These Bacon Wrapped Shrimp make a tasty and easy appetizer that is sure to please a crowd. You can also make this sweet chili shrimp for dinner and it’s always a hit. It comes together quickly when you do some preparation ahead of time, so it works wonders for a busy weeknight.
These shrimp are great over rice. I love the flavors of this Coconut Ginger Rice. The coconut is delicious with the chili sauce!
Ensure the shrimp smells fresh: Always check your shrimp before cooking. If they smell like the sea, they are good to use. Toss them if they are slimy or have a foul smell.
How to make Chili Bacon Wrapped Shrimp
Ingredients
- 12 large raw shrimp (16/20s), peeled and deveined
- 1 lemon, cut in wedges
- 6 ounces Kam’s Kettle Cooked Chili Sauce (Sweet or Hot)
- 12 slices thin cut bacon or prosciutto
- Toothpicks or skewers, soaked in water 30 minutes
Directions
- Pre-cook bacon on one side on baking sheet at 325 degrees for 5 minutes, then drain on paper towels (no need to pre-cook prosciutto).
- Wrap each shrimp with half slice of bacon or prosciutto by working from head to tail. Secure in place with picks or skewers.
- Generously coat each shrimp with chili sauce.
- Grill on high for 3 minutes per side until shrimp is pink and curled, and bacon is crisp.
- Re-coat shrimp as desired with sauce and serve with lemon wedges.
(Optional: Bake in advance! Preheat oven to 425 degrees, place shrimp on baking sheet, and bake 10 to 14 minutes, turning once. Wrap in foil to transport so you don’t lose the juice—it’s the best part!)
Recipe options
- Cilantro lime: Fresh cilantro and lime juice pair wonderfully with shrimp and bacon.
- Maple mustard: Add maple syrup and Dijon mustard to the sauce mixture instead of honey and chili sauce for a sweet zing.
- Herb and lemon: Add lemon juice and fresh herbs like parsley and dill for a fresh version.
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