These little bacon shrimp bites are the sort of simple holiday treat that never stays on the platter for long. They remind me of the kinds of no-fuss party foods Midwestern families have leaned on for years: practical, hearty, and made from just a couple of good ingredients. When you want something warm, savory, and low carb without a lot of measuring and mixing, this is the kind of recipe that earns a permanent place in the family notebook.
Serve these bites hot with toothpicks alongside crisp celery, cucumber slices, or a simple relish tray if you want to keep things light. They also fit right in with holiday spreads, game-day snacks, scrambled eggs at brunch, or a big green salad for supper. A squeeze of lemon on the side is mighty nice too, even if the recipe itself stays true to its two-ingredient charm.
Low Carb 2-Ingredient Bacon Shrimp Bites
Servings: 6
Ingredients
24 large raw shrimp, peeled and deveined, tails removed
12 slices thin-cut bacon, cut in half crosswise
Directions
1. Preheat your oven to 425°F and line a rimmed baking sheet or broiler pan with foil for easy cleanup. If you have a wire rack, set it on the pan so the bacon can crisp up a little better.
2. Wrap each shrimp with a half slice of bacon, winding it snugly around the middle so the shrimp is mostly covered but still able to curl as it cooks.
3. Arrange the wrapped shrimp seam-side down on the prepared pan, leaving a little space between each piece.
4. Bake for 15 to 20 minutes, turning once halfway through, until the shrimp are pink and curled and the bacon is browned and sizzling. If you want a little extra color, place them under the broiler for 1 to 2 minutes at the end, watching closely.
5. Transfer to a serving platter and serve hot while the bacon is still crisp and the shrimp are juicy.
Variations & Tips
Use thin bacon: Thin-cut bacon works best here because it has time to crisp before the shrimp overcook. Thick bacon can stay chewy unless you partially cook it first.
Pick similar-size shrimp: Try to use shrimp that are all close in size so they finish cooking at the same time. Large shrimp are just right for getting that good bacon-to-shrimp balance.
Secure with toothpicks if needed: If your bacon wants to loosen while baking, tuck the seam underneath or pin each bite with a toothpick. Just remember to remove them or warn your guests before serving.
Air fryer option: These can be cooked in an air fryer at 400°F for about 8 to 10 minutes, turning once, until the bacon is crisp and the shrimp are cooked through. Work in batches so the hot air can circulate.
Add a finishing touch: Even though the base recipe is only two ingredients, a little sprinkle of black pepper, smoked paprika, or a squeeze of fresh lemon at serving time can dress them up without changing their simple spirit.