This three-ingredient low carb dish combines three fantastic flavors: butter, shrimp, and bacon!
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I have seen a lot of recipes recently for shrimp wrapped in bacon. I have been super tempted by this combination, but with no parties coming up, and not being my husband’s kind of food, they would just be for me to eat. And I really wanted to try the flavor combination, but without all the effort of wrapping shrimp. My solution? Cooking it all in a pan. With butter. Three ingredients are all you need to make this easy and delicious meal!
Watch my recipe video tutorial or scroll down for full instructions and recipe card!
Melt the butter in a large skillet. Yes, I know you know what melting butter looks like. But it still looks good.
Trim the excess fat from the bacon to prevent it from overpowering the bacon. Slice the bacon into 1″ strips. Add the bacon to the butter and sauté until it starts to go crispy.
Add in the shrimp. I’ve used tail-on shrimp (deveined, of course) because I actually like eating the tail. Depending on how you’re going to eat the finished dish (or your own shrimpy preference), then tail-off shrimp may work better. Sauté for 3-4 minutes on each side.
Grind some black pepper for seasoning and some chopped parsley for a bit of color and freshness, and serve.
This shrimp with bacon dish is pretty good just served on its own, to be honest. But you may like to add Miracle Noodles, steamed veg, salad, zucchini noodles or cauliflower rice as a side dish. Or it could be served as part of a tapas meal, or even my favorite option for pretty much everything I cook – wrap it in a low carb tortilla!
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Ingredients
- 2 tbs unsalted butter
- 8 slices of bacon excess fat trimmed
- 12 oz shrimp deveined, and peeled - tail on or off as preferred
- black pepper
- chopped fresh parsley
Instructions
- Melt the butter in a skillet.
- Cut the bacon into 1" pieces and sauté until starting to turn crispy.
- Add the shrimp and cook on each side for 3-4 minutes or until cooked through.
- Serve, garnished with black pepper and parsley.
Recipe Notes
0.7g net carbs per serving
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i’d love to see protein and fat grams in your recipes too. this looks really yummy.
Here you go, Sue:
Servings Per Recipe: 2
Amount Per Serving
Calories: 454.1
Total Fat: 27.8 g
Cholesterol: 398.6 mg
Sodium: 1,166.4 mg
Total Carbs: 0.4 g
Dietary Fiber: 0.0 g
Protein: 48.1 g
Great recipe! I also sautéed spinach with it and served it over spaghetti squash. Yum.
That sounds amazing!!!
I made this and it was a big hit, and very filling.
Thanks for letting me know!
I have just restarted on LCHF diet. This dish looks great. When I am further along (past the Induction phase) I will add some shredded pepper jack cheese to finish over Miracle Noodles.
Oh I love that idea Keith! All the best for 2017!
forgot to add the cheese… It Was Amazingly Good!
Great!
Hi, Georgina,
I discovered your website yesterday. I tried your Buttery Shrimp with Bacon recipe over some leftover zoodles. Wow! How could something so simple taste so fantastic? I even used precooked shrimp from Costco, since I didn’t have any fresh shrimp , something I’m normally loath to do. But the recipe still turned out delicious. I know I’ll enjoy going through your recipe files to find more delights. Thank you.
Thank you, Carole!