Bacon Wrapped Shrimp with Sriracha Mayo
Published August 27, 2019 • Updated February 23, 2026
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I’ve been making bacon wrapped shrimp since 2019, and they still disappear at every cookout before anything else hits the table. Jumbo shrimp brined for extra juiciness, wrapped in par-cooked bacon, then grilled until the outside crackles and the shrimp stays tender inside. That combination of salty, crispy bacon against sweet, plump shrimp is what keeps people circling back to the grill for seconds.
Two techniques make this recipe work: brining and par-cooking. I brine my shrimp in salted ice water with a pinch of baking soda for 15 to 30 minutes before wrapping. That step alone separates rubbery shrimp from ones that snap when you bite in. Par-cooking the bacon at 350 degrees for about 10 minutes means it finishes crispy on the grill instead of staying flabby on one side. I tested skipping both steps early on, and the results were not close.
These work as a keto appetizer for parties or a full dinner, and I’ve done both more times than I can count. For dinner, I pair them with a green salad or roasted asparagus and call it a meal. For parties, I set out the sriracha mayo in a small bowl next to the platter and let people serve themselves. They never last more than 15 minutes. At 0.3g net carbs per serving, they fit any low carb plan without a second thought.
If you like shrimp, I have a few other recipes worth trying. My garlic butter shrimp is a stovetop option when I don’t feel like firing up the grill. The grilled firecracker shrimp brings more heat if sriracha mayo isn’t spicy enough. My creamy garlic paprika shrimp is where I go when I want something richer. If you enjoy the wrapped method, try my cod done the same way for a heartier main.
The biggest mistake I see is using raw bacon straight from the package. Raw bacon around shrimp creates a timing problem: by the time the bacon crisps, the shrimp is overcooked and rubbery. Par-cooking the bacon at 350 degrees for 10 minutes first means everything finishes at the same time on the grill. I walk through the exact timing and what the bacon should look like in the sections below.
One more thing: use jumbo shrimp, 16/20 count. Anything smaller cooks too fast for the bacon to keep up. I’ve tried medium shrimp and the proportions don’t work. The jumbo size gives you a real bite of shrimp inside that crispy shell.
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Bacon Wrapped Shrimp Ingredients
20 jumbo shrimp (16/20 count), peeled, deveined, tail on -
10 slices bacon, cut in half
Sriracha Mayo Ingredients
-
¼ cup mayonnaise
-
1 teaspoon sriracha sauce
Step by Step Instructions
Step by Step Instructions
Lay out bacon
Preheat oven to 350 degrees. Line a baking sheet with foil and place the cut strips of bacon on the tray.
Par cook bacon
Par cook the bacon until it begins to shrink and turn slightly red, about 10 minutes. The bacon should be flexible and not completely cooked.
Wrap shrimp with bacon
Cool the bacon until it is easy to handle with fingertips, about 5 minutes. Wrap a slice of par-cooked bacon around each shrimp, slice through a pre-soaked skewer or insert a toothpick to secure the wrap. Continue wrapping.
Grill time
Grill the bacon wrapped shrimp skewers over direct high heat for 3 to 5 minutes on each side or until the shrimp have plumped up and are white and pink. Or cook in a 400 degree oven for about 5 minutes each side.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use smaller shrimp for this recipe?
I've tested medium shrimp and they work, but the cook time drops to about 2-3 minutes per side. My preference is still jumbo (16/20 count) because you get a better shrimp-to-bacon ratio and the presentation looks way better on a platter. If all you can find is medium, just watch them closely so they don't overcook.
Can I cook these in an air fryer?
I've done these in the air fryer at 380 degrees for about 8-10 minutes, flipping halfway through. The bacon gets even crispier than on the grill. I still par-cook the bacon first, same as for grilling. If you have an air fryer, this is honestly my preferred method now.
How should I store and reheat leftovers?
I keep leftovers in an airtight container in the fridge for up to 2 days. For reheating, I use the oven at 350 degrees for 4-5 minutes. The oven keeps everything crispy instead of soggy. I've also reheated in the air fryer at 350 for about 3 minutes, and that works just as well. Do not microwave or the bacon turns chewy.
Can I freeze these?
I freeze them after wrapping but before cooking, laid flat on a parchment-lined baking sheet. Once frozen solid, I transfer to a freezer bag. They keep for up to 3 months. When ready to cook, I grill straight from frozen, adding about 2 extra minutes per side. The bacon still crisps up, though not quite as evenly as fresh.
Can I make these ahead of time?
I've prepped these up to a day ahead. Par-cook the bacon, wrap the shrimp, thread the skewers, and store the whole thing covered in the fridge. When it's time to cook, pull them out 10 minutes before grilling to take the chill off. I do this for every party so I'm not assembling shrimp while guests are standing around.
How can I make the sriracha mayo less spicy?
I start with half a teaspoon of sriracha and taste from there. My kids like it with even less. You can also swap the sriracha for a squeeze of lime juice and a pinch of garlic powder for a completely different dip that's still keto friendly.
How many net carbs are in this recipe?
I've tracked the macros, and each serving comes to 0.3g net carbs. The shrimp and bacon are essentially zero carb on their own, and the small amount of sriracha in the dipping sauce is the only thing that adds any. This recipe barely moves my daily carb count.
What if I have an egg allergy and can't use regular mayo?
I've made the sriracha dip with Primal Kitchen's avocado oil mayo and you can't tell the difference from regular. Sriracha has such a strong flavor that the mayo base barely matters. Any avocado oil or vegan mayo will work here.
Third time making these and the par-cooked bacon step finally clicked. Rushed it before and the texture was off. Don't skip the full 10 minutes. The sriracha mayo could go heavier for my taste, but I keep coming back.
Third time is the charm with that par-cook step. And for the mayo ratio, I've been going closer to 50/50 sriracha to mayo when I want more heat. Way more kick.
Third time making these this spring and I finally have the timing down. The par-cooking step was something I kept skipping at first, but once I stopped cutting corners there, the bacon crisps up and actually grips the shrimp instead of sliding around on the skewer. The sriracha mayo ratio is good as written, just enough heat without taking over. Doubling the batch this weekend.
Made a double batch on Sunday and just finished the last of them for lunch today. The bacon stays freaking crispy in the air fryer, even on day four. That 34g protein per serving is no joke either.
Four days crispy is better than my own storage notes claim. Air fryer reheat beats oven for these every time.
My husband has an egg allergy so regular mayo is out. I've seen vegan mayo at the grocery store but honestly have no idea if it tastes similar or mixes with sriracha the same way. Would that work, or is there something better?
Vegan mayo works fine for the sriracha dip. Sriracha has such a strong flavor that the base barely matters. Primal Kitchen makes a good avocado oil one if you can find it.