These succulent, seasoned shrimp are wrapped in bacon, brushed with a sweet and spicy habanero-honey glaze, then baked to crispy perfection. Here is the recipe. They’re sure to be the hit of the evening. We’re talking Habanero-Honey Glazed Bacon Wrapped Shrimp. YES! And we’re making them with Wright® Brand Naturally Smoked Hickory Bacon. Next, whip up your glaze, which includes pepper jelly, diced habanero pepper, butter, lime juice, and a few drizzles of honey. Perfect for hungry peeps who don’t feel like waiting.
Habanero-Honey Glazed Bacon Wrapped Shrimp Ingredients
Shrimp. 1 pound, large, peeled and deveined (about 12-16 pieces). Bacon. 6 slices, 1 slice per 2 pieces of shrimp. Chili Powder. 1 tablespoon. Garlic Powder. 1 teaspoon. Salt and Pepper. To taste.
Next, season the shrimp, then wrap each of them in a half slice of bacon. Like so. Mix it all up, like so. Brush the sweet and spicy glaze over the bacon wrapped shrimp, just like this. Heat your oven to 425 degrees F and bake them for 10 minutes. The bacon will cook through and will keep the shrimp nicely moist. After 10 minutes, brush on a bit more of the habanero-honey glaze, then increase the oven temperature to BROIL. Broil the bacon-wrapped shrimp another 5 minutes. The bacon will crisp up very nicely. Pull them out, give them all one final brush with the glaze, then sprinkle them with some extra chili flakes and fresh chopped herbs. Serve them up! You will love these. Let’s make this a day to remember, because this Bacon Wrapped Shrimp recipe won’t be forgotten anytime soon. It’s definitely a favorite. I hope you enjoy the recipe. Let me know how Dad likes it. #ChiliPepperMadness if you make it! I want to see your awesomeness!
Patty’s Perspective
This thick-cut bacon is crazy delicious. It took the shrimp to a whole new level. Extremely satisfying. The glaze was just perfect for this. If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H.
