Back to Firecracker Shrimp with Cranpotle Dipping Sauce

Print Options


Card Sizes


Firecracker Shrimp with Cranpotle Dipping Sauce Recipe

You'll find bacon wrapped shrimp is always a big hit at parties. I like mine with a little bit of heat and tang. I love this recipe it's so simple to create an amazing appetizer.—Suzanne Forsberg, Manteca, California
TOTAL TIME: Prep: 30 min. Grill: 10 min. YIELD:20 servings


  • 1/2 cup whole-berry cranberry sauce
  • 1/4 cup canola oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 10 bacon strips
  • 20 uncooked jumbo shrimp, peeled and deveined (tails on)


  • 1. For sauce, place the first eight ingredients in a blender; cover and blend for 30 seconds or until smooth. Transfer to a small bowl; cover and refrigerate until serving.
  • 2. Cut each bacon strip in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Wrap a piece of bacon around each shrimp; thread onto metal or soaked wooden skewers.
  • 3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and bacon is crisp. Serve with dipping sauce. Yield: 20 appetizers (1 cup sauce).

Nutritional Facts

1 shrimp with 2-1/4 teaspoons sauce: 110 calories, 8g fat (2g saturated fat), 39mg cholesterol, 142mg sodium, 3g carbohydrate (2g sugars, trace fiber), 5g protein

Reviews for Firecracker Shrimp with Cranpotle Dipping Sauce

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.