Equipment
Ingredients
Main Ingredients
- 20 large shrimp, peeled, deveined, and tails removed
- 20 medjool dates, pitted
- 10 thin-cut bacon, cut in half crosswise
Spice Blend
- 3 g smoked paprika
- 3 g garlic powder
- 1 g cayenne pepper
- 1 g black pepper
Nutrition (per serving)
Method
Submerge the wooden toothpicks in a bowl of warm water and let them soak for at least 20 minutes to prevent them from burning in the oven.
Preheat your oven to 200°C (400°F). Line a baking sheet with aluminum foil for easy cleanup and set a wire cooling rack inside it.
In a small mixing bowl, whisk together the smoked paprika, garlic powder, cayenne pepper, and black pepper until fully combined.
Add the prepared shrimp to the bowl with the spice blend. Toss gently until each shrimp is evenly coated with the spices.
Press one spiced shrimp into the cavity of one pitted date. Wrap a half-slice of bacon snugly around the center of the shrimp and date, securing the seam with a soaked toothpick.
Arrange the assembled pieces on the prepared wire rack, leaving at least 2 centimeters of space between each one to ensure the bacon crisps properly.
Bake in the preheated oven at 200°C (400°F) for 12 to 14 minutes, carefully flipping each piece halfway through the cooking time. The bacon should be golden and crisp, and the shrimp must reach an internal temperature of 63°C (145°F) and appear opaque.
Remove the baking sheet from the oven. Let the appetizers rest on the wire rack for 5 minutes before serving to allow the molten sugar in the dates to cool to a safe eating temperature.
Chef's Notes
- Soaking toothpicks is non-negotiable for oven baking at high heat to prevent them from splintering or catching fire.
- Using a wire rack elevated over a foil-lined baking sheet allows hot air to circulate, rendering the bacon fat efficiently and preventing soggy bottoms.
- Pitting Medjool dates yourself ensures they remain plump and moist; pre-pitted dates often dry out in packaging and can become tough when baked.
- Keep your raw bacon as cold as possible right up until assembly. Cold bacon stretches slightly better and renders its fat more beautifully in the hot oven.
Storage
Refrigerator: 3 days — Store in an airtight container. The bacon will soften slightly in the fridge.
Freezer: 1 month — Freeze fully assembled but uncooked in a single layer before transferring to a bag. Bake from frozen, adding 3 to 5 minutes to cooking time.
Reheating: Reheat in a 200 C or 400 F oven for 5 to 7 minutes until bacon crisps again. Do not microwave.
