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Keto Appetizers

Shrimp Brochette

There’s something about smoky grilled shrimp wrapped in crispy bacon that makes any gathering feel special. I first made these keto shrimp brochette skewers for a backyard barbecue, and they vanished in minutes. The combination of buttery Monterey Jack, spicy jalapeño, and Cajun seasoning is simply unforgettable. Perfect for low-carb appetizers or a fun weeknight dinner.

15 min Prep time 6 min Cook time 21 min Total time 4 Servings 580 Calories
Shrimp Brochette

Ingredients

  • pounds large shrimp, peeled, deveined, and butterflied
  • ounces Monterey Jack cheese, sliced
  • fresh jalapeño peppers, seeded and julienned
  • pound bacon, cut into thirds
  • teaspoon Cajun seasoning
  • wooden skewers, soaked in water

Instructions

  1. Step 1

    I start by preheating my grill to high heat and soaking wooden skewers in water to prevent burning. While the grill heats, I butterfly the shrimp by slicing along the back, leaving the tail intact. For each shrimp, I tuck a strip of jalapeño into the opening, then wrap it with a piece of bacon, securing the bacon as I thread it onto the skewer. I pierce through the head and tail of the shrimp so it stays flat and cooks evenly. I usually fit about six shrimp per skewer, leaving a little space between them so the bacon crisps up nicely. Once all skewers are assembled, I season both sides generously with Cajun seasoning. I lightly oil the grill grate, then place the skewers over direct heat. After 2 to 3 minutes, I flip them and immediately lay a slice of Monterey Jack cheese over each shrimp. Another 2 to 3 minutes on the second side, and the bacon is browned, the cheese is melty and bubbly. I pull them off the grill and serve hot, watching them disappear fast.

Chef's Tip

For the crispiest bacon, I parcook the bacon slices for a minute or two in the microwave before assembly. This helps render some fat so the bacon finishes perfectly on the grill without burning the shrimp.

Storage Tips

Store leftover skewers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven at 350°F to prevent the shrimp from overcooking; avoid the microwave, which can make them rubbery.

Variation Tips

Serve these keto shrimp skewers over a bed of cauliflower rice or alongside a crisp cucumber salad for a refreshing contrast. Swap Monterey Jack with pepper jack for extra heat, or use serrano peppers instead of jalapeños if you like it milder. For a dairy-free version, omit the cheese and add a squeeze of lime.

Frequently Asked Questions