Martha Stewart Bacon Wrapped Shrimp and Dates

Martha Stewart bacon wrapped shrimp and dates are a sticky, crispy broiled appetizer with thin bacon, sweet dates and large shrimp that come together in 20 minutes. It's an easy party appetizer for game day, holiday gatherings or cocktail hour, and it's a simple recipe that cooks on one sheet pan.

Cut 3 inches off each bacon slice for the dates and keep the long strips for the shrimp, because the short pieces need less bacon to crisp. Wrap everything seam-side down on the pan, since pieces that unravel under the broiler leave you with greasy, half-cooked bacon.

Martha pairs the two bites on one pan and glazes them with honey, soy sauce, sesame oil and chili sauce. That gives sweet dates and plump shrimp a salty, spicy lacquer, and the blue cheese she serves alongside cuts through the rich bacon.

Martha Stewart Bacon Wrapped Shrimp and Dates

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

8

minutes

Calories

110

kcal

Bacon crisps and caramelizes under the broiler while the honey glaze turns sticky and glossy on both the dates and the shrimp. Each bite is smoky, sweet and salty, with the shrimp staying juicy inside its bacon wrap.

Ingredients

• 1/4 cup honey
  

• 3 tablespoons soy sauce
  

• 2 teaspoons sesame oil
  

• 1/2 teaspoon chili sauce
  

• 12 pieces thinly sliced bacon (10 to 12 ounces)
  

• 12 pitted dates
  

• 12 large shrimp, peeled and deveined, tails left intact (12 ounces)
  

Directions

• Make the glaze: Whisk 1/4 cup honey, 3 tablespoons soy sauce, 2 teaspoons sesame oil and 1/2 teaspoon chili sauce in a medium bowl. Set it aside while you wrap, since you'll brush it on twice.
• Prep the pan: Heat the broiler, then line a baking sheet with aluminum foil. The foil catches the sticky honey and bacon drippings, so cleanup stays easy.
• Wrap the dates: Cut 3 inches off each of the 12 bacon slices, then wrap each 3-inch piece around a pitted date. Place them seam-side down on the prepared baking sheet.
• Wrap the shrimp: Wrap each of the 12 shrimp with a piece of the remaining long bacon strips, leaving the tails out. Set them seam-side down on the same pan, trying not to overlap them.
• Brush with glaze: Brush the tops of the dates and the shrimp with half of the honey mixture. Save the other half for after you flip them.
• Broil the first side: Broil until the tops are well browned, about 4 minutes. Keep an eye on the pan, because the honey makes the bacon brown fast.
• Flip and finish: Turn the dates and shrimp over, brush with the remaining honey mixture, and broil until well browned and the shrimp are cooked through, about 4 minutes more. Rotate the pan if needed, and pull the dates out early if they brown before the shrimp are done.

Tools for this recipe

• Nordic Ware half sheet pan, OXO silicone pastry brush, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular bacon instead of thinly sliced?

Thin bacon works best because it crisps in the 8 minutes the shrimp need under the broiler. Thick-cut bacon would still be chewy by then, so if it's all you have, microwave the slices for about 1 minute first to partly cook them.

Can I make these bacon wrapped shrimp and dates ahead of time?

You can wrap the dates and shrimp up to a day ahead and keep them covered in the fridge, then broil just before serving. Make the glaze ahead too, since it only takes a quick whisk and keeps well in a jar.

How do I know when the shrimp are done?

Shrimp are done when they turn pink and curl into a loose C shape, which takes about 8 minutes under the broiler. If they curl into a tight O, they're overcooked, so pull them sooner next time.

Can I grill these instead of broiling?

Yes, a grill over medium heat works, though the honey glaze can flare up and burn. Skewer the dates and shrimp so they're easy to flip, and brush on the glaze only in the last few minutes.

What's the biggest mistake with this recipe?

Leaving the dates in too long is the usual problem, since the sugar in the dates and honey burns quickly under the broiler. Take them off the pan as soon as the bacon is dark brown, even if the shrimp need another minute or two.