Tiger Shrimp With Pineapple and Smoked Bacon
Published March 14, 1998
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
16 large tiger shrimp (about 1 pound), shelled, deveined and slit length-wise
1 tablespoon lime juice
2 teaspoons hot chili oil
16 thin slices pineapple, each 1 inch by 2 inch
8 strips thickly cut smoked bacon, halved crosswise
Nutritional analysis per serving
30 grams carbs; 324 milligrams cholesterol; 474 calories; 11 grams monosaturated fat; 5 grams polyunsaturated fat; 8 grams saturated fat; 26 grams fat; 3 grams fiber; 1424 milligrams sodium; 32 grams protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak 16 6-inch bamboo skewers in water to cover for 30 minutes. Meanwhile, preheat broiler, or prepare a grill. Toss the shrimp, lime juice and chili oil and allow to sit for 5 minutes.
- Step 2
Take a shrimp and place a piece of pineapple in the slit. Wrap a piece of bacon around it and secure with a skewer. Repeat with all the shrimp. Broil or grill, turning once, until bacon is crispy and shrimp are cooked through, 2 to 3 minutes per side. Serve.
Private Notes
Comments
I don’t recommend grilling, nothing stayed together. Also, the fattiness if bacon was a little overpowering.