I finally perfected my Jalapeno Bacon Wrapped Shrimp using a single unexpected pantry ingredient.

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I make this Quick Broiled Bacon Wrapped Shrimp because it hits the flavor button fast. Thin bacon wrapped around large raw shrimp peeled and deveined tails left on flashes under the broiler into a sweet salty crispness, and yeah it even reminds me of those Jalapeno Bacon Wrapped Shrimp I tried last summer but way quicker.

Serve them as Bacon Wrapped Shrimp Appetizers and watch people fight over the last one, honestly it’s a little dangerous. I promise its easy enough for a weeknight yet special enough for company, and I always forget to snap pics until half are gone.

Ingredients

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Shrimp: Lean protein, low carb, got iodine and selenium, cooks super fast.
Bacon: Salty fatty, adds umami and crisp texture, not the healthiest choice.
Brown sugar: Gives caramelized sweet glaze, adds quick carbs, balances savory flavors.
Maple syrup: Optional sweet note, natural sugars, a little richer and complex.
Smoked paprika: Brings smoky warmth, low calories, boosts color and flavor depth.
Garlic powder: Instant savory hit, no prep, adds aromatic depth and flavor.
Lemon wedges: Bright acidic pop, cuts richness, adds vitamin C and freshness.
Olive oil or spray: Prevents sticking, small healthy fats, use sparingly, balances.
Parsley: Fresh herb, brightens plate, adds tiny vitamins and color.

Ingredient Quantities

1 pound large raw shrimp peeled and deveined tails left on

12 slices bacon cut in half crosswise (about 1/2 pound)

2 tablespoons packed brown sugar

1 tablespoon pure maple syrup optional

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt optional

Pinch cayenne pepper optional

1 teaspoon olive oil or nonstick cooking spray optional

16 to 20 toothpicks or small wooden skewers

Lemon wedges optional

1 tablespoon chopped fresh parsley optional

How to Make this

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1. Put your oven rack about 4 to 6 inches from the broiler element and turn the broiler on to high. Line a rimmed baking sheet with foil and set a wire rack on top, then lightly oil the rack or spray with nonstick cooking spray so the bacon wont stick.

2. In a small bowl mix 2 tablespoons packed brown sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, pinch cayenne if you like heat, and 1/4 teaspoon kosher salt if using. If you want extra glaze mix in 1 tablespoon maple syrup, otherwise save the syrup to brush on near the end.

3. Pat the shrimp dry, keep the tails on. Cut each bacon slice in half crosswise so you have about 24 pieces. Wrap a shrimp with one bacon half, leaving the tail exposed, and secure with a toothpick or small wooden skewer. Use 16 to 20 toothpicks depending on how many shrimp you make.

4. Lightly press or brush a little of the brown sugar mixture onto the bacon on each shrimp so it sticks. Dont overload them or the sugar will burn quickly.

5. Arrange the wrapped shrimp on the prepared rack with space between each so air and heat can crisp the bacon.

6. Broil 3 to 4 minutes until the bacon starts to brown, then flip each shrimp. If you saved maple syrup brush a little on now, and sprinkle a tiny bit more brown sugar if you want extra caramelization.

7. Broil the second side 2 to 4 minutes more, watching closely. The shrimp are done when opaque and curled slightly and the bacon is crisp; total cook time is usually 6 to 8 minutes but ovens vary so dont walk away.

8. Let them rest a minute on the pan so the sugar sets and the toothpicks cool, then transfer to a platter. Squeeze lemon wedges over top and scatter 1 tablespoon chopped fresh parsley if you like. Serve warm.

Equipment Needed

1. Oven with a working broiler (rack adjustable to about 4 to 6 inches)
2. Rimmed baking sheet lined with foil
3. Wire rack that fits on the baking sheet
4. Small mixing bowl
5. Measuring spoons
6. Pastry brush or small spoon for brushing maple syrup
7. Tongs or a spatula for flipping
8. Toothpicks or small wooden skewers (16 to 20)
9. Cutting board, sharp knife and paper towels for patting the shrimp dry

FAQ

Q: How long do I broil them and how do I know they're done?

A: Broil about 2 to 3 minutes per side, so 4 to 6 minutes total, with the rack 5 to 6 inches from the heat. Shrimp are done when they turn opaque and just firm, and bacon is crisp at the edges. If you use a thermometer aim for 145°F for the shrimp. It's quick, so dont walk away.

Q: Should I pre-cook the bacon first?

A: For thick bacon, partially cook it 3 to 5 minutes in a 400°F oven so it bends without breaking. For thin bacon you can wrap raw. Par-cooking saves broiler time and keeps the shrimp from overcooking, but dont cook bacon all the way or it wont wrap nicely.

Q: Will the brown sugar or maple syrup burn under the broiler?

A: Sugar can burn fast under high heat. To prevent that, brush glaze on near the last 1 to 2 minutes of broiling, or move the pan a little lower in the oven. Also watch constantly, you'll often need to flip just once.

Q: Can I use frozen shrimp and what about toothpicks?

A: Thaw shrimp in a bowl of cold water for 20 to 30 minutes, then pat very dry so the sugar and spices stick. Toothpicks are fine without soaking since cook time is short, but you can soak them 10 minutes if you want extra safety. Metal skewers work great too.

