Tag: shrimp

BACON WRAPPED SHRIMP – Butter with a Side of Bread by Gordon Ramsay

BACON WRAPPED SHRIMP - Butter with a Side of Bread


Bacon Wrapped Shrimp is a simple appetizer that only takes 6 ingredients & minutes to cook. This bacon wrapped shrimp recipe is a delicious combination of tangy lime & savory shrimp and bacon. #shrimp #bacon #appetizer #easyrecipe from BUTTER WITH A SIDE OF BREAD

Bacon Wrapped Shrimp is a simple appetizer that only takes 6 ingredients & minutes to cook. This bacon wrapped shrimp recipe is a delicious combination of tangy lime & savory shrimp and bacon. Wrapping your shrimp in bacon takes it to a whole new level!

 

Bacon Wrapped Shrimp is a simple appetizer that only takes 6 ingredients & minutes to cook. This bacon wrapped shrimp recipe is a delicious combination of tangy lime & savory shrimp and bacon.

Hey there, Sarah here again from Feeding Your Fam to share this super simple shrimp appetizer recipe with you. You know everything is better with bacon, and this shrimp definitely proves that theory. This bacon wrapped shrimp is tossed in a tasty seasoning made up of limes, lime zest, garlic salt, olive oil and a little pepper. It is then wrapped in a little bacon and baked to perfection.

Bacon wrapped shrimp is an easy appetizer that comes together in just a few minutes! You will have everyone coming back for more and begging for the recipe.

 

ingredients for bacon wrapped shrimp

Ingredients for Bacon Wrapped Shrimp

  • Jumbo shrimp
  • Fresh lime juice
  • Lime zest
  • Olive oil
  • Garlic salt
  • Dried parsley
  • Black pepper
  • Bacon

 

shrimp with lime zest

How to make Bacon Wrapped Shrimp Recipe

You will need to use shrimp that has been peeled, deveined and the tail removed; place the shrimp in a mixing bowl and pour on the olive oil. Toss the shrimp until it is all covered with the olive oil. Now you are going to add in the rest on the seasonings mix until all of the shrimp is seasoned.

Cook the bacon until it is fully cooked, but still flexible. The bacon will crisp up the rest of the way in the oven while the shrimp are cooking.

Slice the bacon pieces in half and wrap around the shrimp, using toothpicks to secure the bacon to the shrimp.

 

bacon wrapped shrimp uncooked on a baking sheet.

 

Place the shrimp on a lightly greased baking sheet. Cook the shrimp in your oven with the rack on the top spot under the broiler. You want your shrimp about 3 inches from the broiler. Set a timer for 4 minutes, after 4 minutes flip the shrimp over and place back under the broiler for another 3-4 minutes.

Stay close to the oven while your shrimp cooks, you don’t want it to overcook and these cook really quickly under the broiler.

Bacon Wrapped Shrimp is a simple appetizer that only takes 6 ingredients & minutes to cook. This bacon wrapped shrimp recipe is a delicious combination of tangy lime & savory shrimp and bacon.

When the shrimp is pink and cooked through and bacon nice and crunchy, remove from the oven and take the shrimp off of the pan. Serve immediately, these are best served warm.

 

Enjoy!

Bacon Wrapped Shrimp is a simple appetizer that only takes 6 ingredients & minutes to cook. This bacon wrapped shrimp recipe is a delicious combination of tangy lime & savory shrimp and bacon.

Bacon Wrapped Shrimp

Bacon Wrapped Shrimp is a simple appetizer that only takes 6 ingredients and  a few minutes to cook. This bacon wrapped shrimp recipe is a delicious combination of tangy limes and savory shrimp and bacon. Wrapping your shrimp in bacon takes it to a whole new level!

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Course: Appetizer

Cuisine: American

Keyword: bacon wrapped shrimp

Prep Time: 7 minutes

Cook Time: 8 minutes

Total Time: 15 minutes

Servings: 6

Calories: 216kcal

Ingredients

  • 20 jumbo shrimp, deveined and peeled
  • 2 tbsp olive oil
  • 2 tsp dried parsley
  • 2 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 1/2 tsp garlic salt
  • 1/4 tsp black pepper
  • 10 bacon slices, cooked and sliced in half

Instructions

  • Toss shrimp with olive oil until well coated. Add in the lime juice, zest, parsley, garlic salt and pepper and toss again until well seasoned. Let stand while you cook the bacon and prepare the baking sheet.

  • Wrap a slice of bacon around each shrimp securing with a toothpick. Place shrimp on a lightly greased baking sheet.

  • Broil shrimp 3 inches under the broiler for about 8 minutes, turning half way. Shrimp is done when it is pink and the bacon is crispy.

  • Remove from the oven and take off of the pan, serve warm.

Nutrition

Calories: 216kcal | Carbohydrates: 1g | Protein: 9g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 592mg | Potassium: 89mg | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg

Bacon Wrapped Shrimp is a simple appetizer that only takes 6 ingredients & minutes to cook. This bacon wrapped shrimp recipe is a delicious combination of tangy lime & savory shrimp and bacon.

Bacon Wrapped Shrimp is a simple appetizer that only takes 6 ingredients & minutes to cook. This bacon wrapped shrimp recipe is a delicious combination of tangy lime & savory shrimp and bacon.

With just a few minutes of your time, you can have a tasty batch of freshly baked bacon wrapped shrimp that everyone can enjoy. This simple appetizer recipe is one you’ll want to use over and over again because it’s always a big hit!

