Southern 3-ingredient bacon wrapped shrimp is the kind of easy party food that earns a permanent place in the rotation because it delivers big flavor with almost no fuss. Wrapping shrimp in bacon and roasting until the edges turn crisp creates that sweet-salty-savory bite people reach for again and again, and it fits right into the Southern tradition of simple ingredients turned into crowd-pleasing appetizers.
Serve these shrimp hot with tailgate favorites like coleslaw, potato salad, baked beans, or a tray of pickles and crackers. They also pair nicely with a creamy dipping sauce, a little hot sauce on the side, or a fresh squeeze of lemon to cut through the richness of the bacon.
Southern 3-Ingredient Bacon Wrapped Shrimp
Servings: 6
Ingredients
1 pound large shrimp, peeled and deveined
Directions
1. Preheat the oven to 375°F and line a baking sheet or shallow baking pan with foil for easier cleanup.
2. Wrap each shrimp with a half slice of bacon, overlapping the ends slightly so the bacon stays snug around the shrimp. Arrange them seam-side down on the prepared pan.
3. Sprinkle the brown sugar evenly over the top of the bacon-wrapped shrimp, making sure each piece gets a light coating.
4. Bake for 20 to 25 minutes, or until the shrimp are cooked through and the bacon is browned. If you want extra crisp edges, broil for 1 to 2 minutes at the end while watching carefully.
5. Transfer to a serving plate and serve warm.
Variations & Tips
Use thin bacon: Thin-cut bacon works best here because it has time to crisp up before the shrimp overcook. Thick-cut bacon can stay chewy unless you partially cook it first.
Secure if needed: If your bacon wants to spring loose, tuck the seam underneath the shrimp on the pan or use a toothpick. Just remember to remove the toothpicks before serving if you're setting these out for a crowd.
Add a little heat: A pinch of cayenne or a light dusting of black pepper over the brown sugar adds a nice sweet-spicy balance without changing the simplicity of the recipe.
Make them for a crowd: This recipe doubles easily for parties, game days, and holiday snacks. Use two sheet pans so the shrimp roast in a single layer and the bacon browns evenly instead of steaming.
