Teriyaki Bacon Wrapped Shrimp

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Teriyaki Bacon Wrapped Shrimp the perfect appetizer for your next party! All you need is shrimp, bacon, pineapple, and teriyaki sauce to create a delicious appetizer that your guests will fight over!!

Looking down on a stack of bacon wrapped shrimp and pineapple on a plate with a bowl of teriyaki sauce.

Have you ever hosted a party where one item was being fought over…..by everyone? These Teriyaki Bacon Wrapped Shrimp won that distinction at the birthday bash last weekend. We went through 3 dozen in less than 15 minutes and people still wanted more!! I will make twice as many next time.

They are a bit time consuming, so next time I will also make them up ahead of time. Note to self — never try out a new recipe when hosting a party for 75 people!!

Now in fairness, I was only expecting 40 to m-a-y-b-e 50, and I had no idea that the majority of the guests are on gluten-free diets. That meant that these yummy Teriyaki Bacon Wrapped Shrimp were one of only two gluten-free foods being served!! {the other was Irish Nachos}

A stack of bacon wrapped shrimp and pineapple on a plate with a bowl of teriyaki sauce.

How to make Teriyaki Bacon Wrapped Shrimp:

You’re going to start by placing your bacon on two, foil lined baking sheets.

Raw bacon on a foil lined baking sheet.

Trust me, this is the easiest way to cook this much bacon!! Now place the baking sheets in the oven and set to 425 degrees. Bake the bacon for 14 to 15 minutes, until cooked but not crispy.

Partially cooked strips of bacon on a foil lined baking sheet.

While the bacon is cooking, peel the shrimp {31/40 count} leaving the tail on like so.

A hand holding a raw shrimp with a line showing where to peel the shell off to.

This gives you a handle to hold while you eat your shrimp. 😉 Next, slice the backside of the shrimp open with a sharp knife.

A hold holding a raw shrimp with the backside cut showing the vein.

Do you see that black line? That is the vein that you need to remove. Rinse the shrimp and place in a bowl until all shrimp have been peeled and deveined.

A hand holding a raw shrimp with the vein removed.

Remove the bacon from the baking sheet and cut the strips in half.

A stack of cooked bacon cut in half on a cutting board.

Wipe off the baking sheets, or line two clean ones with foil. Wrap each shrimp and a pineapple chunk with a slice of bacon.

A piece of shrimp and a pineapple chunk laying on half a piece of bacon on a cutting board.

and secure with a toothpick.

Bacon wrapped around a shrimp with a toothpick holding it together.

Place on prepared baking sheet and brush with Homemade Teriyaki Sauce {or your favorite store bought}.

Bacon wrapped shrimp stuck together with toothpicks and brushed with teriyaki sauce.

and bake in a 400 degree oven for 10 minutes. Serve with additional teriyaki sauce.

Teriyaki Bacon Wrapped Shrimp on a white rectangle plate with a bowl of teriyaki sauce.

and be prepared to fight off everyone around you!

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Enjoy!!

Looking down on a stack of bacon wrapped shrimp and pineapple on a plate with a bowl of teriyaki sauce.

Teriyaki Bacon Wrapped Shrimp

Teriyaki Bacon Wrapped Shrimp the perfect appetizer for your next party!
5 from 4 votes
Print Rate
Course: Appetizer
Cuisine: American
Keyword: bacon wrapped shrimp
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 32 Servings
Calories: 89kcal
Author: Lisa Johnson

Ingredients

  • 1 pound 31/40 count raw shrimp
  • 1 pound bacon uncured, sulfite free
  • 16 ounce can pineapple chunks drained
  • 1 cup teriyaki sauce plus more for dipping

Instructions

  • Place bacon on two foil lined baking sheets. Place in the oven and set to 425 degrees.
  • Cook bacon for 14 to 15 minutes until cooked but not crispy. Set aside.
  • Peel and devein shrimp, leaving the tails on.
  • Cut bacon strips in half.
  • Wrap bacon around one shrimp and a pineapple chunk.
  • Secure with a toothpick and place on a foil lined baking sheet.*
  • Brush shrimp bundles with teriyaki sauce and bake in 400 degree oven for 10 minutes.
  • Remove from oven and serve with additional teriyaki sauce.

Notes

Nutrition

Calories: 89kcal | Carbohydrates: 3g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 549mg | Potassium: 77mg | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 1.9mg | Calcium: 26mg | Iron: 0.6mg

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19 Comments

  1. we do something similar but no pineapple in the middle, use only half slice of bacon, remove the pesky little tails (we use toothpicks instead) and grill em’ 🙂 Between these and the pina coladas, the summer is looking good! Thanks for sharing!

  2. Yum! This looks like the perfect warm weather appetizer ….. heck, I’m make it a meal and call it good!

  3. YUM!!!! My husband makes bacon wrapped shrimp with lemon, but I’ve never had it with teriyaki! We need to try this for sure! Visiting from the Creative Ways link party 🙂

  4. Hi there! Visiting from Freedom Fridays. Everything looks soo yummy! I wish I was a guest at one of your parties! Peeling and de-veining shrimp is one of my most hated tasks! I always just pay more for the pre-peeled and de-veined ones!

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