Bacon Wrapped Shrimp (Printer-Friendly)
Plump shrimp wrapped in crispy bacon coated with a zesty maple and Sriracha glaze, served with lemon and scallions.
# What You’ll Need:
→ Seafood
01 -
extra-large shrimp, peeled and deveined, tail on
02 -
¼ teaspoon fine sea salt
→ Meat
03 -
thin-cut bacon slices
→ Condiments
04 -
2 tablespoons pure maple syrup
05 -
1 tablespoon Sriracha hot chili sauce
→ Produce
06 -
lemon wedges
07 -
chopped scallions
→ Other
08 -
wooden skewers, soaked in water for 30 minutes
# Steps to Follow:
01 -
Set the oven to 400°F and line a large baking sheet with aluminum foil or parchment paper for easy cleanup.
02 -
Arrange bacon slices in a single layer on the baking sheet. Bake for 10 minutes until edges brown but slices remain flexible. Drain on paper towels.
03 -
Toss shrimp with ¼ teaspoon fine sea salt and let rest for 1 minute. Rinse under cold water and pat dry with paper towels to firm texture.
04 -
Combine 2 tablespoons pure maple syrup and 1 tablespoon Sriracha in a small bowl. Mix until smooth.
05 -
Brush both sides of each bacon slice lightly with glaze. Cut each slice in half crosswise to yield approximately 20 half-strips.
06 -
Wrap each shrimp tightly with a glazed bacon half-strip and secure with a soaked wooden skewer. Arrange on the prepared baking sheet with space between pieces.
07 -
Bake shrimp at 400°F for 5 minutes. Switch oven to broil and broil for 4 to 6 minutes, turning once halfway through, until bacon is crispy and caramelized while shrimp remain juicy.
08 -
Plate the shrimp and garnish with fresh lemon wedges and chopped scallions for added brightness.
# Helpful Hints:
01 -
Par-baking bacon prevents uneven cooking and ensures perfect crispness without overcooking the shrimp.
02 -
Soak wooden skewers prior to broiling to avoid burning.
03 -
Store leftovers tightly wrapped in the refrigerator for up to 3 days; reheat in a 375°F oven for 5 to 7 minutes to restore crispness.