Bacon Wrapped Shrimp served on a stainless platter featured

Bacon Wrapped Shrimp

Partially cooking the bacon is a key step to these perfectly succulent shrimp wrapped in bacon! Crowd pleasing party fare and great for keto and low carb diets.  
Note that you'll need toothpicks to secure the bacon strips around the shrimp.
Course Appetizer
Cuisine American
Keyword easy, fast, keto, low carb, party food
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 238kcal
Author Marissa


  • 8 slices bacon halved crosswise (see recipe note)
  • 16 large shrimp peeled except for the tail and deveined
  • 1 tablespoon olive oil
  • 1/4 teaspoon fine sea salt or 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  • Preheat oven to 425˚F.
  • Arrange bacon slices, leaving space around each, on oven safe rack placed inside a baking sheet. Bake 5 to 10 minutes depending on the thickness of your bacon. It should still be pliable when you remove it from the oven.
  • Meanwhile, place shrimp in a medium bowl. Add olive oil, salt and pepper; toss to coat.
  • When partially cooked bacon slices are cool enough to handle (about 5 minutes after you remove from oven), wrap each strip around one shrimp, securing with a toothpick; return to oven safe rack. Repeat with remaining shrimp. 
  • Bake 10 minutes more until shrimp are pink and bacon is cooked through. Serve.



If your bacon strips are very long, cut them into thirds crosswise instead of in half. You want the strips to be long enough to wrap the shrimp, but not so long that a large area of the bacon overlaps.


Calories: 238kcal | Protein: 10g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 623mg | Potassium: 106mg | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.7mg