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Bacon Wrapped Jumbo Shrimp
A sweet and savory shrimp appetizer
24 of the largest raw shrimp you can find

1 cup orange marmalade

1/2 cup prepared horseradish drained

12 slices thin cut bacon

1/4 cup dark brown sugar

1/4 cup teriaki sauce


Peal, clean, devein, and butterfly all the shrimp then pat dry and set aside.

Separate each bacon slice, lay flat and cut in half.

In a small bowl mix together the marmalade and horseraddish and season with a pinch of salt and a little pepper.

Stuff each of you butteflied shrimp with a little of your marmalade mixture and wrap a bacon strip around each one. Secure with a toothpick. Place each bacon wrapped shrimp on a foil lined and greased baking sheet about an inch apart.

Sprinkle the dark brown sugar and teriaki sauce over the shrimp and let them soak up the liquid for about 15 minutes.

Place in a 400 degree (F) pre heated oven and bake for about 15 minutes or until the shrimp cooked through and the bacon is at your desired crispness!

You will not use all of the marmalade mixture in this process! I suggest using the rest of the marmalade horseraddish mixture spread on your English muffins when you make Eggs Benedict! You cant go wrong with that!

Preparation Time: 30 min Serves: 6
Recipe Origin: United States
Submitted by:
Matthew Z. Lawrence
New York
United States
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