Chipotle Bacon-Wrapped Shrimp

As everyone knows, everything is better with bacon. In my personal opinion, everything is also better with chipotle (chi-pote-lay for anyone still wondering). This is is actually a pretty easy recipe even though I think sometimes it sounds like an intimidating dish. I made a chipotle crema to accompany as a dip. 



10 shrimp (peeled and deveined)

5 slices bacon

1.5 tbs evoo

2 tsp chipotle powder

2 tsp salt

1 tsp garlic powder

10 toothpicks

2 slices butter


3 tbs Greek yogurt

3 tsp garlic powder

2 tsp salt

2 tsp chipotle powder

1 tbs cayenne (I actually used ground ghost peppers for a big kick but you can keep it milder with cayenne)

1 tsp mayo (optional)


1. Toss shrimp with evoo, chipotle powder, salt, and garlic. (If your shrimp are not peeled, do this prior to this step. To do so, break and peel the shell, then split the back of the shrimp with a knife and remove the vein.)

2. Precook bacon until it is slightly cooked but still floppy so you can wrap it without breaking it. 

3. Heat nonstick pan and add slice of butter. Allow it to melt, coat pan. Add shrimp. Cook until each side is pink but the shrimp is not entirely cooked through. Remove from pan and allow to cool. 

4. Preheat oven to 375. This is the tricky part. Cut the bacon strips in half and carefully wrap one half around each shrimp. Pin it with a toothpick. Place skewered shrimp on a roasting pan and cook until the bacon has crisped up, about 10-15 minutes. 

5. While the shrimp cooks, mix together the Greek yogurt, chipotle powder, garlic powder, cayenne, salt, and mayo. I like what the fatty flavor of the mayo adds but the sauce can still be great without it. 

6. Remove shrimp from oven, dip, and enjoy! 


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