Shrimp Rumaki Recipe

Time1h

Serves4

Shrimp, water chestnut, onion and bacon

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Marinate the Shrimp
In a bowl, combine soy sauce, honey, minced garlic, and grated ginger. Add the peeled and deveined shrimp to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
2
Prepare Other Ingredients
While the shrimp is marinating, drain the water chestnuts and chop the green onion. Set aside.

3
Wrap the Shrimp
Take one slice of bacon and place a piece of water chestnut and a shrimp on top. Add a small amount of chopped green onion. Carefully wrap the bacon around the shrimp and water chestnut, securing it with a toothpick. Repeat with the remaining ingredients.
4
Cook the Rumaki
Preheat your oven to 400°F (200°C). Place the wrapped shrimp on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the bacon is crispy and the shrimp are cooked through.
5
Serve
Once cooked, remove from the oven and let cool slightly. Serve warm as an appetizer, and enjoy!