My aunt always served these savory treats at our spring gatherings, using just 3 ingredients. They are crispy, smoky perfection that completely vanishes before the party even starts.

These low carb 3-ingredient shrimp bacon bites take me right back to my aunt’s farmhouse kitchen in early spring, when the fields were still muddy and the lilacs were just thinking about blooming. She’d set out a big platter of these little savory bundles before our family gatherings, and they never lasted long enough to see the main meal. They’re nothing fancy—just plump shrimp, smoky bacon, and a touch of seasoning—but when they come out of the oven, crisped and glistening, they taste like pure celebration. If you’re looking for something easy, crowd-pleasing, and low in carbs that you can pull together with hardly any fuss, this is the recipe to tuck into your back pocket.

Serve these shrimp bacon bites hot on a simple platter, still on their toothpicks so folks can grab them easily as they pass by. I like to tuck lemon wedges around the edges for a bright squeeze over the top and maybe set out a small bowl of sugar-free cocktail sauce or a garlicky mayo for dipping. They’re perfect alongside a crisp green salad, a tray of raw vegetables, or a plate of deviled eggs for a low carb spread. If you’re pouring drinks, these pair nicely with a cold light beer, a dry white wine, or even just a big pitcher of iced tea with lemon.

Servings: 8

1 pound large raw shrimp, peeled and deveined, tails left on (about 24 shrimp)

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil for easy cleanup, then place a wire rack on top if you have one. This helps the bacon get extra crispy as it cooks.

Pat the shrimp very dry with paper towels. This helps them roast instead of steam and keeps the bacon from getting soggy.

Sprinkle the smoked paprika evenly over the shrimp, tossing gently to coat. You want a light, smoky dusting on all sides.

Lay the half-slices of thick-cut bacon out on a cutting board. Place one seasoned shrimp at the end of each bacon piece, with the curve of the shrimp following the strip.

Starting at the thicker end of each bacon piece, wrap the bacon snugly around the shrimp, ending on the outside so the loose end can be secured. The shrimp should be mostly covered, with the tail sticking out if you left it on.

Secure each bacon-wrapped shrimp with a wooden toothpick pushed through the middle, making sure it goes through both the shrimp and the end of the bacon so it doesn’t unravel while cooking.

Arrange the wrapped shrimp in a single layer on the prepared baking rack or directly on the foil-lined sheet, leaving a little space between each piece so the hot air can circulate and crisp the bacon.

Bake on the middle rack for 15–20 minutes, turning the shrimp once halfway through, until the bacon is deep golden brown with some charred edges and the shrimp are pink, firm, and opaque.

If you’d like them extra crispy, move the pan to the top rack and broil for 1–2 minutes at the end, watching closely so the bacon doesn’t burn. The rendered fat should be glossy and bubbling, and the bites should look plump and well browned.

Remove the pan from the oven and let the shrimp bacon bites rest for about 5 minutes. This allows the bacon to firm up a bit and keeps the juices from running all over your serving platter.

Transfer to a warm platter, keeping the toothpicks in place for easy serving. Spoon a little of the rendered bacon fat over the top for extra sheen if you like, and serve while still hot.

You can play with this simple recipe while still keeping it low carb and close to my aunt’s original idea. For a little heat, mix a pinch of cayenne pepper or crushed red pepper flakes with the smoked paprika before tossing the shrimp. If you enjoy garlic, rub the shrimp lightly with 1 clove of crushed garlic before adding the paprika (this technically adds a fourth ingredient, so use it only when you’re not strictly bound to the ‘3-ingredient’ rule). A lemony twist is nice too: after baking, squeeze fresh lemon juice over the platter and add a light sprinkle of extra smoked paprika just before serving. If you don’t have smoked paprika, regular paprika will still give a warm color and gentle flavor, and you can add a tiny pinch of black pepper for more depth. To stretch the recipe for a larger crowd, you can cut the bacon into thirds and use medium shrimp instead of large, reducing the bake time a bit and checking early so they don’t overcook. For those watching sodium, choose a lower-sodium bacon and use a lighter hand with the paprika. Food safety tips: Always start with raw shrimp that have been properly refrigerated and smell fresh—no strong or ammonia-like odors. Keep shrimp chilled until you’re ready to wrap them in bacon, and don’t leave them sitting at room temperature for long while you work. Use a clean cutting board and knife for the shrimp and bacon, and wash your hands thoroughly after handling any raw meat. Make sure the shrimp are cooked until they are opaque and firm, and the bacon is fully rendered and no longer rubbery; undercooked bacon can carry bacteria. Wooden toothpicks can scorch under the broiler, so keep a close eye on them, and let the bites cool a few minutes before serving so no one burns their mouth on the hot fat. If you’re serving these at a party, try not to leave them out at room temperature for more than 2 hours; refrigerate any leftovers promptly and reheat them in a hot oven until sizzling before enjoying again.