#FishFridayFoodies ~ Maple Bacon Wrapped Shrimp

Welcome to our "Seafood on a Stick" reveal day! This month our hostess is Sue from Palatable Pastime. Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at wendyklik1517@gmail.com. 

This is a quick, easy, and easily adaptable recipe that combines two flavors I love together. Shrimp and bacon. Then you add a sticky sweet sauce? Lovely! I used medium sized shrimp and thick cut bacon and would definitely recommend using extra large and thin cut bacon if you give this dish a try - the ratio will be better and you'll be more likely to get nicely crisped bacon.

I loved the addition of the maple with the sweet chili sauce as a glaze on these delicious bites of shrimp. Smoky, sweet, shrimpy, and baconey... yes. Those are words. I think. These make wonderful appetizers, or could be an entree served with something like a pineapple rice (or add chunks of pineapple to the skewers and grill... mmm...) Thanks for joining us today and make sure to take a look at all the amazing recipes shared below!

Maple Bacon Wrapped Shrimp adapted from Inspired Taste

10 pieces thinly sliced bacon (if using thick cut, increase cook time to 15 or 20 minutes in step 3)
20 extra large (16/20) shrimp (about 1 pound - peeled and deveined)
1/2 teaspoon salt
2 tablespoons maple syrup
1 tablespoon sweet chili sauce
* for a little heat add a dash of cayenne pepper or small sprinkle of red pepper flakes if desired


  1. Add skewers to a baking sheet with enough water to cover and set aside.
  2. Heat oven to 400°F. Line a large baking sheet with Reynold's nonstick aluminum foil.
  3. Place bacon slices, in one layer, onto the lined baking sheet. Bake about 10 minutes or until the bacon has rendered some of its fat, is starting to brown on the edges, but is still soft. Remove from the oven and transfer to paper towels to drain excess fat. Remove foil sheet and wipe the baking sheet clean if necessary to remove any excess grease.
  4. Season the shrimp with the salt.
  5. Combine maple syrup and chili sauce in a small bowl along with a dash of cayenne or red pepper flakes if desired.
  6. Once cool to the touch, remove bacon from paper towels then use a brush to coat both sides with the maple-chili glaze. Cut the bacon in half, crosswise.
  7. Wrap each shrimp with a half slice of bacon
  8. Skewer and place on baking sheet - coat with any remaining maple / chili sauce.
  9. Bake 5-8 minutes (or until cooked through, if bacon has not crisped to your desired amount, set broil to hi and cook for an additional minute or two, be careful to watch the shrimp so they don't overcook). Remove from oven and serve immediately.


  1. I love this flavor profile Rebekah, the smoky goodness of the bacon, the sweetness of the syrup and the spice of the chili sauce is perfect to go with the shrimp.

  2. What a great recipe, Rebekah!! Thank for sharing.

  3. Did someone just say bacon, shrimp, and maple in the same sentence? wow! Awesome looking recipe Rebekkah!

  4. I'd thought of wrapping my shrimp in bacon, but then got sidetracked, but this looks amazing. Hmmm, I happen to have all those ingredients handy. I feel a lunch coming on.

  5. Don't you just love simple recipes that are absolutely delicious? These shrimp sound wonderful! Thanks for sharing!

  6. You had me sold at maple bacon!

  7. OMG! they are looking so beautiful and tempting wrapped in bacon.


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