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Bacon Wrapped Shrimp


2 tablespoons olive oil

1 tablespoon lemon juice

½ teaspoon kosher salt

½ teaspoon smoked paprika

¼ teaspoon garlic powder

¼ teaspoon black pepper

¼ teaspoon chili powder

1 pound large shrimp 16/20 count, peeled, de-veined, tail on

12 ounces bacon 10 slices

¼ cup pure maple syrup

1 tablespoon chopped parsley for garnish

DIRECTIONS Preheat to 400ºF (205ºC)

In a medium bowl combine olive oil, lemon juice, salt, paprika, garlic powder, black pepper, and chili powder.

Add shrimp and stir to combine. Allow it to marinate for at least 15 minutes.

While shrimp is marinating, put the bacon in half and place on a rack. (optional - place a tin foiled sheet underneath for easy cleanup)

Roast bacon for about 8 minutes until it begins to shrink and turn a slight red. (note - the bacon should be flexible and not completely cooked)

Once the bacon has cooled, wrap each piece of shrimp with a strip of bacon, secure. Before placing in the oven brush each piece of shrimp with the maple mixture.

Place shrimp on a rack and roast for 5 minutes on each side.

Be sure to brush the shrimp with the rest of the maple mixture once you flip the shrimp.

Finally change the oven to a high broil and finish it off with 5 min.



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