Bacon-Wrapped Chili Shrimp
- Level: Easy
- Yield: 24 to 28 shrimp
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 143
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 11
- Cholesterol
- 91
- Sodium
- 177
- Total: 30 min
- Active: 30 min
Ingredients
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
Directions
Special equipment:
small wooden skewers or large toothpicks- Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
- Melt the butter with the chili powder in a small pan, stirring to combine. Divide the chili butter between 2 separate bowls.
- 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).
- 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.