Get ready to flip out over this bacon-wrapped shrimp recipe. I mean, it has bacon, shrimp, and jalapeño—how could this get any better? It's the perfect appetizer for a dinner party. Stick with me to learn how to make it right in your kitchen!
This Recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Paleo
Table of Contents
Inspiration for This Bacon-Wrapped Shrimp Recipe
A few nights ago, I went out to a Mexican restaurant with a good friend. Two excellent recipes were born on that evening: the Fajita Frittata, which was delicious, and this bacon-wrapped shrimp. I've never seen bacon-wrapped shrimp at a Mexican restaurant before. We had deep-fried bacon-wrapped shrimp at the restaurant. It was served with orange slices and spicy mayo. The orange slices were unique, but I didn't like them with the bacon. The spicy mayo was also unnecessary. Overall, their bacon-wrapped shrimp were good, but I knew I could improve them.
I didn't want to fry the shrimp for this bacon-wrapped shrimp recipe. I understood why the restaurant did it: they needed to cook the bacon fully. There is no way to cook bacon fast enough without overcooking the shrimp unless you bake it first until it is slightly cooked but soft. This way, you can easily cook the shrimp and crisp the bacon.
My friend John said that if he were to make these, he would add some jalapeño. I called Caroline (my wife) and asked if she would pick up a couple of jalapeños on the way home, and she did. After removing the seeds, I sliced them about ⅛" thick and roasted them in the oven with some olive oil, salt, and pepper. When they were soft and delicious, I put them on the counter to cool for easy handling. What a great flavor combination — nice work, John.
6 Reasons to Love This Recipe
I adore Mexican bacon-wrapped shrimp for its addictive flavors and several other reasons:
- It's bacon and shrimp. They are fantastic together!
- The jalapeño takes the flavors over the top.
- It's amazingly low-carb, but people will only be talking about the flavors.
- It passes for a sophisticated appetizer.
- Use this recipe as a protein on top of a salad.
- You'll be the star chef when these bacon-wrapped shrimp hit the table!
Is Bacon-Wrapped Shrimp Low-carb?
Yes, bacon and shrimp are the primary ingredients in bacon-wrapped shrimp, and they are both super low-carb foods.
If you want to dig into the details of "Is Bacon Low Carb?", the article put up by the certified nutritionist at I'd Rather Be A Chef is going to help you!
This recipe is remarkably low-carb, with less than 1 g net carbs per serving. It is a perfect appetizer, snack, or protein topping for a salad for anyone watching their carbs.
Bacon-Wrapped Shrimp Ingredient List
My Mexican-inspired bacon-wrapped shrimp requires just a handful of simple ingredients:
- 12 large raw shrimp, peeled and deveined (tails are optional)
- 12 strips bacon
- 2 jalapeños, seeds and stems removed, cut lengthwise into ⅛-inch strips
- 3 tablespoons butter
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper to taste
Ingredient Substitutions
You can use these excellent swaps in place of some ingredients listed above. They also yield amazing flavors:
- Shrimp: If you have guests who don't eat shrimp, use large prawns (gambas), jumbo shrimp, or chicken tenders. Although not quite as good, they help provide some variety.
- Jalapeños: For the same heat, swap for serrano peppers. For less heat, use poblano peppers or Anaheim. Bell peppers are also great for mild heat.
- Bacon: I like to use thin slices of bacon for this recipe. Thick sliced bacon is more difficult to wrap and often cooks too long, making the shrimp a little tough.
- Butter: Use duck fat, rendered bacon fat, ghee, or clarified butter.
- Olive oil: Coconut, MCT, or avocado oil will do.
Additional Ingredients
Although the shrimp appetizers have huge flavors, I love to take them a notch higher with these extra ingredients:
- Fresh herbs: Since we are working with big flavors, adding fresh herbs like chopped flat-leaf parsley or cilantro works great.
- Citrus: A splash of lemon or lime juice goes a long way.
- Sauces: The little bacon-wrapped shrimp love a good dip. Try my homemade tomato sauce, marinara sauce with pepperoni, and chipotle aioli, or top them with some lemon herb sauce. Alternatively, add 2 tablespoons of sriracha sauce to ½ cup of mayonnaise for a great, spicy dipping sauce.
