Bacon Wrapped Shrimp Recipe

Prep and season shrimp

Pat shrimp dry with paper towels. In a bowl combine olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss shrimp until evenly coated.

Wrap shrimp

Cut each bacon slice in half crosswise. Wrap each shrimp with a half-strip of bacon, starting at the tail and spiraling to the body so bacon overlaps slightly. Secure the bacon with a soaked toothpick through the body (not the tail). Repeat until all shrimp are wrapped (about 24 pieces).

Cook the wrapped shrimp

Preheat oven to 425°F (220°C). Arrange wrapped shrimp on a rimmed baking sheet lined with foil and a wire rack if available (rack allows bacon to crisp). Bake 10-12 minutes until shrimp are opaque and bacon is crisp; rotate the pan once at 6 minutes for even browning. For extra crispness, broil 1-2 minutes watching closely. Remove and set aside for plating.

While shrimp bake, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add sliced onions and cook 4 minutes until soft and beginning to brown.

Add sliced mushrooms and thyme. Continue sautéing 5-7 minutes until mushrooms release their liquid and it evaporates, and both are nicely browned. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm over low heat.

In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add minced garlic and 1/2 cup chopped onion; sauté 1-2 minutes until fragrant and translucent.

Stir in the rinsed rice and toast 1-2 minutes, stirring so grains are coated. Add 4 cups water and 1 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer 15-18 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered 5 minutes.

Fluff rice with a fork, then gently fold in the drained black beans, cumin, lime juice, and chopped cilantro. Adjust salt to taste. Keep warm until ready to serve.

Assemble: Spread a bed of rice & beans on each plate (about 1 cup rice per serving). Spoon a generous portion of sautéed onions and mushrooms over the rice.

Arrange 4 bacon-wrapped shrimp per serving on top of the mushrooms (for 24 shrimp total this yields 6 servings). Sprinkle about 1/6 cup shredded cheese over each plate so cheese melts slightly from the warm shrimp and vegetables. If you want the cheese fully melted and bubbling, place assembled plates under a broiler for 30-60 seconds—watch carefully.

Garnish with chopped parsley or cilantro and serve with lemon or lime wedges on the side to squeeze over shrimp. Serve immediately.