Bacon-Wrapped Shrimp

Why This Is Strictly Keto

Shrimp and bacon are both naturally zero-carb, and the only seasoning is olive oil, smoked paprika, garlic, and pepper. Many versions brush on a maple or brown sugar glaze — this one skips it, letting the bacon’s own smokiness do the work.

Ingredients

• 24 large shrimp (16–20 count, about 1 lb), peeled and deveined, tails on
• 12 slices regular-cut bacon, sliced in half crosswise
• 1 tbsp extra-virgin olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp freshly ground black pepper
• Lemon wedges and chopped parsley, to serve
• Toothpicks

Instructions

1. Par-cook the bacon: Preheat oven to 400°F (200°C). Lay the bacon halves on a foil-lined baking sheet and bake 5 minutes — just enough to start rendering the fat but keep the strips pliable.

2. Season the shrimp: Pat the shrimp dry and toss with olive oil, paprika, garlic powder, and pepper.

3. Wrap: Wrap each shrimp in a half slice of bacon and secure with a toothpick.

4. Bake: Raise the oven to 425°F (220°C). Arrange the wrapped shrimp on a wire rack set over a baking sheet and bake 12–15 minutes, flipping once, until the bacon is crisp and the shrimp are pink and opaque.

5. Serve: Serve hot with lemon wedges and parsley.

Nutritional Info (per serving, 3 pieces, approximate)

Tips

• Par-cooking the bacon is what keeps it from being chewy by the time the shrimp are done.
• Baking on a wire rack lets the bacon crisp on all sides.
• Use large shrimp; small ones overcook before the bacon is crisp.