Bacon Wrapped Shrimp (Print Format)

Juicy shrimp enveloped in crispy bacon, brushed with a sweet and spicy maple glaze for irresistible flavor.

# Ingredients:

→ Seafood

01 - 20 extra-large shrimp, shelled with tails on, about 1 lb
02 - ¼ teaspoon fine sea salt

→ Meat

03 - 10 strips thin-cut bacon

→ Glaze

04 - 2 tbsp pure maple syrup
05 - 1 tbsp Sriracha hot chili sauce

→ Garnish

06 - ½ lemon, cut into wedges
07 - 1 scallion, finely chopped

→ Others

08 - Wooden skewers soaked in water for 30 minutes

# Steps:

01 - Preheat the oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper.
02 - Arrange bacon slices in a single layer on the baking sheet. Bake for about 10 minutes until fat renders and edges begin to brown but bacon remains floppy. Remove and drain on paper towels. Discard rendered fat from the baking sheet.
03 - Place shrimp in a colander, toss with ¼ teaspoon sea salt, and let sit for 1 minute. Rinse under cold water and pat very dry with paper towels.
04 - Combine pure maple syrup and Sriracha in a small bowl and mix until smooth.
05 - Lightly brush both sides of the par-baked bacon with the glaze. Cut each strip in half crosswise to yield 20 half-strips.
06 - Wrap each shrimp with one half-strip of glazed bacon and secure with a soaked wooden skewer. Arrange wrapped shrimp on the prepared baking sheet. Brush or spoon remaining glaze over the top.
07 - Bake the shrimp at 400°F (200°C) for 5 minutes. Switch the oven to broil and broil for 4 to 6 minutes, turning once, until bacon is crisp and caramelized.
08 - Garnish with lemon wedges and chopped scallions before serving.

# Tips:

01 - Salt the shrimp before rinsing to firm their texture and ensure even cooking. Par-baking bacon renders fat and prevents undercooking or overcooked shrimp.
02 - Soak wooden skewers in water to prevent burning during baking.
03 - Store leftovers in an airtight container refrigerated up to 3 days, reheat in oven at 375°F for 5-7 minutes to restore crispiness.
04 - Assemble shrimp and par-cooked bacon ahead of time and refrigerate up to 24 hours before baking.

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