Welcome to the ultimate guide for crafting an appetizer that consistently steals the show: Bacon-Wrapped Shrimp with a decadent Brown Sugar Bourbon Glaze. Imagine succulent, juicy shrimp embraced by crispy, savory bacon, all bathed in a sweet, smoky, and slightly spicy caramel glaze. This isn’t just a dish; it’s an experience, guaranteed to impress your guests and elevate any gathering from casual game nights to sophisticated holiday feasts.
Shrimp holds a special place in the hearts of seafood lovers, and for good reason. Its delicate texture and versatile flavor make it a perfect canvas for culinary creativity. When paired with the irresistible crunch and salty richness of bacon, and then finished with a complex brown sugar bourbon glaze, shrimp transcends into something truly extraordinary. My family and friends have consistently raved about this recipe, with platters disappearing within minutes – a true testament to its universal appeal.
What sets this recipe apart is the harmonious balance of flavors. The sweetness of the brown sugar, the robust warmth of bourbon, the smoky crunch of the bacon, and the tender, briny shrimp create a symphony for your palate. A final whisper of freshly cracked black pepper adds a subtle heat, tying together the perfect sweet-salty-savory-spicy combination that makes these an unforgettable treat.
Why This Bacon-Wrapped Shrimp Recipe Stands Out
Many recipes for bacon-wrapped shrimp fall short, often resulting in rubbery shrimp or undercooked bacon. This guide, however, focuses on a foolproof technique that guarantees perfection every time. We’ll delve into the secrets of achieving perfectly crispy bacon without sacrificing the delicate tenderness of the shrimp, all while ensuring each bite is infused with that luscious bourbon glaze.
Whether you’re planning an elegant dinner party, hosting a casual get-together, or simply indulging in a craving for something truly delicious, these bacon-wrapped shrimp are a versatile choice. They are surprisingly simple to prepare, making them an excellent option for home cooks looking to create a restaurant-quality appetizer without the fuss. Let’s dive into the details and unlock the secrets to your next culinary triumph!
Choosing the Right Shrimp for Perfection
The foundation of any great shrimp dish begins with selecting high-quality ingredients. For this bacon-wrapped shrimp recipe, the size and freshness of your shrimp are paramount. I highly recommend using 16/20 count shrimp, often labeled as “Extra Jumbo.” This count refers to the number of shrimp per pound, meaning each shrimp is substantial enough to make an impressive presentation and offers a satisfying, meaty bite.
When shopping for shrimp, prioritize freshness. Ideally, purchase your shrimp from a reputable seafood market where you can speak to a fishmonger about their sourcing. Look for shrimp that are firm to the touch, have a mild, oceanic scent (not fishy), and appear translucent. If fresh shrimp aren’t available, high-quality frozen shrimp can be an excellent alternative. Thaw them slowly in the refrigerator overnight or by placing them in a colander under cold running water for a quicker method, ensuring they are thoroughly patted dry before use.
Understanding shrimp sizes can be helpful for various recipes. For a deeper dive into shrimp counts and what to look for at the market, consider exploring our comprehensive Shrimp Sizes Reference Guide. It provides valuable insights that will empower you to make informed decisions for all your shrimp culinary adventures.
Preparing Your Shrimp: Shells On or Off?
For bacon-wrapped shrimp, you’ll need raw shrimp that are cleaned, peeled, and have their tails on. While you might find pre-peeled and deveined shrimp at the market, I often prefer to buy raw, shell-on shrimp and prepare them myself. This allows me to ensure maximum freshness and provides a more hands-on approach to quality control. Plus, it’s easier than you might think!
If you have access to a good fishmonger, don’t hesitate to ask them to devein and peel the shrimp for you, leaving the tails intact. The tails are crucial for presentation, offering a convenient handle for guests and adding a touch of elegance to the finished dish.
For those who prefer to prepare shrimp at home, the process is straightforward. To peel, simply grasp the legs and gently pull away the shell. To devein, make a shallow cut along the back of the shrimp, from the head end down to where the tail begins, using a small paring knife or kitchen shears. The “vein” is actually the shrimp’s digestive tract, and while not harmful, removing it can prevent a gritty texture and improve the overall aesthetic. Once the cut is made, simply lift out the dark vein. Remember to rinse the shrimp thoroughly under cold water after peeling and deveining, then pat them completely dry before proceeding with the recipe.
