Bacon-Wrapped Shrimp Cocktail
Nathan Congleton / TODAY
print recipe
Rating:
3.5208333 (96 rated)
Servings:
4

Why do I love this recipe? One word: Bacon. 

Technique tip: Make sure the folded side of the bacon is face-down on the sheet pan. 

Ingredients

  • Shrimp

    • 16 large or jumbo shrimp (8 to 12 count per pound)
    • 8 strips bacon
  • Cocktail Sauce

    • 3/4 cup
    • 3 tablespoons horseradish
    • 1 lemon, zested and juiced
    • 1 splash Worcestershire sauce
    • 1 splash hot sauce, such as Tabasco
    • Salt and pepper to taste
    • Garnish: Lemon wedges and chopped parsley

Preparation

For the shrimp:

1. Preheat oven to 350°F. 

2. Spray a sheet pan with nonstick cooking spray. Cut each bacon strip in half and wrap a piece around each shrimp, then place the shrimp on the sheet tray, with the folded side of the bacon down.

3. Bake shrimp until the bacon is golden brown, about 8 to 10 minutes. Let cool for about 10 minutes before serving. 

For the cocktail sauce:

In a bowl, combine all ingredients in a mixing bowl, adjusting the heat level to your taste. Serve in a bowl alongside the shrimp with lemon wedges and chopped parsley.

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