After creating our Keto Bacon Wrapped California Rolls, we knew there had to be another way to wrap with sushi bacon after initially failing pretty miserably with our Keto Cream Cheese Philly Rolls!
So we decided to take a proven combination of asparagus, bacon, Sriracha, added some shrimp with spicy mayo and lit this recipe!
So without further ado, here is one of our top 5 recipes that we coined Sriracha Shrimp Bacon Rolls and we hope you enjoy it!
This dish as pictured is low-carb/keto friendly at ~0.1g per piece, so feel free to dig in!
This dish brings a perfect amount of bacon, crunchiness, creaminess and spiciness to deliver a perfectly balanced fusion experience.
For this recipe, you will need only need Sriracha , Kewpie Mayo, and Toasted Sesame Seeds as your unique ingredients, which can be purchased on Amazon or local Asian supermarket.
Now, let’s get started!
Prepping Time 15M
Cooking Time 20M
Total Time 35M
Net Carb/Piece~0.1g
Servings 12 Pieces
Ingredients
- 6 Thick Cut Bacon Slices (bacon must be cold/semi frozen)
- 12-48 Toothpicks
- 6 Stalks of Asparagus
- 12 Pieces of Medium – Large Shrimp
- 1 tbsp Olive Oil
- 2-3 Garlic Cloves
- 2 tsp Sriracha
- 2 tbsp Kewpie Mayo
- 1/2 Stalk Green Onions
- Sprinkle of Toasted Sesame Seed
Directions
1) Gather all the ingredients.
2) Line oven tray with aluminum foil and spray cooking oil (we use a toaster oven, but I would assume this would work just fine in a regular oven as well).
3) Cut the cold/semi frozen bacon into 6″ slices (you should end up with 12 slices). Roll the bacon and insert a toothpick at the conjoining ends to hold it place. You can also place another toothpick on the other end and 2 toothpicks horizontally to form an X, which will help maintain shape during cooking (illustrated in the 2nd set of pictures). Place wrapped bacon on the oven tray and cook at 390F for 16-19 minutes until crispy. Note – you can also put the bacon w/toothpicks inside a muffin baking tray to help hold the shape during cooking. The rolls don’t have to come out perfect.
4) Mix Sriracha and Kewpie Mayo in a bowl and set aside.
5) Thinly slice green onions and set aside.
6) Cut asparagus into 1 inch length and set aside. You will need 24 pieces.
7) Peel, prepare and cut off the tail of shrimp as needed.
8) In a large frying pan, add olive oil under medium high heat. Once oil is warmed up (about 2 minutes), add asparagus and shrimp. Cook shrimp for 1-2 minutes on each side or until pink. Remove both asparagus and shrimp from the large frying pan and set aside.
9) Cut garlic into thin slices (you will need 12 slices) and place garlic in the same large frying pan under medium low heat. Cook garlic until slightly browned, remove and set aside.
10) Once bacon is done, remove toothpicks. With 2 fingers, undo the bacon rolls and place a piece of shrimp, 2 asparagus pieces, and about 1/2 tsp squeeze of Sriracha and Kewpie Mayo mix. Roll back bacon to form roll, add garlic chip, Toasted Sesame Seeds and green onions on top. Transfer to serving plate and use extra sauce spicy mayo sauce as optional dip.
Hope you enjoy our fusion Keto-fied Sriracha Shrimp Bacon Rolls!!
If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!
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Sriracha Shrimp Bacon Rolls
Ingredients
- 6 Slices Thick Cut Bacon bacon must be cold/semi frozen
- 12-48 Pieces Toothpicks
- 6 Stalk Asparagus
- 12 Pieces Medium - Large Shrimp
- 1 tbsp Olive Oil
- 2-3 Cloves Garlic
- 2 tsp Sriracha
- 2 tbsp Kewpie mayo
- 1/2 Stalk Green Onions
- 1/8 tsp Toasted Sesame Seed
Instructions
- Gather all the ingredients.
- Line oven tray with aluminum foil and spray cooking oil (we use a toaster oven, but I would assume this would work just fine in a regular oven as well).
- Cut the cold/semi frozen bacon into 6″ slices (you should end up with 12 slices). Roll the bacon and insert a toothpick at the conjoining ends to hold it place. You can also place another toothpick on the other end and 2 toothpicks horizontally to form an X, which will help maintain shape during cooking (illustrated in the 2nd set of pictures). Place wrapped bacon on the oven tray and cook at 390F for 16-19 minutes until crispy. Note – you can also put the bacon w/toothpicks inside a muffin baking tray to help hold the shape during cooking. The rolls don't have to come out perfect.
- Mix Sriracha and Kewpie mayo in a bowl and set aside.
- Thinly slice green onions and set aside.
- Cut asparagus into 1 inch length and set aside. You will need 24 pieces.
- Peel, prepare and cut off the tail of shrimp as needed.
- In a large frying pan, add olive oil under medium high heat. Once oil is warmed up (about 2 minutes), add asparagus and shrimp. Cook shrimp for 1-2 minutes on each side or until pink. Remove both asparagus and shrimp from the large frying pan and set aside.
- Cut garlic into thin slices (you will need 12 slices) and place garlic in the same large frying pan under medium low heat. Cook garlic until slightly browned, remove and set aside.
- Once bacon is done, remove toothpicks. With 2 fingers, undo the bacon rolls and place a piece of shrimp, 2 asparagus pieces, and about 1/2 tsp squeeze of Sriracha and Kewpie mayo mix. Roll back bacon to form roll, add garlic chip, toasted sesame seeds and green onions on top. Transfer to serving plate and use extra sauce spicy mayo sauce as optional dip.
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