Butterfly Shrimp with Bacon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Butterfly-cut shrimp wrapped in bacon and served on a bed of onions in a savory, garlicky sauce. This retro Chinese-American restaurant staple is elegant and deeply flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 8 large shrimp ((shell on, heads removed; size 15 or larger; 8 shrimp at this size = 9 ounces or 255g))
- 1/8 teaspoon salt
- 3 slices bacon ((about 70g))
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce ((optional))
- 2 teaspoons tomato ketchup
- 1/4 teaspoon freshly ground white pepper
- 1/2 teaspoon sesame oil
- 3 tablespoons vegetable oil ((or canola oil, divided))
- 1 egg ((beaten))
- 1 clove garlic ((minced))
- 2 medium yellow onions ((sliced, about 350g))
- 1 tablespoon Shaoxing wine
- 2 scallions ((cut at an angle into 1-inch pieces, plus more chopped scallions for garnish))
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 1152mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 830mg
- Calcium
- 137mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1152MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.