Naked Shrimp Dumplings in Dashi – Barely There by Gordon Ramsay

Naked Shrimp Dumplings in Dashi – Barely There


This Naked Shrimp Dumplings in Dashi video should probably have been two separate videos, since the incredibly delicious dashi broth we’re serving our feather-light, wrapper-less dumplings in certainly deserves to be featured in a video all by itself. In fact, it probably deserves a …  to read the rest of Chef John’s article about Naked Shrimp Dumplings, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Naked Shrimp Dumplings in Dashi!

And, as always, enjoy! 


If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here. 


Pesto Zucchini Noodles With Baked Shrimp by Gordon Ramsay

pesto zucchini noodles with baked shrimp on a dinner plate


Pesto and zucchini noodles are a low carb match made in heaven. This simple dinner recipe is topped with baked shrimp and roast tomatoes.

pesto zucchini noodles with baked shrimp on a dinner plate

Since Shawn started eating fewer carbs this past spring, it seems like zucchini and cauliflower have taken over our kitchen. It’s honestly really impressive how many things those two vegetables can stand in for! 

One of my favorite way to eat zucchini is cut into long, noodle-like strands called zucchini noodles, or zoodles. (If you’re British and call zucchini courgette, you’d call this courgetti with is super fun to say!)

It’s easy to find pre-cut zucchini noodles at the grocery store since low carb diets are so popular right now. I buy those when I’m looking for something quick, but I usually prefer to cut it myself using a spiralizer. That way I can use a smaller setting for more of an angel hair like thickness. Thinner zoodles are more tender without being soggy, and we love eating them raw or just warmed through. 

When I’m just looking to get something on the table fast, I make zucchini noodles with red sauce and sausage or meatballs. But when I have more time, I love getting creative and using them in recipes like Pepper Jack Smothered Chicken with Southwest Zoodles or Sauteed Zucchini Noodles with Fresh Herbs + Hazelnuts. 

These pesto zucchini noodles with baked shrimp fall somewhere in between. They’re really simple and easy to make – especially if you use store-bought pesto – but they have an elegant, special occasion feeling to them.

ingredients to make homemade pesto

How to make homemade pesto for pesto zucchini noodles

Homemade pesto really takes these zoodles over the top. I use the pesto recipe that Samin Nosrat shared in Salt, Fat, Acid, Heat and it’s really worth the effort. 

Samin’s recipe is different than other pesto recipes I’ve made. She has you start by grinding pine nuts into a ut butter-like paste. This paste emulsifies the pesto and gives it a super creamy texture and more consistent flavor. It’s a great extra step! 

Next, you add tons of fresh basil, salt, and parmesan cheese and drizzle in your best olive oil. If you feel like being extra, you can mash it all together using a mortar and pestle. There’s something really soothing about doing it that way. But if you don’t have one, or if you’re feeling impatient, a food processor works just as well. 

Or, you know, just buy some pesto at the grocery store. No judgment. For the best flavor, look for tubs of fresh refrigerated pesto sold in the produce section. 

mortar and pestle with pesto

shrimp and tomatoes on a baking sheet

How to make Baked Shrimp

To keep this recipe on the simpler side, I roasted the shrimp and tomatoes instead of cooking them on the stovetop.

The gentle heat of the oven cooks the shrimp perfectly every time and they don’t get overcooked or rubbery. At the same time, the tomatoes cook down and get a jammy texture and concentrated tomato flavor, without drying out. They’re amazing combined with that delicious homemade pesto! 

If you’re using frozen shrimp, just be sure to defrost them before placing them on the baking sheet. Otherwise, they can get waterlogged and soggy. You’ll also want to be sure to peel and devein the shrimp if you didn’t buy them cleaned. 

Pesto zucchini noodles with baked shrimp and tomatoes on a blue serving platter

Pesto Zucchini Noodles with Baked Shrimp

Pesto Zucchini Noodles with Baked Shrimp

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 28 minutes

Pesto and zucchini noodles are a low carb match made in heaven. This simple dinner recipe is topped with baked shrimp and roast tomatoes.

Ingredients

  • 1 pound defrosted raw shrimp (large)
  • 2 cups cherry tomatoes, halved
  • 2 zucchini, spiralized
  • 1/16 cup pine nuts
  • 1 garlic clove, smashed
  • 1/4 cups basil
  • 1/12 cup shredded Parmesan cheese
  • 1/12 cup olive oil
  • Additional Parmesan cheese and basil for garnishing, if desired

Instructions

  1. Heat your oven to 400F.
  2. Arrange the shrimp and tomatoes in a single layer on a baking sheet. Season generously with salt and pepper. Bake for 10 minutes, or until the shrimp are cooked through and the tomatoes are slightly shriveled, but not dry.
  3. Add the zucchini to the pan and bake another 2-3 minutes, until the zucchini is just warmed through.
  4. Use a mortar and pestle to pound and grind the pine nuts to a smooth paste. Add the garlic and pound until fully incorporated. You can also do this in a food processor if you prefer.
  5. Add the basil and a pinch of salt. Continue grinding until the basil breaks down completely, working in batches if needed. Stir in the parmesan and oil.
  6. Add 1/4 cup of the pesto to the sheet pan and stir everything together (you will have 3/4 cup of pesto left; save it for another use)
  7. Divide between four plates. Serve immediately.

Notes

Maximize your time by making the pesto while the oven heats up!

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 165 Total Fat 8g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 6g Cholesterol 145mg Carbohydrates 6g Net Carbohydrates 4g Fiber 2g Sugar 3g Sugar Alcohols 0g Protein 18g



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