|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bite-sized bacon-wrapped shrimp appetizers are an easy and elegant party food option. Or try them as appetizers in a sit-down dinner served as the protein in a green salad of arugula, pears, and a sweet-tangy dressing, or simply placed on appetizer plates on top of slices of crusty grilled bread.
Refrigerate any leftovers, covered; enjoy them cold or reheat them in the microwave or by placing them under the broiler for a few minutes.
Generally, a pound of medium shrimp should yield about 45 individual pieces. Large shrimp should make about 30 to 35 and would use 10 to 12 strips of bacon.
Gather the ingredients.
Soak about 45 toothpicks in water.
Fill a large bowl with ice and cold water.
Peel the shrimp, leaving just the tails on if preferred.
With a sharp knife, make a shallow cut down the back of the shrimp. Pull or scrape out the dark vein.
Rinse each shrimp with cold water and place it in the ice water as you work with the remaining shrimp.
With the help of scissors or a very sharp knife, cut the bacon crosswise into thirds.
Lay the shrimp out on a work surface and pat dry with paper towels. Sprinkle them with garlic powder and Kosher salt.
Wrap each shrimp in a piece of bacon and secure it with a toothpick. Arrange the wrapped shrimp on a broiler rack. Repeat with the remaining shrimp and bacon pieces.
Broil the wrapped shrimp, turning occasionally, 3 to 4 inches from heat for about 6 to 10 minutes total, or until bacon is crisp around the edges and well browned.
Serve immediately or transfer the shrimp to a warming tray or slow cooker for self-serving. Have a plate available for guests to discard the used toothpicks.
How to Work With Bigger Batches
- The recipe is easily multiplied. If you are doubling or tripling the recipe, work with about one pound of shrimp at a time and keep the wrapped raw shrimp in the refrigerator as you work.
- Alternatively, prepare and cook each batch separately and keep them warm in the slow cooker, warming drawer, or warming tray while preparing the remaining shrimp.
Marinate the Shrimp Before Broiling
Marinate the shrimp for 30 minutes in the refrigerator before wrapping them in bacon. Choose from one of our suggestions:
- Use Italian dressing: mix red wine vinegar, olive oil, salt, pepper, Italian herb blend, and crushed garlic.
- Make a quick marinade with 2 tablespoons of extra virgin olive oil, 4 tablespoons of lemon juice, a few tablespoons of fresh chopped parsley, and 1/4 teaspoon each of kosher salt and freshly ground black pepper.
- Brush the shrimp with a mixture of melted butter, maple syrup, and chili powder before wrapping them with bacon. When the bacon is crisp under the broiler, brush again with the butter mixture as a glaze and broil a couple more minutes.