Perfect Bacon-Wrapped Shrimp
published about 2 hours ago
Some party appetizers seem to disappear more quickly than others. Take bacon-wrapped shrimp, for example: If it’s on the table, it’s almost guaranteed that it’ll be the first to go. They’re just irresistible. Play around with the seasonings and dipping sauces for some variation. And, of course, you can’t go wrong with just dipping in clarified butter.
How to Serve Bacon-Wrapped Shrimp
The party doesn’t stop at just an appetizer: Here are some other ways to enjoy these tasty bites.
- As a salad topping.
- Alongside grilled steak for some surf and turf.
- Atop a creamy bowl of polenta or grits for a spectacular version of shrimp and grits.
- Mixed into a bowl of lemony pasta .
How Do I Keep the Bacon Crispy?
No one likes soggy bacon. To get the bacon extra crisp, give it a head-start by partially cooking it in the oven before wrapping the shrimp. Before you start wrapping the shrimp, pop your baking tray back into the oven to get it piping hot. The reason? When you place the bacon-wrapped shrimp on the baking sheet, it’ll get a nice sear on the bottom while the top gets crunchy under the broiler.
Bacon-Wrapped Shrimp Recipe
Yield Serves 4
Prep time 15 minutes
Cook time 12 minutes
- egg-free
- dairy-free
- low-carb
- fish-free
- peanut-free
- alcohol-free
- sugar-conscious
- gluten-free
- tree-nut-free
- wheat-free
- Calories 369
- Fat 28.4 g (43.8%)
- Saturated 8.9 g (44.6%)
- Carbs 3.1 g (1.0%)
- Fiber 0.3 g (1.0%)
- Sugars 0.7 g
- Protein 23.6 g (47.3%)
- Sodium 1066.1 mg (44.4%)
Ingredients
- 1 pound
raw large shrimp, thawed if necessary, peeled and deveined (18 to 20)
-
9 to 10 slices center-cut bacon (about 9 ounces)
- 1/2 teaspoon
kosher salt
- 1/2 teaspoon
ground black pepper
- 1/2 teaspoon
garlic powder
- 1/2 teaspoon
smoked paprika
-
Cooking spray
-
Lemon wedges (optional)
Instructions
-
Preheat the oven to 375℉. Slice each bacon piece in half lengthwise, creating two thin strips per slice.
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Place the bacon strips on a baking tray and cook for 6 minutes. The bacon will start to render its fat but it’ll remain pliable and won’t brown. Remove from the oven and drain on a paper towel-lined plate.
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Meanwhile, in a medium bowl, toss the shrimp with the seasonings.
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After the bacon has partially cooked, switch the oven to broil on low. Place a large baking sheet in the oven to get hot while the oven temperature rises.
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Wrap each piece of shrimp with bacon, overlapping a little, down the length of the bacon.
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Once all of the shrimp is wrapped, carefully remove the heated baking sheet from the oven. Grease the baking sheet with cooking spray and place each shrimp seam-side down onto the baking sheet.
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Broil, rotating the baking sheet halfway through, until the bacon is slightly crisp and the shrimp are cooked through, 4 to 6 minutes.
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Serve with a squeeze of lemon and a dipping sauce of your choice.
Recipe Notes
Make ahead: To make ahead, cook the bacon and wrap the shrimp and store in an airtight container overnight. Heat your baking tray under the broiler for about 10 minutes, then bake the shrimp according to instructions.
Equipment: This recipe can also be done in an air fryer. Cook the wrapped shrimp at 400℉ for 6 to 8 minutes. For crispy bacon, depending on the size of your air fryer, cook the shrimp in batches so as to not crowd out the shrimp (which will result in soggy bacon).
Storage: To store the cooked shrimp, place in the fridge in an airtight container for up to 2 days. Enjoy cold or at room temperature. Reheating the shrimp is not recommended, as the shrimp will become hard and rubbery.
Source : food
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