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.
Make sriracha mayo
To make the sriracha mayo, mix the mayonnaise and sriracha sauce together until combined.
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.
Bacon wrapped shrimp was always something I'd order out but never actually make, and I put it off for a while because it seemed fussy. Par-cooked bacon, four minutes on the grill, and the sriracha mayo takes literally thirty seconds to mix. I've been making way more involved things that don't come close to what I got off that grill, and I'm a little embarrassed that I waited this long. Pool day next weekend and these are already on the menu.
One thing the recipe doesn't make clear enough: the 16/20 count on the shrimp actually matters. I grabbed whatever looked jumbo at the store the first time and they were smaller, so the half-slice of bacon wrapped with too much overlap and the whole skewer cooked unevenly (shrimp done, bacon not even close). Got the right size the second time and it clicked, wrap sat clean and everything finished together. The par-cook step is not optional, I confirmed that the hard way. Grilling goes fast once the bacon is already set, 4 minutes on high is where I landed. Worth making again, just don't skip the count.
Store 'jumbo' varies more than you'd think. The overlap and uneven cook is exactly what happens when the count is off. Four minutes on high is where I land too.
Made these for a backyard cookout last weekend and the shrimp got rubbery before the bacon crisped up. I was really going for those crackly edges. Par-cooked the bacon 10 minutes like it says, but it was still pretty floppy when I started wrapping, so I think that was my problem. Do I just need to par-cook it longer until it's more set, or does grill time need to go past 5 minutes if the heat isn't super high?
There used to be this restaurant near my parents' house where the whole reason we went was the bacon wrapped shrimp. Started keto and quietly accepted that was just gone for me now. Made these for a pool day yesterday. Had never tried the par-cooking step before and now I totally get it, the bacon actually crisped up instead of going rubbery and just steaming the shrimp underneath. That little crackle at the edges when you bite in. I kept eating them off the plate before anyone even sat down. The sriracha mayo is two ingredients and somehow it's the thing I was still thinking about the next day. Giving it 4 stars because I want to try it once more with bigger shrimp before I fully commit, but this already replaced a memory I thought was just gone.
That last line. Go 13/15 count on the next batch and you'll get more shrimp per bite instead of mostly bacon wrap.
Par-cook a double batch of bacon on Sunday and these take under 5 minutes all week.
Par-cooked bacon keeps 4 days in the fridge easy. I started doing a full pound at a time.
Pretty new to keto and honestly terrified of grilling, but these were done in 20 minutes exactly like it said. My daughter walked in while they were still on the grill and just... stationed herself there. The sriracha mayo is two ingredients and somehow makes it feel fancier than it has any right to. Going into the cookout rotation for sure.
Ha. My daughter does that too. Double the mayo next time - it runs out way before the shrimp.
Third time making these in about six weeks. The first time I was stressed about getting the bacon to stay put on the grill, but par-cooking it first does the trick. The edges really do crackle like the recipe says, which I honestly didn't expect. Made them Saturday for the first nice evening we've had this spring and the sriracha mayo is so simple I kept finding excuses to dip things in it.
The crackle gets me every time. The mayo works on anything grilled, chicken especially.
Three months on keto and I kept writing off anything like this. Made these last weekend. The smell when the bacon starts crisping around the shrimp on the grill, I wasn't ready for that. Sriracha mayo takes like two seconds and it pulls the whole thing together. I'd go heavier on the sriracha next time. But it's the first time in months I've made something and not felt like I was giving something up.
That smell is the moment it clicks. More sriracha is right - I do closer to a full teaspoon in the mayo and it can take it without being too hot.
I had no idea par-cooking the bacon was a thing. No rubbery bacon, just crispy edges the whole way through. Can't stop thinking about it now. First time making any shrimp appetizer and I went in nervous about the bacon-to-shrimp ratio, but everything came together faster than I expected. One question: can you assemble the skewers the day before and keep them in the fridge? I want to bring these to a cookout next weekend and don't want to be wrapping shrimp in front of everyone.
Yep. Par-cook the bacon, wrap and thread the skewers, cover and refrigerate. Just pull them out 10 min before grilling so they're not cold going in.
I've been keto for almost a year and the thing I grieved most was appetizers. Not dinner, not dessert, appetizers. Made these last week, and the second the bacon hit the grill I remembered what actual appetizer excitement feels like. The par-cooking step is what makes this work. Shrimp stays tender, bacon gets that real crackle. Already planning a double batch.
Appetizers were the hardest gap to fill. Dinner you can work around. The bacon getting that real crackle was what sold me on this one too.
Doubled the sriracha to two teaspoons and the heat builds in this slow creeping way that makes the whole thing more interesting. Combined with par-cooking the bacon first (do not skip it, that's what keeps things from going rubbery on the grill), these are freaking unbelievably good. Four stars only because I want more notes on grill timing since mine ran hot and needed closer to 3 minutes.
Hot grill, 3 minutes is right. I watch the bacon edges more than the clock. Once they start to char, pull them.
My aunt made these every New Year's and I figured that tradition was just over once I went keto. Made them last night and the second the bacon started crackling I was 12 again.
New Year's tradition: reinstated. The sriracha mayo works better as a dipping bowl anyway, more of it that way.
My husband demolished half the platter before I finished plating. Didn't expect that from a shrimp recipe. He mentioned the sriracha mayo, kept using it after the shrimp were gone.
Ha. The mayo disappears faster than the shrimp in my house too. I always make a double batch of it now.
Every other version I've tried has the same problem: rubbery shrimp or undercooked bacon because the two don't cook at the same rate. Par-cooking the bacon 10 minutes before wrapping fixes it. I was skeptical. I've done the foil tent trick, the microwave trick, even thin-cut bacon thinking it would help. None of it worked. With this method the bacon edges actually crackle when you pull them off the grill and the shrimp are still juicy. The sriracha mayo is smarter than it looks, just two ingredients but it cuts through the fat. I used 16/20 count like the recipe says and that size is right, anything smaller falls apart on the grill. This is the one I'm keeping.
That crackle is the tell. And anything smaller than 16/20 slides right off the skewer before it even hits the plate.
Added a squeeze of lime to the sriracha mayo (just had half a lime sitting there) and the whole dipping sauce changed, that brightness cuts through the bacon fat in a way I wasn't expecting. I also almost skipped the par-cooking step because it looked like extra work, but if you do that the bacon ends up flabby by the time the shrimp are cooked through, so don't. Lesson learned the right way for once.
Lime in the mayo is going in my recipe notes. That brightness against the bacon fat is obvious in hindsight but I never tried it.