Go Back
+ servings
a bowl full of maple bbq glazed bacon wrapped shrimp
Print Recipe Add to Collection
4 from 4 votes

Maple BBQ Glazed Bacon Wrapped Shrimp

These Maple BBQ Glazed Bacon Wrapped Shrimp will rock your world! Perfectly plump and juicy jumbo shrimp wrapped in bacon and glazed with drool worthy maple syrup and BBQ sauce. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Keyword: bacon wrapped shrimp, maple bbq glazed bacon wrapped shrimp, shrimp recipes
Servings: 6
Calories: 270kcal


  • 1 lb jumbo shrimp (about 18)
  • 1/4 cup maple syrup
  • 1/4 cup BBQ sauce store bought
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 9 slices bacon thin cut, cut in half
  • 1 tbsp chives chopped


  • Preheat your oven to 375 F degrees. Cover a baking sheet with aluminum foil, this will save you from having to scrub your baking sheet plus it helps with crisping up the bacon all around. Place a cookie rack on top of the baking sheet. This will help the bacon crisp up all around the shrimp.
  • Remove the shells from the shrimp, but keep the tail on. Devein the shrimp using a pairing knife, if needed.
  • In a small bowl whisk together the maple syrup and BBQ sauce. Season the shrimp generously with salt and pepper.
  • Wrap each shrimp with a piece of bacon. There is no need to secure it with toothpicks, the bacon should stick to the shrimp, just make sure to lay the bacon wrapped shrimp on the prepared baking sheet with the seam side down. Repeat with remaining shrimp and bacon.
  • Brush each bacon wrapped shrimp generously with the maple syrup and BBQ sauce mixture.
  • Bake the shrimp for 15 minutes. Then turn the broiler on and broil for 2 to 3 minutes more. You basically want to make sure the bacon is crisped up enough. 
  • If preferred, once the shrimp is cooked, brush with additional maple syrup and BBQ sauce mixture if you have any leftovers. Garnish with chopped chives and serve.



I used thin cut bacon slices because they are easier to wrap around the shrimp. Also if the slices are longer, you may need to cut them in 3, but just make sure the pieces are long enough to wrap around the shrimp at least once.
I used a hickory BBQ sauce, but feel free to use your favorite BBQ sauce, whether it's store bought or homemade. 
In the fridge this recipe will keep for 3 – 4 days in an airtight container, so feel free to make ahead of time. You can freeze the shrimp from this recipe for up to 3 months in an airtight container. Just allow to thaw completely before warming back up to temperature in the oven.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutritional information is based on 3 shrimp per serving.


Serving: 141g | Calories: 270kcal | Carbohydrates: 14g | Protein: 20g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 212mg | Sodium: 1123mg | Potassium: 184mg | Fiber: 1g | Sugar: 12g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 2mg