Habanero Honey Bacon Shrimp Recipe
Make Habanero Honey Bacon Shrimp Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp & Marinade
Glaze
Bacon & Assembly
Method
Shrimp & Marinade
- 1
Prepare the habanero
Put on gloves. Remove the stem and halve the habanero. Use a spoon to remove seeds and membranes to reduce heat if desired; mince finely. Wash hands thoroughly after handling or change gloves.
- 2
Marinate shrimp
In a bowl combine minced habanero, lime juice, minced garlic, olive oil, smoked paprika, kosher salt, and black pepper. Add the shrimp and toss until evenly coated. Cover and refrigerate 15–20 minutes (no longer than 30 minutes to avoid 'cooking' the shrimp).
Glaze
- 3
Make the glaze
In a small saucepan over low heat combine honey, soy sauce, rice vinegar, butter, and optional red pepper flakes. Stir until butter melts and honey thins, simmer gently 1–2 minutes until well combined. Remove from heat and set aside. Taste carefully and adjust honey or vinegar if you want sweeter or tangier.
Bacon & Assembly
- 4
Precook bacon
Partially cook bacon in a skillet over medium heat or on a rimmed baking sheet at 375°F (190°C) for 6–8 minutes until it starts to render fat but is still pliable. You want it flexible enough to wrap without breaking. Drain on paper towels and reserve bacon fat for the skillet (optional).
- 5
Assemble skewers
Preheat grill or oven broiler to medium-high (grill) or broil setting. Wrap one shrimp with a half-slice of partially cooked bacon (or full slice for larger shrimp), starting at the tail and spiraling to the head. Thread the wrapped shrimp onto a soaked wooden skewer (two shrimp per skewer if using small skewers) and repeat until all shrimp are wrapped. Leave about 1/2 inch between shrimp for even heat.
- 6
Cook shrimp
If grilling: place skewers over medium-high heat and cook 2–3 minutes per side, brushing glaze on during the last minute of each side so it caramelizes but doesn't burn. If broiling: place skewers on a foil-lined baking sheet about 4–6 inches from the element and broil 3–4 minutes per side, brushing with glaze in the last minute of each side. Internal shrimp temperature should reach 120–135°F (shrimp cook quickly and will firm up). Bacon should be crisped to your liking.
- 7
Finish
Remove skewers from heat and brush once more with remaining glaze. Transfer to a serving platter, sprinkle with chopped cilantro or parsley, and serve immediately with lime wedges for squeezing.