These bacon wrapped shrimp are low in effort and high in flavor! With only three ingredients, they're a perfect little appetizer or snack to serve with cold drinks on the deck.
Remove the stems from the sage leaves. Tear larger leaves in half if you want.
If removing the tails from the shrimp, do so now, then take each shrimp and gently bend it along the back to straighten it out. For most, you will feel some give as you do this. This is normal.
When all of the shrimp have been straightened, take one of the pieces of bacon and gently stretch it. Lay the stretched bacon on a work surface. Place a sage leaf on top of the bacon near one end then set a shrimp on top of the leaf. Wrap the shrimp snugly in the bacon.
Store the shrimp in the fridge in a tightly sealed container for later, or cook them right away on a hot grill, in the oven, or in an air fryer until the bacon is crispy on both sides. Serve hot or cooled with your favorite dipping sauce.
Notes
Thick cut bacon is not great with this recipe. It doesn't stay wrapped securely and takes much longer to cook than the shrimp.
Removing the shrimp tails is optional.
Serve bacon wrapped shrimp hot or cooled to room temperature.