The Kitchn: Bacon-wrapped shrimp is the perfect appetizer

Renae Wilson, TheKitchn.com on Sep 20, 2021

1 pound raw large shrimp (18 to 20 per pound), thawed if frozen, peeled and deveined

Cooking spray

Lemon wedges (optional)

1. Arrange a rack in the middle of the oven and heat the oven to 375 F. Cut each bacon piece in half lengthwise, creating two thin strips per slice.

2. Place the bacon strips on a rimmed baking sheet and bake for 6 minutes. The bacon will start to render its fat but it’ll remain pliable and won’t brown. Meanwhile, place 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika in a medium bowl and stir to combine. Add 1 pound large peeled and deveined shrimp and toss to coat.

3. Remove the bacon from the oven, then transfer to a paper towel-lined plate to drain. Turn the broiler on to low. Wipe off the baking sheet the bacon was on, then place in the oven to heat while you wrap the shrimp.

4. Wrap each piece of shrimp with bacon, overlapping a little, down the length of the bacon.

5. Once all of the shrimp is wrapped, carefully remove the heated baking sheet from the oven. Coat the baking sheet with cooking spray and place each shrimp seam-side down onto the baking sheet, spacing them evenly apart.

6. Broil, rotating the baking sheet halfway through, until the bacon is slightly crisp and the shrimp are cooked through, 4 to 6 minutes total. Serve with a squeeze of lemon and a dipping sauce of your choice.

Recipe notes

Cook the bacon, wrap the shrimp, and refrigerate in an airtight container overnight. Heat a rimmed baking sheet under the broiler for about 10 minutes, then broil the shrimp on the baking sheet.

This recipe can also be done in an air fryer. Air fry the wrapped shrimp at 400 F for 6 to 8 minutes. For crispy bacon, depending on the size of your air fryer, cook the shrimp in batches so as to not crowd out the shrimp (which will result in soggy bacon).

Refrigerate leftovers in an airtight container for up to two days. Enjoy cold or at room temperature. Reheating the shrimp is not recommended, as the shrimp will become hard and rubbery.

(Renae Wilson is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)