Q: How do I store and reheat leftovers?

A: Cool to room temp, refrigerate within 2 hours in an airtight container, use within 3 to 4 days. Reheat in a 350°F oven or air fryer for 4 to 8 minutes until hot and crispy again. Microwaving makes the bacon soggy, so avoid if you can.

Q: Any quick swaps or flavor hacks?

A: Try swapping smoked paprika for regular and add a squeeze of lemon when serving. For spicy heat add a pinch more cayenne, or mix a little sriracha with the maple before glazing. If you want less sugar just skip the brown sugar and finish with a drizzle of honey after broiling.

Quick Broiled Bacon Wrapped Shrimp Recipe Substitutions and Variations

Bacon: swap for prosciutto (thin, delicate, crisps quickly), pancetta (similar flavor but saltier, may need a bit longer under the broiler), or turkey bacon (leaner, brush with a little oil and watch closely so it doesn’t dry out).
Brown sugar: use coconut sugar 1:1 for less moisture, or 1 cup white sugar + 1 tbsp molasses to mimic brown sugar, or drizzle real maple syrup or honey instead but add them near the end so they don’t burn.
Smoked paprika: sub with regular paprika plus a tiny splash of liquid smoke or use chipotle powder for smoky heat (start with half the amount, it’s spicier), or try a pinch of smoked salt if you want smokiness without extra heat.
Olive oil / cooking spray: use melted butter for richer flavor (brush lightly), or avocado oil for a higher smoke point, or nonstick spray if you want the easiest, lowest-fat option.

Pro Tips

1. Pat the shrimp super dry and chill them for 10 minutes before wrapping. It helps the bacon stick better and the shrimp wont curl up as much while cooking.

2. Partially cook the bacon first so it starts to render fat but is still bendy, about 30 to 45 seconds in the microwave between paper towels. That way the bacon can crisp without overcooking the shrimp.

3. Use metal picks if you got em, they wont burn and make flipping easier. If you must use wooden toothpicks, soak them briefly so the ends are less likely to char.

4. Go light with the brown sugar mixture, press it on gently and save any extra syrup to brush on right at the end. Sugar burns fast under a broiler so its better to build the glaze at the last minute.

5. Stay by the oven and watch closely, broilers vary a lot. Flip once only, then let the shrimp rest a minute so the glaze sets, makes them easier to pick up and eat.

Quick Broiled Bacon Wrapped Shrimp Recipe

Recipe by Bob Jones

0.0 from 0 votes

I finally perfected my Jalapeno Bacon Wrapped Shrimp using a single unexpected pantry ingredient.

Servings

servings

Calories

467

kcal

Equipment: 1. Oven with a working broiler (rack adjustable to about 4 to 6 inches)
2. Rimmed baking sheet lined with foil
3. Wire rack that fits on the baking sheet
4. Small mixing bowl
5. Measuring spoons
6. Pastry brush or small spoon for brushing maple syrup
7. Tongs or a spatula for flipping
8. Toothpicks or small wooden skewers (16 to 20)
9. Cutting board, sharp knife and paper towels for patting the shrimp dry

Ingredients

1 pound large raw shrimp peeled and deveined tails left on
12 slices bacon cut in half crosswise (about 1/2 pound)
2 tablespoons packed brown sugar
1 tablespoon pure maple syrup optional
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt optional
Pinch cayenne pepper optional
1 teaspoon olive oil or nonstick cooking spray optional
16 to 20 toothpicks or small wooden skewers
Lemon wedges optional
1 tablespoon chopped fresh parsley optional

Directions

Put your oven rack about 4 to 6 inches from the broiler element and turn the broiler on to high. Line a rimmed baking sheet with foil and set a wire rack on top, then lightly oil the rack or spray with nonstick cooking spray so the bacon wont stick.
In a small bowl mix 2 tablespoons packed brown sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, pinch cayenne if you like heat, and 1/4 teaspoon kosher salt if using. If you want extra glaze mix in 1 tablespoon maple syrup, otherwise save the syrup to brush on near the end.
Pat the shrimp dry, keep the tails on. Cut each bacon slice in half crosswise so you have about 24 pieces. Wrap a shrimp with one bacon half, leaving the tail exposed, and secure with a toothpick or small wooden skewer. Use 16 to 20 toothpicks depending on how many shrimp you make.
Lightly press or brush a little of the brown sugar mixture onto the bacon on each shrimp so it sticks. Dont overload them or the sugar will burn quickly.
Arrange the wrapped shrimp on the prepared rack with space between each so air and heat can crisp the bacon.
Broil 3 to 4 minutes until the bacon starts to brown, then flip each shrimp. If you saved maple syrup brush a little on now, and sprinkle a tiny bit more brown sugar if you want extra caramelization.
Broil the second side 2 to 4 minutes more, watching closely. The shrimp are done when opaque and curled slightly and the bacon is crisp; total cook time is usually 6 to 8 minutes but ovens vary so dont walk away.
Let them rest a minute on the pan so the sugar sets and the toothpicks cool, then transfer to a platter. Squeeze lemon wedges over top and scatter 1 tablespoon chopped fresh parsley if you like. Serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.