Spicy Maple Bacon Wrapped Shrimp Recipe

How to make the best bacon wrapped shrimp with perfectly cooked shrimp and bacon that’s crisp. Jump to the Bacon Wrapped Shrimp Recipe or read on to see our tips for making it.

Spicy Maple Bacon Wrapped Shrimp Recipe

These bacon wrapped shrimp are addictive and have the most delicious and easy spicy glaze made with maple syrup and Sriracha chili sauce.

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How to Make the Best Shrimp Wrapped in Bacon

We love these shrimp and after a lots of tries, now know how to make them best.

How to Make the Best Bacon Wrapped Shrimp

First, we wanted lots of flavor, which we get from the easy glaze. We combine maple syrup and spicy Sriracha chili sauce. Then we brush it all over smoky bacon and the shrimp.

Add the spicy maple glaze

Next, we wanted to make sure our shrimp become perfectly cooked and our bacon crisp. Here’s a secret — par-cook (cook half way) the bacon. Yes, it’s another step, but since we bake the bacon in the oven (in an oven set to the same temperature we need when we cook the shrimp), it’s really no big deal.

By par-cooking the bacon, the final bite has perfectly cooked bacon AND perfectly cooked shrimp. If we were to just wrap the shrimp with raw bacon, the time it takes to get the bacon all crisp and delicious means you’re most likely going to overcook the shrimp. No good. This way, we get the best of both worlds. Crispy bacon wrapped shrimp.

If you loved this easy recipe, take a look a few more of our easy shrimp recipes!

If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!

Recipe updated, originally posted September 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Spicy Maple Bacon Wrapped Shrimp Recipe

  • PREP
  • COOK

These easy bacon wrapped shrimp are spiced up a bit with a glaze using maple syrup and Sriracha hot chili sauce. The trick to these is actually par-cooking the bacon before wrapping the shrimp. This way, the par-cooked bacon becomes crisp in the same time the shrimp takes to bake. Crispy bacon and perfectly cooked shrimp in one bite!

Makes 4 to 6 servings

You Will Need

Wooden skewers soaked in water for 30 minutes

10 strips thin cut bacon

20 extra-large shrimp, shelled with tails left on (about 1 pound)

1/4 teaspoon kosher salt

2 tablespoons pure maple syrup

1 tablespoon Sriracha hot chili sauce

Half a lemon, cut into wedges, for serving

1 scallion, finely chopped, for serving


  • Prepare Bacon
  • Heat oven to 400 degrees F. Line a large baking sheet with aluminum foil.

    Place bacon slices, in one layer, onto the baking sheet. Slide into the oven, and then bake about 10 minutes or until the bacon has rendered some of its fat, is starting to brown on the edges, but is still floppy. Take the bacon out of the oven and transfer to paper towels to drain excess fat. Discard any fat on the baking sheet, but leave the foil intact.

    • Glaze Shrimp and Bacon
    • Stir the maple syrup and Sriracha in a small bowl. Lightly brush both sides of the par-cooked bacon with glaze, and then cut in half, crosswise, making 20 half-strips of bacon.

      Season the shrimp with salt then wrap each shrimp with a half-strip of bacon and use one of the soaked skewers to secure it.

      • Bake Shrimp
      • Place each shrimp onto the baking sheet. Then brush or spoon leftover glaze over wrapped shrimp.

        Bake the shrimp for 5 minutes. Turn the oven to broil, and then broil 4 to 6 minutes, rotating the shrimp once, until the bacon is crispy. Serve shrimp with lemon wedges on the side and scallions scattered on top.

Adam and Joanne's Tips

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 4 shrimp / Calories 154 / Protein 16 g / Carbohydrate 6 g / Dietary Fiber 0 g / Total Sugars 5 g / Total Fat 7 g / Saturated Fat 2 g / Cholesterol 111 mg
AUTHOR: Adam and Joanne Gallagher

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32 comments… Leave a Comment
  • Lisa February 3, 2017, 12:59 pm

    I came to your site last night looking for directions on how to bake bacon because we were going to have breakfast for dinner and I wanted an easier way to get the bacon done.

    THEN I saw the recipe for the bacon wrapped shrimp. We had bacon wrapped shrimp for dinner. 🙂 Yummy. I put the glaze on half, not sure if the kids would like it. Ended up making some extra glaze to dip the shrimp in after they were cooked for the rest! For our size shrimp it was best with about 1/3 strip of bacon.

    Thank you for a fun and yummy dinner.

