This bacon wrapped shrimp recipe is an all-occasion winner!
Tender shrimp are wrapped in smokey bacon and oven-baked in a tangy BBQ sauce for easy appetizers, a tasty side dish, or a fancy snack!
Nothing pairs more deliciously together than bacon and shrimp!
Best Bacon Wrapped Shrimp Recipe
- This low carb bacon wrapped shrimp recipe is chockful of healthy protein and big on barbecue flavor!
- Party perfect shrimp wrapped in bacon can be baked ahead and served chilled or reheated just in time for a party or picnic!
- Double up the batch to enjoy all week long hot alongside roasted veggies, or cold over a tangy Brussels sprouts slaw.
Ingredients & Variations
Shrimp – Use jumbo or large shrimp for best results, and leave the tail on for presentation. If using frozen shrimp, thaw, peel, and devein first. Scallops can be used for an impressive appetizer platter!
Bacon – Choose regular over thick cut for easier wrapping and faster cooking. Any bacon flavor works, from maple to pepper bacon to hickory smoked.
BBQ Sauce – Look for low or no-sugar varieties of BBQ sauce. Go spicy and add in a squirt or two of Tabasco or Sriracha. A low-carb teriyaki or honey mustard sauce will also make a tasty glaze on bacon wrapped shrimp!
How to Make Bacon Wrapped Shrimp
Succulent shrimp are wrapped in smokey and savory bacon!
- Prep the baking pan and cut the bacon into thirds (as per the recipe below).
- Season shrimp wrap with a piece of bacon and secure with a toothpick.
- Brush shrimp with BBQ sauce and cook under the broiler until the bacon is crispy and the shrimp are tender and opaque, flipping over halfway through cooking.
- Serve hot or chilled.
Tips & Tricks
- Choose shrimp that are evenly sized so they cook at the same rate.
- Prepare in advance and store in an airtight container for up to 24 hours. Cook just before serving.
- As an entrée, Bacon wrapped shrimp can be threaded on wooden skewers before broiling. Soak wooden skewers in water before using so they don’t burn under the broiler.
- Leftover bacon wrapped shrimp can be kept in a covered container in the refrigerator for up to 4 days.
- They can be frozen for up to a month, but won’t be as firm when thawed. They will taste great added to a stir fry.
Low Carb Shrimp Recipes
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Bacon Wrapped Shrimp Recipe
Equipment
Ingredients
- 1 pound extra large shrimp with tails, peeled & deveined , about 20-22
- salt & pepper , to taste
- 7 slices bacon
- ¼ cup low carb barbecue sauce
Instructions
- Line a baking pan with non-stick foil.
- Cut the bacon into thirds.
- Season the shrimp with salt and pepper to taste. Wrap a slice of bacon around each shrimp, leaving the tail exposed, and secure with a toothpick.
- Brush the top of each shrimp with half of the barbecue sauce and place on the prepared pan.
- Adjust an oven rack 4 to 6 inches from the broiler and turn the broiler on to high. Broil the shrimp for 4 minutes, flip them over and brush with the remaining sauce. Broil for an additional 5 to 6 minutes or until crisp and shrimp is cooked through.
Notes
- Choose similar sized shrimp so they cook evenly.
- Prepare up to 24 hours in advance and cook just before serving.
- Thread on wooden skewers before broiling, but soak skewers in water before using so they don’t burn.
- Refrigerate leftovers in a covered container for up to 4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Adapted from SpendWithPennies Bacon Wrapped Shrimp
