keto Sriracha Shrimp Bacon Rolls cover

Sriracha Shrimp Bacon Rolls

The BEST Asian Low-Carb/Keto recipe for Sriracha Shrimp Bacon Rolls. Enjoy the this unique fusion creation at only ~0.1g Net Carb / Piece. Step by step directions with pictures makes this recipe quick and easy.
Course Main Course
Cuisine Asian Fusion
Keyword ketosushi, lowcarbsushi, sushibacon, sushifusion
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Pieces


  • 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


  • 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 roll up some aluminum foil with a diameter of about 2" and wrap the bacon around the foil.  Be sure to add a toothpick at the end to hold the pieces together.  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.