Recipe courtesy of Hunter Fieri
Spicy BBQ Bacon-Wrapped Shrimp
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- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 582
- Total Fat
- 33 g
- Saturated Fat
- 10 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 1 g
- Sugar
- 36 g
- Protein
- 26 g
- Cholesterol
- 172 mg
- Sodium
- 1873 mg
When talking surf and turf, the first thing that comes to mind is probably steak and lobster, but my favorite version is crispy bacon wrapped around tender shrimp. I love everything spicy, so I put these shrimp in a sriracha marinade that gives them a nice kick and great flavor.
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 582
- Total Fat
- 33 g
- Saturated Fat
- 10 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 1 g
- Sugar
- 36 g
- Protein
- 26 g
- Cholesterol
- 172 mg
- Sodium
- 1873 mg
Ingredients
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Directions
Special equipment:
Metal skewers, pasty brush- Preheat the oven to 350 degrees F. Preheat a grill to medium high.
- Mix together the barbecue sauce, sriracha, oil, honey, mustard, oyster sauce and granulated garlic in a medium bowl. Add the shrimp and set aside.
- Lay the bacon on a sheet pan and bake until it is partially cooked, 6 to 7 minutes. Transfer the bacon to paper towels. Remove the shrimp from the marinade, shaking off excess; reserve the marinade for basting the shrimp.
- Wrap the bacon around the shrimp, making sure both ends of the bacon meet back together.
- Thread the shrimp diagonally on metal skewers, ensuring that the skewers go through both ends of the bacon and putting 4 to 5 shrimp on each skewer. Grill until the shrimp are cooked through, 3 to 4 minutes, rotating the skewers for even cooking and basting with the reserved marinade.
- Remove the shrimp from the grill and slide them off the skewers. Serve garnished with lemon zest.
