Bacon-Wrapped Shrimp with Spinach-Apple Salad

Makes 4 servings


  • 28 jumbo gulf shrimp (about 1 lb.)
  • 1 ½ tablespoons honey, divided
  • 3 tablespoons plus 1 teaspoon olive oil, divided
  • ½ teaspoon plus teaspoon black pepper, divided
  • 7 slices bacon
  • 1 (6-oz.) package fresh baby spinach
  • 1 large Honeycrisp apple, thinly sliced
  • ½ cup thinly sliced red onion
  • 4 teaspoons apple cider vinegar
  • ¾ teaspoon Dijon mustard
  • teaspoon salt



  1. Preheat broiler to high heat.
  2. Toss shrimp with 1 tablespoon honey, 1 teaspoon olive oil and ½ teaspoon pepper in a large bowl. Cut each slice of bacon in half crosswise and then in half lengthwise. Wrap 1 piece of bacon around each shrimp. Place shrimp, seam sides down, on a large baking sheet.
  3. Broil shrimp 2 to 3 minutes on each side, or until shrimp turns pink and bacon is crisp.
  4. Combine spinach, apple, and onion in a large bowl. Combine vinegar, remaining 1 ½ teaspoons honey, the mustard, salt, remaining teaspoon pepper and 3 tablespoons olive oil in a jar with a tight-fitting lid. Drizzle dressing over spinach mixture, tossing gently to coat.
  5. Serve salad alongside shrimp.


*Recipe prepared by registered dietitians from St. Vincent’s Health System


Nutrition [Per Serving]:

330 calories; 16 g total fat; 2.5 g saturated fat; 32 g protein;

15 g carbohydrate; 2 g fiber; 480 mg sodium