.
Step-by-Step Instructions
- Heat the broiler on high and place an oven rack about 6 inches below the heating element. Line a rimmed baking sheet with foil for easier cleanup.
- Toss the shrimp in a bowl with olive oil, smoked paprika, garlic powder, and black pepper until evenly coated.
- Wrap one short bacon strip around the middle of each shrimp and secure with a soaked toothpick. Lay them seam-side down with space between each piece.
- Broil on medium-high heat position for 6 minutes, then flip each wrapper with tongs.
- Broil another 4 to 5 minutes until the bacon looks golden and crispy and the shrimp is opaque. Pull the tray when the shrimp feels firm, not springy.
- Serve immediately while the bacon is still crisp, or move to a warm plate for short holding.
Pro Tips
Soak the toothpicks so they don’t scorch under the broiler during the 10-minute total cook. Dry picks can catch at the tips and leave black flecks on the tray.
Use thin-cut bacon because it renders in the same window as the shrimp. Thick-cut tends to need more time than the shrimp can take without turning rubbery.
Space the wrappers so heat reaches all sides; never crowd the pan or the bacon steams instead of crisping. One layer with a finger-width gap is the goal.
For doneness cues, see the broiling guide from Food Network before you start if your oven runs cool. Ovens vary by 20–30°F at the element.
A light foil liner keeps rendered fat from baking onto the pan, but don’t use parchment since it can ignite near the broiler.
Common Mistakes to Avoid
Skipping the toothpick soak leads to burnt picks and a messy flip. Wet wood holds up through the short broil and keeps the bacon pinned.
Wrapping too tightly squeezes the shrimp and pushes out moisture, leaving a tough bite. One loose loop is enough to hold the strip in place.
Broiling with the rack too far from the element stretches the cook and dries the shrimp before the bacon browns. Keep it close, around 6 inches, and watch the clock. You might also like our garlic shrimp pasta.
Serving Suggestions
Plate the wrappers on a warm tray with lemon wedges so guests can add acid right before eating. The citrus cuts the bacon fat and brightens the shrimp.
For a fuller spread, pair them with shrimp tapas or a simple green salad to balance the richness. A cold lager or sparkling water works alongside.
If you want a second seafood bite, prawn pil pil adds a garlicky contrast on the same table without repeating the bacon note.
Storage and Reheating
Cooled wrappers keep in an airtight container in the fridge for up to 3 days. Don’t leave them at room temperature longer than 2 hours after cooking.
To reheat, set the oven to 180°C / 350°F and warm for 8 minutes on a rack so the bacon re-crisps. The shrimp should reach 165°F inside for food safety.
They don’t freeze well because the bacon loses its snap after thawing, but you can freeze raw wrapped shrimp for up to 1 month and broil from frozen with 2 extra minutes. Pair this with our garlic butter baked for more ideas.
Recipe Variations
Spicy Version
Add 1/2 teaspoon cayenne to the spice mix before tossing the shrimp. The bacon fat carries the heat, so you get a slow burn rather than a sharp one. Broil time stays the same.
Maple Glaze
Brush the bacon with 1 teaspoon maple syrup per six wrappers before the second broil. The sugar crisps into a sticky coat, but watch closely since it can burn in 1 minute. Expect a sweet-savory edge.
Herb Wrap
Tuck half a fresh sage leaf under the bacon strip for each shrimp. Sage stands up to broiling and adds a piney note that cuts the pork fat. No other change is needed.
Chorizo Swap
Replace bacon with thin slices of cured chorizo for a firmer, spiced wrap. Chorizo renders less fat, so add a light oil mist to the tray. The cook time drops by about 2 minutes.
Broiled Shrimp And Bacon Wrappers
Description
Broiled shrimp and bacon wrappers are a quick appetizer where sweet shrimp is wrapped in salty bacon and broiled until crisp.
The broiler renders the bacon from above while the shrimp stays tender, making a snap-and-juicy bite in about ten minutes.
Ingredients
Instructions
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Heat broiler and prep pan
Heat the broiler on high and place an oven rack about 6 inches below the heating element so the bacon renders quickly without drying the shrimp.
Line a rimmed baking sheet with foil for easier cleanup, making sure the foil lies flat with no overhang that could catch heat.
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Season the shrimp
Toss the shrimp in a bowl with olive oil, smoked paprika, garlic powder, and black pepper until evenly coated and no dry spice remains.
Use a large enough bowl to turn the shrimp gently so the thin coating sticks without crushing the delicate flesh.
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Wrap with bacon
Wrap one short bacon strip around the middle of each shrimp and secure with a soaked toothpick so the wood does not scorch under the broiler.
Keep the loop loose so the shrimp is not squeezed and pushed dry; one loop is enough to hold the strip in place during flipping.
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Arrange on tray
Lay the wrappers seam-side down on the foil-lined sheet with a finger-width gap between each piece so heat reaches all sides.
Never crowd the pan or the bacon will steam instead of crisping, leaving a soft rather than snappy texture.
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First broil
Broil on the medium-high heat position for 6 minutes while the top bacon fat begins to render and turn translucent at the edges.
Keep the oven door slightly ajar per your broiler style and watch so the bacon tips do not blacken before the flip.
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Flip wrappers
Flip each wrapper with tongs so the seam side faces up and the bacon browns evenly on both sides.
Work quickly so the tray does not lose heat, and reposition any piece that slid too close to a neighbor.
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Second broil
Broil another 4 to 5 minutes until the bacon looks golden and crispy and the shrimp is opaque and firm to the touch rather than springy.
The shrimp should reach an internal temperature of 63°C / 145°F for safe shellfish doneness; pull the tray the moment it feels firm.
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Serve immediately
Serve immediately while the bacon is still crisp, or move to a warm plate for short holding at a party table.
If holding, keep the plate above room temp briefly only; do not let cooked seafood sit out longer than 2 hours total.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 7g35%
- Cholesterol 160mg54%
- Sodium 720mg30%
- Total Carbohydrate 2g1%
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cooled wrappers keep in an airtight container in the fridge for up to 3 days; refrigerate within 2 hours of cooking and reheat only once.
- Reheating: Set the oven to 180°C / 350°F and warm for 8 minutes on a rack so bacon re-crisps; shrimp should reach 165°F inside for safety.
- Toothpicks: Soak wooden picks in water for 20 minutes so they don't scorch under the broiler during the 10-minute total cook.
- Pairing idea: For a second seafood bite, our shrimp tapas adds a garlicky contrast without repeating the bacon note.
