Tiger Shrimp With Pineapple and Smoked Bacon


  • 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 Information
    • Nutritional analysis per serving (4 servings)

      691 calories; 26 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 88 grams carbohydrates; 9 grams dietary fiber; 66 grams sugars; 33 grams protein; 220 milligrams cholesterol; 525 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 first-course servings


  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.
  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.

45 minutes

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