Partially cooking the bacon is a key step to these perfectly succulent shrimp wrapped in bacon! A crowd pleasing appetizer recipe that's also great for keto and low carb diets. Note that you'll need toothpicks to secure the bacon strips around the shrimp.
Keyword easy, fast, game day, keto, low carb, party food
16largeshrimppeeled except for the tail and deveined
1/4teaspoonfine sea saltor 1/2 teaspoon kosher salt
1/4teaspoonfreshly 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 slice of bacon around one raw 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.
For thick cut bacon, increase par-cook time by a few minutes, until bacon is starting to crisp, but is still pliable.