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Keto Dinner

Steve's Spicy Shrimp Kabobs

When I’m craving something bold for dinner, these spicy shrimp kabobs always hit the spot. They combine smoky bacon, fiery jalapeño, and succulent shrimp in every bite. Perfect for grilling season or a quick weeknight meal, they’re low-carb and bursting with flavor. I often whip them up for gatherings because they look impressive but come together in minutes.

15 min Prep time 10 min Cook time 25 min Total time 4 Servings 310 Calories
Steve's Spicy Shrimp Kabobs

Ingredients

  • large shrimp, peeled and deveined
  • lime, juiced
  • tablespoons fresh chopped cilantro
  • large clove garlic, minced
  • fresh jalapeno peppers, halved lengthwise and seeded
  • slices bacon
  • wooden skewers, soaked in water

Instructions

  1. Step 1

    Preheat your grill to high heat. I like to oil the grates while it heats to prevent sticking. In a bowl, combine the shrimp with lime juice, cilantro, and garlic. Toss until well coated. Take each jalapeño half and nestle a shrimp inside. Then wrap a bacon slice around it, trying to cover as much as possible. Secure with a toothpick if needed, but the bacon usually holds. Thread 5 wrapped shrimp onto each soaked skewer, leaving a little space between them for even cooking. One trick: soak wooden skewers at least 30 minutes so they hold up on the grill. Brush the grill grates with oil. Place skewers on the grill and cook for 4-5 minutes on the first side. You'll see the bacon start to crisp. Flip carefully with tongs and grill another 4-5 minutes until the bacon is browned and the shrimp turn pink and opaque. Let them rest a minute before serving. I often squeeze extra lime over the top for a fresh kick.

Chef's Tip

I’ve found that partially cooking the bacon in the microwave for 1-2 minutes before wrapping makes a huge difference. It renders some fat, so the bacon gets crisp while the shrimp stay tender. Just don’t cook it all the way—it should still be pliable.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to 2 days. I recommend reheating them in a 350°F oven for 5-7 minutes to retain the bacon’s crispness, rather than using a microwave.

Variation Tips

If you prefer less heat, try stuffing mini sweet peppers instead of jalapeños. They add a subtle sweetness. For serving, I love pairing these with a cool cucumber salad or some creamy coleslaw to balance the spice. You can also use turkey bacon for a leaner option, though it won’t crisp as much.

Frequently Asked Questions