Shrimp Buena Vista
Juicy shrimp wrapped in bacon with smoky green chiles and crunchy pecan coating, served with fresh cilantro and lime for a flavorful, crowd-pleasing appetizer or main dish.
Ingredients
- 10 large shrimp
- 1 (4 oz.) can whole green chiles, cut into strips ⓘ
- 10 strips bacon ⓘ
- 3 Tbsp. butter
- 1/2 onion, diced ⓘ
- dash of paprika
- 1 1/2 tsp. salt ⓘ
- dash of pepper ⓘ
- 1/2 tsp. garlic powder ⓘ
- 1 lime ⓘ
- 1/4 bunch fresh cilantro, chopped ⓘ
- 1/3 c. all-purpose flour ⓘ
- 1/4 c. dark beer ⓘ
- 1 large egg white ⓘ
- 1/2 tsp. salt ⓘ
- 3/4 c. fine, dry, unseasoned bread crumbs ⓘ
- 1/4 c. finely chopped pecans ⓘ
- 1/4 tsp. freshly ground black pepper ⓘ
Instructions
- Preheat oven to 450°F.
- Lightly oil a rack large enough to hold shrimp in a single layer and place it on a baking sheet.
- Wrap each large shrimp with a strip of bacon and set aside.
- In a small bowl, mix flour, 1/2 teaspoon salt, and black pepper.
- In another bowl, combine dark beer and egg white, then whisk until smooth.
- In a third bowl, mix bread crumbs, chopped pecans, remaining 1/2 teaspoon salt, and paprika.
- Dip each bacon-wrapped shrimp into the flour mixture, then into the beer and egg wash, and finally coat with the breadcrumb mixture.
- Place coated shrimp on the prepared rack.
- Bake in the preheated oven for about 15-20 minutes, until bacon is crispy and shrimp are cooked through.
- Meanwhile, sauté diced onion in 3 tablespoons of butter until translucent.
- Add green chile strips to the onions and cook for a few minutes.
- Squeeze lime juice over the cooked shrimp and garnish with chopped cilantro.
- Serve hot with the sautéed chile and onion mixture on the side.
Tips & Substitutions
For crisper bacon, consider partially cooking the bacon before wrapping it around the shrimp. If you don’t have dark beer, a stout or even a non-alcoholic beer can work well. You can substitute pecans with walnuts or omit nuts entirely for a nut-free version. Ensure the shrimp are thawed and patted dry for better coating adherence.
Serving Suggestions
These shrimp are perfect served with a side of rice or a fresh salad. Pair them with a zesty dipping sauce or enjoy alongside My Cousin'S Chili for a heartier meal. Garnish with extra lime wedges and cilantro for a bright presentation.
Storage & Reheating
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes, or until heated through, to retain crispiness. Avoid microwaving as it can make the bacon chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Buena Vista contains roughly 788 calories, with 31g protein, 46g carbohydrates, and 57g fat. It is an excellent source of vitamin C (107% of the Daily Value), iron (69% of the Daily Value), and protein (61% of the Daily Value). Note that it is relatively high in sodium, at 871mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but ensure they are completely thawed and patted dry before wrapping them in bacon. This will help achieve a crispy texture after baking.
What can I serve with shrimp buena vista?
Shrimp buena vista pairs beautifully with side dishes like Tomato-Corn Casserole or a simple green salad. You can also serve it with warm tortillas for a fun twist.
How can I make this recipe gluten-free?
To make shrimp buena vista gluten-free, substitute all-purpose flour with a gluten-free flour blend and ensure the breadcrumbs are gluten-free. This way, you can still enjoy this delicious dish without the gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).