These low carb 3-ingredient bacon shrimp bombs are the kind of simple appetizer that disappears before anything else hits the table. They remind me of summer holidays when the grill was going from noon to sundown and somebody was always sneaking the first bite straight off the tray. With only shrimp, bacon, and a little seasoning, you get that fine balance of smoky, salty, and sweet seafood flavor that feels special without making extra work.
Serve these hot with a big platter of fresh celery, cucumber slices, or a crisp green salad if you want to keep things low carb. They also pair nicely with ranch dip, garlic butter, or a little lemon on the side. If you are putting out a holiday spread, these are mighty good next to grilled burgers, steaks, or simple roasted vegetables.
Low Carb 3-Ingredient Bacon Shrimp Bombs
Servings: 6
Ingredients
1 pound large shrimp, peeled and deveined
Directions
1. Heat your grill to medium heat, about 375 to 400 degrees. If you are using the oven, heat it to 400 degrees and line a baking tray with foil for easy cleanup.
2. Pat the shrimp dry with paper towels so the seasoning will stick and the bacon can crisp up better.
3. Sprinkle the shrimp all over with the barbecue seasoning, tossing gently so each piece gets a light, even coating.
4. Wrap each shrimp with a half slice of bacon, winding it snugly around the shrimp. If needed, secure with a toothpick.
5. Place the shrimp bombs on the grill or prepared tray, leaving a little room between each one. Cook for 12 to 15 minutes, turning once if grilling, until the shrimp are pink and the bacon is browned and crisp around the edges.
6. Transfer to a platter or serve right from the tray while hot. If you like, let them rest a minute so the bacon sets up a bit before serving.
Variations & Tips
Use thin bacon if needed: If your bacon is especially thick and slow to crisp, you can swap in regular-cut bacon. It wraps more easily and often finishes at the same time as the shrimp.
Add a little heat: A pinch of cayenne in the seasoning or a dusting of chipotle powder gives these a nice kick without changing the recipe much.
Try the oven or air fryer: These work beautifully in the oven and can also be cooked in an air fryer at 375 degrees until the bacon is browned and the shrimp are cooked through. Just be sure not to crowd them.
Don’t overcook the shrimp: Shrimp go from juicy to rubbery in a hurry, so pull them as soon as they turn pink and opaque. If the bacon needs a touch more color, a quick minute under the broiler can help.
