This bacon wrapped shrimp recipe is easy, delicious, and always a hit.
Shrimp wrapped in bacon are threaded on wooden skewers and brushed with BBQ sauce, then broiled to crispy, smoky perfection.
Bold Bacon-Wrapped Bliss
- Tender shrimp, strips of smoky bacon, and BBQ sauce create a trifecta of zesty flavor.
- Simple ingredients, easy to prep, and only minutes under the broiler means these bold bites are ready in no time.
- Protein-packed bacon-wrapped shrimp are a low-carb lover’s fave snack. Serve with some savory rosemary mushrooms and a tangy tzatziki for dipping.
- Bacon-wrapped shrimp look impressive on any table and can be brushed with any kind of keto sauce. Try a homemade chimichurri.
Just 3 Ingredients
Shrimp: Use extra large or jumbo shrimp with the tails on for the best presentation. Thaw, peel, and devein frozen shrimp if needed.
Bacon: Stick to thinly sliced bacon that’s easier to wrap around the shrimp for a crispy finish. Thick cut bacon may not get as crispy.
BBQ Sauce: Use your favorite flavor of low-carb /BBQ sauce, and toss the shrimp in a medium bowl to thoroughly coat it.
Savory Spins
- Why not alternate bacon-wrapped scallops with the shrimp for an even more tasty twist?
- Thread wrapped shrimps on wooden skewers and bake for an elegant handheld appetizer.
- Bring the heat with a few dashes of Tabasco or a squirt of sriracha. A drizzle of melted butter will make this dish decadently delicious.
- Garnish with fresh black pepper and a sprinkle of fresh parsley for a colorful appearance.
How to Make Bacon Wrapped Shrimp
- Cut bacon into thirds (full recipe below).
- Season and wrap each shrimp with a strip of bacon, securing with a toothpick.
- Brush the tops of the shrimp and broil, flipping once.
- Brush with remaining sauce and broil until the bacon is crisp and shrimp are cooked through.
Bacon Wrapped Shrimp Success
- Prep shrimp and chill for up to 24 hours before broiling.
- Always soak wooden skewers before using so they don’t char in the oven. Submerge them in water while you prep the rest of the recipe.
- If using smaller shrimp, pre-cook the bacon a little bit to ensure that it still gets crispy and the shrimp don’t overcook.
- Serve bacon-wrapped shrimp fresh from the oven or chilled.
- Keep leftovers in an airtight container for up to 4 days. Or freeze leftovers in a zippered bag for up to one month.
- Defrost and add them to a stir fry or enjoy them cold on top of a salad or in a low-carb wrap.
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 each shrimp with a piece of bacon. (Do not wrap the tail.) Fasten 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, and brush each one with the rest of the 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
