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Bacon Wrapped Shrimp Teriyaki

December 29, 2010

A great way to start the dinner with a sweet and spicy shrimp to have while your guests arrive or to serve at the table (I aim to keep my guests busy while I get things in order for great things to come).  Easy enough to get ready the night before and have ready at the very last minute with no effort.

Bacon Wrapped Shrimp Teriyaki


  • 1 lb. Large Shrimp
  • 1/2 lb. Bacon
  • 1/2 C. Teriyaki Sauce (addl. for serving) (see below for recipe; or purchase your teriyaki selection)


  1. Clean and devein shrimp; remove shell and tail
  2. Wrap shrimp with 1/2 strip of bacon; secure with toothpicks
  3. Put in a baking dish (one layer) and cover with teriyaki sauce; refrigerate overnight or at least 3 hours; turning over once
  4. Turn on broiler to high; place shrimp under broiler (5″ from broiler for approximately 3-4 minutes on each side
  5. Serve immediately (add a bowl of addl. sauce; Optional)

Teriyaki Sauce (your favorite bottle of)


  • 1/4 C. Cold Water
  • 1/4 C. Soy Sauce
  • 2 T. Cornstarch
  • 3 T. Brown Sugar
  • 2 Garlic Cloves (minced)
  • 1 t. Fresh Ginger (grated)


  1. In a saucepan add the water, brown sugar, soy sauce, ginger and garlic while stirring constantly bring to a boil
  2. Dissolve the cornstarch in 1/4 C. of water and add to the sauce
  3. Constantly stir until the sauce thickens; set aside to cool; refrigerate covered until ready to use *

Add additional water or soy sauce to the thickness you desire


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