About
Make this a part of your main meal, paired with a low carb side dish. Jumbo shrimp are marinated in a blend that’s a little spicy with garlic and lemon. Wrapping the shrimp in bacon ensures the shrimp don’t dry out in your oven and eliminates the need for additional salt.
Ingredients
- 8 large shrimp raw
- 1 teaspoon olive oil
- ½ teaspoon worcestershire sauce
- ½ teaspoon sambal oelek paste of chili by rooster
- ¼ teaspoon lemon juice
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic powder
- 4 slice – 6" long bacon
Instructions
- Peel and devein your shrimp. Pat each piece dry with a paper towel. In a bowl, mix the shrimp with all the ingredients except the bacon. Wrap the bowl and marinate in your refrigerator for 1 hour.
- When you’re ready to cook the kebabs, preheat your oven to 375 degrees. Slice each strip of bacon in half to have short, wide strips. Gently wrap each shrimp in a cut piece of bacon, and slide it onto a skewer. Make sure to pierce both the bacon and shrimp with the skewer so nothing falls off. Arrange 4 bacon wrapped shrimp per skewer.
- Place a baking rack over a sheet tray. Place the skewers over the baking rack. Bake the kebabs for 30 minutes, no flipping or rotating.
Nutrition Facts
- Servings: 2
- Calories: 118.0kcal/493.8kJ (per serving)
- Fat: 8.2g (per serving)
- Carbs: 1.3g (per serving)
- Protein: 9.3g (per serving)