Note: The additional ingredients are optional and not part of the original recipe. Use them only to enhance the flavors of the bacon-wrapped appetizers.
Cooking Tools
The simple shrimp wrapped in bacon recipe requires basic tools:
- Oven-proof dish
- A baking sheet
- Heavy-bottomed pan
- Spatula
- Knife
- Cutting board
- Measuring cups and spoons
- Foil
How To Make Bacon-Wrapped Shrimp: Complete Cooking Guide
Cooking Method
- Baking
- Sautéing
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Clean the shrimp, peel, and devein.
- Wash the jalapeños, remove the stems and seeds, and cut lengthwise into ⅛-inch strips.
Cooking Instructions
For the Roasted Jalapeños
- Crank the oven to 375°F (190°C).
- Add the sliced jalapeños to an oven-proof dish. Coat with olive oil, a pinch of salt, and a couple of grinds of pepper.
- Roast for 30 minutes or until soft. Set aside to cool.
For the Bacon
- Check out our How To Cook Bacon recipe or:
- Increase the heat to 400°F (200°C).
- Line a baking sheet with foil. Place the bacon on a single layer of the sheet.
- Bake for 14-15 minutes, until the bacon is cooked but still soft.
- Remove and let cool.
Preparing the shrimp to cook
- Grab a shrimp and lay one of the strips of the roasted jalapeño down the back.
- Take a piece of bacon. Start at the opposite end of the tail. Wrap the bacon toward the tail, and then tuck the bacon in under itself.
- Place on a plate and repeat until all the shrimp are wrapped.
Cooking the bacon-wrapped shrimp
- Heat a heavy-bottomed pan or cast iron pan over medium-high heat.
- Add the butter and olive oil.
- When the butter is foaming, add the shrimp, but do not overcrowd the pan.
- Cook for 2-3 minutes per side. The bacon will crisp, and the shrimp will start to curl.
- Remove when cooked and serve hot!
How To Clean Shrimp: My Pro Tips
Cleaning shrimp takes some time, but it is critical. Not only will this result in better-tasting shrimp, but the roasted jalapeño fits into the area where the vein was located perfectly.
Here is a step-by-step guide on how to clean shrimp:
- Step 1: Remove the head (if your shrimp came with the head on) by holding the shrimp just above the tail with one hand. With the other hand, twist the head off quickly.
- Step 2: Separate the shell right next to the legs by running your finger along the underside of the shell.
- Step 3: Remove the shell and legs. Keep the tail on.
- Step 4: Using a paring knife, lightly run it down the back of the shrimp.
- Step 5: Remove the vein and discard. Rinse. Repeat.
⏲️ Time-Saving Tips
- Buy cleaned and deveined shrimp. This saves a massive amount of time.
- Buy thinly sliced bacon — this will ensure the bacon is cooked faster.
What to Serve with Bacon-Wrapped Shrimp?
This bacon-wrapped shrimp is a delicious appetizer, but you can pair it with various accompaniments to savor its delicious flavors even more:
- Creamy Grits With Cheese: Top the creamy grits with the amazing bacon-wrapped shrimp for a burst of flavor.
- Remoulade Sauce: This savory sauce complements the bacon-wrapped shrimp flavors. They will have you licking your fingers.
- Bacon Avocado Salad: This salad's creamy avocado, smoky bacon, and hint of lemon pair well with the bacon-wrapped shrimp flavors. The avocado rounds out the jalapeño heat nicely.
- Arugula Mushroom Salad: Top the peppery arugula mushroom salad with the flavorful shrimp and bacon appetizer for extra savoriness and protein. Drizzle the salad with lemon juice vinaigrette dressing for a bright citrus flavor.
Storage and Reheating Instructions
Storage
- Transfer your leftover bacon-wrapped shrimp to an airtight container and store it in the fridge for up to 3-4 days.
Reheating
- Heat in the oven at 375°F (190°C) until heated through. I would avoid the stove or microwave for this recipe.
Freezing
- They freeze well. Freeze them in a freezer bag for up to 3 months. Defrost them in the fridge overnight and heat them according to the directions above.
