Eat these bare, or with your favorite sauce.
- 20 shrimp, peeled and deveined
- 10 strips bacon
- 2-3 Tbsp. cajun seasoning
- 3 Tbsp. brown sugar
- 2 eggs
- panko bread crumbs
- oil for frying
Start by slicing your bacon in half so you have 20 strips. Slightly cook over medium heat. You don’t want it all the way done and crispy, you still need to wrap it around the shrimp. Drain on paper towels until cool enough to handle.
While bacon is cooking, add cajun seasoning and shrimp in a bowl and toss to combine.
When bacon is cool, wrap each shrimp in one strip each. Lay on a plate seam side down. Sprinkle brown sugar over the tops of each shrimp and place in the freezer for about a half an hour (this will make it easier to bread).
Set up your breading assembly line with one bowl of flour, one bowl with the eggs (lightly beaten), and one bowl with panko bread crumbs.
Pull shrimp out of freezer and dip first in flour, then in egg (shaking off excess), and then in panko, coating well.
Heat your oil and fry until golden brown.