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Sweet Sriracha or Sweet Chili Bacon Wrapped Shrimp
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Sweet Sriracha or Sweet Chili Bacon Wrapped Shrimp

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 second!  
Course Appetizer, lunch, Main Course
Cuisine American, Asian Inspired
Keyword appetizer, dinner idea, easy recipe, seafood, shrimp, sriracha, sweet chili thai

Equipment

  • rimmed baking sheet
  • rack

Ingredients

  • 4 slices bacon 11-12 cut in half
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1-2 pounds jumbo or extra large shrimp, 21 to 25 per pound, peeled and deveined
  • toothpicks
  • ¼ cup oil
  • ¼ cup sriracha or sweet chili sauce
  • ¼ cup honey
  • 2 tablespoons garlic, minced

Instructions

  • 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.

Baking Option

  • Place on a rimmed baking sheet with a 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.

Microwave Option

  • Lay bacon between 2 pieces 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 you do it 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 bowl. Set aside.
  • Place all of your shrimp inside a bowl big enough to hold all of them. Use paper towel to make sure and dry your shrimp as best you can. I usually put a layer of a few sheets of paper towel on the bottom of the bowl to absorb water as well.
  • Sprinkle the shrimp with salt and pepper. Toss your shrimp and add some more salt and pepper sprinkles all over.
  • 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.
  • Remove shrimp, one at a time, and wrap in a half slice of bacon, as tightly as possible. Secure the bacon with a toothpick or at least tuck the ends underneath the shrimp on the baking sheet. Place on your prepared baking sheet or the sheet you used to cook the bacon.
  • Hang on to the marinade. Do not throw it away.
  • 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!