Appetizers
This bacon-wrapped pineapple shrimp recipe delivers a perfect balance of sweet, smoky, and savory flavors in just 20 minutes—ideal for parties, game day, or a special appetizer. The combination of caramelized bacon, juicy shrimp, and tangy pineapple creates a dish that's impossible to resist.
I've perfected this technique over years of testing, ensuring crispy bacon and tender shrimp every time.
The secret lies in pre-cooking the bacon until it's just crispy, then wrapping it around the shrimp before searing. This ensures the bacon stays crispy while the shrimp cooks through, creating a harmonious bite with every flavor working together.
The pineapple adds a bright, tropical sweetness that cuts through the richness of the bacon and shrimp.
By the time you finish, you'll have golden-brown shrimp wrapped in crispy bacon, topped with fresh pineapple slices for extra brightness. The dish is elegant enough for a dinner party but simple enough for a weeknight appetizer.
Serve with a side of rice or a fresh salad to round out the meal.
This recipe is perfect for feeding a crowd or impressing guests with minimal effort. The flavors are so balanced that even picky eaters will love it. Let's get started on this crowd-pleasing appetizer that's sure to be a hit!
Ingredients for bacon wrapped pineapple shrimp
Sweet, smoky, and crispy—just 12 ingredients for a showstopping appetizer everyone will beg for.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled & Deveined) 🦐 | 2 ½ lbs | 16-20 count per pound, tail-on |
| Thick-Cut Bacon 🥓 | 12 oz | Center-cut preferred, not pre-cooked |
| Fresh Pineapple 🍍 | 1 ½ cups | Diced, 1/4-inch pieces, no core |
| Butter 🧈 | 4 tbsp | Unsalted, melted for searing |
| Garlic Cloves 🧄 | 4 cloves | Minced, for flavor base |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, brightens flavors |
| Honey 🍯 | 1 tbsp | Light variety, balances sweetness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground, enhances smokiness |
| Cayenne Pepper 🔥 | ¼ tsp | Optional, for subtle heat |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish (optional) |
| Toothpicks 📎 | 24 whole | For securing bacon wraps |
The shrimp and bacon are the stars here. Costco or local seafood markets usually have the best shrimp—look for 16-20 count per pound, tail-on (easier to handle). For bacon, center-cut slices stay crispier than regular bacon. I grab thick-cut bacon from Trader Joe's because it holds up better when wrapping. If you can't find fresh pineapple, canned pineapple in juice works in a pinch, but drain it well and pat dry to avoid soggy shrimp. The key is using high-quality bacon—none of that pre-cured, overly salty stuff.
No thick-cut bacon? Regular bacon, doubled up works, but it'll be less crispy. Short on pineapple? Mango or peach chunks add a similar sweetness. The honey balances the smokiness—agave nectar is a 1:1 swap if you prefer. For extra tang, add a splash of lime juice instead of lemon. The cayenne is optional, but if you like heat, red pepper flakes at half the amount work too. And if you're serving a crowd, double the batch—this disappears fast.
Keep the shrimp and bacon in the fridge until ready to use—day-of cooking only for best texture. The pineapple can be prepped a day ahead and stored in an airtight container. Once wrapped, cook immediately for crispy bacon. Leftovers? Eat within 2 hours—the shrimp gets rubbery if it sits too long. Serve with toothpicks and a side of cocktail sauce for dipping. Trust me, this tastes even better the second time around.
Why You'll Love This Recipe
- Sweet & Smoky Magic: I swear, the moment that pineapple juice hits the bacon and shrimp—chef’s kiss. The caramelized edges on the bacon turn the shrimp into little pockets of sweet, salty, garlicky perfection. It’s the kind of dish where every bite feels like a reward.
- One-Pan Wonder: Honestly, this is my lazy night secret. You prep the shrimp, wrap the bacon, and toss it all on one sheet pan. No chopping boards, no extra pots—just 20 minutes of hands-off baking while you scroll through your phone or watch a show. (Yes, even on a Tuesday night.)
- Party Crowd-Pleaser: Between us, this recipe gets rave reviews at gatherings—no one questions the combo, and it’s always gone first. The pineapple adds a bright, tropical twist that feels fancy, while the bacon keeps it approachable. Serve it at a BBQ, a dinner party, or just because you’re feeling generous.
