Bacon-Wrapped Shrimp
Submitted by spookville
Shrimp and red pepper strips wrapped in Canadian bacon, marinated in a teriyaki-hoisin-chili glaze, and cooked in minutes. A sweet, savory, smoky appetizer that’s impossibly easy.
YIELD
6 servingsPREP
30 minCOOK
10 minREADY
40 minThese little wrapped bites hit you with layers of flavor that seem way too sophisticated for how simple they actually are.
Each shrimp gets paired with a strip of sweet red bell pepper and rolled up in Canadian bacon, then soaked in a sticky marinade of teriyaki, chili sauce, and hoisin that brings sweet, salty, and spicy all at once.
After a couple hours in the fridge, they cook through in just minutes and come out glazed and glossy.
Line them up on a platter with toothpicks and watch them disappear before the main course even hits the table.
Pro Tips
- Par-cook the Canadian bacon briefly before wrapping so it stays pliable and easy to roll around the shrimp.
- Marinate for the full 2 hours and flip them halfway through so both sides soak up the glaze.
- These work on the grill too. Skip the microwave and cook them over medium-high heat for about 2 minutes per side.
- Use medium shrimp so each one fits neatly inside a single bacon slice without being too bulky.
Ingredients
Directions
Place bacon on rack; cover with paper towel. Microwave on High 1 minutes; pat dry on paper towel. Let cool slightly.
Wrap one shrimp and one pepper strip in each piece of bacon; secure with wooden pick. Place in 11×7” baking dish .
In small bowl, combine the teriyaki, chili and hoisin sauces with 2 tablespoon water; pour over shrimp. Cover and refrigerate 2 hours, turning once.
Uncover and microwave on High 3 to 4 minutes, until shrimp is cooked through. Let stand 5 minutes before serving.
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