Bacon-Wrapped Shrimp - For the Carnivore Diet
This bacon-wrapped shrimp keeps things strictly carnivore: just shrimp, bacon, a touch of salt, and the richness of rendered fat. The result is a tender, sweet bite of shrimp encased in crisp, smoky bacon—simple, satisfying, and ready in about 30 minutes.
Par-cooking the bacon first is the key to getting it crispy without overcooking the shrimp. A wire rack over a sheet pan helps the fat render evenly, and a quick broil at the end locks in that deep, savory finish. Serve hot with a drizzle of the bacon drippings for extra richness.
If you prefer an air fryer, these cook up beautifully at high heat with minimal cleanup. Keep it simple, salt to taste, and enjoy as an appetizer or pair with eggs for a hearty meal.
Ingredients
- 16 large raw shrimp, peeled and deveined (tails on optional)
- 8 slices thin-cut bacon, halved
- Salt, to taste
- 1 teaspoon beef tallow or bacon fat, optional for the pan
Instructions
- Preheat the oven to 425°F (220°C). Set a wire rack over a rimmed sheet pan. Lightly grease the rack with tallow or bacon fat.
- Par-cook the bacon: Arrange the halved bacon slices on the rack and bake for 6–8 minutes until the fat begins to render and the bacon is flexible but not browned. Remove and cool slightly. Keep the oven on.
- Pat the shrimp dry and lightly salt. Wrap each shrimp with a half slice of par-cooked bacon. Secure with a toothpick if needed.
- Return the wrapped shrimp to the rack. Bake for 8–10 minutes until the shrimp are opaque and the bacon is nearly crisp.
- Optional finish: Broil on high for 1–2 minutes to crisp the bacon. Watch closely to avoid overcooking.
- Rest 2 minutes. Drizzle or brush with the rendered bacon drippings from the pan and serve hot.
- Air fryer option: Cook at 400°F (205°C) for 7–9 minutes, turning once, until shrimp are opaque and bacon is crisp.