Description
This keto bacon-wrapped shrimp is super easy: you can make it in about 20 minutes, and it’s the best appetizer ever.
Ingredients
- 1 pound Extra Large Raw Shrimp, Peeled, Deveined, Tail On
- Sea Salt And Pepper, To Taste
- ¼ teaspoons Chili Powder
- ¼ teaspoons Cayenne Pepper
- 1 teaspoon Smoked Paprika
- 1 Tablespoon Olive Oil
- 1 Tablespoon Fresh Lemon Juice
- 8 slices (Very Thin) Bacon
- FOR THE KETO WHITE SAUCE:
- 1 cup Mayonnaise
- 1 Tablespoon Dijon Mustard
- 2 teaspoons Prepared Horseradish
- 2 Tablespoons Apple Cider Vinegar
- 1 teaspoon Garlic Powder
- Sea Salt And Pepper, To Taste
Preparation
Preheat oven to 400°F (200°C) and line a large baking tray with parchment paper.
Place raw shrimp into a bowl and sprinkle with seasonings. Drizzle olive oil and fresh lemon juice and gently toss to coat.
Cut bacon strips in half and wrap each shrimp in 1 bacon half-slice. Insert a toothpick through the bacon to secure the wrap.
Arrange the shrimp in a single layer on the prepared pan. Roast bacon-wrapped shrimp for 10–12 minutes, flipping halfway.
Meanwhile, combine all sauce ingredients in a jug and whisk to emulsify. Refrigerate until ready to use.
Once shrimp are done, carefully remove toothpicks and transfer to a serving plate. Serve with white sauce and enjoy!
