Bacon Wrapped Oysters
FAQ
Can I make these ahead of time?
Yes. Assemble the bacon wrapped oysters up to 24 hours in advance and keep them refrigerated. Bake just before serving.
Can I make them sweeter?
If you like a sweet-savory flavour, sprinkle a little brown sugar over the bacon before baking.
Can I grill them instead of baking?
Yes. Grill over medium heat for about 10–15 minutes, turning occasionally, until the bacon is crisp.
Chef’s Tips
- Use thin bacon. Thick bacon takes longer to crisp and can overcook the oysters.
- Don’t skip soaking the toothpicks or they may burn in the oven.
- Flip halfway through cooking for evenly crispy bacon.
- Serve warm. They’re best right out of the oven when the bacon is crisp.
Bacon Wrapped Oysters
Get ready for a flavour explosion with these irresistible Bacon-Wrapped Oysters! Tender, briny oysters are hugged by crispy, savory bacon, creating the perfect balance of smoky and ocean-fresh flavour. Whether you’re hosting a fancy dinner party or craving a decadent treat, these bite-sized delights are sure to impress. Easy to make and impossible to resist ,they’re the ultimate indulgence for seafood and bacon lovers alike!
Equipment
- 12 toothpicks (soaked in water for 30 minutes to prevent burning)
Ingredients
- 12 slices bacon halved, thin-cut works best
- 1 can 8 oz smoked oysters, drained
- ¼ cup soy sauce
- 1 tsp garlic powder
- 1 tsp smoked paprika optional, for extra smokiness
- parsley or chives chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut each slice in half to make shorter strips.
- Lay bacon slices on a separate baking sheet and bake or pan-fry for 2–3 minutes until just starting to brown but still flexible. Remove and let cool slightly.
- In a small bowl, mix soy sauce, garlic powder, and smoked paprika. Add the drained oysters and gently toss. Let marinate for 10–15 minutes.
- Lay a bacon strip flat, place an oyster at one end, and roll the bacon around it.
- Secure with a soaked toothpick through the bacon to hold it in place.
- Arrange the wrapped oysters on the prepared baking sheet and bake for 10–12 minutes (less than you would with raw bacon) until the bacon is crisp and cooked through. Turning halfway If desired, (recommended)
- Remove toothpicks and transfer to a serving platter. Garnish with chopped parsley or chives and serve warm.
Notes
- Double it for parties: This recipe is easily doubled for larger gatherings.
- Extra crispy bacon: Partially cook the bacon in a skillet for 2–3 minutes before wrapping the oysters.
- Spicy variation: Add a dash of hot sauce or a pinch of cayenne to the marinade.
- Sweet-savoury twist: Sprinkle a little brown sugar over the bacon before baking for caramelized sweetness.
- Refrigerator: Store leftover oysters in an airtight container for up to 2 days.
- Reheating: Reheat gently in the oven at 350°F (175°C) for 5–7 minutes to crisp the bacon without overcooking the oysters.
- Freezer: Not recommended. Freezing can make the oysters rubbery and affect bacon texture.
Tried this recipe?
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