Bacon-Wrapped Shrimp
- PREP 30min
- COOK 20min
- TOTAL 50min
We love these bacon-wrapped shrimp with the most delicious spicy maple glaze! We par-cook the bacon before wrapping it around the shrimp so both cook perfectly (raw bacon would take too long to cook, and the shrimp will overcook).
You Will Need
20 extra-large shrimp, shelled with tails left on, about 1 pound
10 strips thin-cut bacon
¼ teaspoon fine sea salt
2 tablespoons pure maple syrup
1 tablespoon Sriracha hot chili sauce
Half a lemon, cut into wedges, for serving
1 scallion, finely chopped, for serving
Wooden skewers soaked in water for 30 minutes
Directions
1Prep: Preheat the oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper.
2Par-bake bacon: Place the bacon slices in a single layer on the baking sheet. Bake until the bacon has rendered some of its fat, is starting to brown on the edges, but is still floppy, about 10 minutes. Remove the bacon from the oven and transfer it to paper towels to drain excess fat. Discard any fat on the baking sheet, but leave the foil intact.
3Prepare shrimp: Place the shrimp in a colander and toss with ¼ teaspoon salt. Let sit for 1 minute, then rinse and pat very dry with paper towels.
4Make glaze: Stir the maple syrup and sriracha in a small bowl.
5Glaze the bacon: Lightly brush both sides of the par-cooked bacon with the glaze, then cut it in half crosswise, making 20 half-strips of bacon.
6Wrap the shrimp: Wrap each shrimp with a half-strip of bacon and use one of the soaked skewers to secure it in place. Place each shrimp onto the baking sheet. Then, brush or spoon the leftover glaze over the wrapped shrimp.
7Bake: Bake the shrimp for 5 minutes. Turn the oven to broil, and then broil for 4 to 6 minutes, rotating the shrimp once until the bacon is crispy. Serve shrimp with lemon wedges on the side and scallions scattered on top.
Adam and Joanne's Tips
- Storing: Store leftover bacon-wrapped shrimp in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F oven for 5 to 7 minutes, or until the bacon is crisp and the shrimp are heated through. Avoid microwaving, as it can make the bacon chewy.
- Make-ahead: You can also make them ahead of time by assembling the shrimp and par-baked bacon, then refrigerating for up to 24 hours before baking.
- The nutrition facts provided below are estimates.