Martha Stewart Bacon-Wrapped Ginger Shrimp

Martha Stewart bacon-wrapped ginger shrimp takes 25 minutes and just bacon, large shrimp and a soy-ginger glaze to make a crispy, salty-sweet party appetizer. Save this easy few-ingredient appetizer for game day, holiday parties or cocktail hour, because it's a make-ahead-friendly bite that disappears fast.

Broil the shrimp for the last 2 to 3 minutes, because that short blast of high heat is what crisps the bacon edges. Skip it and the bacon stays soft and fatty while the shrimp sit in the oven too long.

Martha tosses the wrapped shrimp in a quick glaze of soy sauce, fresh ginger and brown sugar before baking, so the flavor sits right on the bacon. Starting at 475°F on the upper rack and finishing under the broiler also renders the bacon fast enough that the shrimp never turn rubbery.

Martha Stewart Bacon-Wrapped Ginger Shrimp

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

26

servings

Prep time

15

minutes

Cooking time

13

minutes

Calories

60

kcal

Bacon-wrapped shrimp get a salty-sweet soy and ginger coating, then bake hot and finish under the broiler. The bacon turns crisp and sizzling at the edges while the shrimp stay tender.

Ingredients

• 13 bacon slices
  

• 1 pound large shrimp, peeled and deveined
  

• 2 tablespoons soy sauce
  

• 2 teaspoons finely grated peeled fresh ginger
  

• 1 teaspoon packed light-brown sugar
  

Directions

• Preheat the oven: Preheat the oven to 475°F with a rack in the upper third. That puts the shrimp close to the heat for the broiler finish later.
• Wrap the shrimp: Cut the 13 bacon slices in half crosswise, then wrap each piece around a peeled and deveined shrimp. Secure each one with a toothpick so the bacon stays put while it cooks.
• Make the glaze: Whisk 2 tablespoons soy sauce, 2 teaspoons finely grated fresh ginger and 1 teaspoon packed light-brown sugar in a large bowl. Stir until the sugar dissolves into the soy sauce.
• Coat the shrimp: Add the bacon-wrapped shrimp to the bowl and toss to coat. Then arrange them in a single layer on a rimmed baking sheet so the bacon crisps evenly.
• Bake the shrimp: Bake for 10 minutes. This renders most of the bacon fat and starts cooking the shrimp through.
• Broil to finish: Turn on the broiler and broil for 2 to 3 minutes. They're done when the bacon is sizzling and crisp at the edges and the shrimp are cooked through.
• Serve: Serve the shrimp warm or at room temperature. That makes them easy to set out on a party table without worrying about timing.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different kind of bacon?

Regular sliced bacon works best here, since it crisps in the short bake and broil. Thick-cut bacon stays chewy at the edges unless you precook it for a few minutes first.

How do I store leftover bacon-wrapped shrimp?

Keep them in an airtight container in the fridge for up to 2 days, since cooked shrimp doesn't hold well longer. Reheat on a baking sheet in a 400°F oven for about 5 minutes so the bacon crisps back up.

Can I make these ahead for a party?

You can wrap the shrimp and refrigerate them on the baking sheet a few hours ahead, then toss them in the glaze right before baking. The recipe is also served warm or at room temperature, so the timing is forgiving.

What if I don't have a broiler?

Leave the shrimp in the 475°F oven for a few extra minutes and watch them closely, since you want crisp bacon without overcooked shrimp. Moving the pan to the top rack helps the edges brown.

What's the most common mistake with this recipe?

Using shrimp that are too small is the usual problem, because they overcook before the bacon crisps. Large shrimp stay tender through the 10-minute bake and the broil.