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Bake & Roast

Asian BBQ Bacon-Wrapped Shrimp
1/4 cup Nature's Place Organic Ketchup
2 Tbsp. Nature's Place Organic Honey
4 tsp. reduced-sodium wheat-free tamari sauce (such as San-J brand)
1 tsp. sherry vinegar
3/4 tsp. sesame oil
1/4 tsp. garlic powder
1/4 tsp. sriracha chili sauce
1/4 tsp. ground ginger
1 (15 slice) pkg. Nature's Place Fully Cooked Uncured Bacon
1 lb. Nature's Place raw shrimp (26-,-30 ct.), thawed and peeled with tails left intact
2 scallions, thinly sliced (optional garnish)
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Asian BBQ Bacon-Wrapped Shrimp

Asian BBQ Bacon-Wrapped Shrimp

Asian BBQ Bacon-Wrapped Shrimp
  • Servings:Serves 8
  • Prep Time:20 minutes
  • Cook Time:23 minutes
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil. Have ready about 3 dozen wooden toothpicks.
2. In a medium bowl, mix together ketchup, honey, tamari, vinegar, oil, garlicpowder, chili sauce, and ginger. Set aside.
3. Cut each slice of bacon in half widthwise. Wrap half slices aroundthe thickest part of the shrimp, using a toothpick to hold it in place;use a second toothpick if needed. Place wrapped shrimp on baking sheet. There may be a few half slices of bacon left over.
4. Brush reserved sauce over the top of each shrimp piece. Bake until shrimp is cooked through and bacon is crisp, about 8 to 10 minutes. Transfer to a platter, garnish with scallions if desired, and serve warm or at room temperature.
Source: Hannaford fresh Magazine, November - December 2011