Tiger Shrimp With Pineapple and Smoked Bacon
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 16large tiger shrimp (about 1 pound), shelled, deveined and slit length-wise
- 1tablespoon lime juice
- 2teaspoons hot chili oil
- 16thin slices pineapple, each 1 inch by 2 inch
- 8strips thickly cut smoked bacon, halved crosswise
Nutritional analysis per serving (4 servings)
474 calories; 26 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 22 grams sugars; 32 grams protein; 1424 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Soak 16 6-inch bamboo skewers in water to cover for 30 minutes. Meanwhile, preheat broiler, or prepare a grill. Toss the shrimp, lime juice and chili oil and allow to sit for 5 minutes.
- Step 2
Take a shrimp and place a piece of pineapple in the slit. Wrap a piece of bacon around it and secure with a skewer. Repeat with all the shrimp. Broil or grill, turning once, until bacon is crispy and shrimp are cooked through, 2 to 3 minutes per side. Serve.
Private Notes
Comments
I don’t recommend grilling, nothing stayed together. Also, the fattiness if bacon was a little overpowering.