  • Donna Marie December 24, 2015, 9:57 am

    LOVE. LOVE, LOVE these.
    Even people who claim not to be “seafood” people like them and request them. I just read the comment where it states that it should be ok to make them the night before and then just pop the pan into the oven. I am definitely going to try this as I hate to putz with things like this while I have guests.

  • Bea January 16, 2015, 11:14 pm

    Love this recipe. I like my coconut shrimp too but I really like this with scallops too. Love your blog!! I tried to give it 5 stars but it didn’t work.

  • Sara December 5, 2014, 4:40 am

    I have made this shrimp appetizer nearly weekly for the last year…. It is ALWAYS a hit!!! Made it for the first time a year ago for the staff party at my kids’ school where I sub and it was such a hit, I’m making it again this year…. and I NEVER repeat appetizers!! Shortcuts (not for the purists or those economizing) I get the pre-cooked bacon. It’s thin and already pre-cooked! I don’t do that most times, but on a Friday, during the school year, when I’m coming from subbing, driving the kids, feeding the kids and then going out… the pre-cooked saves a bundle of time!!! Thank you for this recipe… it has become my “signature” dish!

  • Thomas Gallagher July 29, 2014, 1:44 pm

    Tried this recipe and it was a big hit. Gee are we related? I was told by my friends to make it again for the our football get togethers

  • Joanne November 22, 2013, 6:26 pm

    I was hoping to serve these for appetizers at Thanksgiving. With all the other cooking we have to do, do you think they could be assembled the night before so we could just throw the baking sheet in the oven when the guests arrive?

    • Adam November 25, 2013, 3:35 pm

      Yes, assembling the night before should be fine.

  • carmen April 29, 2013, 6:49 pm

    thanks for this recipe adam.
    I am on low carb diet, i kept to your recipe just used a little diff sauce. But your way of cooking the bacon first, then wrap the shrimp, then baking and broiling, is perfect. I’ve been looking for the right way to get this recipe cooked right and your method nailed it. I cant wait to try this with scallops

  • monique April 17, 2013, 11:18 am

    Serving this dish at a party is it best to keep shrimp warm in a food warmer?

    • Joanne April 17, 2013, 1:27 pm

      The shrimp are best warm, but if you are in a pinch, they still taste great at room temperature.

  • Mary March 3, 2013, 10:55 am

    oh my. You have an entire section dedicated to sriracha! The shrimp look fantastic. I’m glad I found your site. Have a blessed day!

    • Joanne March 4, 2013, 2:56 pm

      Hi Mary, We sure do — we just love Sriracha! So glad you found us 🙂

  • d February 2, 2013, 2:32 am

    I bet the maple syrup/sriracha combo would be great as a marinade for tofu.

  • cindy January 20, 2013, 7:30 pm

    bommbs!!! i will cookit often!

  • Linnea January 1, 2013, 10:35 pm

    I made these for a New Year’s Eve party and they were a HIT! I made them exactly as described, but could only find 26-30 count shrimp, so the cooking time was a couple minutes shorter. I should have doubled the recipe; it’s a keeper!

  • Terri Gibson December 31, 2012, 9:46 pm

    Making this for New Year’s Eve. Love this because it has simple ingredients I already have and it combines sweet and spicy. One question, though; what do you do with the lemon juice??? I’ll add it to sriracha and syrup and hope for the best. 🙂

  • danna rice December 30, 2012, 5:07 pm

    The Mexican food place next to our apartment complex serves this shrimp as an appetizer but I have it as an entree and can’t ever finish all the shrimp! I’m so glad to be able to have recipe, now I don’t have to spen so much money at the restaurant. These are outstanding!

  • Erik Kennedy October 13, 2012, 7:35 pm

    Love this recipe. One trick I’ve learned when making appetizers that call for wrapped bacon is to use thin bacon. Thin bacon still provides the flavor and reduces the cooking time. To make your bacon thin place a single strip of bacon on a cutting and drag a knife across the bacon. This will make the bacon thinner, almost double the length of the bacon and reduce the cooking time.

    • Adam October 13, 2012, 7:38 pm

      Hi Erik, You are SO right. Thin bacon is the way to go, here! Thanks so much for your insight!

    • Joanne October 18, 2012, 12:27 pm

      Great tips!

    • Claudette February 1, 2014, 9:38 am

      Do you use raw shrimp or cooked shrimp?

      • Joanne February 1, 2014, 11:36 am

        The shrimp are raw. They are then roasted wrapped in the bacon.


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