5 from 30 votes
Amazing Bacon Wrapped Shrimp Recipe
This recipe features shrimp wrapped in half strips of smoked bacon, marinated briefly in a honey-soy mixture spiced with garlic and mirin, then pan-cooked until the bacon crisps and the shrimp is juicy and tender. The combination adds a savory, slightly sweet glaze with a crispy exterior, ideal for appetizers or as a flavorful protein addition to dinner.
Prep Time
20 mins
Cook Time
10 mins
Servings:
8
Calories:
308 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 12 Bacon cut in half widthwise, smoked, strips
- 2 pounds fresh peeled deveined, and tail on 10/15 shrimp
- 1 cup soy sauce
- ¼ cup honey
- 2 tablespoons mirin
- 3 garlic finely minced cloves
- ¼ cup green onion sliced, plus more for garnish
- 2 tablespoons neutral-flavored oil
- mayonnaise with sriracha
Instructions
- Wrap a ½ strip of bacon around the center of the peeled and deveined shrimp.
- Place a toothpick right through the top and the center of the shrimp through the bacon. Place in a large bowl.
- In a medium-sized bowl, whisk together the soy sauce, honey, mirin, garlic, and sliced green onions until combined.
- Add ¼ cup to 1/3 cup of the honey-soy sauce to the bowl with the shrimp and gently fold together using a spoon to combine. Reserve the remaining honey-soy sauce to the side.
- Next, add the neutral-flavored oil to a large cast-iron or non-stick skillet over medium heat and heat for 2 to 3 minutes or until the oil is hot but not smoking.
- Place the shrimp bacon seam down and cook for 2 to 4 minutes per side or until the bacon is browned and crispy, and the shrimp is almost done. You will most likely need to cook these in batches.
- Add the remaining honey-soy mixture to the pan, along with any batch cooked bacon wrapped shrimp, and mix while cooking over low heat for 3 to 4 minutes.
- Serve the shrimp on a plate or platter with or without the toothpick.
- Drizzle some of the hot honey-soy sauce over top of the shrimp.
- Garnish with additional sliced green onions.
Cup of Yum
Notes
- Keep cooked shrimp warm at 165° to 200° F in the oven if you need to serve later.
- Store cooked shrimp covered in the refrigerator for up to 3 days or freeze cooked shrimp for up to 3 months.
- To reheat, warm on a parchment-lined baking sheet at 350° F for 4-5 minutes or longer for frozen shrimp.
- Thawed frozen shrimp can be used instead of fresh shrimp with similar results.
Nutrition Information
Calories
308kcal
(15%)
Carbohydrates
14g
(5%)
Protein
23g
(46%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.1g
(5%)
Cholesterol
165mg
(55%)
Sodium
2514mg
(105%)
Potassium
274mg
(6%)
Fiber
0.4g
(2%)
Sugar
10g
(20%)
Vitamin A
248IU
(5%)
Vitamin C
1mg
(1%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 308
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 23g | 46% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 165mg | 55% |
| Sodium | 2514mg | 105% |
| Potassium | 274mg | 6% |
| Fiber | 0.4g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 248IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.