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Cajun Smoked Bacon Wrapped Shrimp with Cranberry Horseradish Dipping Sauce

These Cajun Smoked Bacon Wrapped Shrimp are going to blow your mind!  Sweet tender shrimp stuffed with jalapeno, wrapped in bacon, then seasoned up and smoked and topped with gooey pepper jack cheese…these morsels are a flavor explosion! Add in the Cranberry Horseradish Dipping Sauce….INSANE! Low Carb, Keto Friendly, Gluten Free!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Appetizer
Keyword: bacon wrapped shrimp, gluten free, keto, LCHF, low carb
Servings: 33
Calories: 93kcal


For the shrimp:

For the Cranberry Horseradish Dipping Sauce


To prepare the Dipping Sauce:

  • Put all ingredients in a medium saucepan over medium heat. Simmer until cranberries burst and sauce thickens. Remove from heat, pour into a container and refrigerate for at least an hour. After cooling, the sauce should be thickened even more. Add the horseradish, both mustards and seasonings to cooled sauce and stir to combine. Refrigerate until serving.
    Cranberry Horseradish Dipping Sauce for Bacon Wrapped Shrimp

To Prepare the Shrimp:

  • Preheat oven to 400 degrees. Place the bacon slices on a lined sheet pan and bake for 10-12 minutes until the edges start to turn golden. Remove from the oven and let drain on a plate lined with paper towels. When the bacon is cool, cut the pieces in half for wrapping.
  • Grab a butterflied shrimp, add a strip of jalapeno in the middle of the back and wrap with ½ piece of bacon. Secure with toothpick through the end of the bacon and through the shrimp and place on a sheet tray that will fit in your smoker or a 9x13 disposable aluminum pan. Repeat until all the shrimp are stuffed wrapped and secured. Sprinkle seasonings evenly over the wrapped shrimp.
  • **If you are skipping the smoker, place your shrimp in the dish you want to serve it in and go to step 5.** To cook entirely on the grill, see the recipe notes.
  • Following the instructions for your particular smoker, get your smoker going to produce a cold smoke, between 75 and 95 degrees. Place the shrimp in the smoker for 30 minutes. Remove from smoker.
  • Place shrimp in it’s final serving dish. Melt the butter and add the garlic; stir to combine. Pour garlic butter evenly over the smoked shrimp. Place in 400 degree oven and bake for 10 minutes. Remove from the oven, sprinkle evenly with the pepper jack cheese and return to oven for an additional 5 minutes or until cheese is melted. Serve immediately with Cranberry Horseradish Dipping Sauce!


You could also cook the shrimp 100% on a 400 grill. Simply place the wrapped shrimp in a disposable aluminium pan and cook with the grill or BBQ pit lid closed for about 10 minutes or until the shrimp is cooked, keeping a close eye on the temperature. After 10 minutes, top with the cheese and cook with the lid closed for another 5 minutes or until the cheese is melted!


Calories: 93kcal | Carbohydrates: 1g | Protein: 5g | Fat: 7g | Sodium: 221mg | Potassium: 46mg | Fiber: 0g | Sugar: 0g | Calcium: 48mg | Iron: 0.4mg