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–+ servings

Bacon Wrapped Shrimp

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A delightful dish that features succulent shrimp wrapped in crispy bacon, perfectly balanced with a sweet and savory sauce, making it a crowd-pleaser for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound large shrimp, peeled and deveined Choosing larger shrimp helps them hold up well with the bacon.
  • 1 pound bacon, cut in half Use thick-cut bacon for added flavor and crunch.
Sauce Ingredients
  • 1/4 cup honey Balances the saltiness of the bacon perfectly.
  • 2 tablespoons soy sauce Adds a rich umami flavor.
  • 1 tablespoon sriracha sauce Adjust to your taste for added heat.
  • 1 tablespoon garlic, minced Enhances the overall flavor.
  • 1 teaspoon ginger, minced Adds a fresh note to the dish.
  • Salt and pepper, to taste Just a sprinkle; let the bacon shine.
  • Green onions for garnish Add a fresh touch and vibrant color.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Make sure your shrimp are peeled and deveined. Pat them dry with paper towels to help the bacon stick.
  3. In a bowl, combine honey, soy sauce, sriracha, minced garlic, and ginger. Stir until well blended.
  4. Take a half slice of bacon and wrap it around each shrimp. Secure it with a toothpick if needed.
  5. Lightly sprinkle salt and pepper over the wrapped shrimp.
  6. Place the shrimp in a single layer on a baking sheet lined with parchment paper.
Cooking
  1. Bake for 15-20 minutes, or until the bacon is crispy and the shrimp are opaque and cooked through.
  2. Garnish with chopped green onions before serving.

Nutrition

Serving: 4gCalories: 250kcalCarbohydrates: 10gProtein: 18gFat: 15gSaturated Fat: 5gSodium: 600mgSugar: 8g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a single layer on a baking sheet before transferring to a freezer-safe bag for up to 2 months.
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