Best 4 Bacon Wrapped Stuffed Shrimp In Oven Recipes

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Prepare to tantalize your taste buds with a culinary masterpiece: bacon-wrapped stuffed shrimp, a delightful combination of flavors and textures that will leave you craving for more. This delectable dish features succulent shrimp, carefully wrapped in crispy bacon, and stuffed with a savory mixture of herbs, breadcrumbs, and cheese. Baked to perfection in the oven, each bite offers a burst of juicy shrimp, complemented by the smoky bacon and the aromatic stuffing. This recipe provides two variations to satisfy every palate: a classic version with a blend of herbs and Parmesan cheese, and a spicy version that adds a touch of heat with chili flakes and cayenne pepper. Whether you prefer a traditional or a zesty flavor profile, these bacon-wrapped stuffed shrimp are guaranteed to impress and delight.

Check out the recipes below so you can choose the best recipe for yourself!

BACON-WRAPPED SHRIMP



Bacon-Wrapped Shrimp image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

Juice of 1 lemon
1 clove garlic, grated
1 teaspoon paprika
1 teaspoon fresh thyme
3 tablespoons extra-virgin olive oil
Kosher salt
1 pound (about 24) large shrimp, peeled and deveined, tails intact
12 slices bacon, halved

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.

BACON WRAPPED BARBEQUE SHRIMP



Bacon Wrapped Barbeque Shrimp image

These are spicy and wonderful! As close as I can get to a restaurant version that I am addicted to. Serves 2 as an entree and 4 as an appetizer.

Provided by Jan

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 45m

Yield 3

Number Of Ingredients 3

16 large shrimp, peeled and deveined
8 slices bacon
barbeque seasoning, to taste

Steps:

  • Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Line a jelly roll pan with extra heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Turn and sprinkle second side. Set aside for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
  • Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil--you can throw that away and only have to scrub the rack.

Nutrition Facts : Calories 160.4 calories, Carbohydrate 0.3 g, Cholesterol 83.3 mg, Fat 10.5 g, Protein 15.1 g, SaturatedFat 3.4 g, Sodium 627.1 mg

BACON WRAPPED CRAB STUFFED SHRIMP WITH LEMON BASIL CREAM



Bacon Wrapped Crab Stuffed Shrimp with Lemon Basil Cream image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 30

1 pound lump crabmeat, picked clean
1/2 butter crackers, crushed (recommended: Ritz)
3 scallions, tops and whites finely chopped
1/2 red bell pepper, finely chopped
1/4 cup mayonnaise
1 egg, beaten
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon table salt
Pinch cayenne pepper
16 large shrimp, peeled
16 slices bacon
2 lightly packed cups fresh basil
1 cup walnuts
1 cup freshly grated Parmesan
1 tablespoon minced fresh garlic
1 cup olive oil
1/4 cup fresh lemon juice
1 cup all-purpose flour
8 tablespoons butter
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon minced onion
1 teaspoon minced fresh garlic
1/4 cup dry white wine
1 cup heavy cream
3 tablespoons pesto (see recipe above)
1 teaspoon roux (see recipe above)

Steps:

  • Preheat the oven for 350 degrees F.
  • To make the crab stuffing: Combine the crab, crackers, scallions, pepper, mayonnaise, egg, Worcestershire sauce, mustard, lemon, and garlic. Season the stuffing with salt and pepper and mix well. Set the stuffing aside.
  • Using a paring knife, slice the shrimp down the backs and remove and discard the 'veins'. Deepen the incisions if necessary, then spoon stuffing into each shrimp. Wrap each stuffed shrimp with bacon and arrange them in a large baking dish.
  • To make the pesto: pulse the basil, walnuts, cheese, and garlic together in a food processor (or grind in a mortar) then gradually incorporate the oil. Adjust the seasoning with lemon juice and set aside.
  • To make the roux: Heat the butter in a saucepan over medium heat. Add the flour, and cook, stirring, until the mixture, although still pale, looks dryer and no longer smells raw, about 5 minutes. Remove the roux from the heat.
  • Transfer the shrimp to the oven and roast until the bacon begins to render and brown, about 10 minutes. Flip the shrimp and roast on the second side until the shrimp are opaque, 5 to 10 minutes more.
  • Meanwhile, make the lemon basil cream: Heat the oil and butter in a small skillet over medium heat. Add the onions and garlic and cook, stirring frequently, until the mixture is fragrant and golden, about 7 minutes. Add the wine and simmer for 5 minutes then add the cream. Simmer until the sauce has reduced by half. Add the lemon juice and pesto, then whisk in the roux a tablespoon at a time (use just enough to thicken the sauce). Keep the sauce warm over very low heat.
  • Arrange the shrimp on 4 warm plates and serve with lemon basil cream sauce on the side.

CRAB-STUFFED BACON-WRAPPED SHRIMP



Crab-Stuffed Bacon-Wrapped Shrimp image

This riff on a steakhouse classic--shrimp cocktail--is over-the-top decadent. Folding steak sauce into the crab stuffing and brushing it on at the end gives it zip, balancing the seafood's richness.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 12 servings

Number Of Ingredients 10

4 ounces jumbo lump crabmeat
1/4 cup panko breadcrumbs
3 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
Zest and juice of 1 lemon, plus lemon wedges, for serving
1 clove garlic, finely grated
3 tablespoons steak sauce
Kosher salt
12 jumbo shrimp (U10s), shelled and deveined
6 strips bacon, cut in half crosswise

Steps:

  • Position an oven rack in the top of the oven and preheat the broiler to high.
  • Add the crab, breadcrumbs, mayonnaise, parsley, lemon zest and juice, garlic, 2 tablespoons of the steak sauce and 1/2 teaspoon salt to a large bowl and stir until well combined.
  • Cut a deep slit down the ridged back of each shrimp and open it up like a book. Put the shrimp on a baking sheet and press the tails down firmly so they lay flat. Top evenly with the crab mixture, then lay a piece of bacon across the crab mixture on each shrimp, tucking the ends under the shrimp and making sure they do not overlap.
  • Broil until the bacon starts to crisp, about 10 minutes. Remove from the oven, brush with the remaining 1 tablespoon steak sauce and continue to broil until the bacon is dark golden and slightly charred in a few spots, about 2 minutes more depending on your broiler. Serve with lemon wedges.

Tips:

  • Use large shrimp for this recipe, as they will hold up better to being wrapped in bacon and stuffed.
  • Make sure to devein the shrimp before stuffing them.
  • You can use any type of stuffing you like for this recipe. Some popular options include crab meat, lobster meat, and shrimp salad.
  • Wrap the shrimp in bacon tightly, so that the stuffing doesn't fall out.
  • Bake the shrimp at a high temperature, so that the bacon gets crispy and the shrimp cooks through.
  • Serve the shrimp immediately, while they are still hot and crispy.

Conclusion:

Bacon-wrapped stuffed shrimp is a delicious and easy-to-make appetizer or main course. It's perfect for a party or a special occasion. With just a few simple ingredients, you can create a dish that is sure to impress your guests.

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