Bacon wrapped shrimp makes an easy low-carb 30-minute family dinner or a great appetizer for guests. Dip your shrimp into zingy remoulade sauce for a bite-sized flavor explosion!

Guess how many recipes there are on Google?

I ran into a couple of moms while getting a coffee at the soccer field last weekend. They were talking about searching for a recipe on google for dinner that night, as you do.

Google is the world’s biggest recipe book, where every type of recipe you could imagine is at your fingertips.

You probably found this recipe by googling “the most tasty bacon and shrimp recipe in the universe”…

Just for fun, I googled the word “recipes” and guess how many results came up?

896 million!

And that’s before we start looking up cat videos or “how to make slime”.

Do you suffer from this type of overwhelm? Finding recipes and meals to cook takes up a lot of our mental bandwidth. Cooking our low-carb favorites like Low-Carb Taco Burrito Bowl and 30-Minute Butter Chicken Curry repeatedly is comforting, but we love novelty too.

It’s fun to try new recipes, especially when there are so many mouthwatering recipes popping up in our Facebook feeds. But which to choose? You’ve also got to filter out the ketogenic recipes from the paleo and the gluten-free recipes. No wonder we feel squashed under a galaxy of recipes and food information.

I know I want recipes and meal plans that suit my tastes and busy family life. My hope is that you find this website to be a friendly, little corner of the internet that supports your goals with simple, delicious 30-minute recipes. Like this bacon wrapped shrimp.

How to make Bacon Wrapped Shrimp with Remoulade Sauce How to peel and de-vein shrimp Peel raw shrimp by grasping the legs underneath and pulling them off. Once you’ve removed the legs, the rest of the shell peels off easily. The tail can be left on or removed by squeezing the tail where it meets the body and pulling gently. The body should easily pull away from the tail. Devein the shrimp using a sharp knife. Make a shallow cut along the center of the back of the shrimp, revealing the dark vein. The black intestine can be removed with the tip of the knife or rinsed out under cool running water. For more instructions and to see images: http://www.finecooking.com/article/how-to-peel-and-devein-shrimp

Cooking the shrimp and bacon Start by placing your shrimp (or prawns for the Aussies) into a large bowl [image 1 ] Add the olive oil and all-purpose seasoning. Toss the shrimp until it is fully coated. Now cut each bacon piece into four smaller pieces by laying it flat (stacked if you like) and cutting down the center, lengthwise and horizontally. [image 2]

Prepare a baking sheet with parchment paper and wrap a bacon piece around each shrimp. Place seam side down on the baking sheet and place in the oven. [image 3] Turn the broiler (or grill) on high and broil for 5-8 minutes. Starting with a cold oven helps the bacon to cook more slowly, and evenly and prevents too much shriveling. [image 3] When the bacon is crispy, turn the shrimp over and cook for another 5 minutes or until the shrimp is fully cooked. [image 3] As the shrimp cooks, mix the ingredients for the remoulade sauce together. [image 4] Serve the bacon wrapped shrimp with the remoulade sauce and enjoy the sound of silence as they are devoured. [images 5 & 6]

Cooking Tips & Tricks for Bacon Wrapped Shrimp The sauce can be made up to two days in advance and stored in the fridge until ready to serve

Use the thinnest sliced bacon possible to ensure bacon will cook up crispy and shrimp does not overcook

Shrimp can be chilled after cooking and served cold if desired

Adjust hot sauce to taste depending on spice level desired

If serving the shrimp as a ng>main course, it would be great with some broiled (grilled) asparagus and cauliflower rice and/or regular rice for the carb eaters. FOLLOW US on FACEBOOK INSTAGRAM and PINTEREST for more delicious 30-minute low-carb recipes! Get FREE 30-Minute Low-Carb Recipes You'll also receive our FREE 100 Ketogenic Foods List PDF Success! Now check your email to download the 100 Ketogenic Foods List PDF .... ★ Did you make this recipe? Please give it a star rating below! Print 4.6 from 10 votes Bacon Wrapped Shrimp with Remoulade Sauce Bacon Wrapped Shrimp makes a great low-carb appetizer for guests or an easy low-carb 30-minute family dinner recipe. Dip your shrimp into zingy remoulade sauce for a bite-sized flavor explosion. Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 8 Calories 388 kcal Ingredients 1 1/2 lbs jumbo shrimp peeled and deveined, tail-on

1 tbsp extra virgin olive oil

2 tsp all-purpose seasoning blend I used McCormick All Purpose Garlic and Onion

6 oz center cut bacon 6-8 slices Remoulade Sauce 1 cup mayonnaise

2 tbsp mustard (yellow)

1/4 cup celery ﬁnely diced

1/4 cup onion ﬁnely diced or grated

1 tsp sweet paprika

2 tsp hot sauce

1/2 tsp salt Instructions Pat shrimp dry and toss in large bowl with olive oil and all-purpose seasoning until evenly coated

Stack bacon slices and cut in half widthwise and then lengthwise to yield 4 small pieces from each slice of bacon

Wrap each smaller piece of bacon around a piece of shrimp and place seam side down on baking sheet

Place baking sheet in oven and turn on broiler (grill) to high

Broil for 5-8 minutes on one side until bacon starts to become crispy, then ﬂip and continue cooking on other side until shrimp is fully cooked (about 5 more minutes)

While shrimp is cooking, mix together remaining ingredients for sauce in small bowl

Remove shrimp and let cool slightly before serving alongside dipping sauce Notes 1. Sauce can be made up to two days in advance and stored in fridge until ready to serve 2. Use the thinest sliced bacon possible to ensure bacon will cook up crispy and shrimp does not overcook 3. Shrimp can be chilled after cooking and served cold if desired 4. Adjust hot sauce to taste depending on spice level desired Nutrition Facts Bacon Wrapped Shrimp with Remoulade Sauce Amount Per Serving Calories 388 Calories from Fat 288 % Daily Value* Fat 32g 49% Saturated Fat 6g 30% Cholesterol 240mg 80% Sodium 1201mg 50% Potassium 157mg 4% Carbohydrates 2g 1% Protein 20g 40% Vitamin A 185IU 4% Vitamin C 4.7mg 6% Calcium 149mg 15% Iron 2.5mg 14% * Percent Daily Values are based on a 2000 calorie diet. HAVE YOU MADE THIS RECIPE? We love to see your creations so take a pic and tag @appetite.for.energy on Instagram and use the hashtag #appetiteforenergy and please leave a star rating below ♥ Nutrition is calculated using a 3rd party plugin. Always check macros with your own ingredients and tracker. To calculate NET CARBS using the nutrition panel above, Fiber must be subtracted from the Carbohydrates listed WANT TO FEED YOUR FAMILY WITH JUST ONE MEAL? Check out our 10-Day KETO Meal Plan with 30-Minute Recipes! ★ Did you make this recipe? Please give it a star rating below! This post contains affiliate links which means I may receive a small commission if you purchase some items. Ordering through my site will not change the price you pay. Small commissions like this help to support this blog and my bulletproof coffee habit…

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