Craving a protein-packed, keto-friendly treat? Bacon-wrapped shrimp and scallops check all those boxes. You’ll get a quick burst of savory flavor with each bite, thanks to the fresh seafood and crispy bacon. Whether you’re a seasoned cook or just trying your hand at new recipes, this dish is simpler than you might think. Are you ready to impress everyone at dinner?
Ingredients
- 12 large shrimp (peeled and deveined)
- 12 scallops (medium-sized, patted dry)
- 12 slices of bacon (half strips work best if they’re too long)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper (to taste)
- Toothpicks (for securing the bacon)
Directions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easier cleanup.
- Season the shrimp and scallops. Drizzle them with olive oil, then sprinkle on garlic powder, paprika, salt, and pepper.
- Wrap each piece of seafood with a bacon slice, and secure it with a toothpick. If your bacon strips are long, cut them in half first to avoid double wrapping.
- Arrange the bacon-wrapped shrimp and scallops on the baking sheet in a single layer. Give them a little space so the bacon can crisp up.
- Bake for 12 to 15 minutes, or until the bacon looks crispy and shrimp is opaque. If you like extra crunch, switch your oven to broil for the last minute, but keep a close watch.
- Let them cool for a minute or two, then serve while they’re still hot.
Tip: Feel free to brush on a mix of melted butter and chopped herbs in the last few minutes of baking. It adds extra richness without piling on carbs.
Nutrition Facts
Specific numbers can vary based on the size of your seafood and bacon, but here’s a general breakdown per two bacon-wrapped shrimp and two bacon-wrapped scallops:
- Calories: Approximately 250
- Protein: Around 25 g
- Fat: About 15 g
- Carbs: Under 3 g
Remember, these are ballpark figures. If you’re strictly tracking macros, it’s best to use a nutrition calculator keyed to your exact ingredients.
Final Thoughts
Bacon-wrapped shrimp and scallops offer a mouthwatering balance of savory bacon goodness and tender seafood, without the carbs to wreck your keto meal plan. You’ll also enjoy how quick this dish is: just season, wrap, and pop in the oven. It’s proof that keto-friendly recipes can be both fancy and fuss-free.
Frequently Asked Questions (FAQs)
- Can I use turkey bacon instead of regular bacon?
Absolutely. Turkey bacon won’t be quite as fatty, but it still pairs nicely with shrimp and scallops, and it will keep things keto-friendly too. - Should I marinate the shrimp and scallops beforehand?
You can, but it isn’t strictly necessary. A simple spice rub (like garlic powder and paprika) adds plenty of flavor. If you want to experiment, try a quick marinade in olive oil and lemon juice for an extra citrus zing. - How do I know the seafood is fully cooked?
Shrimp turn pink and look opaque when done. For scallops, the center should be slightly translucent but firm. If you’re unsure, cut one open to check or use a meat thermometer (they’re fully cooked at 145°F). - Can I prepare them in advance?
You can season the seafood and wrap it with bacon a few hours ahead of time. Keep them in the fridge until you’re ready to bake. This makes hosting a breeze since you’ll just slide them into a preheated oven. - Are these leftovers still good the next day?
While they taste best fresh, you can definitely keep them in the fridge. Reheat them in the oven or an air fryer so the bacon crisps up again instead of getting soggy in the microwave. Enjoy!
Bacon-Wrapped Shrimp and Scallops Recipe
Ingredients
12 large shrimp (peeled and deveined)
12 scallops (medium-sized, patted dry)
12 slices bacon (half strips work best if they’re too long)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper (to taste)
Toothpicks (for securing the bacon)
Directions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easier cleanup.
- Season the shrimp and scallops. Drizzle them with olive oil, then sprinkle on garlic powder, paprika, salt, and pepper.
- Wrap each piece of seafood with a bacon slice, and secure it with a toothpick. If your bacon strips are long, cut them in half first to avoid double wrapping.
- Arrange the bacon-wrapped shrimp and scallops on the baking sheet in a single layer. Give them a little space so the bacon can crisp up.
- Bake for 12 to 15 minutes, or until the bacon looks crispy and shrimp is opaque. If you like extra crunch, switch your oven to broil for the last minute, but keep a close watch.
- Let them cool for a minute or two, then serve while they’re still hot.
