Shrimp Wrapped in Bacon
This keto bacon wrapped shrimp recipe gives a delicious spin to the popular appetizer with fresh herb stuffing!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings (~6 shrimp/serving)
- 1 lb shrimp large, butterflied, shell removed (1 pound = ~24 large shrimp)
- 2 Tbsp olive oil extra virgin
- 1 Tbsp garlic minced
- 1/4 cup basil fresh
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric
- 1/4 tsp sea salt
- 6 strips bacon thinly cut, or prosciutto
Preheat oven to 400 degrees F. Line a sheet pan with aluminum foil for easy clean up.
Place shrimp, olive oil, and garlic in a resealable bag and marinate for 5 minutes while preparing remaining ingredients.
Using a mortar and pestle or small food processor, combine basil, smoked paprika, turmeric, and sea salt until well blended.
Remove shrimp from bag and divide basil paste between each shrimp, stuffing the mixture in the butterfly cut in the back of the shrimp. Fold shrimp back together.
Using a sharp knife, cut the bacon strips lengthwise. Cut each thin, lengthwise strip in half.
Carefully wrap the stuffed shrimp in the bacon strips. Place on a sheet pan and bake for 15 minutes, or until shrimp is opaque and bacon crisp.
If using thick cut bacon, you may need to parcook (partially cook) the bacon prior to wrapping the shrimp to ensure an even cook between shrimp and bacon.
SERVING SIZE = ~6 Bacon Wrapped Shrimp
NET CARBS = 2.00g
Nutrition information is based on a single serving and is provided as a convenience for Ketogasm readers. Data may vary based on brand and recipe variation. Click here for more detailed nutrition information.
Serving: 6shrimp (~136g) | Calories: 200.5kcal | Carbohydrates: 2.1g | Protein: 19.7g | Fat: 12.1g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1.79g | Monounsaturated Fat: 7g | Cholesterol: 154.8mg | Sodium: 990.7mg | Potassium: 205.11mg | Fiber: 0.1g | Sugar: 0.1g