Mermaids on Horseback (Bacon-wrapped Shrimp with Pineapple)

Plate of broiled, cooked bacon wrapped shrimps on a bed of arugula, with a small cup of pineapple-horseradish sauce in the center.

Mermaids on Horseback (Bacon-wrapped Shrimp with Pineapple)

Mermaids on Horseback are succulent, sweet and salty bacon-wrapped shrimp broiled in a pineapple-honey glaze and served with a creamy pineapple-horseradish sauce. Easy 30-minute prep.

Course Appetizer, Main

Cuisine American

Diet Low Lactose

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 45kcal

Author Renee

Equipment

1 Parchment Paper
2 rimmed baking sheet
20 short wooden skewers or toothpicks

Ingredients

1 pound shrimp or prawns Jumbo (11-15/lb) or extra-large (16-20/lb)
10-12 strips bacon
¼ cup honey
2 tablespoons pineapple juice
2 tablespoons melted butter or canola oil
⅓ cup pineapple chucks fresh or canned
2 tablespoons creamy horseradish

US Customary - Metric

Instructions

Soak Skewers: Place the skewers in a pan of warm water and set aside.
Make Glaze: Simmer honey, butter, and pineapple juice for 3–4 minutes.
Marinate Shrimp: Cool, then toss shrimp in glaze. Marinate 10 minutes, and up to 6 hours.
Par-Cook Bacon: Bake bacon on a parchement-lined baking pan at 400°F(205°C) for 8–10 minutes, until just cooked but pliable.
Wrap Shrimp: Wrap each shrimp with bacon and secure with a skewer. Place on parchment-lined sheet.
Spoon leftover glaze (not reserved sauce portion) over shrimp.
Broil: Broil 6–8 inches from heat for 4–5 minutes.
Flip shrimp and broil 1–2 more minutes, until bacon is crisp and shrimp are pink.
Make Sauce: Blend reserved glaze, horseradish, and pineapple until smooth.
Serve: Drizzle sauce over shrimp or serve on the side.

Notes

Assemble shrimp up to 24 hours ahead; broil just before serving.
For an air fryer: cook at 400°F for 5 minutes per side.
Best served immediately, but leftovers keep in the fridge for 2 days.

Nutrition