Bacon Wrapped Shrimp with Sriracha Mayo

Prep: 20 min Cook: 7 min Total: 27 min Servings: 4

By Annie Lampella, Pharm.D.

Published August 27, 2019 • Updated February 1, 2026

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Reader Rating

4.5 Stars (2 Reviews)

5 Ingredients or Less BBQ Carnivore Seafood

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Grilled jumbo shrimp wrapped in crispy bacon is a hit recipe that you can serve as a keto appetizer or enjoy as your main dinner. Kick up the flavor by dipping your surf into a spicy sriracha mayo.

bacon wrapped shrimp with side of sriracha mayo

Wrapping shrimp in bacon creates the juiciest, most flavorful shrimp.

Bacon wrapped shrimp are addicting, especially dipped into a spicy sauce like sriracha mayo. Serve them as an appetizer or have them for dinner. Either way, they’ll disappear fast!

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Recipe

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Bacon Wrapped Shrimp with Sriracha Mayo

4.5 (2) Prep 20m Cook 7m Total 27m 4 servings

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

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.

Make sriracha mayo

To make the sriracha mayo, mix the mayonnaise and sriracha sauce together until combined.

Nutrition Per Serving

328 Calories

21g Fat

34.4g Protein

0.3g Net Carbs

0.3g Total Carbs

4 Servings

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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Bacon Wrapped Shrimp with Sriracha Mayo

Frequently Asked Questions

Can I use smaller shrimp for this recipe?

Yes, just adjust the cooking time since smaller shrimp cook faster. Jumbo shrimp give you the best bite and presentation, but medium shrimp work in a pinch.

What can I substitute for bacon if I want a healthier option?

Turkey bacon works as a swap. Watch the cook time closely since it crisps differently than regular bacon.

How can I make the sriracha mayo less spicy?

Just use less sriracha. I'd start with half a teaspoon and add more until it hits the heat level you like.

How should I store leftover bacon wrapped shrimp?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven so the bacon stays crispy.

How many net carbs are in bacon wrapped shrimp?

Each serving has just 0.3g net carbs, so it fits easily into a low carb or keto meal plan.

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Size of shrimp to use

The ideal size of shrimp to buy is a jumbo or colossal shrimp. Too small and the shrimp won’t wrap very well and will cook too fast. I use 16/20 count jumbo shrimp in this recipe. That means there are 16 to 20 shrimp per pound. A higher number means a higher shrimp count. It’s up to you whether or not to leave the tails on the shrimp. I prefer to leave them on as they provide a place to hold onto while you are grabbing and eating them.

Tip: Brine the shrimp

For the juiciest shrimp, brine them first.

To brine your shrimp, let them sit in an ice bath for 15 to 30 minutes made of:

4 cups of water
Ice
1 teaspoon of salt
¼ teaspoon baking soda

Then, remove shrimp and let dry on a paper towel before proceeding with the rest of the recipe.

Sometimes when cooking at high heat, the shrimp will lose moisture and the shrimp will become dry and rubbery.

The salt in the brine will help keep the shrimp moist. The baking soda is alkaline and will give the shrimp a crisp, firm texture.

Par-cooked bacon

In order to get crispy bacon instead of bacon that is flabby and undercooked on the inside, you need to partially cook the bacon first. Cut the slices of bacon in half and cook in a 350 degree oven for 10 minutes or until the bacon is about part way done cooking. The bacon should be red but not crispy. You want the bacon to be flexible so you can easily wrap it around the shrimp.

Pre-soaked skewer

If using bamboo skewers to secure the bacon wrapped shrimp, be sure to pre-soak them before threading the shrimp. That way the wooden skewer doesn’t catch on fire when you grill it and will decrease the chance of you getting a splinter when you pull the bacon wrapped shrimp off the skewer. If you don’t have skewers, toothpicks work just fine to hold the strip of bacon to the shrimp.

Sriracha mayo sauce

Sriracha mayo is a super easy dipping sauce to make. It contains two ingredients: mayonnaise and sriracha.

Sriracha sauce does contain some sugar, but you’re only adding one teaspoon to this entire dipping sauce. That tiny amount won’t knock you out of ketosis.

Carnivore friendly

Bacon wrapped shrimp works great on a carnivore diet too. If you’re strict carnivore, just skip the sriracha mayo.

About the Author

Annie Lampella, Pharm.D.

Annie is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis, she has over 14 years of experience developing family-friendly keto recipes based on the science of human metabolism.

Learn more about Annie View My Cookbook

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