bacon shrimp poppers appetizer recipe made with sustainable antibiotic and hormone free seafood from rdm shrimp
Yields12 Servings

Shrimp and bacon wrapped up in strips of crescent dough! Make up these easy, bite-sized appetizers for your next event!

 1 can Pillsbury refridgerated Crescent Dough Sheet
 24 uncooked peeled, large shrimp
 12 slices refridgerated precooked bacon, microwaved as directed on package
 ½ cup butter, melted
 23 tsp Sriracha sauce
1

Heat oven to 350 degrees F. Line 2 large cookie sheets with cooking parchment paper.

2

Remove dough from can but DO NOT unroll. Cut into 12 rounds. Unroll each round to make 12 strips. Cut each strip in half lengthwise to make 24 strips.

3

Place 1 shrimp at the end of each dough strip. Cut each bacon strip in half to make 24 pieces. Place 1 piece of bacon on top of each shrimp. Starting on shrimp end, roll up dough around shrimp and bacon, pinching edge to deal. Repeat with remaining dough strips, shrimp and bacon.

4

Place shrimp poppers, seam sides down, on cookie sheets. In a small bowl, beat butter and Sriracha sauce with whisk. Reserve half of the butter mixture for dipping. Brush remaining butter mixture on top of shrimp poppers.

5

Bake 12 to 14 minutes or until shrimp are pink and dough is golden brown. Serve with reserved butter mixture for dipping.

Ingredients

 1 can Pillsbury refridgerated Crescent Dough Sheet
 24 uncooked peeled, large shrimp
 12 slices refridgerated precooked bacon, microwaved as directed on package
 ½ cup butter, melted
 23 tsp Sriracha sauce

Directions

1

Heat oven to 350 degrees F. Line 2 large cookie sheets with cooking parchment paper.

2

Remove dough from can but DO NOT unroll. Cut into 12 rounds. Unroll each round to make 12 strips. Cut each strip in half lengthwise to make 24 strips.

3

Place 1 shrimp at the end of each dough strip. Cut each bacon strip in half to make 24 pieces. Place 1 piece of bacon on top of each shrimp. Starting on shrimp end, roll up dough around shrimp and bacon, pinching edge to deal. Repeat with remaining dough strips, shrimp and bacon.

4

Place shrimp poppers, seam sides down, on cookie sheets. In a small bowl, beat butter and Sriracha sauce with whisk. Reserve half of the butter mixture for dipping. Brush remaining butter mixture on top of shrimp poppers.

5

Bake 12 to 14 minutes or until shrimp are pink and dough is golden brown. Serve with reserved butter mixture for dipping.

Shrimp and Bacon Crescent Poppers

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