These bacon-wrapped shrimp start with frozen shrimp. The frozen shrimp take a little bit longer to cook, allowing the bacon time to crisp up. You get crispy bacon and juicy shrimp!
Bacon-wrapped shrimp are one of my all-time favorite appetizers. The shrimp makes them special. The bacon makes them insanely delicious. And, the ease with which they can be made makes them a total winner.
These bacon-wrapped shrimp are the easiest ever because they use frozen shrimp, and you don’t even have to defrost them first. In fact, it’s best if you don’t defrost them first. The reason is that the bacon tends to need more time to get crisp than the shrimp need to cook. By using frozen shrimp, the shrimp take that little bit longer to get cooked fully through, giving the bacon more time to crisp up. Pretty smart, right?
What Kind Of Shrimp To Use
For this recipe, you’re going to use frozen shrimp, as mentioned. I go with a large-sized shrimp. That’s the ones that are 31-35 shrimp per pound. You’ll want to choose the ones that are already peeled and deveined but still have the tail on. That’s because the tail makes the perfect handle for this finger-food.
What Kind of Bacon To Use
I like to use a bacon that is of medium thickness for this dish. If it’s too thin, it will tear when you’re trying to wrap them, and/or it will crisp too quickly. If it’s too thick, it won’t crisp quickly enough and will be a bit rubbery near the shrimp. That’s not ideal. So just choose a bacon that doesn’t say “extra thick” on the package, and have a look to make sure that the slices don’t seem to thin.
While I do often get center-cut bacon for breakfast, I just get the regular length strips for this recipe. The reason is that I cut the strips in half and use one half of a strip per shrimp. The full length strips are exactly the right length for cutting in half to use.
What To Serve With Bacon-Wrapped Shrimp
I like to serve these little bites with a simple dipping sauce. In fact, my favorite is so simple that it comes from a bottle: Sweet Chili Sauce! Anything with a bit of sweetness and a bit of tang will work though.
and actually, I think you’ll love this recipe so much that you’ll start making it as a dinner entree as well. The shrimp are amazing on a salad or alongside rice. Perfect for a special date night or when you want something a little more fun on a weeknight.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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