Bacon Wrapped Fried Shrimp: The Crispy, Juicy, 10-Minute Party Trick

The only appetizer you will ever need at your next party or for yourself or family.  Big Salty, Smoky, Tender Shrimp flavor full of deliciousness.

What Makes This Recipe Awesome

This recipe brings: texture, speed, and flavor.

You get salty, smoky bacon hugging sweet, tender shrimp—then a quick fry delivers that shattering crunch. No long marinades, no complicated steps, no expensive ingredients.

It scales like a dream. Whether you’re feeding two or twelve, prep is quick, and the cook time stays short.

Plus, it’s incredibly forgiving—shrimp cook fast, bacon is flavorful, and the combo covers a multitude of sins.

And let’s be real: these look impressive. Bring out a platter of these golden, bacon-wrapped beauties and watch your approval rating spike faster than a trending reel.

What Goes Into This Recipe – Ingredients

• 1 lb large shrimp (16–20 count), peeled and deveined, tails on
• 8–10 slices thin-cut bacon (thin cooks faster and crisps better)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 3/4 cup panko breadcrumbs (or plain breadcrumbs)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• Neutral oil for frying (canola, peanut, or vegetable), about 2–3 cups for shallow frying
• Toothpicks (optional, for securing bacon)
• Lemon wedges, for serving
• Dipping sauces: spicy mayo, sweet chili sauce, or garlic aioli

Let’s Get Cooking – Instructions

1. Prep the shrimp: Pat shrimp dry with paper towels. Dry shrimp = better crisp.
   

   If the shrimp are wet, the bacon slides and the coating clumps. Keep tails on for easy grabbing and nice presentation.

2. Cut and wrap the bacon: Slice each bacon strip in half crosswise. Wrap one half around each shrimp, starting near the thick end and spiraling toward the tail.
   

   Slight overlap is good. Secure with a toothpick if needed.

3. Season smart: In a small bowl, mix salt, pepper, garlic powder, and smoked paprika. Sprinkle lightly over the bacon-wrapped shrimp on both sides.
   

   The bacon is already salty—don’t go wild.

4. Set up the dredge: Place flour in one shallow bowl, beaten eggs in another, and panko in a third. Add a pinch of salt and paprika to the panko for extra flavor.
5. Coat the shrimp: Work one by one. Dust shrimp in flour (shake off excess), dip in egg, then roll in panko, pressing gently so it adheres to both shrimp and bacon.
6. Heat the oil: Pour 1/2 to 3/4 inch of oil into a heavy skillet and heat to 350–360°F.
   

   No thermometer? A breadcrumb should sizzle and brown in about 40–50 seconds.

7. Fry in batches: Add shrimp without crowding. Fry 2–3 minutes per side, turning once, until bacon is crisp and coating is deep golden.
   

   Shrimp cook fast—pull them as soon as the coating browns and the bacon looks crisp.

8. Drain and rest: Transfer to a wire rack set over a sheet pan or paper towels. Hit with a tiny pinch of salt while hot for that chef’s kiss finish.
9. Serve immediately: Plate with lemon wedges and your chosen sauces. If you’re fancy, sprinkle chopped parsley or chives.

How to Store

• Fridge: Cool completely, then store in an airtight container for up to 3 days.
  

  Reheat in a 375°F oven or air fryer for 6–8 minutes until hot and crisp.

• Freezer: Best frozen before frying. Assemble and bread the shrimp, place on a lined sheet pan, freeze solid, then transfer to a freezer bag (up to 2 months). Fry from frozen at 325–340°F for a minute longer.
• Leftover revamp: Chop and add to a Caesar salad, pile into tacos with slaw, or serve over rice with a drizzle of sweet chili.

What’s Great About This

• Fast payoff: From zero to party platter in about 25 minutes.
• High-contrast flavor: Sweet shrimp + smoky bacon + crispy coating = you can’t stop at one.
• Flexible cooking methods: Fry, air fry, or oven-bake—your call.
• Customizable heat: Dial the spice up or down without losing the core vibe.
• Finger food perfection: Tails double as handles.
  

  Your guests will thank you (and your napkins will survive).

  
  

What Not to Do

• Don’t use thick-cut bacon unless you par-cook it; it will be chewy before the shrimp overcook. Thin-cut wins.
• Don’t skip drying the shrimp. Moisture is the enemy of crispiness and causes splatter.
• Don’t overcrowd the pan. It drops the oil temp and yields soggy coating. Work in batches—patience is profitable.
• Don’t over-salt. Bacon brings plenty.
  

  Taste before finishing with more.

• Don’t walk away. Shrimp cook in minutes. Blink and you’ve gone from golden to “who burned the snacks?”

Recipe Variations

• Air Fryer: Spray the breaded, bacon-wrapped shrimp lightly with oil. Air fry at 390°F for 7–9 minutes, flipping halfway, until crisp and cooked through.
• Oven-Baked: Place on a rack over a sheet pan, brush lightly with oil, and bake at 425°F for 12–15 minutes, turning once.
  

  Broil the last 1–2 minutes if needed.

• Cajun Kick: Toss shrimp in Cajun seasoning before wrapping. Serve with remoulade for that Louisiana flex.
• Honey-Lime Glaze: Warm 2 tablespoons honey with 1 tablespoon lime juice and a pinch of chili flakes. Brush on the shrimp right after frying.
• Coconut Crunch: Swap half the panko for shredded unsweetened coconut.
  

  Sweet, tropical, and ridiculously good.

• Keto-Friendly: Skip the flour and panko. Season and fry the bacon-wrapped shrimp as-is, or use crushed pork rinds for a low-carb crust.
• Maple Pepper Bacon: Use peppered bacon and finish with a drizzle of warm maple syrup. Sweet heat, FYI, is dangerously addictive.

FAQ

Can I use pre-cooked shrimp?

You can, but it’s not ideal. Pre-cooked shrimp will overcook quickly and turn rubbery. Raw shrimp deliver the best texture and flavor for this recipe.

What size shrimp works best?

Large or extra-large shrimp (16–20 or 21–25 count) are perfect. They’re big enough to hold the bacon and not overcook before the bacon crisps.

Do I need toothpicks?

Not always.

If you wrap tightly with a slight overlap, the bacon will usually hold. Use toothpicks for peace of mind or if your bacon is slippery.

How do I keep the coating from falling off?

Start with dry shrimp, dust with flour lightly, and press the panko on gently. Also, let the coated shrimp rest for 5 minutes before frying so the coating adheres better.

What oil should I use for frying?

Neutral, high-smoke-point oils like canola, peanut, or vegetable oil are best.

Olive oil burns too quickly for this high-heat job, IMO.

How do I know when the shrimp are done?

They’ll be opaque and pink, and the bacon will be crisp. Total fry time is usually 4–6 minutes depending on size and oil temperature.

Can I make these ahead?

You can wrap and bread them up to a day ahead and keep refrigerated. Fry just before serving for maximum crunch.

For longer storage, freeze before frying.

What dipping sauces pair well?

Top picks: spicy mayo (mayo + sriracha + lime), sweet chili sauce, garlic aioli, or a mustard-maple dip. Lemon wedges brighten everything.

Is panko necessary?

No, but it’s extra crispy. Regular breadcrumbs work, or go without for a lighter bite focused on the bacon and shrimp.

The Bottom Line

Bacon Wrapped fried Shrimp is easy to assemble, fries in minutes, and delivers a powerful salty-smoky-crunchy satisfaction. Keep a bag of shrimp and a pack of bacon handy, and you’re always one step away from a nice flavorful appetizer.