Mermaids on Horseback (Bacon-Wrapped Shrimp with Pineapple Glaze)

Sweet, savory, and a little bit sassy, Mermaids on Horseback are bacon-wrapped shrimp glazed with pineapple and honey, then served with a creamy pineapple-horseradish sauce. They're quick enough for weeknight dinners, but elegant enough to wow at a party - ready in about 30 minutes.

Jump to:

• The Story Behind Mermaids on Horseback
• Ingredients You'll Need
• Step-by-Step: How to Make Bacon-Wrapped Shrimp
• Substitutions & Variations
• Serving Size & Scaling Tips
• What to Serve with Bacon-Wrapped Shrimp
• Storage & Tips
• Frequently Asked Questions
• More Fresh Shrimp Recipes You'll Love
• Mermaids on Horseback (Bacon-wrapped Shrimp with Pineapple)

The Story Behind Mermaids on Horseback

I've had my share of bacon-wrapped shrimp in this life - hands down one of my favorite party appetizers. So much so that when they show up on a platter, I'm silently calculating how many is socially acceptable… and how many is too many.

The first time Mr. B and I tried this particular pineapple-glazed version was at the Sea Glass Grill in Aberdeen, Washington - home to the International Mermaid Museum - where they are known as Mermaids on Horseback. With shrimp as the star, the "Mermaid" part made sense. But "on Horseback"?

A little digging revealed a fun bit of food history: in the cocktail party world, nearly any bacon-wrapped bite earned the title "(Something) on Horseback." Victorian hosts served Angels on Horseback (bacon-wrapped oysters), while mid-century entertainers favored Devils on Horseback (bacon-wrapped dates). Somewhere along the line, shrimp joined the club as Mermaids.

Whatever the origins, these pineapple-glazed bacon-wrapped shrimp are one of our all-time favorite finger foods! They're simple to make, irresistibly sweet and salty, and tend to vanish from the platter faster than you can serve them.

Ingredients You'll Need

• Shrimp: Use jumbo (11-15 per pound) or extra-large (16-20 per pound) shrimp, or prawns; peeled, with the tail removed.
• Bacon: For best results, choose a medium-thick bacon; not the super-thin, cheap bacon, but also not super thick.
• Honey: Use a mild honey; strongly flavored honey can change the taste of the glaze too much.
• Pineapple & juice: Use any form of canned or fresh pineapple.
• Creamy horseradish: Use whatever horseradish sauce you like. (For anyone who is not a horseradish fan: I stand with you; however, in this case the bitterness from the horseradish is fully tempered by the honey and pineapple. Give it a try!)
• Butter (or oil): Use salted or unsalted butter, or a neutral cooking oil.

See recipe card below for quantities.

Step-by-Step: How to Make Bacon-Wrapped Shrimp

These bacon-wrapped shrimp look impressive but are surprisingly simple. Here's how to make them step by step:

Place the skewers in a pan of warm water and set aside.

1. Make the Pineapple-Honey Glaze

In a small saucepan, combine pineapple juice, butter, and honey. Simmer for 3-4 minutes, then set aside to cool.

Once cooled, reserve a few tablespoons for the dipping sauce. Toss the shrimp in the remaining glaze and let them marinate for 10 minutes (or refrigerate up to 6 hours).

2. Par-Cook the Bacon

This step is the secret to perfect bacon-wrapped shrimp! Bacon takes much longer to cook than shrimp, so you'll want to give it a head start.

Tip: It will take about two trays to cook all the bacon strips. If you only have one tray, just bake it in batches.

Lay bacon strips on a parchment-lined sheet pan and bake at 400°F for 8-10 minutes, until just cooked but still flexible. Cool slightly before wrapping.

Tip: For this recipe, parchment paper is the key to even cooking and easy cleanup. If you don't have parchment paper, you can use a silicone mat, or aluminum foil sprayed generously with cooking spray instead.

3. Wrap & Broil the Shrimp

Using a skewer to secure the ends, wrap each shrimp with a bacon strip. I like to wrap the bacon around the edges of the shrimp for a cleaner presentation. You can also wrap them around the middle.

HINT: If a bacon slice breaks, no worries. Just layer the end of another piece under it and continue wrapping the shrimp.

Place the wrapped, skewered shrimp on a baking tray lined with clean parchment.

After all the shrimp are wrapped and placed on the baking sheet, spoon any remaining glaze left in the shrimp bowl evenly over the wrapped shrimp. (Do not use the 3 tablespoons of reserved glaze.)

Tip: Mermaids on Horseback can be assembled to this point up to 24 hours in advance.

Position a baking rack in the oven so that it is 6-8 inches below the broiler element. Preheat the broiler for 2-3 minutes.

Place the pan of wrapped shrimp under the broiler for 4-5 minutes. Remove from the oven and use the skewers to carefully flip all the shrimps over.

Return to the broiler and cook an additional 1-2 minutes, or until the shrimp are pink.

Remove from the broiler and allow to cool while you make the pineapple-horseradish sauce.

4. Blend the Pineapple-Horseradish Sauce

To make the sauce, use an immersion blender to whip together the 3 tablespoons of reserve glaze, 2 tablespoons creamy horseradish, and 4-6 tablespoons of fresh or canned pineapple. Blend until smooth.

