By Becky Hardin
Updated Jan 28, 2026
Bacon wrapped shrimp bake in the oven with brown sugar for the perfect sweet and savory appetizer. Crispy bacon hugs juicy shrimp while the sugar caramelizes into a sticky, irresistible glaze. This is one of those easy party recipes I make all the time because they disappear almost as fast as I set them out. From game day to Easter and every get-together in between, these are always the first things gone.
Tips for Beginners
- Bacon thickness changes everything. Thin bacon crisps quickly and is usually done at the same time as the shrimp. Thick-cut bacon takes longer, which can leave you with overcooked, rubbery shrimp if you’re not careful. If you’re using thick bacon, plan to give it a head start.
- A quick par-bake saves the shrimp. When I’m working with thicker bacon, I pop the slices in the oven for 3 to 5 minutes before wrapping. This jump-starts the rendering so the bacon and shrimp finish cooking at the same time instead of sacrificing one for the other.
- Watch the brown sugar as it melts. As the shrimp bake, the brown sugar melts into butter and spices and turns into a glossy, bubbling glaze. You’re looking for caramelization around the edges, not dark burnt spots. If the sugar starts getting too dark, it’s a sign they’re ready to come out.
How to Prep the Shrimp
I use a paring knife to remove the shells, then cut directly along the vein on the back to remove it. Fully rinse the shrimp and pat dry. I also sometimes buy shrimp ready to cook and eat if you prefer. The seafood counter at your local grocery store can devein shrimp for you upon request.
Ingredients1x2x3x
- ▢ 1 lb. shrimp about 20 cleaned, peeled, and deveined
- ▢ 7 thin pieces of bacon cut into thirds
- ▢ 4 tbsp salted butter melted
- ▢ ¼ cup brown sugar
- ▢ ½ tbsp chipotle powder more if desired
Video
Instructions
- Line a baking sheet with foil. Preheat oven to 400°F.
- Wrap each piece of shrimp with 1/3 slice of bacon and secure with a toothpick. Place on the baking sheet. 1 lb. shrimp, 7 thin pieces of bacon
- Mix together the melted butter, brown sugar, and chipotle powder. 4 tbsp salted butter, ¼ cup brown sugar, ½ tbsp chipotle powder
- Brush each shrimp liberally with the butter mixture, using about 2/3 of it. Save the leftover butter mixture and set aside.
- Bake for 15 minutes. Take the shrimp out of the oven and switch to broil.
- Brush each shrimp one more time with the remaining butter mixture (stir before brushing).
- Broil for 1-2 minutes or until bubbly.
- Serve and enjoy!
Becky’s Tips
- BBQ: I brush on my favorite BBQ sauce (sweet, smoky, or tangy) before placing them in the oven.
- Garlic Butter: I mix minced garlic and/or garlic powder into the melted butter to add more flavor.
- Ranch: I add dry ranch seasoning mix into the melted butter. And of course, always serve with some ranch dressing for dipping.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Bacon Wrapped Shrimp Step by Step
Gather the ingredients: Gather all the ingredients together. Line a baking sheet with foil and preheat the oven to 400°F so it’s fully hot when the shrimp go in.
Wrap the shrimp: Wrap each of the 1 lb of cleaned, peeled, and deveined shrimp (about 20 shrimp) with one-third of a slice from the 7 thick bacon strips, securing each with a toothpick. The bacon should fit snugly around the shrimp without overlapping too much. Place them seam-side down on the prepared baking sheet.
Make the glaze: In a small bowl, stir together the 4 tbsp melted salted butter, ¼ cup brown sugar, and ½ tbsp chipotle powder until the sugar begins to dissolve and the mixture looks glossy and slightly thickened.
Brush and coat: Brush about two-thirds of the butter mixture generously over each wrapped shrimp, making sure the bacon is well coated. The glaze should lightly cling to the surface, not drip off completely. Set the remaining glaze aside.
Bake: Bake at 400°F for 15 minutes, until the shrimp turn opaque and pink and the bacon begins to brown around the edges.
Broil to caramelize: Remove the pan from the oven and switch the oven to broil. Stir the reserved glaze, then brush it over each shrimp again for a second coating. Broil for 1–2 minutes, watching closely, until the brown sugar bubbles and caramelizes and the bacon edges look crisp and slightly sticky.
Serve and enjoy: Let cool for a couple of minutes so the glaze sets slightly, then serve warm.
Make Ahead Instructions
You can fully assemble the bacon wrapped shrimp up to 8 hours in advance. Wrap the shrimp in bacon, secure with toothpicks, and arrange them on the foil-lined baking sheet. Cover the pan tightly with plastic wrap and refrigerate. Mix the butter, brown sugar, and chipotle glaze separately and store them in the fridge as well. When you’re ready to bake, let the shrimp sit at room temperature for about 15 minutes, give the glaze a quick stir, brush, and bake as directed.
How to Store and Reheat
If you have leftovers, place the shrimp in an airtight container or resealable bag, and keep them in the fridge up to 3 days.
The best way to reheat them is to quickly warm them in the microwave or broil them for 2-3 minutes. You can also eat them cold, as long as they were fully cooked before storing them.
These don’t freeze well after baking because the bacon loses its crisp texture, and the shrimp can turn rubbery when reheated. If you’d like to freeze them, it’s best to do so before baking. Wrap the shrimp in bacon, secure with toothpicks, and place them on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer-safe bag for up to 1 month.
Serving Suggestions
I always set these out with a few dipping sauces because they’re even better with something cool and creamy on the side. Homemade ranch , honey mustard, garlic aioli , or even a small dish of soy sauce all pair really well with the sweet, smoky bacon and tender shrimp. These fit right in on any party spread alongside ham rolls or arancini . For game day, I love serving them with popcorn chicken and taco dip so there’s a mix of sweet, savory, crispy, and saucy options on the table.
more easy shrimp appetizers
Fried Shrimp
Shrimp and Grits Appetizer Cups (Garlic Butter Shrimp and Grits Recipe)
Shrimp Cocktail
Popcorn Shrimp
Easy Bacon Wrapped Shrimp Appetizer Recipe
Ingredients
- 1 lb. shrimp about 20 cleaned, peeled, and deveined
- 7 thin pieces of bacon cut into thirds
- 4 tbsp salted butter melted
- ¼ cup brown sugar
- ½ tbsp chipotle powder more if desired
Instructions
- Line a baking sheet with foil. Preheat oven to 400°F.
- Wrap each piece of shrimp with 1/3 slice of bacon and secure with a toothpick. Place on the baking sheet. 1 lb. shrimp, 7 thin pieces of bacon
- Mix together the melted butter, brown sugar, and chipotle powder. 4 tbsp salted butter, ¼ cup brown sugar, ½ tbsp chipotle powder
- Brush each shrimp liberally with the butter mixture, using about 2/3 of it. Save the leftover butter mixture and set aside.
- Bake for 15 minutes. Take the shrimp out of the oven and switch to broil.
- Brush each shrimp one more time with the remaining butter mixture (stir before brushing).
- Broil for 1-2 minutes or until bubbly.
- Serve and enjoy!
Video
Notes
- BBQ: I brush on my favorite BBQ sauce (sweet, smoky, or tangy) before placing them in the oven.
- Garlic Butter: I mix minced garlic and/or garlic powder into the melted butter to add more flavor.
- Ranch: I add dry ranch seasoning mix into the melted butter. And of course, always serve with some ranch dressing for dipping.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
