Holiday Appetizer Bacon-Wrapped Shrimp Skewers
Succulent shrimp wrapped in smoky bacon and brushed with garlic butter, air-fried until the bacon crisps and the shrimp turns pink and tender. A festive appetizer that cooks in minutes and delivers restaurant-quality results with minimal effort. Perfect for holiday entertaining.
- Prep
- 15 min
- Cook
- 10 min
- Wait
- 1 min
- Total
- 26 min
- Makes
- 12 skewers (3 per person)
Steps
Before you start
- Pat shrimp completely dry with paper towels—moisture prevents bacon from crisping
- Cut bacon strips in half lengthwise for easier wrapping
- Preheat air fryer to 400°F (200°C) for 3 minutes
- Soak wooden skewers in water for 20 minutes if using them
Make garlic butter
- In a small bowl, combine softened butter with minced garlic, paprika, salt, pepper, and red pepper flakes if using.
- Stir until smooth and well combined.
- Set aside.
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Tip: Make this while the air fryer preheats to save time.
Wrap shrimp with bacon
- Place a half-strip of bacon on a cutting board.
- Lay one shrimp on top with the tail end toward you.
- Wrap the bacon around the shrimp's body once, sealing the end slightly with an overlap.
- Thread the wrapped shrimp onto a skewer, inserting through the bacon overlap and the shrimp body to secure it.
- Repeat with remaining shrimp and bacon, placing 3 wrapped shrimp per skewer for a total of 4 skewers.
- Work quickly so bacon stays pliable.
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Ready when: All shrimp wrapped and threaded onto skewers
Tip: If bacon is cold and brittle, dip it briefly in warm water to soften. Keep shrimp chilled until ready to cook.
Brush with garlic butter
- Arrange skewers on the air fryer basket in a single layer, bacon side up.
- Using a pastry brush, lightly coat each wrapped shrimp with the garlic butter mixture.
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Ready when: All skewers coated evenly
Tip: Don't oversaturate—just a light coating helps the bacon crisp rather than steam.
Air fry the skewersOven 400°F / 205°C
- Air fry at 400°F (200°C) for 10 minutes, shaking the basket halfway through cooking (at the 5-minute mark) to ensure even browning on all sides.
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Ready when: Bacon is golden brown and crisp, shrimp is opaque pink and slightly firm to the touch
Tip: Shake the basket rather than turning individual skewers to prevent tipping.
Rest and garnish
- Remove skewers from the air fryer and let rest for 1 minute on a serving platter.
- Sprinkle with fresh parsley if desired.
- Serve immediately while bacon is still crisp.
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Ready when: Skewers cool slightly and parsley is distributed
Tip: Do not let them sit longer than a minute or two, or the bacon will soften and lose its crispness.
Good to know
Tips
- Dry shrimp thoroughly before wrapping—excess moisture prevents bacon from crisping and causes steam. Pat with paper towels twice if needed.
- Use large shrimp (16–20 count) so they don't overcook while waiting for bacon to crisp. Smaller shrimp dry out faster.
- Don't skip shaking the basket halfway through; this ensures the bacon on the underside browns as much as the top.
- For a spicier kick, add a pinch of cayenne or Sriracha to the garlic butter, or dust the finished skewers with a light sprinkle of smoked paprika and crushed red pepper.
Make ahead
Shrimp can be wrapped in bacon and threaded onto skewers up to 4 hours ahead; cover and refrigerate. Prepare garlic butter up to 1 day ahead and store in the fridge. Air fry fresh just before serving for the crispest bacon.
Storage & reheating
Best served fresh. Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 350°F (175°C) for 3–4 minutes until bacon re-crisps. Do not freeze.
Substitutions
- large shrimp (16–20 count), peeled and deveined → Medium shrimp (21–30 count). Reduce air fry time by 1–2 minutes; check for opaque color at 8 minutes.
- smoked paprika → sweet paprika or cayenne pepper. Sweet paprika is milder; cayenne adds heat. Use the same amount.
- unsalted butter → extra virgin olive oil. Use 2 tablespoons (30 ml); brush on after wrapping. Flavor will be different but equally delicious.
- bacon strips → prosciutto or pancetta. Prosciutto is thinner and crisps faster (reduce time by 1–2 minutes); pancetta adds a richer flavor. Both wrap similarly.