Recipe Conclusion
Once you try this jalapeño Bacon-Wrapped Shrimp recipe, you won't go back to basic shrimp recipes. The flavors are heavenly! Plus, the recipe is easy to make and requires simple ingredients.
Make the juicy shrimp appetizers and enjoy them with hot sauce or other delicious sauces. Remember, cooking the bacon slices soft enough so it is still pliable before frying is crucial. If you fold the end of the previous wraps, no toothpicks are needed. The bacon will crisp up when you sauté it in the butter.
Would you like my soul-satisfying Southern-style grits recipe (at least a dozen people have told me it is the best they have ever had)? Drop a line in the comments, and I'll send it to you. With this crispy bacon-wrapped shrimp, it is a match made in gastronomy heaven.
Happy eating!
More Shrimp Recipes
Love cooking shrimp? Here are more easy and delicious recipes to try:
FAQs
Yes, cooking bacon-wrapped shrimp in the oven is an easier, hands-off method that also yields delicious results.
The best methods for cooking bacon-wrapped shrimp are oven-baking, grilling, and pan-frying. Each yields flavorful shrimp with bacon. Choose one that suits your cooking preferences and available tools.
This is a matter of personal preference, but melted butter has a richer flavor and low smoke point, while oil has a neutral flavor and higher smoke point suitable for sautéing.
Bacon Wrapped Shrimp
Ingredients
- 12 large raw shrimp peeled and deveined (tails are optional)
- 12 strips bacon
- 2 jalapeños seeds and stems removed, cut lengthwise into ⅛-inch strips
- 3 tablespoons butter
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper to taste
Instructions
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Clean the shrimp, peel, and devein.
- Wash the jalapeños, remove the stems and seeds, and cut lengthwise into ⅛-inch strips.
Cooking Instructions
For the Roasted Jalapeños
- Crank the oven to 375°F (190°C).
- Add the sliced jalapeños to an oven-proof dish. Coat with olive oil, a pinch of salt, and a couple of grinds of pepper.
- Roast for 30 minutes or until soft. Set aside to cool.
For the Bacon
- Check out our How To Cook Bacon recipe or:
- Increase the heat to 400°F (200°C).
- Line a baking sheet with foil. Place the bacon on a single layer of the sheet.
- Bake for 14-15 minutes, until the bacon is cooked but still soft.
- Remove and let cool.
Preparing the shrimp to cook
- Grab a shrimp and lay one of the strips of the roasted jalapeño down the back.
- Take a piece of bacon. Start at the opposite end of the tail. Wrap the bacon toward the tail, and then tuck the bacon in under itself.
- Place on a plate and repeat until all the shrimp are wrapped.
Cooking the bacon-wrapped shrimp
- Heat a heavy-bottomed pan or cast iron pan over medium-high heat.
- Add the butter and olive oil.
- When the butter is foaming, add the shrimp, but do not overcrowd the pan.
- Cook for 2-3 minutes per side. The bacon will crisp, and the shrimp will start to curl.
- Remove when cooked and serve hot!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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John says
I made these again yesterday (had bacon-wrapped shrimp 3x this week:>). I put them in a taco (you Paleo's could use a lettuce leaf) with some slaw (red onions, cilantro, shredded cabbage, lime juice, salt/pep, little avocado oil), some more roasted jalapenos, and some sliced avocado. They were awesome!! Sorry I didn't take any pictures before I ate them all, Scott.
Scott Groth says
Wow- that sounds awesome! I've got to get your slaw recipe for our next Tex Mex evening. Coming up tomorrow is my EASY GUACAMOLE recipe that comes out perfect every time. Although it is Thanksgiving season, with the nice weather we have been having I'm feeling a little more feisty and ready for a fiesta!
Nate L. says
Oh snap! These are the frickin bomb!!!!
Scott Groth says
Hi Nate:
They are the frickin bomb indeed!
Thank you for sharing.
Take care,
Scott
Sue Robertson says
Oh my sounds so good. May I please have your recipes for grits and the slaw mentioned above? I would like to prepare this for our next tailgate with our beloved ROLL TIDE. Many thanks, Sue in beautiful Alabama.
If you email me attachments, please send in format of .pdf or .docx file extension
.
Thanks so much!