This is a mash up of two of my favorite recipes. The shrimp are certainly a great appetizer on their own and the fried rice can go with just about any kind of protein, or it’s a meal all by itself. However, when you put them together, it is a savory-sweet success! Then if throw it all in the pineapple shell, you will certainly knock the socks off of your family/dinner guests.
The secret to the shrimp is par-cooking the bacon first. If you cook the shrimp wrapped in raw bacon, the shrimp will be WAY overcooked by the time the bacon is done. By cooking the bacon for a few minutes in the oven first, you get crisp bacon wrapped around shrimp that are cooked to perfection!
Serves about 4
BBQ Bacon Wrapped Shrimp
8 strips of bacon, cut in half
16 large shrimp, peeled and deveined
1/2 barbecue sauce
20 tooth picks
Pineapple Fried Rice
4 tablespoons unrefined coconut oil, divided (any high-heat oil works but I like the subtle coconut flavor)
1 large egg, whisked
cup diced sweet onion (about 1/2 large onion)
salt and pepper to taste
1/2 large red pepper, diced
1 large carrot, peeled and diced
1/2 cup frozen peas, thawed
1 teaspoon turmeric
6 cups cooked jasmine rice
4 tablespoons soy sauce
1 1/4 cups diced fresh pineapple
2 scallions, slicedDirections
BBQ Bacon Wrapped Shrimp:
Heat oven to 400 degrees F. Line a large baking sheet with aluminum foil and place a baking rack on top of the foil
Place bacon slices, in one layer, onto the baking rack. Bake for 10 minutes or until the bacon is starting to brown on the edges, but is still flexible. Take the bacon out of the oven and transfer to paper towels to drain excess fat.
Place the barbecue sauce in a shallow bowl. Dip the bacon slices into the sauce, coating both sides of the bacon. Wrap each shrimp with one bacon slice and secure with a toothpick. Place the bacon wrapped shrimp on the same baking rack. Bake the shrimp for 8-10 minutes until the shrimp are just pink and the bacon is crispy. Serve on top of the Pineapple Fried Rice, optional.
Pineapple Fried Rice
Heat 1 tablespoon of oil in a wok, large sauté pan or griddle (I use our outdoor flattop griddle) over medium-high heat. Add the egg and scramble it with a spatula until the egg is fully cooked, about 30 seconds to 1 minute. Transfer the egg to a plate and set aside.
Heat remaining 3 tablespoons of oil over medium-high heat. Add the onions, red pepper, and carrots. Season with salt and pepper, and cook until the vegetables start to soften, about 3-5 minutes. Add in the peas and cook for another 2 minutes. Add the turmeric and stir until the vegetables are coated. Add the rice and mix well with the vegetables. Pour the soy sauce over the rice mixture and continue cooking and stirring the rice for another 1 to 2 minutes.
Add the eggs, pineapple and sliced scallions to the rice and stir. Add more soy sauce if desired. Serve immediately.