Asian-Style Turkey Bacon Appetizers

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8 servings

They're impressive to look at and taste delicious, but these Asian-style appetizers, made with snow peas and turkey bacon—are ridiculously easy to make!

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Cut shrimp lengthwise in half. Place 1 shrimp piece on each snow pea; wrap with bacon piece. Secure with wooden toothpicks. Place in single layer in shallow pan sprayed with cooking spray.
  • Bake 10 to 12 min. or until shrimp turn pink. Discard toothpicks.
  • Microwave dressing and crushed pepper in microwaveable bowl on HIGH 10 to 15 sec. or until heated through. Brush lightly onto appetizers. Serve with remaining dressing mixture.

Make Ahead

Appetizers can be assembled ahead of time. Refrigerate up to 8 hours before baking as directed.

Special Extra

Serve each appetizer rolled up in a lettuce leaf. Or, serve over a mixed green salad tossed with your favorite KRAFT Light Dressing.

How to Store and Prepare Snow Peas

Store fresh snow peas, unwashed, in a perforated plastic bag in the refrigerator for up to 3 days. Rinse with cold water just before using, then snap off the stem end of each pod and pull down along the edge of the pod to remove any strings.


  • 8 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1 Fat

Nutrition Bonus

Feel good about serving these tasty appetizers that can fit into a healthful eating plan.

Nutritional Information

Serving Size 8 servings
Calories 90
% Daily Value
Total fat 6g
Saturated fat 1g
Cholesterol 25mg
Sodium 330mg
Carbohydrate 5g
Dietary fiber 0g
Sugars 4g
Protein 4g
Vitamin A 0 %DV
Vitamin C 6 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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