Adjust to taste, then serve on the side or drizzled over the shrimp.

Make-Ahead Tip: Assemble the bacon-wrapped shrimp (through the wrapping step) up to 24 hours in advance. Keep them covered in the fridge, then broil just before serving.

Substitutions & Variations

This Mermaids on Horseback recipe is flexible! Try these swaps if you need to adjust for taste or dietary needs:

• Bacon: Turkey bacon or plant-based bacon alternatives can work if pork isn't on the menu. Just keep an eye on cook time - they may crisp faster.
• Honey: Maple syrup or agave make excellent substitutes if you prefer a different natural sweetener.
• Horseradish: If horseradish isn't your thing, try Dijon mustard or wasabi mayo for a creamy dipping sauce with a gentle kick.
• Butter: Use olive oil or another neutral oil in place of butter for the glaze.

Like most "on Horseback" appetizers, this recipe has a few classic cousins - and endless room for creativity.

• Angels on Horseback: The Victorian original: bacon-wrapped oysters, usually served hot from the broiler.
• Devils on Horseback: A mid-century favorite made with bacon-wrapped dates (sometimes stuffed with cheese or almonds).
• Sidesaddle Surf & Turf: Tuck a sliver of steak or tenderloin inside the bacon wrap with the shrimp.
• Spicy Mermaids: Brush the glaze with a little sriracha or cayenne for heat.
• Grilled Mermaids: Instead of broiling, grill them over medium-high heat until the bacon is crisp and shrimp are pink.

No matter the subs or swaps, the key is balancing salty, sweet, and smoky flavors so the shrimp still shine.

Serving Size & Scaling Tips

How many bacon-wrapped shrimp should you plan per person? It depends on how you're serving them:

• As an appetizer: Plan on 3-4 shrimp per guest if you're offering several different hors d'oeuvres, or 5-6 shrimp if this is the star starter.
• As a main dish: Aim for 6-8 shrimp per person alongside sides or a salad.

Scaling Up for Parties

• The recipe doubles or triples easily - just use multiple sheet pans and rotate them under the broiler if needed.
• You can assemble the shrimp up to a day ahead, then broil right before serving so they're hot and crisp when they hit the platter.

What to Serve with Bacon-Wrapped Shrimp

These pineapple-glazed, bacon-wrapped shrimp are versatile - they shine as a party appetizer but can also anchor a light meal.

As an Appetizer

Serve them with other finger foods for an easy entertaining spread:

• Fresh veggie platter with dip
• Mini Crab Cakes
• Smoked Salmon Puff Pastry Cups
• Party-Ready Deviled Eggs

As a Main Dish

Turn Mermaids on Horseback into a meal by pairing with tropical or fresh sides:

• Mango Quinoa Salad
• Caribbean Mango Avocado Salad
• Pearl couscous tossed with herbs and lemon
• A crisp green salad with citrus vinaigrette

Leftover Magic

If you're lucky enough to have leftovers, chop the bacon-wrapped shrimp and toss into:

• A creamy Alfredo or garlic-butter pasta
• A shrimp Caesar salad
• A rice or grain bowl with avocado and fresh veggies

Tip: These shrimp pair beautifully with tropical cocktails, mango smoothies, sparkling wine, otai, or even a crisp mocktail spritzer.

Storage & Tips

• Refrigerator: Keep in an airtight container for up to 2 days.
• Reheat: Warm gently in the microwave (20-30 seconds) or pop under the broiler for a couple of minutes until heated through. The broiler will bring back some crispiness.
• Freezing: Not recommended - the texture of both the shrimp and bacon suffers after thawing.

Air-fryer Instructions

To cook bacon-wrapped shrimp in an air fryer, first preheat the air fryer to 400°F (205°C).

Place the shrimp in the air fryer basket in a single layer, leaving space around each one. Cook for 5 minutes, then flip and cook another 4-5 minutes, or until the bacon is crispy. 

Frequently Asked Questions

More Fresh Shrimp Recipes You'll Love

If you love big, juicy shrimp like these Mermaids on Horseback, you're in luck - we've got plenty of flavorful shrimp recipes to try:

• Kahuku Garlic Shrimp - A garlicky, buttery Hawaiian-style shrimp dish perfect for a quick dinner.
• Shrimp & Grits Pizza - Creamy, cheesy, and totally indulgent, with shrimp front and center.
• Spicy Thai Shrimp Salad - A zesty, fresh salad with shrimp, herbs, and a punchy Thai-inspired dressing.
• Lemon & Mustard Marinated Shrimp Salad - Bright, tangy, and perfect for summer lunches or picnics.
• Bay Shrimp Louie - A classic West Coast salad with sweet shrimp and a creamy, flavorful dressing.

Each of these recipes celebrates the natural sweetness of shrimp while offering unique flavor twists - perfect for parties, weeknight dinners, or anytime you want a crowd-pleasing seafood dish.

Love it? Pin it! 📌

Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below in the comments section! You can also stay in touch with us by following us on Pinterest, Facebook, and Instagram.