Juicy and tender shrimp wrapped in savory smoked bacon and topped with fried garlic and spicy mayo. This bacon shrimp sushi roll recipe is packed with loads of flavor and a definite crowd pleaser!
One bite of these delicious shrimp bacon sushi rolls and you will be wondering to yourself where these were all your life.
Bacon truly makes everything taste better and these are no exception!
What is Shrimp Bacon Sushi Rolls?
This recipe may be more involved than our usual ones but it’s definitely worth the effort.
Shrimp and asparagus are cooked separately while the bacon is pre-rolled and baked until crispy.
Then shrimp and asparagus are wrapped in the cooked bacon and topped with fried garlic, homemade spicy mayo and chopped green onions for our take on a keto bacon sushi roll!
What kind of bacon should I use for these bacon sushi rolls?
I recommend thick cut bacon so it can hold the shape of the rolls.
How do you make perfect bacon rolls in the oven?
Make an easy cylinder mold using aluminum foil and wrap the uncooked bacon around then place in the oven.
Another method that works is by using a muffin tin and wrapping the bacon around the outside of each cup and baking them that way.
What kind of shrimp works best with these bacon sushi rolls?
Use large fresh shrimp that have been divined with tail off are the easiest to wrap.
Tips for making this bacon shrimp sushi roll recipe?
- Use thick, center cut bacon.
- Make sure the bacon is baked well and crispy so it can hold its shape.
- Use large shrimps.
- To make garlic chips quickly, combine cooking oil with sliced garlic and microwave for 90-120 seconds or until crispy.
Did you have any other keto friendly sushi recipes I can try?
- Cream Cheese California Sushi Roll
- Lobster Sushi Rolls
- Sushi Vegetable Egg Rolls Up
- Japanese Style Tuna Tartare
- Spicy Tuna on Crispy Shiso Leaves
Now, let’s get making this Bacon Shrimp Sushi Rolls recipe!
- Prepping Time 15M
- Cooking Time 20M
- Total Time 35M
- Net Carb/Piece~0.5g
- Servings 12 Pieces
Ingredients
- 6 Thick Cut Bacon Slices
- 12 Toothpicks
- 6 Stalks Asparagus
- 1/4 lbs Large Shrimp
- 1 tbsp Neutral Cooking Oil
- 2-3 Garlic Cloves
- 2 tsp Sriracha
- 2 tbsp Kewpie Mayo (can replace with American mayo but will alter flavor)
- 1/2 Stalk Green Onions
- 1/8 tsp Toasted Sesame Seed
Directions
1) Gather all the ingredients.
2) Preheat oven to 400F. Line oven tray with aluminum foil or use a silicone baking mat.
3) Cut bacon into ~5″ slices (you should end up with 12 slices). Cut aluminum foil into 3-4″ width strips and wrap onto a cylinder shaped object with a diameter of about 3-4″ (or you can use your fingers). Wrap the bacon around the foil and place a toothpick at the end to hold the bacon together. Place bacon along with the rolled aluminum foil onto the oven tray making sure it’s standing up vertically. Repeat for all 12 bacon rolls. Transfer to center of the oven and bake for 16-19 minutes until crispy.
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 neutral cooking under medium high heat. Once the 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 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 until garlic lightly brown, about 1-2 minutes, and transfer to a holding plate.
10) Once the bacon is done, remove toothpicks. With 2 fingers, undo the bacon rolls and place a piece of shrimp, 2 pieces of asparagus and ~1/2 tsp spicy mayo mix. Roll back the bacon to form a roll, add garlic chip, Toasted Sesame Seeds and green onions on top and transfer to serving plate.
Hope you enjoy your Shrimp Bacon Rolls!
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Shrimp Bacon Rolls
Ingredients
- 6 Bacon Slices Thick Cut
- 6 Stalks Asparagus
- 1/4 lbs Large Shrimp
- 1 tbsp Neutral Cooking Oil
- 2-3 Cloves Garlic
- 2 tsp Sriracha
- 2 tbsp Kewpie Mayo can replace with American mayo but will alter flavor
- 1/2 Stalk Green Onions
- 1/8 tsp Toasted Sesame Seed
Instructions
- Gather all the ingredients.
- Preheat oven to 400F. Line oven tray with aluminum foil or use a silicone baking mat.
- Cut bacon into ~5″ slices (you should end up with 12 slices). Cut aluminum foil into 3-4″ width strips and wrap onto a cylinder shaped object with a diameter of about 3-4″ (or you can use your fingers). Wrap the bacon around the foil and place a toothpick at the end to hold the bacon together. Place bacon along with the rolled aluminum foil onto the oven tray making sure it’s standing up vertically. Repeat for all 12 bacon rolls. Transfer to center of the oven and bake for 16-19 minutes until crispy.
- 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 neutral cooking under medium high heat. Once the 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 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 until garlic lightly brown, about 1-2 minutes, and transfer to a holding plate.
- Once the bacon is done, remove toothpicks. With 2 fingers, undo the bacon rolls and place a piece of shrimp, 2 pieces of asparagus and ~1/2 tsp spicy mayo mix. Roll back the bacon to form a roll, add garlic chip, Toasted Sesame Seeds and green onions on top and transfer to serving plate.
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