RDM Aquaculture LLC Freshest seafood for 600 miles. With No antibiotics or Hormones 765.299.9313
RDM Aquaculture LLCFreshest seafood for 600 miles.  With No antibiotics or Hormones765.299.9313

Shrimp and Bacon Crescent Poppers

Shrimp and bacon wrapped up in strips of srescent dough!

Make up these easy, bite-sized appetizers for your next event!




  • 1 can Pillsbury refridgerated Crescent Dough Sheet
  • 24 uncooked peeled, large shrimp
  • 12 slices refridgerated precooked bacon, microwaved as directed on package
  • 1/4 cup butter, melted
  • 2 - 3 teaspoons Sriracha sauce



  1. Heat oven to 350 degrees F. Line 2 large cookie sheets with cooking parchment paper.
  2. Remove dough from can but DO NOT unroll. Cut into 12 rounds. Unroll each round to make 12 strips. Cut each strip in half lengthwise to make 24 strips.
  3. Place 1 shrimp at the end of each dough strip. Cut each bacon strip in half to make 24 pieces. Place 1 piece of bacon on top of each shrimp. Starting on shrimp end, roll up dough around shrimp and bacon, pinching edge to deal. Repeat with remaining dough strips, shrimp and bacon.
  4. Place shrimp poppers, seam sides down, on cookie sheets. In a small bowl, beat butter and Sriracha sauce with whisk. Reserve half of the butter mixture for dipping. Brush remaining butter mixture on top of shrimp poppers. 
  5. Bake 12 to 14 minutes or until shrimp are pink and dough is golden brown. Serve with reserved butter mixture for dipping.

Serving Size: 1 popper  |  Calories: 80  

Where to Find Us:


20 count shrimp $22 lb

30 count shrimp $18 lb

Call ahead to have your oder waiting so you dont have to. 

We also offer curb side service if you do not want to come in.  

Call 765.299.9313


RDM Shrimp

101 N. 850 E.

Fowler IN 47944


Business Hours:

Monday - Friday

10 am to 5 pm EST


10 am to 2 pm EST



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