My dad demanded a double batch of these for the backyard cookout. Just 3 ingredients to make the ultimate savory craving.

My dad has never been shy about asking for seconds, but the first time I carried a platter of these southern 3-ingredient bacon wrapped shrimp out to the backyard, he didn’t even wait for everyone else to be served before he leaned over and said, “You’d better have a double batch of those next time.” This is the kind of simple, salty-savory bite that disappears faster than you can set the plate down. The recipe leans on old Midwestern practicality: just three ingredients, no fuss, and a flavor that tastes like summer evenings on the porch. Bacon brings the smoky richness, shrimp stay juicy and tender, and a brown sugar rub gives those edges a caramelized crunch that makes folks reach for one more every time.

Serve these bacon wrapped shrimp hot, piled onto a simple white plate or platter so the caramelized edges really shine. They’re right at home beside classic cookout favorites: potato salad, coleslaw, baked beans, or a pan of cornbread. A crisp green salad or sliced garden tomatoes with a little salt and pepper help balance the richness. For dipping, you can set out a small bowl of barbecue sauce or ranch, but they’re flavorful enough to enjoy plain. They make a hearty appetizer before grilled burgers or ribs, or you can turn them into a light meal with a side of buttered rice and sweet corn.

Servings: 6

1 1/2 pounds large raw shrimp, peeled and deveined, tails on (about 30–36 shrimp)

Preheat your oven to 400°F (205°C). Line a large rimmed baking sheet with foil for easy cleanup and set a wire rack on top if you have one. Lightly coat the rack or foil with cooking spray or a thin film of oil to help prevent sticking.

Rinse the shrimp under cold water, then pat them very dry with paper towels. The drier the shrimp, the better the bacon will crisp and the sugar will caramelize. Set the shrimp aside in a single layer on a clean towel while you prepare the bacon.

Using a sharp knife or kitchen scissors, cut each slice of thin-cut bacon into 3 short pieces. You want the bacon pieces just long enough to wrap around the shrimp once with a slight overlap.

Pour the brown sugar into a shallow dish or pie plate and break up any hard lumps with your fingers. Spread it out into an even layer so it’s easy to coat the bacon.

Working one piece at a time, press a bacon strip into the brown sugar on both sides, coating it well. Gently shake off any heavy excess so you don’t end up with burnt spots, but keep a generous, even layer that will melt and caramelize in the oven.

Wrap one sugared bacon piece snugly around the middle of a shrimp, starting at the belly and overlapping the ends slightly on the back. Place the shrimp seam-side down on the prepared baking rack or sheet. If your bacon is slipping, you can secure it with a toothpick pushed through the thickest part of the shrimp, but usually the sugar helps it cling.

Repeat with the remaining shrimp and bacon, spacing the wrapped shrimp in a single layer so air can circulate and the bacon can crisp. If needed, use two pans rather than crowding one.

Place the baking sheet on the middle oven rack and bake for 8–10 minutes. Carefully remove the pan, turn each shrimp over with tongs, and return to the oven. Bake another 6–10 minutes, or until the bacon is deep golden brown, the sugar is bubbling and caramelized on the edges, and the shrimp are opaque and just cooked through.

For extra crisp edges, you can switch the oven to broil for the last 1–2 minutes, watching closely so the sugar doesn’t burn. Pull them as soon as the bacon looks evenly browned and the tips are a little dark and crisp.

Let the shrimp rest on the pan for 3–5 minutes; the sugar will thicken and cling as it cools slightly. Transfer to a white serving plate or platter and serve warm while the bacon is still crisp and the shrimp are juicy.

You can adjust this simple recipe while still honoring the three-ingredient spirit by choosing different styles of each component. For a touch more heat, use a peppered bacon, or stir a pinch of cayenne or smoked paprika into the brown sugar before coating the bacon. If you prefer a deeper molasses flavor, use dark brown sugar instead of light. Large or extra-large shrimp work best; very small shrimp cook too quickly and can dry out before the bacon crisps. If you’d rather grill than bake, assemble the shrimp the same way and cook them over medium heat on a well-oiled grill or grill pan, turning often, until the bacon is crisp and the shrimp are opaque; watch carefully, as the sugar can cause flare-ups. For make-ahead prep, you can wrap and sugar the shrimp a few hours in advance, then cover and refrigerate until you’re ready to bake. Food safety tips: Keep the raw shrimp and bacon chilled until you’re ready to assemble, and wash your hands, cutting board, and knives thoroughly after handling them. Don’t let raw shrimp or bacon sit out at room temperature for more than about 1–2 hours (less if it’s very warm in your kitchen). Make sure the shrimp are cooked until opaque and firm and the bacon is rendered and sizzling; undercooked bacon can be unsafe. If you use toothpicks, soak them in water for 10–15 minutes before assembling if you plan to grill, which helps prevent scorching. Refrigerate any leftovers within 2 hours, and reheat them in a hot oven until warmed through and sizzling, rather than in the microwave, to keep the bacon from turning rubbery.