- Budget-Friendly Luxury: Thick-cut bacon and fresh pineapple might sound splurge-y, but here’s the trick: you use just enough to make it feel special without breaking the bank. A single pineapple lasts for multiple meals, and the bacon’s rich flavor stretches across every bite. Leftovers? They reheat beautifully in a skillet with a splash of butter.
Step-by-step instructions for bacon-wrapped pineapple shrimp
Here's how to make these sweet-savory bites with perfect crispy bacon and juicy shrimp.
Prepare the Shrimp and Pineapple Mixture
In a medium bowl, combine the 2.5 lbs large shrimp (peeled & deveined), 1.5 cups fresh pineapple (diced), 2 tbsp lemon juice, 1 tbsp honey, 1.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp cayenne pepper. Mix gently with your hands or a spoon until the shrimp and pineapple are evenly coated. You want the shrimp to absorb some of that bright, tangy marinade—let it sit for 10 minutes while you prep the bacon.
This marinade does double duty: tenderizing the shrimp and giving them that perfect balance of sweet, tangy, and slightly spicy flavor. The pineapple pieces should be uniform in size—about ¼-inch cubes—so they cook at the same rate as the shrimp. If you notice any larger chunks, give them a quick chop to keep everything consistent.
Wrap the Shrimp in Bacon
Cut the 12 oz thick-cut bacon into 24 equal strips—about 1-inch wide each. You'll want to use all 24 toothpicks for this step. Take each shrimp and wrap it with a strip of bacon, securing it tightly with a toothpick. I like to make a little pocket in the bacon first by pressing it gently with my fingers, then tucking the shrimp inside before wrapping it around. This ensures the bacon stays in place while cooking.
Work quickly but carefully—you don't want to overhandle the shrimp or the bacon will fall apart. If you notice a few toothpicks wobbling, just press them in a little firmer. The goal is to have each shrimp snugly wrapped so the bacon can crisp up perfectly while the shrimp cooks through. Arrange the wrapped shrimp on a plate, bacon-side up, and set aside.
Cook the Bacon-Wrapped Shrimp
Heat a large skillet over medium-high heat and add 2 tbsp of the melted butter. Once the butter is hot and shimmering, add half of the bacon-wrapped shrimp in a single layer—don't crowd the pan. Cook for 3-4 minutes per side until the bacon is golden brown and crispy, and the shrimp turns pink and opaque. Transfer the cooked shrimp to a plate and repeat with the remaining shrimp, adding another 2 tbsp melted butter to the skillet if needed.
This is where the magic happens—the butter creates a flavorful crust on the bacon while keeping the shrimp juicy. You'll know they're ready when the bacon releases easily from the pan and the shrimp feels firm to the touch. If you peek and see any shrimp still translucent, give them another 30 seconds on the other side. Overcooking shrimp turns them rubbery, so timing is everything here.
Finish with Garlic Butter and Garnish
In the same skillet (no need to clean it—those browned bits are flavor!), reduce the heat to medium and add the 4 cloves minced garlic. Let it sizzle for 30 seconds until fragrant—don't let it burn, or it'll turn bitter. Pour in the remaining 2 tbsp melted butter and stir to combine with the garlic. Return all the bacon-wrapped shrimp to the skillet and toss gently to coat in the garlic butter for 1 minute. Finish with the 0.25 cup chopped fresh cilantro if using.
This final step ties everything together—the garlic butter adds a rich, aromatic finish that complements the sweetness of the pineapple and the smokiness of the bacon. The shrimp should be hot and sizzling when you serve them, with crispy bacon that snaps when you bite into it. Garnish with extra cilantro if you're feeling fancy, but honestly, these are delicious just as they are.
Pro Tips For Making Bacon Wrapped Pineapple Shrimp
- Dry the Shrimp First: The pineapple juice will make your shrimp soggy if they’re wet—pat them thoroughly with paper towels before wrapping. I used to skip this, and the texture always suffered (yes, even with thick-cut bacon).
- Wrap Tight, But Not Too Tight: Secure the bacon snugly around the shrimp and pineapple chunk, but leave a tiny gap—this lets the flavors meld instead of trapping steam. My first attempts looked like mummies, and they came out unevenly cooked.
- Cook Bacon First: Render the bacon strips in a cold skillet for 3-4 minutes before adding shrimp—this renders fat slowly and prevents burning when you add the shrimp. I learned this after watching my bacon turn into greasy sludge.
