Gluten Free Bacon Wrapped Shrimp

Total time40 min

Prep time15 min

Cook time10 min

4.7

(27)

Smoky, sticky, and just a little bit indulgent, these bacon-wrapped shrimp are the kind of appetizer that disappears from the platter before you even sit down. The glaze is where the magic happens — tamari (naturally wheat-free, unlike regular soy sauce), honey, smoked paprika, garlic powder, and a squeeze of fresh lemon come together into something deeply savory with just enough sweetness to balance the salty bacon. That swap from soy sauce to tamari is the key move here, since it delivers the same umami punch without any hidden gluten. Each shrimp gets wrapped snugly in bacon, hit with glaze on both sides under the broiler, and finished with a final brush of that reserved sauce right out of the oven for maximum flavor. The whole thing comes together in under 20 minutes and serves four, making it just as practical for a weeknight as it is impressive for a dinner party. Finish with a scatter of fresh parsley and a few lemon wedges, and you've got a plate that looks like you put in way more effort than you actually did.

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Ingredients

4 servings

For the shrimp

1 lb jumbo shrimp (16–20 count), peeled and deveined, tails on
10 slices bacon, cut in half crosswise
toothpicks or small skewers, soaked in water 15 minutes

For the glaze

2 tbsp tamari
1 tbsp honey
1 tsp garlic powder
½ tsp smoked paprika
¼ tsp black pepper
1 tbsp fresh lemon juice

For serving

lemon wedges, for serving (optional)
fresh parsley, chopped, for serving (optional)

Instructions

1
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Set a wire rack inside a rimmed baking sheet and lightly coat the rack with cooking spray.
2
In a small bowl, whisk together the tamari, honey, garlic powder, smoked paprika, black pepper, and lemon juice until combined. Set aside half of the glaze for brushing after cooking.

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