We're taking crisp, savory bacon and snuggly securing it around tender shrimp that's been coated in an easy honey, soy sauce, and maple syrup glaze to make this bacon wrapped shrimp. You and all your guests will be licking your fingers with this one!
1poundraw grilling shrimppeeled, deveined, tails left on
12ouncessliced center cut baconnot thick cut
2Tablespoonshoney
4Tablespoonssoy sauce
2Tablespoonsmaple syrup
1TablespoonsMontreal steak seasoning
Instructions
Preheat oven to 425 F.
Line a baking sheet with foil and place a wire rack on top.
Place strips of bacon in a single layer on wire rack. Place in bacon and partially cook for 10 minutes. Remove from oven, leave oven on.
Combine the honey, soy sauce, and maple syrup. Pour over the shrimp and combine until well coated.
Cut each slice of partially cooked bacon in half. Wrap each shrimp in a half slice of bacon. Secure with a toothpick. Do not discard remaining sauce after wrapping all the shrimp.
Place prepared shrimp on wire rack and brush with remaining sauce.
Sprinkle prepared shrimp with steak seasoning.
Bake for 7-8 minutes.
Notes
You can find grilling shrimp at the seafood counter at your local grocery store. If you can’t find grilling shrimp, substitute with extra large raw shrimp. Keep the tails on so you have a handle for dipping.
We suggest center cut bacon because it is the same width all the way across and at both ends. This ensures even cooking. Partially precooking the bacon in the oven before wrapping it around the shrimp will help it crisp up - if you do not, the bacon likely won't be fully cooked in the time it takes to cook the shrimp (which is pretty quick!).
I wouldn't suggest using turkey bacon or thick-cut bacon here. Regular-cut or center-cut bacon is your best bet for this recipe.
Bacon wrapped shrimp is best served right away, but you can store any leftovers in an air-tight container kept in the refrigerator for 1-2 days. Reheat in the air fryer or in a 300F oven for around 10 minutes.
Make Ahead - Partially cook the bacon and secure it around the raw coated shrimp with a toothpick. Reserve the remaining sauce, covered, in the fridge. Store the prepped shrimp in an air-tight container kept in the refrigerator. Continue with step 6 (brushing the shrimp with remaining sauce) then cook in the oven when you are ready to serve. You can do this a few hours in advance.