Why This Recipe Is So Good
They are so quick and easy to make and perfect to serve as an appetizer or as part of a main meal.The bacon is exceptionally crispy and the shrimp are tender and juicy.They are the perfect mix of sweet and spicy. The maple butter with red chili flakes takes it all up a notch with a sweet, spicy glaze.They are easily made paleo, dairy-free, and low carb.
How To Make Them
Do You Need to Par-Cook the Bacon?
Par-cooking the bacon is a really important step when making this dish. Getting bacon crispy takes longer than cooking the shrimp, so by par-baking it, you are guaranteed perfectly cooked juicy shrimp wrapped in crispy bacon. It can be easy to overcook shrimp, so I highly recommend you don’t skip this step.
Can You Make This Ahead of Time?
Shrimp have a tendency to turn chewy and rubbery if cooked ahead of time, so I definitely recommend that you serve these straight out of the oven. You can prep the shrimp and wrap them a couple of hours before you want to cook and serve them. Just keep them covered in the fridge and cook in a pre-heated oven.
Chef’s Tips
To make these shrimp paleo, you can substitute ghee or refined coconut oil for the butter.For a dairy-free version, use vegan butter or refined coconut oil instead of butter.For low-carb, substitute the maple syrup with low carb maple syrup, like Lakanto Monkfruit Maple Syrup.Bake the shrimp in a pre-heated oven for the best results.I like to serve the bacon-wrapped shrimp with the tail still on, they look more attractive as well as adding flavor. If you like, you can remove the tails before serving.
More Easy Appetizer Recipes:
Kale ChipsHealthy Greek Appetizer PlatterTaco DipCrockpot Chicken Wings
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