Indulge in the refined simplicity of our Bacon-Wrapped Shrimp. Each bite harmonizes the smoky richness of bacon with the gentle sweetness of succulent shrimp, creating a culinary experience that celebrates delightful contrasts.
Ingredients
- • 1 pound center-cut bacon (not thick cut).
- • 2 tablespoons olive oil.
- • 1 tablespoon honey.
- • 1/2 teaspoon kosher salt.
- • 1/2 teaspoon freshly ground black pepper.
- • 1/2 teaspoon garlic powder.
- • 1/2 teaspoon smoked paprika.
- • 1 pound raw extra-jumbo shrimp (16 to 20 per pound), thawed if frozen, peeled and deveined but tails left on.
- • Toothpicks.
- • Lemon wedges or dipping sauce, such as lemon butter sauce (optional).
Instructions
- Preheat Oven
Preheat your oven to 400℉ and position the rack in the center. - Prepare the Bacon
Slice 1 pound of center-cut bacon lengthwise into thin strips, enough to wrap each shrimp. Lay the strips in a single layer on a rimmed baking sheet. - Partially Cook the Bacon
Bake the bacon for 6-8 minutes until it starts to brown but remains pliable. While it’s baking, mix 2 tablespoons of olive oil, 1 tablespoon of honey, and 1/2 teaspoon each of kosher salt, black pepper, garlic powder, and smoked paprika in a bowl. Toss 1 pound of peeled and deveined shrimp in this mixture. - Drain the Bacon
Transfer the partially cooked bacon to a paper towel-lined plate to drain. Pour off any grease from the baking sheet and line it with parchment paper. Switch the oven setting to broil. - Wrap the Shrimp
Wrap each shrimp with a bacon strip, starting at the thick end and securing with a toothpick. Place seam-side down on the prepared baking sheet, spacing them evenly. - Broil the Shrimp
Broil the shrimp, rotating the baking sheet halfway through, for 4-6 minutes until the bacon is crispy and the shrimp are cooked. - Serve
Serve with a squeeze of lemon and a dipping sauce if desired. Enjoy!
