Description
Make crispy bacon-wrapped shrimp quickly using the broiler. This recipe features a simple sweet and savory glaze perfect for parties or quick meals.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 12 slices thin-cut bacon, halved lengthwise
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Instructions
- Preheat your broiler to high and position an oven rack about 6 inches from the heat source. Line a baking sheet with foil and place a wire rack on top of the baking sheet.
- Pat the shrimp very dry using paper towels. This helps the bacon crisp.
- In a small bowl, mix the brown sugar, honey, Worcestershire sauce, smoked paprika, and garlic powder to create the glaze.
- Wrap one half-slice of bacon around each shrimp, securing it with a toothpick if necessary. Place the wrapped shrimp on the wire rack, leaving a small space between each one.
- Brush half of the glaze mixture evenly over the tops of the shrimp.
- Place the baking sheet under the broiler. Broil for 3 to 4 minutes until the bacon starts to brown.
- Carefully remove the tray, brush the remaining glaze over the shrimp, and return to the broiler. Broil for another 2 to 4 minutes until the bacon is crisp and the shrimp is opaque. Watch closely to prevent burning.
- Remove from the oven and let cool slightly before serving. Remove toothpicks.
Notes
- For extra flavor, stuff the shrimp with a small piece of jalapeño or cream cheese before wrapping with bacon.
- If you prefer baking over broiling, bake at 400°F (200°C) for 15 to 20 minutes, flipping halfway through.
- Patting the shrimp dry is the most important step for achieving crispy bacon.
- Prep Time: 15 min
- Cook Time: 8 min
- Category: Appetizer
- Method: Broiling
- Cuisine: American
Nutrition
- Serving Size: 4 shrimp
- Calories: 180
- Sugar: 4
- Sodium: 250
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 13
- Cholesterol: 95