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Mango and Chipotle Bacon-Wrapped Shrimp
Mango and Chipotle Bacon-Wrapped Shrimp

Mango and Chipotle Bacon-Wrapped Shrimp

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Cook Minutes 50 Min
Prep : 20 Min Cook: 30 Min
Bacon-wrapped shrimp? Sounds good. May we recommend adding mango nectar and a chipotle-BBQ marinade to bring a little sweet and spicy to the party?
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24 Servings
Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup mango nectar
1/2 cup Bull's-Eye Blazin' Chipotle Barbecue Sauce, divided
24 uncooked cleaned (with tails left on) extra-large shrimp (1 lb./450 g)
12 bacon slices, cut in half
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Step 1
Mix nectar and 1/4 cup barbecue sauce until blended; pour over shrimp in shallow dish. Turn to evenly coat both sides of each shrimp. Refrigerate 30 min. to marinate, turning shrimp after 15 min.
Step 2
Heat broiler. Remove shrimp from marinade; discard marinade. Wrap bacon around shrimp; place on rack of broiler pan.
Step 3
Broil, 4 inches from heat, 8 min. or until shrimp turn pink, turning and brushing with remaining barbecue sauce after 4 min.
Kraft Kitchen Tips!
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Use Your Barbecue
Heat greased barbecue to medium-high heat. Marinate, then wrap shrimp with bacon as directed. Grill 6 to 8 min. or until bacon begins to brown around edges and shrimp turn pink, turning and brushing with remaining barbecue sauce after 4 min.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
45
Calories From Fat
0
% Daily Value
Fat 2 g
Saturated fat 0.5 g
3 %
Cholesterol 35 mg
Sodium 190 mg
8 %
Carbohydrate 2 g
Fibre 0 g
Sugars 2 g
Protein 5 g
Vitamin A
2 %
Vitamin C
2 %
Calcium
2 %
Iron
4 %
Servings
24 servings, 1 shrimp (27 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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