There’s a trick to getting the cook on bacon wrapped shrimp just right. After all, shrimp becomes rubbery with too much heat. While bacon needs both time and heat for fat to render off and crisp up.
Tip number one: Use extremely thin slices of bacon.
Tip number two: Aim for a tight wrap.
Tip number three: Wrap the bacon in one layer, without overlapping.
If you’re looking for more finger foods, we suggest these dipping these Coconut Chicken Nuggets in ranch dressing.
Bacon Wrapped Shrimp
- 16 jumbo shrimp
- 8 slices bacon
- paprika, to taste
- Preheat oven to 450°F. Line baking pan with foil. Place baking rack in pan.
- Peel and devein shrimp, leaving the tails on. Cut bacon in half.
- Wrap each shrimp with 1/2 slice of bacon and push a skewer through. Place shrimp on rack. Lightly sprinkle both sides with paprika. Let stand 15 minutes.
- Bake 15 to 20 minutes or until bacon is crisp around the edges and shrimp turn pink. Serve warm.