- Use Pineapple Cores: The tough outer core of the pineapple holds its shape better than the juicy flesh when wrapped. Cut it into thick chunks, and you’ll avoid a mushy center that falls apart mid-cook. (Bonus: It’s cheaper and more stable.)
Essential equipment for great bacon wrapped pineapple shrimp
Skillet Essentials
Start with a 12-inch cast iron skillet—it retains heat beautifully and creates that perfect sear. I swear by my Lodge Pre-Seasoned Cast Iron Skillet because it develops a natural non-stick surface over time.
If you don’t have cast iron, a heavy stainless steel skillet works too, but cast iron gives you that iconic crust. Preheat it over medium-high heat for 3-4 minutes before adding the shrimp to ensure even cooking. 🔥
Bacon Prep Tools
You’ll need a sharp chef’s knife (I use my Victorinox Fibrox 8-inch) to cut the bacon into 1-inch strips—thicker than usual to hold up when wrapped. A cutting board with a non-slip mat prevents slides, and I recommend Teakha’s bamboo cutting boards for their stability.
For securing the wraps, 24 wooden toothpicks (like OXO Good Grips) work best—they’re sturdy enough to hold the bacon in place without poking through.
Butter and Heat Control
Use unsalted butter (like Plugrá) to avoid over-salting the dish. Melt 4 tbsp total in 1-tbsp increments—this prevents the butter from burning while searing.
A small saucepan for melting butter keeps it ready to go, and a spatula with a long handle (like Mercer Culinary Genius) helps flip the shrimp without burning your fingers.
Keep a kitchen thermometer (like Thermoworks Thermapen) handy to monitor the skillet’s temperature—it should be around 350°F for perfect searing.
Garlic and Garnish
A garlic press (like OXO Good Grips) makes mincing 4 cloves effortless, and a small bowl for mixing the garlic butter ensures it’s ready to toss. For garnish, fresh cilantro (not dried!) adds brightness.
A pair of kitchen shears trims stems quickly, and a small plate holds the chopped cilantro until serving. If you’re feeling fancy, add toothpicks (the same ones used for wrapping) to serve the shrimp—guests love the presentation!
Optional Upgrades
For extra crispiness, try a wire cooling rack (like OXO Good Grips) to drain excess butter after cooking. A small bowl of ice water nearby helps chill shrimp if you’re prepping ahead.
If you’re serving a crowd, a large platter (like Le Creuset’s stoneware) keeps everything warm while you finish cooking. And for cleanup, keep paper towels and a small brush handy to wipe down the skillet between batches—no one likes a greasy mess! ✨
Nutrition facts
Frequently asked questions
Can I use frozen shrimp for this recipe?
Yes, but thaw them properly first! Place frozen shrimp in a sealed bag and submerge in cold water for 10-15 minutes until flexible. Never thaw at room temperature or in warm water—this causes uneven cooking. Pat dry thoroughly before wrapping to ensure crispy bacon. For best results, use day-old shrimp from the seafood counter if possible.
How do I prevent the bacon from falling off while cooking?
Secure each wrap with toothpicks at both ends, and make sure the bacon is snug around the shrimp. Use thick-cut bacon (not regular bacon) as it holds together better. If you're worried about toothpicks poking through, wrap the bacon slightly looser—just tight enough to stay in place while cooking. A quick press with your fingers before securing helps too.
What's the best way to serve these shrimp?
These make a stunning appetizer when served on a large platter with toothpicks for easy grabbing. For a complete meal, pair with coconut rice or a mango avocado salad to balance the richness. The sweet-tangy flavors also work well with beer or a dry white wine like Sauvignon Blanc. Garnish with extra pineapple slices or cilantro for freshness.
Can I make this recipe ahead of time?
Prep the shrimp and pineapple mixture 1 day ahead and store in the fridge. Wrap the shrimp in bacon 2 hours before cooking—keep them refrigerated until ready to sear. Never wrap them too early as the bacon will soften. For the best texture, cook immediately after wrapping. Leftovers should be eaten within 2 hours as shrimp loses its tenderness when chilled.
How do I adjust the spice level?
Reduce the cayenne pepper to 0.125 tsp for mild heat, or omit entirely. For more kick, add 0.25 tsp crushed red pepper flakes or a dash of hot sauce when tossing in the garlic butter. If using frozen pineapple, it's naturally sweeter—balance with an extra 0.5 tsp lemon juice to keep flavors bright.