Have you ever hosted a party where one item was being fought over…..by everyone? These Teriyaki Bacon Wrapped Shrimp won that distinction at the birthday bash last weekend. We went through 3 dozen in less than 15 minutes and people still wanted more!! I will make twice as many next time…..
They are a bit time consuming, so next time I will also make them up ahead of time. Note to self — never try out a new recipe when hosting a party for 75 people!!
Now in fairness, I was only expecting 40 to maybe 50, and I had no idea that the majority of the guests are on gluten-free diets. That meant that these yummy Teriyaki Bacon Wrapped Shrimp were one of only two gluten-free foods being served!! {the other was Irish Nachos}
How to make Teriyaki Bacon Wrapped Shrimp:
You’re going to start by placing your bacon on two, foil lined baking sheets…..
Trust me, this is the easiest way to cook this much bacon!! Now place the baking sheets in the oven and set to 425 degrees. Bake the bacon for 14 to 15 minutes, until cooked but not crispy…..
While the bacon is cooking, peel the shrimp {31/40 count} leaving the tail on like so…..
This gives you a handle to hold while you eat your shrimp. 😉 Next, slice the backside of the shrimp open with a sharp knife…..
Do you see that black line? That is the vein that you need to remove. Rinse the shrimp and place in a bowl until all shrimp have been peeled and deveined…..
Remove the bacon from the baking sheet and cut the strips in half…..
Wipe off the baking sheets, or line two clean ones with foil. Wrap each shrimp and a pineapple chunk with a slice of bacon…..
and secure with a toothpick…..
Place on prepared baking sheet and brush with Homemade Teriyaki Sauce {or your favorite store bought}…..
and bake in a 400 degree oven for 10 minutes. Serve with additional teriyaki sauce…..
and be prepared to fight off everyone around you!
The birthday bash was definitely a learning experience, and I will have more tips and ticks to share with you later this week. All of the recipes for bacon wrapped shrimp call for “jumbo” shrimp, so I bought 16/20 count….those are too big! We could barely wrap the bacon around the shrimp without the pineapple, so 31/40 works much better. 😉
more delicious party food recipes:
We also served a Bacon Cheddar Cheeseball with non gluten-free crackers, lol
and Spinach Dip served in a bread bowl
I guess we should have served it with veggie sticks. 😉
Enjoy!!
Teriyaki Bacon Wrapped Shrimp
Ingredients
- 1 pound 31/40 count raw shrimp
- 1 pound bacon uncured, sulfite free
- 16 ounce can pineapple chunks drained
- 1 cup teriyaki sauce plus more for dipping
Instructions
- Place bacon on two foil lined baking sheets. Place in the oven and set to 425 degrees.
- Cook bacon for 14 to 15 minutes until cooked but not crispy. Set aside.
- Peel and devein shrimp, leaving the tails on.
- Cut bacon strips in half.
- Wrap bacon around one shrimp and a pineapple chunk.
- Secure with a toothpick and place on a foil lined baking sheet.*
- Brush shrimp bundles with teriyaki sauce and bake in 400 degree oven for 10 minutes.
- Remove from oven and serve with additional teriyaki sauce.
Seana Turner says
April 16, 2015 at 11:42 amThis looks great! I’ve got a couple of events this spring, so I’m adding this to my list!!
Lisa Johnson says
April 20, 2015 at 5:51 pmThank you Seana, everyone at the event will love you!!
Lara says
April 17, 2015 at 6:59 pmI swear whenever you add bacon it makes it 10x better!! Yummy!! I would eat that up in a heartbeat!
Lisa Johnson says
April 20, 2015 at 5:20 pmI agree Lara, bacon does make everything better!! Thanks so much for stopping by. 🙂
Amy at Ms. Toody Goo Shoes says
April 17, 2015 at 8:33 pmHow do I get an invitation to your next bash 😉 ??? The shrimp and everything else looks soooo good!
Lisa Johnson says
April 20, 2015 at 5:18 pmThank you, Amy – I will add you to the list!! 😉
Seri Roth says
April 18, 2015 at 6:10 pmWow. Such great recipes! So glad to have found your blog! – Seri from serisblog.com
Lisa Johnson says
April 20, 2015 at 5:18 pmThank you so much Seri. 🙂
Jan says
April 19, 2015 at 1:09 pmwe do something similar but no pineapple in the middle, use only half slice of bacon, remove the pesky little tails (we use toothpicks instead) and grill em’ 🙂 Between these and the pina coladas, the summer is looking good! Thanks for sharing!
Jamie @ Love Bakes Good Cakes says
April 20, 2015 at 1:04 amYum! This looks like the perfect warm weather appetizer ….. heck, I’m make it a meal and call it good!
marcie says
April 20, 2015 at 5:44 pmI’d be right in the mix fighting over these bad boys! These look amazing! 🙂
Nikki Frank-Hamilton says
April 20, 2015 at 8:14 pmLOL! Looks like a great party, I am gluten free too, I would have been all over those shrimp though gluten free or not! They look fabulous!
Liisi says
April 21, 2015 at 6:39 amLooks very delicious. I will add this to my to do list 🙂 Thank you for sharing!
Joy | The Joyful Foodie says
April 21, 2015 at 11:49 amMy family destroys bacon wrapped anything, so I know this will be a hit! I’m definitely trying this out next party. Thanks for sharing!
Cathy@LemonTreeDwelling says
April 21, 2015 at 3:05 pmBetween the shrimp, the bacon, and the teriyaki….I can see why people were fighting over these!!
Amanda says
April 22, 2015 at 8:06 pmYUM!!!! My husband makes bacon wrapped shrimp with lemon, but I’ve never had it with teriyaki! We need to try this for sure! Visiting from the Creative Ways link party 🙂
Hollie says
April 23, 2015 at 10:12 amOh my that looks SO good! Two of my favorite foods in the whole world combined. It’s SO right!
Ashley says
April 24, 2015 at 9:35 pmHi there! Visiting from Freedom Fridays. Everything looks soo yummy! I wish I was a guest at one of your parties! Peeling and de-veining shrimp is one of my most hated tasks! I always just pay more for the pre-peeled and de-veined ones!
Carole from Carole's Chatter says
May 14, 2015 at 2:16 pmYum! On my shortlist for a feature! Cheers