This isn’t inspired. I didn’t invent it.
I just took pictures of it.
IT’S SO GOOD THOUGH I COULDN’T RESIST.
Sorry for yelling at you.
Anyway. I made these a few weeks ago for a wedding shower, and they were a hit! So simple, and so delicious.
They are a bit time-consuming to assemble, but you can totally do other things during the baking phase. No worries.
So worth it.
You need bacon and shrimp. That’s….all.
Dumb, I told you!
I used the cheapest bacon available and medium/large shrimp. Get whatever size you like!
Now, I find that things go very smoothly if you cook the bacon halfway before wrapping it around the shrimp. If you start with raw bacon, the shrimp will overcook by the time the bacon gets nice and crispy.
I also like to leave the shrimp tails on because it provides a nice eatin’ handle, but that’s a personal decision.
You cut the strips of bacon in half (or thirds, if you have teensy shrimp).
And you preheat your oven to 375F.
Then, lay the bacon on a broiler pan or a baking rack set inside a baking sheet. This allows the fat to drip away while the bacon starts to cook!
It’s healthier that way.
Bake the bacon for 15 minutes until it is bubbly and the fat is kind of translucent but the bacon is still very pliable.
You can do this the day before, too!
Then, wrap a piece of half-cooked bacon around a shrimp and place it on the baking rack seam side DOWN. The bacon will stick to itself while it cooks, so you don’t need toothpicks!
This is the part that takes awhile. Wrapping….wrapping….wrapping….
And you’re done! Bake the shrimp for 20-25 minutes until the shrimp are cooked through and the bacon is dark and crispy.
OH. AND. One time when I made these I also made some of THIS glaze that I used on grilled tofu. Remember that? I brushed it on the dang shrimp before I baked them. It was real good. REAL good.
So, you could do that.
Enjoy these! They’re kind of everything I ever want in a bite of food.