Beyond preparation, sourcing matters. I always advocate for choosing shrimp that are sustainable and ethically sourced, free from chemical additives. These choices not only support responsible fishing practices but also ensure you’re consuming a healthier, tastier product. For more in-depth information on these important considerations and expert tips for cooking shrimp, I highly recommend checking out Sarah’s Ultimate Guide to Cooking Shrimp on her blog, Champagne Tastes.
Mastering the Art of Bacon-Wrapped Shrimp
The true genius behind truly exceptional bacon-wrapped shrimp lies in a simple yet crucial technique: preventing the shrimp from becoming overcooked while the bacon achieves its desired crispiness. Shrimp cook incredibly fast, often turning tough, dry, and rubbery if exposed to high heat for too long, especially once their protective shells are removed. The dilemma? Bacon needs more time to crisp up beautifully.
The brilliant solution is to par-cook the bacon before wrapping it around the shrimp. This means partially cooking the bacon, allowing it to render some of its fat and begin the crisping process. By giving the bacon a head start, it will finish cooking and become perfectly crisp in the exact amount of time the raw shrimp needs to cook through to tender perfection. This strategic step ensures you get that desirable snap from the bacon and a succulent, never-rubbery shrimp.
Once your bacon is par-cooked and ready, gently season your cleaned, dried shrimp with a pinch of salt and pepper. Take a half-slice of bacon and wrap it snugly around the body of each shrimp, ensuring the ends overlap. To secure this delicious package, you’ll use a toothpick. It’s a small detail with a big impact: remember to soak your toothpicks in water for at least 30 minutes before assembly. This simple step prevents them from charring or burning in the hot oven, ensuring a clean presentation and easy removal.
Arrange your bacon-wrapped shrimp on a wire cooling rack placed over a rimmed baking sheet. This setup is essential for proper air circulation, allowing the bacon to crisp evenly on all sides and preventing the bottom from becoming soggy. This method guarantees a beautifully cooked appetizer from every angle.
Crafting the Irresistible Brown Sugar Bourbon Glaze
The show-stopping element that truly elevates these bacon-wrapped shrimp is the luxurious brown sugar bourbon glaze. This simple yet incredibly flavorful concoction transforms ordinary bacon into a caramelized, glossy delight. As the glaze bakes in the oven, the brown sugar caramelizes, forming a delicious, slightly sticky, and beautifully lacquered crust that perfectly complements the savory bacon and sweet shrimp.
Making this glaze couldn’t be simpler: it requires just two key ingredients – dark brown sugar and bourbon. Simply stir them together in a small bowl until the sugar is fully dissolved, creating a smooth, rich syrup. The bourbon adds a sophisticated depth and subtle smokiness that balances the sweetness of the brown sugar, creating a truly complex flavor profile. This versatile glaze is so good, I often use it to brush onto thick-cut bacon for a special weekend breakfast or brunch.
For our bacon-wrapped shrimp, the glaze is applied in two strategic stages after the bacon has been par-cooked. First, lightly brush each wrapped shrimp with a thin layer of the glaze. This initial application allows the flavors to begin permeating the bacon and shrimp as they start to cook together. Bake them for approximately 5 minutes, allowing that first layer to set and caramelize slightly.
Next, remove the shrimp from the oven and give them a second generous coat of glaze. This dual application ensures a rich, deep flavor and a gorgeously glossy finish. Return them to the oven and continue baking for another 5-8 minutes, or until the shrimp are perfectly pink and opaque, and the bacon has achieved its ultimate crispy texture. The result is a perfectly balanced bite where every element shines.
Serving Suggestions and Occasions
These Bacon-Wrapped Shrimp with Bourbon Glaze are best served hot, directly from the oven. For an extra touch of freshness and vibrant color, consider a sprinkle of freshly snipped chives just before serving. The delicate oniony flavor of the chives provides a lovely contrast to the richness of the bacon and glaze.
This dish is incredibly versatile, making it a perfect choice for a wide array of occasions. They are an absolute smash hit for Game Day parties, offering a gourmet twist on classic finger foods. During the bustling holiday season, they make for effortless and impressive holiday entertaining, allowing you to spend more time with your guests and less time in the kitchen. They also shine at cocktail parties, bridal showers, or any time you want to add a touch of elegance to your appetizer spread. And let’s be honest, sometimes a craving for irresistible shrimp simply hits, and these are the perfect indulgence!
