BACON WRAPPED SHRIMP
Partially cooking the bacon is a key step to these perfectly succulent shrimp wrapped in bacon! A crowd pleasing appetizer recipe that's also great for keto and low carb diets. Note that you'll need toothpicks to secure the bacon strips around the shrimp.
Provided by Marissa Stevens
Categories Appetizer
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 425˚F.
- Arrange bacon slices, leaving space around each, on oven safe rack placed inside a baking sheet. Bake 5 to 10 minutes depending on the thickness of your bacon. It should still be pliable when you remove it from the oven.
- Meanwhile, place shrimp in a medium bowl. Add olive oil, salt and pepper; toss to coat.
- When partially cooked bacon slices are cool enough to handle (about 5 minutes after you remove from oven), wrap each slice of bacon around one raw shrimp, securing with a toothpick; return to oven safe rack. Repeat with remaining shrimp.
- Bake 10 minutes more until shrimp are pink and bacon is cooked through. Serve.
Nutrition Facts : Calories 238 kcal, Protein 10 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 89 mg, Sodium 623 mg, ServingSize 1 serving
BAKED POPCORN SHRIMP
My girlfriend laughs at me but I can't stand the smell of fried foods. So this is a way I can fix my shrimp and not have the smell from the deep frier.
Provided by Charlotte J
Categories Healthy
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, whisk together the egg and half-and-half.
- In a separate small bowl, combine the bread crumbs, cheese and pepper.
- Dip each shrimp in egg mixture and then coat with bread crumb mixture.
- Place on a foil-lined baking sheet.
- Discard leftover egg mixture and bread crumb mixture.
- Bake shrimp for 7 to 9 minutes or until shrimp are pink and no longer translucent.
Nutrition Facts : Calories 177.6, Fat 5.4, SaturatedFat 2.2, Cholesterol 197.6, Sodium 975.2, Carbohydrate 9.1, Fiber 0.5, Sugar 1.1, Protein 21.9
BACON WRAPPED COCONUT QUICHE AND COCONUT POPCORN SHRIMP
I made coconut flavored quiche adding fresh corn to enhance more sweet flavor and wrapped with bacon so that it has sweet salty taste which enhances your appetite. To make it tastier and more fun to eat, I made popcorn shrimp adding more coconut and top with spicy cocktail sauce.
Provided by Hidemi
Categories Lunch/Snacks
Time 42m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees F. Grease bottom of a muffin baking pan with 6 cups with non-stick cooking spray. Put flour into a shallow plate. Beat 1 egg into a bowl. Put panko and cornmeal into another shallow plate and mix to combine.
- 2. Pat shrimp dry with paper towels and season with salt and black pepper.
- 3. Make filling. In a blender, put coconut milk and corn. Puree until almost smooth (some small texture is still remained for texture).Transfer the mixture into another bowl. Add 2 eggs and Parmesan cheese to the bowl and whisk to combine. Season with salt and black pepper.
- 4. Cook bacon in a non-stick skillet over medium heat until lightly browned flipping once. Drain on paper towels.
- 5. Place each bacon along sides of each muffin cup. Pour the filling into each cup evenly. Bake in the oven for 23-25 minutes or until center of the quiche is almost set.
- 6. In the meantime, make coconut popcorn shrimp. Peel, divined and remove tail from each shrimp and pat dry with paper towels .Dredge shrimp in flour, dip in the egg and coat with cornmeal mixture. In a deep skillet, heat coconut oil to medium high. Work in batches. Deep fry shrimp until cooked through and golden brown (add more oil from second batch if necessary). Drain on paper towels lined plate.
- 7. When the quiche is baked, remove the pan from the oven and put popcorn shrimp on each quiche (2 shrimp for each), return the pan into the oven and bake in the oven for another 2 minutes. Let rest on a rack for 5 minutes.
- 8. In the meantime, make cocktail sauce. In a small bowl, mix together ketchup, Worcestershire sauce, lemon juice, soy sauce and Tabasco.
- 9. To serve, remove each quiche from the pan and place on each serving plate. Drizzle the cocktail sauce over the popcorn shrimp. Sprinkle with coconut flakes over the top.
Nutrition Facts : Calories 383, Fat 33.8, SaturatedFat 25.7, Cholesterol 117.5, Sodium 416.3, Carbohydrate 13.8, Fiber 0.8, Sugar 3, Protein 9.2
BACON-WRAPPED SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
- Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes.
SWEET & SALTY SEZCHUAN SHRIMP
Don't let some of the ingredients fool you -- this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.
Provided by Pinaygourmet 345142
Categories Szechuan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger.
- Set aside.
- Heat oil in a large skillet over medium-high heat.
- Stir in green onions and garlic; cook 30 seconds.
- Stir in shrimp, and toss to coat with oil.
- Stir in sauce.
- Cook and stir until sauce is bubbly and thickened.
Nutrition Facts : Calories 158.7, Fat 4.9, SaturatedFat 0.6, Cholesterol 179.3, Sodium 1142.1, Carbohydrate 7.7, Fiber 0.3, Sugar 3.4, Protein 20.3
CAJUN POPCORN SHRIMP
Make and share this Cajun Popcorn Shrimp recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 23m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse shrimp in cold water.
- Drain well and set aside in a cool place until needed.
- Using a fork, whisk together the eggs and dry white wine in a small bowl, then set aside in a cool place.
- In a mixing bowl, combine the cornmeal, flour, chives, garlic, thyme, salt, pepper, and cayenne pepper.
- Gradually whisk in the egg mixture, blending well.
- Cover the batter and then let stand for about 1 hour at room temperature.
- Heat 2 to 3 inches of oil in a large frying pan or deep-fryer to 375 degrees.
- Dip the shrimp into the batter and fry in small batches for 2 to 3 minutes, turning to color evenly until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot with your favorite dip.
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