Bacon Wrapped Shrimp Skewers with Sticky Honey Garlic Sauce

Bacon Wrapped Shrimp Skewers with Sticky Honey Garlic Sauce



15 minutes


15 minutes


For the Shrimp:

  • 15 strips thin cut bacon, cut in half
  • 30 extra-large shrimp, shelled with tails left on (about 1 pound)
  • 1 large pineapple, cut into cubes
  • 2 Tbsp butter
  • ¼ teaspoon kosher salt
  • Lemons

For Sauce:

  • ⅓ cup chicken stock
  • 2 tablespoons soy sauce
  • ⅓ cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon tomato paste
  • ½ teaspoon grated ginger
  • ½ teaspoon hoisin sauce (optional--don't stress if you don't have it)
  • ½ tablespoon lime juice
  • 2 cloves garlic
  • 1 tablespoon butter
  • 1 tablespoon soy sauce
  • ½ tablespoon cornstarch

For the Sauce:

  1. In a small pot whisk all ingredients together except soy sauce and cornstarch.
  2. Bring to a boil.
  3. Whisk soy sauce and cornstarch together until smooth and slowly whisk into sauce.
  4. Cook until thickened to desired consistency (5-10 minutes).

For Assembly:

  1. Soak 10 bamboo skewers in water for about 20 minutes to keep them from catching fire.
  2. Wrap bacon around shrimp and add to skewer securing the bacon.
  3. Alternate pineapple between each bacon wrapped shrimp.
  4. Heat your grill pan to medium high and add butter.
  5. Add bacon wrapped shrimp skewers to the pan and baste with butter.
  6. Cook each side for 7 minutes or until shrimp is bright pink and bacon is crispy.
  7. Remove to a paper towel to absorb excess grease.
  8. Baste with Sticky Honey Garlic Sauce. Return to pan for 1-2 minutes if desired.
  9. Top with thyme and chives if desired. Serve immediately!