Recipe courtesy of Caitlin Bensel
Recipe courtesy of Caitlin Bensel
Watch how to make this recipe.
Bourbon-Maple Bacon-Wrapped Shrimp
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- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 appetizer or 2 main-course servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 478
- Total Fat
- 23 g
- Saturated Fat
- 8 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 26 g
- Cholesterol
- 253 mg
- Sodium
- 2033 mg
Bourbon-maple anything is a no-brainer. I brush this winning combo on ham, wings, and especially shrimp. These shrimp are the perfect appetizer at a barbecue. I bet you’ll see people poppin’ these sweet-spicy-smoky bites into their mouths one after the other. This dish comes together pretty fast, so it’s a good one to bring to a cookout, a potluck, or anywhere people want food. I can pretty much promise they’ll love you for it.
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 appetizer or 2 main-course servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 478
- Total Fat
- 23 g
- Saturated Fat
- 8 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 26 g
- Cholesterol
- 253 mg
- Sodium
- 2033 mg
Ingredients
Tini’s Homemade Bourbon BBQ Sauce:
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Directions
- Get ready: Place a rack in the upper third position of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and an ovenproof wire rack.
- Cook up some bacon: Arrange the bacon in an even layer on the wire rack. Bake until the bacon begins to turn golden but is still pliable, about 13 minutes. You want to be able to wrap it around the shrimp, so don’t overcook it. It will crisp up some as it cools, so consider this when deciding when to pull it from the oven. (It will cook 5 more minutes with the shrimp as well.) Set the bacon aside until cool enough to handle.
- Salt the shrimp: Meanwhile, in a medium bowl, toss the shrimp with the salt. Let it stand for 15 minutes.
- Coat the shrimp: Add 1/3 cup of the bourbon barbecue sauce to the shrimp and toss to coat.
- Assemble the shrimp: Working with one at a time, wrap a piece of bacon around each shrimp, securing the bacon with a toothpick. Return it to the wire rack on the baking sheet.
- Bake and glaze the shrimp: Bake for 5 minutes, then turn on the broiler to high. Brush some of the remaining bourbon barbecue sauce over each shrimp. Return the baking sheet to the oven and broil until crisp and golden brown on top, about 1 minute. Flip the shrimp, brush with more sauce, and broil until crisp on the second side, about 1 minute. Keep a close eye on the broiler— they vary widely, so my minute could be different from your minute! Sprinkle with chives, if using and serve immediately with lemon wedges.
Tini’s Homemade Bourbon BBQ Sauce:
- In a small bowl, whisk together the barbecue sauce, bourbon, maple syrup, Worcestershire sauce, lemon zest, smoked paprika, black pepper, and cayenne.
Cook’s Note
If you want a bigger bacon-to-shrimp ratio, you can use medium-size shrimp (instead of large). I do not recommend using extra-large or jumbo shrimp, though, as your ratio will be off. It’s better to go smaller if your options are limited. Salting the shrimp for a few minutes ahead of time helps lock in moisture, which makes them much harder to overcook.
