For all of you shrimp fans out there, this recipe for Sweet Sriracha or Sweet Chili Bacon Wrapped Shrimp is a definite keeper! Easy to prepare and worth every minute! In our house we make this shrimp recipe both ways, depending on our mood or who is eating or making them. My husband and I prefer the sweeter sweet chili version and my son makes the sriracha version every time! He loves sriracha sauce and all of the heat it brings on practically everything! Prepared either way, this dish will not disappoint!
I try and find the largest shrimp I can whenever we are wanting Sweet Sriracha or Sweet Chili Bacon Wrapped Shrimp! Truth is, I always have a big bag of frozen shrimp in the freezer ready to go! We make this recipe that much!
If you have a moment please take a peek at our video for Sweet Sriracha or Sweet Chili Bacon Wrapped Shrimp below.
Sweet Sriracha or Sweet Chili Bacon Wrapped Shrimp
- 4 slices bacon 11-12 cut in half
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-2 pounds jumbo or extra large shrimp, 21 to 25 per pound, peeled and deveined
- 1/4 cup oil
- 1/4 cup sriracha or sweet chili sauce
- 1/4 cup honey
- 2 tablespoons garlic, minced
Preheat your oven to 400 degrees. Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray. Set aside. Depending on the number of shrimp you have decide how much bacon you need. One slice of bacon is enough for two (2) shrimp. Cut bacon slices in half. Place on rack and bake until cooked but still pliable. You need to be able to wrap each slice around each piece of shrimp. Between 15 and 20 minutes. Remove pan from oven and allow to cool until you can handle the bacon with your fingers. The alternative is to lay bacon between 2 slices of paper towel and microwave for a few minutes. Again, the bacon must be pliable so you can wrap each slice around each piece of shrimp. Either way make sure your bacon is not crisp. If you baked your bacon keep the baking pan with the rack to cook your shrimp on. If you microwaved it. Prepare a baking sheet with tinfoil and a rack lightly coated in baking spray and set aside.
To defrost your shrimp simply place them in the refrigerator or put them in a bowl of cold water in the sink, with cold water running very lightly, but continuously over top. They will defrost in a few minutes. Be sure your shrimp have a fresh, sea or ocean water like smell. If the shrimp smell like anything else, especially an ammonia like odor, do not eat them. They have gone bad.
While your bacon is cooking combine olive oil, sriracha or sweet chili sauce, honey, salt, pepper and garlic in a small sized bowl. Set aside.
Place all of your shrimp inside a different bowl. Sprinkle the shrimp with salt and pepper. Add oil mixture to your shrimp and toss until all of your shrimp are coated. Allow to marinate in bowl for between 20 and 30 minutes, covered, on your counter.
Turn your oven up to broil.
Once bacon is cool enough to handle wrap each piece of bacon around each shrimp and secure the bacon with a toothpick or at least tuck the ends under the shrimp. Wrap the half slice of bacon as tightly around each shrimp is possible. Hang on to the marinade. Do not throw it away.
Place each wrapped shrimp on top of the rack that you cooked the bacon on.
Using a brush, baste each piece of shrimp with marinade. Broil for 2-3 minutes. Remove from oven, flip shrimp and baste again. Flip your tray around and place shrimp back into your oven for another 2-3 minutes. No more. You only broil until the shrimp are pink or in a perfect C shape. If the are straight they are usually undercooked. If they form a ring or O they are overcooked. Remove from oven and baste one last time with sauce. Serve immediately. Enjoy!