Beyond appetizers, these shrimp can also serve as a light lunch or a delightful addition to a larger seafood platter. Pair them with a crisp green salad or a light rice pilaf for a more complete meal. Their robust flavor profile also makes them an excellent companion to a glass of dry white wine or a craft beer.
Pro Tips for Perfect Bacon-Wrapped Shrimp
- Don’t Overcrowd the Pan: When par-cooking the bacon and baking the shrimp, ensure they are in a single layer with space between each piece. Overcrowding will steam the bacon and prevent it from crisping properly.
- Pat Shrimp Dry: Always pat your raw shrimp thoroughly dry with paper towels before seasoning and wrapping. Excess moisture can lead to steamed rather than seared shrimp, and will hinder bacon crisping.
- Use Thin-Cut Bacon: While thick-cut bacon is delicious, for this recipe, a standard or thin-cut bacon works best. It wraps more easily and crisps up faster, aligning with the shrimp’s cooking time.
- Watch Carefully: Oven temperatures can vary, and shrimp cooks quickly. Keep a close eye on your shrimp during the final baking stage to prevent overcooking. They are done when they turn opaque and pink.
- Make Ahead (Partially): You can par-cook the bacon and even wrap the shrimp with the bacon a few hours in advance. Store them covered in the refrigerator. Apply the glaze and bake just before serving for best results.
- Clean Up: Line your baking sheet with foil for easier cleanup, especially with the sticky glaze!
Frequently Asked Questions (FAQ)
Can I use frozen shrimp for this recipe?
Yes, absolutely! If using frozen shrimp, make sure to thaw them completely before preparing. The best method is to transfer them to the refrigerator overnight. If you’re short on time, place the frozen shrimp in a colander and run cold water over them until thawed, then pat them very dry.
What if I don’t want to use bourbon in the glaze?
While bourbon adds a unique depth, you can substitute it with non-alcoholic alternatives. Apple juice, orange juice, or even a splash of unsweetened cranberry juice can work to thin the brown sugar and add a touch of fruitiness. For a smoky, non-alcoholic flavor, a very small amount of liquid smoke mixed with water or apple cider vinegar could also be experimented with.
How do I store leftovers?
Leftover bacon-wrapped shrimp should be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in an oven or air fryer to help crisp up the bacon again.
Can I make these spicy?
Certainly! To add a kick, you can sprinkle a pinch of cayenne pepper or red pepper flakes onto the shrimp before wrapping, or even mix a small amount into the bourbon glaze. The cracked black pepper already adds a subtle spice, but feel free to amp it up!
More Irresistible Shrimp Appetizers
If you’re a fan of shrimp and looking for more delightful appetizer ideas, be sure to explore these other fantastic recipes:
- Air Fryer Shrimp: Quick, crispy, and incredibly easy, perfect for a fast snack or party bite.
- Poached Shrimp: Delicate and tender, ideal for shrimp cocktail or light salads.
- Coconut Shrimp: A tropical delight with a crunchy coating and sweet-savory flavor.
- Roasted Shrimp Cocktail: A flavorful twist on the classic, bringing out the natural sweetness of the shrimp.
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Bacon-Wrapped Shrimp with Bourbon Glaze
Ingredients
- 1 pound shrimp (16/20), deveined, shell removed, tail on
- 8 slices bacon
- ⅓ cup dark brown sugar , lightly-packed
- 2 tablespoons bourbon
- freshly-cracked black pepper
- snipped chives , for garnish
Instructions
- Soak 16-20 toothpicks in water for 30 minutes. Preheat oven to 400 degrees F.
- Line a rimmed baking sheet with foil and arrange bacon slices in a single layer. Bake 6-8 minutes, until fat is beginning to render but bacon is not yet crisp. Remove from oven, drain bacon on paper towels, and cut each slice in half. Carefully discard any remaining bacon fat on the pan.
- Lightly season shrimp with salt and pepper. Wrap one piece of bacon around each shrimp, overlapping ends and securing with a soaked toothpick.
- Place a wire cooling rack on the baking sheet and arrange wrapped shrimp in a single layer. In a small bowl, stir together brown sugar and bourbon until dissolved. Brush glaze onto the front and back of each bacon-wrapped shrimp.
- Bake shrimp for 5 minutes. Remove from oven, brush with a second layer of glaze, and season with freshly-cracked black pepper. Continue baking 5-8 minutes, until shrimp are pink and opaque, and bacon is crisp.
- Sprinkle with chives, if desired, and serve hot.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.