Let’s dive right into this super easy bacon wrapped shrimp, have ’em for dinner, snacks or be the one ‘known’ for THE best appetizer for parties. This recipe is simple, uncomplicated and is ready to serve in less than 30 minutes. There’s a quick Cajun remoulade to dip with for a little kick too, every single one will be gone! We could have ate the parchment paper.

The bacon is par baked for 10 minutes to get it started since it takes longer than the shrimp. The bacon you buy and the shrimp size may vary; keep that in mind with your oven time. Cut the strips in half and lay them out on parchment paper. While that’s in you can peel and devein your shrimp and make the remoulade. We polished off this entire tray for dinner between the two of us! Smokey bacon oven browned with a meaty size shrimp tucked in the middle. All that bacon fat just helps the shrimp stay moist and tender. Cajun remoulade dip is a perfect pairing, enjoy!

I used a Pederson’s whole 30 approved bacon with no nitrates or sugar and I got a deal on large wild caught shrimp at Sprouts!

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Easy Bacon Wrapped Shrimp

Super easy peasy bacon wrapped shrimp. Have them for dinner, snacks or be the one ‘known’ for THE best appetizer for parties. This recipe is simple, uncomplicated and is ready to serve in less than 30 minutes. There's a quick Cajun remoulade to go with for a little kick too!

Course Main Course

Cuisine American

Servings 2

Author Dawn Loves Food

Ingredients

1 pack pack paleo bacon
1 lb 16-20 count wild caught shrimp

Cajun Remoulade

¼ c mayo
2 T stone ground mustard
1 t smoked paprika
½ t mustard powder
1-2 t tabasco sauce
1 diced green onion
Salt and pepper to taste

Instructions

Set oven to 400f, you will need 2 baking trays lined with parchment paper. On the first tray cut the bacon strips in half and lay the bacon out single file. Count out the pieces of shrimp and bacon so your have enough. Par bake for 10 minutes. Prep the shrimp.
Take bacon out and let rest for 2 or 3 min- it’s a little hot to handle. Start with the tail of the shrimp and the end of the bacon and pinch together, hold. Then, stretch and wrap the bacon around the shrimp with your other hand until you’ve reached the other end and tuck seem end down onto the second baking sheet. Try and keep them from touching each other on the tray for even baking.
Place back in oven and cook until the bacon is a golden brown and the shrimp is opaque for another 10-15 minutes. Watch out if your over runs hot you don’t want to burn them!
Mix together the mayo, mustard and spices. Add a few good shakes of the tabasco, you decide how hot you want it. Finish with a little salt and pepper, thin with a teaspoon of water to just get a thin layer of dipping sauce.

Recipe Notes

Unpeeled raw shrimp either fresh or frozen are less expensive. You do have to peel and devein, but you have time while par baking the bacon!

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