This delicious bacon-wrapped chili shrimp is a quick and easy appetizer that’s perfect for any occasion. The smoky, crispy bacon pairs beautifully with the spicy, buttery shrimp, creating an irresistible bite. You can easily customize the seasoning or add a squeeze of fresh lime for extra zing. Serve hot and watch them disappear!
Recipe Ingredients:
- 1 stick (8 tablespoons) butter
- 1 tablespoon chili powder
- 2 1/2 pounds peeled and deveined raw jumbo shrimp (U12 size)
- 1 pound thin bacon, slices cut in half
- 3 green onions, sliced
How To Make Bacon-Wrapped Chili Shrimp?
- Preheat the oven: Set your oven to 200°C / 400°F and place a wire rack over a baking sheet.
- Make the chili butter: Melt the butter in a small pan over low heat, then stir in the chili powder. Divide the chili butter into two separate bowls.
- Wrap the shrimp: Take each shrimp and wrap it with ½ slice of bacon, securing it with a small skewer or large toothpick.
- First brush & bake: Arrange the shrimp on the wire rack and brush with half of the chili butter (from the first bowl). Bake for 5–10 minutes, until the bacon is cooked through.
- Final brush & serve: Using a clean brush, coat the shrimp with the remaining chili butter (from the second bowl). Transfer to a serving platter and sprinkle with sliced green onions.
- Enjoy! Serve hot as a delicious appetizer or part of a seafood feast.
Recipe Tips:
- Use Thin Bacon for Crispiness : Thick bacon takes longer to cook, which can make the shrimp overcooked. Thin-cut bacon crisps up faster and gives the best texture.
- Pat the Shrimp Dry First : Before wrapping, dry the shrimp with a paper towel to help the bacon stick better and prevent excess moisture while baking.
- Secure with a Toothpick : To keep the bacon from unwrapping, pierce through both ends of the bacon with a toothpick or skewer. This holds everything together while baking.
- Don’t Overbake the Shrimp : Shrimp cook quickly! Bake just until the bacon is crispy, about 5–10 minutes. If needed, broil for 1–2 minutes at the end for extra crunch.
- Use Two Bowls for the Chili Butter : One for raw shrimp and one for brushing after baking to avoid cross-contamination and keep flavors fresh.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover bacon-wrapped chili shrimp cool to room temperature. Then, store them in an airtight container and refrigerate for up to 3 days.
- Freeze: It’s best to freeze before baking for the best texture. Arrange the wrapped shrimp on a tray, freeze until solid, then transfer them to a freezer-safe bag for up to 2 months. To cook, bake straight from frozen, adding a few extra minutes.
- Reheat: Set the air fryer to 175°C / 350°F. Arrange the shrimp in a single layer and reheat for 3–5 minutes, or until hot and crispy. This is the best method for keeping the bacon crunchy.
Nutrition Facts
- Calories: 62
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 34mg
- Sodium: 122mg
- Potassium: 50mg
- Total Carbohydrate: 0.5g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 5g
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Bacon-Wrapped Chili Shrimp
Description
This delicious bacon-wrapped chili shrimp is a quick and easy appetizer that’s perfect for any occasion. The smoky, crispy bacon pairs beautifully with the spicy, buttery shrimp, creating an irresistible bite. You can easily customize the seasoning or add a squeeze of fresh lime for extra zing. Serve hot and watch them disappear!
Ingredients
Instructions
- Preheat the oven: Set your oven to 200°C / 400°F and place a wire rack over a baking sheet.
- Make the chili butter: Melt the butter in a small pan over low heat, then stir in the chili powder. Divide the chili butter into two separate bowls.
- Wrap the shrimp: Take each shrimp and wrap it with ½ slice of bacon, securing it with a small skewer or large toothpick.
- First brush & bake: Arrange the shrimp on the wire rack and brush with half of the chili butter (from the first bowl). Bake for 5–10 minutes, until the bacon is cooked through.
- Final brush & serve: Using a clean brush, coat the shrimp with the remaining chili butter (from the second bowl). Transfer to a serving platter and sprinkle with sliced green onions.
- Enjoy! Serve hot as a delicious appetizer or part of a seafood feast.
Notes
- Use Thin Bacon for Crispiness : Thick bacon takes longer to cook, which can make the shrimp overcooked. Thin-cut bacon crisps up faster and gives the best texture.
- Pat the Shrimp Dry First : Before wrapping, dry the shrimp with a paper towel to help the bacon stick better and prevent excess moisture while baking.
- Secure with a Toothpick : To keep the bacon from unwrapping, pierce through both ends of the bacon with a toothpick or skewer. This holds everything together while baking.
- Don’t Overbake the Shrimp : Shrimp cook quickly! Bake just until the bacon is crispy, about 5–10 minutes. If needed, broil for 1–2 minutes at the end for extra crunch.
- Use Two Bowls for the Chili Butter : One for raw shrimp and one for brushing after baking to avoid cross-contamination and keep flavors fresh.
Bacon-Wrapped Chili Shrimp