Chef Adrianne's Easy Bacon-Wrapped Shrimp Recipe Is Packed With Maximum Flavor by Chef Adrianne Calvo
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Bacon-wrapped shrimp is one of the most popular appetizers in culinary history, dating back to the early 1940s. This classic bacon-wrapped shrimp recipe gets my Maximum Flavor makeover, with a bold boost of fresh herbs and hot mustard.
Serve this simple seafood recipe for the holidays, to wow your friends and family, or anytime you want a snack or side dish with a serious flavor kick. This shrimp appetizer recipe is that easy to make (and it takes only about 35 minutes).
These delicious shrimp snacks will disappear quickly, so make plenty to go around!
Cuisine: American
Prep Time: 20 minutes
Cook Time: 12 to 15 minutes
Total Time: 32 to 35 minutes
Servings: 2
Ingredients
- 6 large shrimp, peeled and deveined
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic salt
- 3 slices applewood smoked bacon, thick cut
- 1/2 teaspoon honey
- 1/4 teaspoon miso paste
- 1/4 teaspoon Chinese hot mustard
- 1/4 teaspoon whole grain mustard
- 1/2 teaspoon honey
- 1/2 teaspoon mayonnaise
- 1/4 cup cilantro, fresh
- 1 tablespoon parsley, fresh
- 1 tablespoon red onion
- 1 garlic clove
- 1 tablespoon lemon juice
- 1/2 teaspoon rice wine vinegar
- 1/2 teaspoon honey
- kosher salt and pepper
Here’s how to make it:
- On a clean work surface, season shrimp with paprika, garlic salt and pepper.
- Lay the bacon flat on a cutting board and cut in half. Place a shrimp on each bacon piece and wrap. Place on a baking sheet and drizzle each bacon wrapped shrimp with honey.
- Bake in a preheated 450-degree F oven for 12-15 minutes or until bacon is nicely caramelized.
- Meanwhile, in a small mixing bowl, whisk together miso paste, mustards, honey and mayonnaise. Set aside.
- In a food processor, pulse cilantro, parsley, onion, garlic, lemon juice, honey, salt and pepper. Set aside.
- To plate, spoon the miso hot honey mustard on dish. Add the cooked bacon-wrapped shrimp and top with cilantro salsa. Serves 2.
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