Southwestern Bacon-Wrapped Shrimp with Zesty Tomatillo Salsa and Tomato Vinaigrette
Experience a flavor explosion with this Southwestern-inspired dish that perfectly balances savory and fresh elements. Succulent shrimp are wrapped in crispy bacon, creating a mouthwatering bite that’s enhanced by a creamy tomatillo salsa and a tangy tomato vinaigrette. This dish is not only delicious but also versatile; you can easily prepare the salsa and vinaigrette ahead of time, making dinner a breeze. Ideal for grilling, it pairs beautifully with refreshing margaritas or cold beer, turning any meal into a festive occasion. Enjoy the vibrant colors and bold flavors that will surely impress your guests!
N/A
Servings
300
Calories
22
Ingredients
Ingredients
Tomatillos
6 (husks removed, rinsed, and cut into chunks)
Avocados
2 (peeled and cut into chunks)
Jalapenos
2 (cut into circles (seeds & ribs removed for milder flavor))
Fresh cilantro
1/2 bunch (coarsely chopped)
Red onion
1/2 (diced)
Limes
3 (juiced)
Canola oil
2 tablespoons (for salsa)
Kosher salt
to taste
Freshly ground black pepper
to taste
Tomato
1 (halved and seeds squeezed out)
Chipotle chile in adobo
1 (one pepper from the can)
Garlic clove
1
Lime
1 (zest and juice)
Sherry wine vinegar
1 tablespoon
Sugar
1 teaspoon
Sea salt
1/2 teaspoon
Canola oil
2 tablespoons (for vinaigrette)
Large shrimp
20 (peeled and deveined, tails left on (about 2 pounds))
Bacon
10 slices (sliced in half)
Extra virgin olive oil
to drizzle
Green onions
2 (thinly sliced on the diagonal, for garnish)
Fresh cilantro
to garnish (chopped)
Instructions
1
Prepare the Tomatillo Salsa: In a large bowl, combine the chopped tomatillos, avocados, sliced jalapenos, cilantro, and diced red onion. Drizzle with lime juice and canola oil, then season with kosher salt and freshly ground black pepper. Gently mix until the avocados are slightly mashed, creating a creamy texture. Cover the salsa and refrigerate until you’re ready to serve.
2
Make the Tomato Vinaigrette: In a blender, combine the halved tomato, chipotle chile in adobo, garlic clove, lime zest, lime juice, sherry wine vinegar, sugar, and sea salt. Blend until smooth. With the blender running, slowly pour in the canola oil until the mixture is emulsified and somewhat thick. Transfer to a container and refrigerate.
3
Prepare the Shrimp: Take each shrimp and wrap it with a half slice of bacon, overlapping the ends to ensure they stick together. Set aside on a plate.
4
Cook the Shrimp: Heat a large skillet over medium heat and drizzle with a bit of extra virgin olive oil. Once hot, carefully place the bacon-wrapped shrimp in the skillet (in batches if necessary). Sauté until the shrimp are cooked through and the bacon is crispy, turning occasionally to ensure even cooking, about 4-6 minutes.
5
Serve: On each plate, spoon a generous portion of the tomatillo salsa. Drizzle a pool of tomato vinaigrette beside the salsa, then arrange 5 bacon-wrapped shrimp on top. Garnish with freshly sliced green onions and chopped cilantro before serving.
Nutrition Information
17.5g
Fat
17.5g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Southwestern Bacon-Wrapped Shrimp?
The main protein is 20 large shrimp, which should be peeled and deveined with the tails left on.
How many ingredients are required for this recipe?
There are 22 ingredients listed for this recipe, including the garnish.
What kind of salsa is served with the shrimp?
A zesty Tomatillo Salsa made with tomatillos, avocados, jalapeños, cilantro, and red onion.
How do you prepare the tomatillos for the salsa?
Remove the husks, rinse them, and cut them into chunks before mixing with other ingredients.
What gives the tomato vinaigrette its smoky flavor?
One chipotle pepper in adobo sauce provides the smoky heat and flavor for the vinaigrette.
How do you wrap the bacon around the shrimp?
Take a half slice of bacon and wrap it around each shrimp, overlapping the ends so they stick together.
How long does it take to cook the bacon-wrapped shrimp?
The shrimp should be sautéed for about 4 to 6 minutes until the shrimp are cooked through and the bacon is crispy.
What are the nutritional facts for one serving?
One serving contains 300 calories, 17.5g of fat, 17.5g of carbohydrates, and 15g of protein.
Can I make the salsa and vinaigrette ahead of time?
Yes, you can prepare both the salsa and vinaigrette ahead of time and refrigerate them until you are ready to serve.
Is this recipe considered spicy?
Yes, it features spicy elements like jalapeños and chipotle chile in adobo.
How do I reduce the heat of the jalapeños?
To achieve a milder flavor, ensure you remove the seeds and ribs from the jalapeños.
What type of vinegar is used in the tomato vinaigrette?
The recipe calls for 1 tablespoon of sherry wine vinegar.
How many shrimp are included in a standard serving plate?
The instructions recommend arranging 5 bacon-wrapped shrimp on top of the salsa and vinaigrette per plate.
What texture should the Tomatillo Salsa have?
It should have a creamy texture, created by gently mixing the ingredients until the avocados are slightly mashed.
What oil is used for the vinaigrette and salsa?
Canola oil is used for both the tomatillo salsa and the tomato vinaigrette.
How do you emulsify the tomato vinaigrette?
While the blender is running, slowly pour in the canola oil until the mixture becomes emulsified and thick.
What are the recommended garnishes for this dish?
Garnish the dish with freshly sliced green onions and chopped cilantro.
What kind of onion is used in the salsa?
The recipe uses 1/2 of a diced red onion for the salsa.
Can this recipe be grilled?
Yes, this dish is described as ideal for grilling, which adds a great flavor to the bacon and shrimp.
What type of citrus juice is used?
The recipe uses the juice from 4 limes in total (3 for the salsa and 1 for the vinaigrette).
Is there any sugar in this recipe?
Yes, 1 teaspoon of sugar is added to the tomato vinaigrette to balance the acidity.
How do you prepare the tomato for the vinaigrette?
Halve the tomato and squeeze out the seeds before blending.
What type of salt is recommended for the salsa?
Kosher salt is used to season the tomatillo salsa to taste.
What kind of salt is used in the vinaigrette?
Sea salt is specified for the tomato vinaigrette.
What drinks pair well with this Southwestern dish?
It pairs beautifully with refreshing margaritas or cold beer.
What is the weight of the shrimp needed?
The recipe requires 20 large shrimp, which is approximately 2 pounds.
How much bacon is needed in total?
You will need 10 slices of bacon, each sliced in half to make 20 pieces.
What oil should be used to sauté the shrimp?
A drizzle of extra virgin olive oil is used to heat the skillet for the shrimp.
How do you slice the green onions for garnish?
The green onions should be thinly sliced on the diagonal.
What is the goal of the tomato vinaigrette's consistency?
The goal is to blend until smooth and emulsify with oil until it is somewhat thick.