
Bacon wrapped shrimps are a popular appetizer, and with no wonder, as the bold flavor of the crispy-salty-smoky bacon, pairs beautifully with the more delicate flavor of the shrimp.
As I was planning a pass-around finger food menu, I wanted to create a smaller bite size version of this tasty combination. To do that, instead of using the whole shrimp, I decided to mince them and roll the mixture into small cakes, and wrap them with precooked bacon.
With Asian flavors in mind, I started adding scallions, ginger, curry paste, soy and sweet chili sauce, with some spicy Sriracha sauce, to the minced shrimp.
Once the mixture was rolled and wrapped in bacon, I brushed the wrapped cakes with a mix of toasted dark sesame oil and a bit of maple syrup, to give another layer of aroma and slight sweetness to the cakes.
The cakes were then served with an aromatic and boldly flavored Asian vinaigrette for dipping, and the tasty nibbles disappeared in no time. Try them and enjoy.
Makes: 24
Prep time: 20 minutes
Baking time: 10-12 minutes
Ingredients:
For the Asian dipping sauce:
2 scallions, chopped
2 Tbs rice wine vinegar
½ tsp green curry paste
1 tsp Hoisin sauce
1 Tbs sweet chili sauce
1 Tbs soy sauce
½ tsp salt
½ tsp maple syrup
2-3 drops hot green sauce
1 tsp toasted dark sesame oil
For the shrimp cakes:
2.1 oz (59 grams) fully cooked sliced bacon (I used Oscar Mayer’s)
20 medium shrimps, peeled and devained
2 scallions
A small knob of fresh ginger, peeled
1 Tbs soy sauce
¼ tsp Sriracha sauce
½ tsp green curry paste
¼ tsp salt
For brushing:
1 Tbs maple syrup
1 tsp toasted dark sesame oil
- The vinaigrette: save some of the scallion aside for serving. Mix the rest of ingredeitns in a small bowl. Taste and adjust seasoning. Set aside, until serving. Add the remaining scallions before serving.
- The cakes: preheat the oven to 425F (220C). Cut the bacon into 24 strips and place in a mini muffin pan. Set aside.
- Chop the scallions and ginger in a small food processor, fitted with the metal blade. Transfer to a medium bowl.
- Chop the shrimps finely, and add to the bowl. Add the soy and Sriracha sauce, red and green curry and salt. and mix well.
- Using a small ice cream scoop. Create small balls from the mixture, and place each over the bacon in the pan. Bring the ends together over the shrimp balls, and gently turn over.
- In a small bowl, mix the maple syrup and sesame oil, and brush the tops with it.
- Bake for about 11-12 minutes, until the bacon is crisp and the shrimp cakes are done. Serve warm, with the vinaigrette on the side.











Fabulous recipe. I can’t wait to try it.
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Thank you Bernadette, these were so delicious. I hope you’ll enjoy them. 🙂
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I can do that, with fake everything! Looks absolutely amazing, and I am sure none of our friends have ever seen anything like that.
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Thank you Dolly, I’m glad to hear.
Looking forward to seeing your version. I’m sure it will be delicious. 🙂
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Considering that I don’t know the taste of “real” shrimp and bacon, it should be interesting.
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Interesting is always good! 🙂
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Definitely! 😻
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What a beautiful explosion of flavor, and how clever to chop up the shrimps and make little cakes.
The baking technique is really time saving, and I’m sure these will make more appearances in your kitchen!
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Thank you Dorothy, these cakes were indeed so tasty, and no doubt I’ll be making them again.
Baking instead of deep frying is easier, when using precooked bacon. 🙂
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I can’t get past the maple syrup and sesame seed oil! What a magnificent combination. Love these!!!
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Thank you Mimi, the maple-sesame was an afterthought, but it made all difference!
I’m going to use it on other such nibbles from now on. 🙂
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😋😋😋
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Thank you! 🙂
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I don’t think many of these would make it to the guest table – far too tasty!!
This would make just a few shrimp go a long way. This is a delicious mouthful that would be too hard to stop at one!!
Thanks Ronit :))
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lol Thank you Mary, you’re so right – this was not an easy task, to serve them all without a tasting a few (for the sake of “quality control”, of course! 😉 ) 🙂
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Wow! I like this recipe a lot 🙂 Shrimp and Asian flavors and I especially like the precooked bacon. Too often I have been turned off by appetizers with half cooked bacon. You must buy it precooked as I know if I made it the bacon would be too crisp and not roll around the cakes?
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Thank you Judi, these nibbles were so tasty, and definitely make with shrimp fans such as you in mind.
As for the bacon, you’re right, I’ve used Oscar Mayer’s precooked bacon, which made rolling easier. Also, when you use it, baking time is much shorter, as otherwise the cakes would dry by the time the the bacon is done.
Thanks for pointing it out. I’ll clarify it in the ingredients list. 🙂
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All I can say is Wow!!! This recipe sounds amazing, Roni!!!!! Thank you s9 much for sharing your recipe!!! 🙂
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Thank you, I’m glad you liked these tasty nibbles. It’s my pleasure to share. 🙂
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This looks and sounds delicious!! 😋
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Thank you Blaine, these nibbles turned out so tasty and aromatic, I’ll be making them again very soon. 🙂
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Let me know if you’re ever in the New Orleans area. I’ll pay you handsomely to cook for me! 😋
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Thank you Blaine, that’s a great compliment. Who knows, maybe one day… 🙂
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Ronit — these look absolutely delicious, and I love all the flavors and textures! Like Mimi, the combination of sesame oil and brown sugar really turned my head! Must try these!
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Thank you David, these mini cakes had big flavors and wonderful aroma.
I used maple syrup with the sesame oil, but brown sugar would work just as well. This was a last minute idea, but one I’ll definitely be using again. I love playing with food! 🙂
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I have some pre-cooked shrimp out thawing for my dinner. The accompanying Jasmine Rice and broccoli seem woefully inadequate after having read this post! I’ll try some grated ginger, sliced almonds, and coconut aminos to liven it up a bit. ;->
“LIKE” button seems to be inoperative. Consider it liked!
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Thank you Judie, nice to hear from you again.
I’m glad you liked these mini cakes. They were full of flavors and highly aromatic.
Not sure why the Like button doesn’t work, but I appreciate your comment just as well!
Best regards. 🙂
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So delicious 😋
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Thank you Anita. 🙂
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What great fusion food! My head is spinning from the abundance of flavors! You’re making me hungry! 😍🍃😋
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Thank you Gail, these nibbles were indeed so full of flavor.
I’m getting hungry myself looking at the photos, now that they’re all gone! 🙂
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I’m sure you watched them disappear before your very eyes. 👀🍃
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lol I did! But lesson learned – double the amount for next time. 🙂
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Good idea! 🤔💫
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Fabulous recipe—I pre-cooked some bacon and followed your recipe with a minor adjustment on “hotness”— these disappeared very quickly and glad I made enough for all of us!
Thank you for another of your recipes that are kept in my “Use Again” file! 🙂
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Thank you for taking the time to update! I’m really pleased you liked the recipe.
These tasty nibbles do tend to disappear quickly.
Adjusting flavors to your preferences is the benefit of home cooking. Glad you did. 🙂
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Vibrant recipe. 🌝
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Thank you Suni. 🙂
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oh yum Such wonderful flavours here. i love prawns (shrimps).
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Thank you Sherry, I’m glad you liked the mini cakes, They were delicious. 🙂
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