Sweet and Spicy Bacon Wrapped Shrimp Recipe – A New Year’s Treat!

Bacon wrapped shrimp is the “must-have” appetizer for every party.  Not only do they taste incredible, but they are the perfect finger food requiring no utensils to eat.

However, there are a few secrets to making bacon wrapped shrimp that will provide the perfect texture, taste and consistency that everyone loves.

The most important step is to par-cook the bacon.

This means that you cook the bacon half way before wrapping it around the shrimp. This will ensure that both the bacon and shrimp are cooked to perfection and ready to eat at the same time.

If you wrap raw bacon around raw shrimp you will end up with over-cooked shrimp and undercooked bacon. Not a good combination!

Apply a sweet and spicy glaze to both your shrimp and bacon slices before assembly.

While your bacon is being par-cooked, mix together a simple glaze using maple syrup and sriracha sauce. Once your bacon comes out of the oven, brush the glaze on each side of your bacon and shrimp. This will allow the sweet and spicy flavor of the glaze to be incorporated throughout the bacon wrapped shrimp rather than the flavor only on the top surface.

Use thin bacon – now is not the time to use thick cut bacon.

Thick sliced bacon is great for breakfast, but not for bacon wrapped shrimp. The extra thickness makes it nearly impossible to wrap it around even largest of shrimp and it is very difficult to get thick bacon to be cooked through when folded on top of itself.

Thinly sliced bacon is pliable and can easily be manipulated to wrap around various sizes of shrimp. It also cooks crisper and provides the perfect ratio of bacon to shrimp in each bite.

Make more than you think you need – they go fast!

This appetizer will be the first to fly off the plates. They are easy to eat and absolutely addicting!

See our Appetizer Recipe Page for other inspirational ideas.

Sweet and Spicy Bacon Wrapped Shrimp

Yields: 20

Ingredients:

20 Large Shrimp, peeled and deveined

10 slices of thinly cut bacon

2 Tablespoons Sriracha

4 Tablespoons Pure Maple Syrup

*Wooden Skewers/Toothpicks

Instructions:

Preheat oven to 400 F and soak wooden skewers/toothpicks in water

1. Line a rimmed baking sheet with aluminum foil. Place 10 strips of bacon on the baking sheet and bake in preheated oven for 10 minutes.

2. Combine Sriracha sauce with the maple syrup. Stir until mixed well. Brush both sides of the shrimp and both sides of the par-cooked bacon with the glaze.

3. Cut each strip of bacon in half, leaving you with 20 individual slices. Wrap around each shrimp, securing with a soaked wooden skewer/toothpick.

4. Drain the bacon fat off of the baking sheet and place bacon wrapped shrimp on the foil. Brush with additional sauce on each side.

5. Bake for 5 minutes and then broil for an additional 5-8 minutes or until the bacon is crispy.

Remove from oven and serve warm with additional sauce for dipping.

Enjoy!
Mary and Jim
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