I submit that if the words bacon, Sriracha and shrimp are in the title of a recipe, it needs no further explanation. I mean, honestly...
So. Without further ado...
1 pound large shrimp
salt and pepper
1 pound bacon
1/3 cup coconut oil, melted
2 Tablespoons lime juice
2 Tablespoons Sriracha
handful of coconut sugar
1. Preheat oven to 350 degrees.
2. In medium bowl, whisk together coconut oil, lime juice and Sriracha. Peel and de-vein shrimp, season with salt and pepper and place in bowl with marinade. Toss to coat well and put in the refrigerator for about an hour. (They're already so pretty, it's hard to be patient. I understand. Really I do. But if you let them soak up all the flavors of that gorgeous marinade, it will be worth the wait. I promise.)
3. Cut bacon slices into 3 equal pieces. Wrap each shrimp in one piece of bacon. (You can secure with toothpicks if you like, but if you place them seam-side down on your pan, it's really not necessary.) For best results, use a broiler pan or an oven-proof cooling rack inside a sheet pan.
4. Sprinkle generously with coconut sugar and bake at 350 for 30 minutes. After 30 minutes, increase heat to broil in order to crisp bacon and finish caramelizing coconut sugar. Watch very closely at this point so as not to burn them. I typically broil for 1 minute, then rotate pan and broil for 1 more minute, but results may vary. Please don't burn these!!! Wasted shrimp and bacon just hurts my heart. I can't handle it.
For something so incredibly delicious, these are really deceitfully easy to make. Super impressive as a finger (or toothpick) food for dinner parties or a rock star main dish for your family any time!