Bacon Brown Sugar Garlic Shrimp

6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Bacon Brown Sugar Garlic Shrimp, the best shrimp appetizer you’ll ever eat with only 4 Ingredients. Sticky, crispy, sweet and garlicky, the PERFECT weeknight meal.

Brown Sugar and Garlic basically dominate this site led by Brown Sugar Garlic Pork and Slow Cooker Brown Sugar Garlic Chicken. It only made sense to add to our list of easy shrimp recipes with this delicious, quick dinner.

Bacon Brown Sugar Garlic Shrimp Bacon Brown Sugar Garlic Shrimp

We love a quick and easy super flavorful shrimp dish (check out Kung Pao Shrimp for a punch of flavor!) and this dish is no exception. My promise to you? You’ll eat half the shrimp before you even put it down to serve.

I judge shrimp dishes by the “how many did I taste test while cooking” test. If it’s good enough for the blog I probably tested five or six shrimp before they made it to being served. This dish? I ate the five then kept picking off a shrimp at every turn. Luckily I was working on a test run and not during dinner with people waiting for food!

Why brown sugar and garlic? There’s so  much flavor in these two ingredients together. Brown sugar is a moist blend of sugar with molasses which adds a lot of flavor. Mixed with garlic you have a blend of savory, sweet and bold aggressive flavors. Rounding out the dish? Bacon. Bacon brings in a salty and fatty flavor that will make this a recipe you fight over.

Brown Sugar Shrimp


  1. To peel raw shrimp, tear away at the shell above the first segment of the shell (the tail segment).
  2. Take a paring knife and make a shallow cut along the spine of the shrimp (the back of it).
  3. Using the paring knife or a fork, gently remove the black strip of intestines.
  4. To remove tails just squeeze the shrimp out from the bottom of the tail segment.


Can you freeze this recipe? No I don’t recommend making this ahead and freezing as both the bacon and the shrimp will lose flavor, texture and tenderness with the freezing process. This dish is best served freshly cooked.

Bacon Shrimp with Garlic

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Bacon Brown Sugar Garlic Shrimp

Bacon Brown Sugar Garlic Shrimp, the best shrimp appetizer you’ll ever eat with only 4 Ingredients. Sticky, crispy, sweet and garlicky, the PERFECT weeknight meal.
Yield 6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Author Sabrina Snyder


  • 8 slices bacon
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 2 pounds shrimp peeled and deveined (15-20 count)
  • 3 tablespoons garlic minced
  • 2 tablespoons water
  • 2/3 cup brown sugar packed
  • parsley optional


  • Cook the bacon in a large cast iron skillet until chewy but crispy, leaving a couple tablespoons of the fat behind after removing the bacon.
  • In a large bowl add the salt, pepper and shrimp and mix until combined.
  • Add the shrimp to the skillet and cook 1-2 minutes on each side before removing from the pan.
  • Add the garlic in and cook for 30 seconds before adding the water and the brown sugar and bringing it to a boil.
  • Add the shrimp back in to coat and sprinkle the bacon pieces over the shrimp along with parsley before serving.


Calories: 366kcal | Carbohydrates: 24g | Protein: 34g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 400mg | Sodium: 1666mg | Potassium: 211mg | Sugar: 23g | Vitamin A: 10IU | Vitamin C: 6.2mg | Calcium: 240mg | Iron: 3.5mg
Keyword: bacon, Bacon Brown Sugar Garlic Shrimp, brown sugar, shrimp

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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    1. i don’t eat bacon either but your post is encouraging….will definitely have to try this one now