After creating our Keto Bacon Wrapped California Rolls, we knew there had to be other ways to make use of the bacon rolls after failing pretty miserably with our Cucumber Wrapped Cream Cheese Philly Rolls! So after more experimenting, we finally came up with this gem in the name of Sriracha Shrimp Bacon Rolls, or our version of a low-carb/keto dragon roll!
I’ll be completely honest, this recipe came about by pure luck! I just happened to be going through our fridge and seeing what I had to work with. I found some shrimp and figured I might as well give it a try and boy did it turn out well! I would’ve never guessed bacon and shrimp would work as well as it did!
The shrimp provides that firm texture to pair with the smokey salted bacon and the spicy mayo just rounds out all the flavors resulting in an absolutely NOM-NOM dish! I think this is probably one of my top 5 favorite recipes here on LCA! And best of all, it’s super low-carb/keto at only ~0.5g net carb per piece!
To start, we begin by creating the bacon rolls since it takes the longest to make. Exactly as we did with the Keto Bacon Wrapped California Rolls, we roll up a strip of aluminum foil and wrap the bacon around it to hold its shape when baking.
Once that’s off in the oven, we go ahead and make the spicy mayo sauce next by mixing together some Kewpie Mayo, Sriracha, among other seasonings.
From there, we simply pan fry the shrimp, asparagus, and garlic. Once the bacon is done, we assemble the rolls inside the bacon wrap and there you go, you have yourself one delicious low-carb/keto bacon dragon roll!
This dish is a little more hands on and does take more time to prepare, but it’ll be well worth the time once you get to nom-nom it! Hope you enjoy this one as much as I did!
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~0.5g
Servings 12 Pieces
Ingredients
- 6 Thick Cut Bacon Slices
- 12 Toothpicks
- 6 Stalks 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
- 1/8 tsp Toasted Sesame Seed
- 1 Sq Ft Aluminum Foil
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 olive oil 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 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 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 low-carb/keto Sriracha Shrimp Bacon Rolls!
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Sriracha Shrimp Bacon Rolls
Ingredients
- 6 Slices Bacon Thick Cut
- 12 Toothpicks
- 6 Stalks Asparagus
- 12 Pieces Shrimp Medium - Large
- 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
- 1 Sq Ft Aluminum Foil
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 olive oil 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 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 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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