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Jump to RecipeBacon-wrapped Shrimp with Pesto Aioli is a 5-ingredient appetizer that goes way back in my recipe archives and is resurrecting itself with a Whole30 spin! Not on Whole30? No problem, substitute products you know and love. I hope you enjoy this simple, yet impressive, Whole30 quick and easy 5 ingredient appetizer.
I use large-sized shrimp labeled as 16-20. This label indicates there are 16-20 shrimp allocated per pound. If the shrimp do not already come cleaned, remove the shell leaving the tail on and clean the shrimp by deveining it. For a video on how best to do that, click here.
I chose Applegate Farms No Sugar Added Bacon for two reasons.
- The product is grass-fed, non-GMO, Natural & Organic, and humanely raised.
- This bacon is a perfect size. It’s thin and pliable enough to wrap the shrimp without taking over the taste and a ½ slice fits around the shrimp twice so the seam can be on the bottom.
The original recipe called for finely chopped basil and garlic. I am one who prefers to cut steps if I can find an alternative that works just as well and allows me more time to enjoy eating the food and time with my loved ones. In this case, I tried adding pesto to mayo, and it worked perfectly. I make pesto often and keep reserves in the freezer for last-minute meals. To buy a compliant pesto sauce, make sure there is no sneaky parmesan cheese or sugar in the ingredients.
Lastly, I used NutPods Originally Creamer to thin the Aioli down. You could also use coconut milk or complaint almond milk as well. If not following Whole30 and can tolerate dairy, ½ and ½ works as a perfect alternative. Some mayonnaise already has a very thin consistency, so only add as needed to your liking. I prefer Chosen Foods Mayonnaise because I like how the consistency does not break down once the jar is open and they produce a large jarred size. When you’re a mayo lover like me, these things make a difference.
Enjoy this simple yet impressive, quick and easy 5 ingredient Bacon Wrapped Shrimp with Pesto Aioli for your next gathering. Let me know your thoughts in the comments below!
Looking for other quick and healthy appetizers? Check out my Cucumber & Lox Bites!
Whole30 Bacon Wrapped Shrimp with Pesto Aioli
Ingredients
- 1 lb Shrimp. Deveined, Tail-On. I used 16-20 sized Shrimp
- 1 lb Whole30 Compliant Bacon I prefer Applegate Farms as it's thin enough to easily wrap the shrimp.
- ½ Cup Whole30 Compliant Mayonnaise
- 1 Tbsp Whole30 Compliant Basil Pesto
- 1-2 Tbsp Whole30 Compliant Creamer Add a little at a time depending on the thickness of your mayo. You want to thin out the sauce, not liquefy it. I used Nutpods Original, but Coconut milk or complaint almond milk works well too.
Instructions
- If shrimp is not purchased cleaned and deveined, do so. Leave the tails on.
- Remove bacon from packaging and cut in half, creating around 4" long strips of bacon.
- Starting from the underside, wrap the bacon around shrimp ending on the underside near the tail end. You can usually stretch the bacon to pull around if a little too short. Your goal is to have the ends both tucked on the bottom of the shrimp so they seal as it cooks. This way you avoid having the bacon unravel when it is picked up and dipped into the Pesto Aioli.
- Place the shrimp, bacon end side down, on a sheet pan.
- Bake at 325 degrees for 15 minutes or until bacon is cooked, but not crispy.
- Turn thermostat on oven to High Broil and broil shrimp for 3 minutes to create a crispy bacon top.
Pesto Aioli
- While the shrimp cooks, combine Mayo and Pesto in a small bowl.
- Slowly add the creamer to thin out the aioli to a consistency of your liking. I like it to coat the back of a spoon or have the consistency of a heavy syrup so it is thick enough to cling to the bacon without being stodgy.
