Bacon Wrapped Shrimp with Remoulade Sauce
Bacon Wrapped Shrimp makes a great low-carb appetizer for guests or an easy low-carb 30-minute family dinner recipe. Dip your shrimp into zingy remoulade sauce for a bite-sized flavor explosion.
Servings 8
Calories 388kcal
Ingredients
- 1 1/2 lbs jumbo shrimp peeled and deveined, tail-on
- 1 tbsp extra virgin olive oil
- 2 tsp all-purpose seasoning blend I used McCormick All Purpose Garlic and Onion
- 6 oz center cut bacon 6-8 slices
Remoulade Sauce
- 1 cup mayonnaise
- 2 tbsp mustard (yellow)
- 1/4 cup celery finely diced
- 1/4 cup onion finely diced or grated
- 1 tsp sweet paprika
- 2 tsp hot sauce
- 1/2 tsp salt
Instructions
- Pat shrimp dry and toss in large bowl with olive oil and all-purpose seasoning until evenly coated
- Stack bacon slices and cut in half widthwise and then lengthwise to yield 4 small pieces from each slice of bacon
- Wrap each smaller piece of bacon around a piece of shrimp and place seam side down on baking sheet
- Place baking sheet in oven and turn on broiler (grill) to high
- Broil for 5-8 minutes on one side until bacon starts to become crispy, then flip and continue cooking on other side until shrimp is fully cooked (about 5 more minutes)
- While shrimp is cooking, mix together remaining ingredients for sauce in small bowl
- Remove shrimp and let cool slightly before serving alongside dipping sauce
Notes
1. Sauce can be made up to two days in advance and stored in fridge until ready to serve
2. Use the thinest sliced bacon possible to ensure bacon will cook up crispy and shrimp does not overcook
3. Shrimp can be chilled after cooking and served cold if desired
4. Adjust hot sauce to taste depending on spice level desired
Nutrition
Calories: 388kcal | Carbohydrates: 2g | Protein: 20g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 240mg | Sodium: 1201mg | Potassium: 157mg | Vitamin A: 185IU | Vitamin C: 4.7mg | Calcium: 149mg | Iron: 2.5mg