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Bacon-Wrapped Chili Shrimp

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 24 to 28 shrimp
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1 stick (8 tablespoons) butter

1 tablespoon chili powder 

2 1/2 pounds peeled and deveined raw jumbo shrimp (U12 size)

1 pound thin bacon, slices cut in half

3 green onions, sliced


Special equipment:
small wooden skewers or large toothpicks
  1. Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
  2. Melt the butter with the chili powder in a small pan, stirring to combine. Divide the chili butter between 2 separate bowls.
  3. Wrap each shrimp in a half piece of bacon and skewer with a small skewer or large toothpick. Arrange the shrimp on the wire rack and brush with half of the chili butter (1 of the bowls).
  4. Bake until the bacon is cooked, 5 to 10 minutes. With a clean brush, brush on more chili butter from the second bowl. Serve on a big platter and sprinkle with sliced green onions. 

Cook’s Note

These can be taken out of the oven up to 1 hour before serving and kept warm. Brush on the second portion of chili butter right before serving.

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