Bacon-Wrapped Shrimp

Bacon-Wrapped Shrimp
Staff Writer
Bacon-Wrapped Shrimp


Bacon-Wrapped Shrimp

Bacon-wrapped shrimp gets a quick and easy Latin-inspired twist with a smoky chipotle sauce and a garnish of grilled pineapple coins and avocado balls. Bacon makes just about anything better, but it really infuses the shrimp with a richness that is second to none.

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Preheat the oven to 350 degrees.

Cut the bacon strips in half. Wrap each shrimp with a half slice of bacon. Set aside. Clean the pineapple and cut into ¼-inch slices from top to bottom.
Preheat the grill over medium heat. Grill the pineapple slices on both sides just until they obtain grill marks and let them cool.

Combine the tomato paste, chipotle peppers, tomato juice, garlic, onion, and salt in a blender and blend completely. With a small, round cookie cutter, cut the pineapple into circles. Set aside. With a melon baller, scoop out avocado balls. Set aside.

Heat the oil in a skillet over high heat and cook the bacon-wrapped shrimp for 1 minute. Flip and finish cooking the shrimp in the oven until cooked through the center, about 3 minutes.

In the center of a plate, spread the chipotle sauce. Remove the shrimp from the oven and arrange on the plate. Garnish with the grilled pineapple circles and avocado balls.


Calories per serving:

683 calories

Dietary restrictions:

High Fiber

Daily value:



  • Fat 53g 81%
  • Carbs 43g 14%
  • Saturated 14g 70%
  • Fiber 11g 46%
  • Trans 0g
  • Sugars 25g
  • Monounsaturated 26g
  • Polyunsaturated 10g
  • Protein 16g 33%
  • Cholesterol 56mg 19%
  • Sodium 1,700mg 71%
  • Calcium 71mg 7%
  • Magnesium 89mg 22%
  • Potassium 1,477mg 42%
  • Iron 3mg 18%
  • Zinc 2mg 15%
  • Phosphorus 246mg 35%
  • Vitamin A 88µg 10%
  • Vitamin C 181mg 302%
  • Thiamin (B1) 1mg 39%
  • Riboflavin (B2) 0mg 24%
  • Niacin (B3) 8mg 39%
  • Vitamin B6 1mg 44%
  • Folic Acid (B9) 142µg 36%
  • Vitamin B12 0µg 7%
  • Vitamin D 0µg 0%
  • Vitamin E 5mg 23%
  • Vitamin K 37µg 46%
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