Whole30 Bacon Wrapped Shrimp with Pesto Aioli
Servings: 16
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.