The New Year is almost here - why not ring it in with some sweet and salty bacon wrapped shrimp in a bourbon brown sugar glaze?
This is definitely not your traditional bacon wrapped shrimp!
I shook it up a little with a brown sugar and bourbon glaze because we are still in that time period between Christmas and New Years where calories don't count and everything should be just a little bit fancier than it otherwise would be.
This little guys would be a perfect NYE appetizer, but they'd also be right at home next to your favorite grilled steak, or on their own as a main course served over a fresh salad or some Carolina Gold Rice.
You can't really go wrong when serving them.
The glaze on these shrimp isn't super thick or heavy, most of the bourbon cooks off and leaves just a thin layer that is bursting with flavor.
Still, best to serve these with toothpicks to avoid any messy fingers if serving as an appetizer.
Other easy appetizers you might like:
Bacon Wrapped Shrimp with Brown Sugar Bourbon Glaze
- 1 lb extra large shrimp about 26 shrimp
- 6 pieces thick cut bacon cut into thirds
Brown Sugar Bourbon Glaze
- 2 tablespoons butter melted
- 2 tablespoons bourbon
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- Preheat the oven to 450° F.Prepare a baking sheet with edges by lining it in foil for easy cleanup later. The edges are necessary on the pan to prevent the glaze from spilling into the oven as the shrimp cook.Peel and devein the shrimp, leaving the tails on.
- Combine all ingredients for the glaze in a small bowl.Wrap each shrimp with ⅓ of a slice of bacon, dip it into the glaze in the bowl, and then place it on the pan with the cut ends of the bacon underneath the shrimp so it doesn't unravel.
- Bake for 6 minutes. Flip. Bake for another 4 minutes, or until bacon is browned and edges are crispy.
- For extra crisp, broil for 2 minutes.
Would you suggest holding the bacon wrapped shrimp with a toothpick inserted through it so it's less messy dipping it into the glaze? Will the toothpick affect the cooking process
You could definitely use a toothpick! I never have them on hand ( not intentionally - I just somehow always forget to keep them stocked ) - so I wanted to make sure people like me knew they didn't HAVE to have toothpicks to make this. But a toothpick would make it easier for sure.
Any suggestions on how to cook ahead of time, for a river rafting trip, where we can heat them up in a skillet? Or other method?
I think in that situation that you might do just fine to make them ahead of time and then eat them cold! If you're dead set on a hot meal ( which I totally understand ), I'd bake them as directed, but do not broil. Then on the trip, get a skillet screaming hot with a little bit of oil in it and do a quick sear for a minute on each side to both reheat and crisp up the bacon. Enjoy your trip!
Deborah Chandler says
Doesn't the shrimp cook twice as fast as the bacon. How do you get the bacon to cook without overcooking the shrimp?
The bacon protects the shrimp as it cooks! Plus the fat from the bacon helps to keep the shrimp tender and not get rubbery
I'm new to your site an would love your full Recipe for Bacon Wrapped Shrimp with Bourbon Brown Suger Glaze sent to my email which I have provided. Im a old Deep Southern Mama cook (if that makes any sense lol) I look forward to trying out this Recipe an will post my results later.
Thank You for all your Help an I Pray you have a wonderful Day!
Where is the sauce instructions?
The glaze is on the shrimp. When they bake with the brown sugar and bourbon, it melts onto them and the pan.
Brown Sugar Bourbon Glaze
2 tablespoons butter melted
2 tablespoons bourbon
2 tablespoons brown sugar
1 teaspoon smoked paprika
1/2 teaspoon black pepper