These simple bacon-wrapped shrimp are spiced up a bit with a glaze using maple syrup and sriracha hot chili sauce. The trick to these is actually par-cooking the bacon before wrapping the shrimp. This way, the par-cooked bacon becomes crisp in the same time the shrimp takes to bake. Crispy bacon and perfectly cooked shrimp in one bite!
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Shrimp are crustaceans and belong to a kind of living things called arthropods. Shrimp have a head shield that blocks out all of their body features except their eyes. Shrimp are common and abundant. Shrimp are mostly founded near the seafloor on the most cast and estuaries, as well as in rivers and lakes. Shrimp is the popular seafood in the United States. Shrimp is the great source of food for larger animals from fish to whales. The muscular tails of shrimp may be delicious to eat and tailed are mostly caught and cultivated for human ingesting.
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- Shrimp are a rich source of astaxanthin.
- Shrimp are full with selenium and selenium is an excellent source of antioxidant.
- Protein and peptide are also found in shrimp.
Spicy Maple Bacon Wrapped Shrimp Recipe
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Served 4 to 6
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- 10 pieces thinly sliced bacon
- 20 extra large shrimp
- ½ teaspoon salt
- 2 tablespoons maple syrup
- 1 tablespoon sriracha hot chili sauce
- Juice of half a lemon
- green onion
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Preheat oven to 400 degrees F. Lines a large baking sheet with parchment paper. Add hot water in a bowl and add skewers, set aside. Bacon slices place, in one layer, onto the baking sheet. Slide into the oven and bake, until the bacon, has rendered some of its fat is starting to brown on the edges but it still floppy, for 10 minutes. Remove bacon from the oven and place to paper towels to drain excess fat. Discard any fat on the baking sheet.
Mix maple syrup and sriracha hot chili sauce in a small bowl. Once bacon cools to the touch, transfer the bacon from the paper towels then use your finger or brush to coat both sides with the maple sriracha glaze. Cut the bacon half. Fold one shrimp with half slice of bacon and use one skewer or two to secure shrimp. Peel and devein of shrimp cover with bacon bakes, but leave the tail on. Season the shrimp with salt.
Transfer the shrimp to the baking sheet. Then brush any extra maple sriracha glaze over each bacon wrapped shrimp. Bake shrimp about 5 minutes. Then turn oven to broil and broil until bacon is crispy for 4 to 6 minutes. Remove from the oven and then crush the juice of half a lemon. Serve warm sprinkled with few sliced green onion.
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