Shrimp Brochette Recipe | Keto, Low-Carb, Gluten Free

This quick and easy shrimp brochette makes the perfect appetizer for any occasion. Butterflied shrimp, stuffed with jalapeño and cheese, wrapped in bacon, and then baked or grilled to perfection – it gets no better. You’re a few easy-to-find ingredients away from dazzling your friends, family, and party guests. Try it out today!

Hungry for more delicious appetizers? Try these (all low-carb or keto-friendly):

• Easy Smoked Salmon Dip
• Antipasto/Charcuterie Holiday Wreath.
• Jalapeno Popper Deviled Eggs
• Air Fryer Coconut Shrimp

What is Brochette Style Shrimp

Brochette actually refers to the skewers on which fish or meat are grilled. Shrimp brochette is traditionally grilled. For more ease and approachability this recipe is baked.

What Ingredients Do I Need

To make this shrimp brochette, you will need the following:

• Shrimp – 1 pound of jumbo shrimp, peeled, cleaned, and deveined. You will need to butterfly the shrimp. See instructions below.
• Shredded Cheese – I prefer hand-shredded; it just melts better. For this recipe, I use either Monterey Jack or Pepper Jack. The difference between the two is that Pepper Jack has peppers (and sometimes other flavors) added, as indicated by the name. This comes down to a matter of personal preference.
• Cream Cheese – softened
• Jalapeños – one to two medium jalapeño peppers, diced. I opt to leave the seeds in for spice, but this is also a matter of personal preference.

• Bacon – 12 ounces of regular bacon, each slice halved.
• Smoked Paprika
• Fresh Garlic
• Black Pepper

Note: You’ll notice I don’t list salt as an ingredient which is admittedly rare for me. I find that the ingredients alone provide enough salt to support the recipe.

What to Serve with Shrimp Brochette

We treat shrimp brochette as an appetizer, reserved for parties, small gatherings and such. But this recipe can easily serve as a side at a barbecue, at dinnertime with a side salad, or even as an addition to your favorite surf-and-turf variation.

Is Shrimp Brochette Keto

This recipe is absolutely low-carb and keto-friendly with only about 4 carbs per serving.

How to Butterfly Shrimp

Do not allow this step in the recipe to intimidate you. Butterflying shrimp is very easy to do. You start by washing and peeling the shrimp, removing the shell, legs, and any visible debris. I choose to leave the tail on my shrimp, but feel free to remove yours, if desired.

Then, devein your shimp. This is extremely important. You’ll notice a black line running the length of the back of the shrimp. This is the shrimp’s digestive tract. Make a slice that also spans the length of the shrimps back to remove it. A pairing knife is the perfect tool for this task. Use the knife to cut about three-quarters of the way into the shrimp at the head then cut nearly the entire way down the center of the back to the tail. If you need a visual, I highly suggest this video.

How to Make Shrimp Brochette in the Oven

• Preheat your oven to 375° F
• Start by making the filling. This only takes a few easy steps.
• Place the softened cream cheese in a mixing bowl.
• Add the shredded cheese, minced garlic, diced jalapeño, and the seasonings. Mix well.

• Stuff each shrimp with a small portion of the cream cheese mixture.

• Season the outside of the shrimp with a bit of smoked paprika and black pepper.
• Wrap each shrimp in a half-slice (or full-slice, depending on the size) of bacon.

• Place the shrimp on a lined baking sheet and bake for 30 minutes.

Dipping sauce

Suggestions:

• Aioli
• Blackened Ranch
• Ghost Pepper Ranch

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram.

Peace,

Adri

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