Bacon Wrapped Orange Shrimp with Japanese Style Aioli

Yield:6-8 Servings

16 Jumbo Shrimp, Peeled and Deveined

8 Strips Bacon

2 Tablespoons Seville Orange Peel, Ground

1 Teaspoon Ground Pink Peppercorns

1 ½ Cup Japanese Style Aioli, Divided

No matter what restaurant we go to, our favorite item on the appetizer menu is Bacon Wrapped Shrimp. After years of indulging, we decided that we wanted to be able to enjoy these beauties at home. So, we created this recipe, remaining true to our fusion focus by pairing it with our Japanese Style Aioli. The aioli provides quite a ‘kick,’ so be prepared. But in the end, we think you’ll be like us: you’ll never be satisfied with plain old cocktail sauce again!



Lay bacon strips on a sheet of aluminum foil.  Cut each in half and sprinkle both sides of the slices with powdered orange peel and pink peppercorns. Cover with a paper towel and let stand for 15 minutes. Working in batches, place bacon in a skillet over medium heat and cook until halfway done. Remove from pan, drain on a paper towel, and cool slightly before wrapping shrimp.


Preheat grill pan over high heat while preparing the shrimp for grilling. Wrap a piece of partially cooked bacon around the center of each shrimp. Secure with a toothpick (To prevent burning, soak the toothpicks in water for a few minutes before using). Brush on both sides with aioli.


Place coated shrimp on grill and cook for 4 minutes. If bacon starts to burn, turn temperature down to medium high. Before turning, lightly brush top side of each shrimp with aioli. Turn, and grill until the bacon is done and the shrimp are pink, about another 4 minutes.


Remove shrimp from grill. Serve with remainder of aioli as a dipping sauce.

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Seville Orange
Used by Scandinavian chefs
as a seasoning for game and
poultry dishes, sauces, wines and liqueurs, our Seville Orange Peel is a must-have for any adventurous Home Chef. Use as the Scandinavians do, and add it to breads, cakes, cookies, too. 
Seville Orange Peel from MorningStar Kitchen
Japanese Table
Used as a table seasoning,
Shichimi Togarashi is also
used by Japanese chefs in everything from grilled meats (especially pork), to marinades; soups to noddles; and even salads, like Asian Slaw. You're going to love our Japanese Table blend! 
Japanese Table Seasoning (a.k.a. Shichimi Togarashi) by MorningStarKitchen
Pink Peppercorns
While they have a fresh,  
peppery flavor, pink peppercorns are not
pepper. They are the fruit of a
Brazilian tree that is part of the cashew/mango family. Their sweet, mild flavor works well in delicate sauces, as well as in seafood and poultry dishes. Crush with a mortar and pestle. 
Pink Peppercorns from MorningStar Kitchen
French Grey
Sea Salt
With its artisanal, Old World
appeal, French Grey sea salt is a
favorite of professional chefs. Hand harvested from mineral-rich salt beds, we believe this one is the perfect salt for accomplished Home Chefs as well.
French Grey Sea Salt from MorningStar Kitchen