Best 8 Avocado Bacon And Shrimp Wraps Recipes

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Avocado, bacon, and shrimp wraps are a delicious and easy-to-make appetizer or light lunch. The combination of creamy avocado, crispy bacon, succulent shrimp, and flavorful tortilla creates a delightful taste experience that is sure to impress your guests. This versatile dish can be customized to your liking with various fillings such as lettuce, tomato, or cheese. Whether you're a seasoned cook or a beginner, this recipe is a perfect choice for creating a quick and satisfying meal.

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BLACKENED SHRIMP WRAP WITH BBQ BACON AND CAJUN REMOULADE



Blackened Shrimp Wrap with BBQ Bacon and Cajun Remoulade image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 24

2 tablespoons smoked paprika
2 teaspoons granulated garlic
1 teaspoon onion powder
1 teaspoon granulated sugar
3/4 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 tablespoons salted butter
1 pound shrimp (21-25 count), peeled, deveined and tails removed
1 pound thick-cut bacon
1 cup mayonnaise
1 tablespoon capers, drained and chopped
1 tablespoon hot sauce
1 tablespoon fresh lemon juice
1 tablespoon honey mustard
1 tablespoon chopped fresh parsley
1 tablespoon sweet relish
1 clove garlic, grated
Salt and freshly ground black pepper
2 avocados, medium dice
2 Roma tomatoes, medium dice
2 tablespoons fresh orange juice
4 large 12-inch flour tortillas, very lightly grilled til' just charred and beginning to bubble

Steps:

  • For the shrimp: Heat a grill to medium-high heat. Combine the paprika, garlic, onion powder, sugar, salt, coriander, black pepper and cayenne in a bowl. Melt the butter in small saucepan over medium-low heat. Add the spice mixture and cook until fragrant, stirring frequently, about 3 minutes. Let cool, then toss the shrimp with the butter and spices and let sit for 15 minutes.
  • Lay the bacon across grates of a grill and grill until crisp, 2 to 3 minutes per side. Set aside on paper-towel-lined plate.
  • Grill the shrimp until charred, 1 to 2 minutes per side. Let rest, then chop each shrimp into 3 smaller chunks.
  • For the remoulade: Mix together the mayonnaise, capers, hot sauce, lemon juice, mustard, parsley, relish and garlic in a bowl and season with salt and black pepper.
  • Mix together the avocados, tomatoes and orange juice. Season with salt and black pepper. Schmear a tablespoon of remoulade on each tortilla and top with avocado and tomatoes, 2 slices of bacon and some grilled shrimp. Tightly wrap and serve with extra remoulade for dipping.

CRISP BACON & AVOCADO TOASTS



Crisp bacon & avocado toasts image

Brighten up lunch times with this delicious alternative to the BLT

Provided by Good Food team

Categories     Lunch, Main course

Time 20m

Number Of Ingredients 6

4 rashers smoked bacon , streaky
6 cherry tomatoes , halved
1 small ripe avocado , peeled and stoned
squeeze lime juice
pinch dried chilli flakes
2 chunky slices granary bread

Steps:

  • Heat grill to high. Put the bacon and cherry tomatoes, cut side up, on a grill rack and grill for 10 mins, turning the bacon halfway through, until crisp. Meanwhile, roughly mash the avocado with a fork and stir in the lime juice, chilli flakes, some salt, if you like, and pepper.
  • Toast the bread until golden and spoon on the mashed avocado. Top with the tomatoes and bacon, then serve.

Nutrition Facts : Calories 269 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 2.08 milligram of sodium

AVOCADO, BACON AND SHRIMP WRAPS



Avocado, Bacon and Shrimp Wraps image

I found this recipe last year in the Chicago Tribune and have made it several times since then. It's best to use a good, smoky bacon and I prefer the lavash bread to the flour tortillas, but that's just a personal taste. Also, I usually buy the cooked shrimp when it's on sale at my store, which makes this even easier. I make one of these up in the evening, wrap in plastic wrap and throw it in my lunch bag in the morning to take to work.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

2 large lavash flat bread or 2 large flour tortillas
2 tablespoons mayonnaise, regular or low-fat, or amount to your taste (I use more)
4 leaves lettuce
1 avocado, peeled, pitted, sliced
1 tomatoes, sliced
1/2 lb shrimp, cooked and peeled
4 slices cooked bacon

Steps:

  • Spread the flatbreads or tortillas with mayonnaise. Lay a lettuce leaf on each; top each with avocado and tomato slices. Divide the shrimp and bacon evenly among the sandwiches; top each with the remaining lettuce. Roll the flatbread to make a tight cylinder.
  • If made ahead, wrap well in plastic wrap and refrigerate. I've only kept them as long as the next day, for lunch so don't know how well they'd keep any longer than that.

Nutrition Facts : Calories 429.3, Fat 27.7, SaturatedFat 5.4, Cholesterol 242.3, Sodium 740.6, Carbohydrate 15, Fiber 7.6, Sugar 3.3, Protein 32.4

BACON STUFFED AVOCADOS



Bacon Stuffed Avocados image

They are what they sound like. Delicious. Serve as appetizer. Doesn't need too much sauce. Just adds the perfect amount of flavor!

Provided by jessielee1389

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 30m

Yield 8

Number Of Ingredients 8

8 slices bacon
½ cup butter
¼ cup brown sugar
¼ cup red wine vinegar
1 tablespoon soy sauce
2 cloves garlic, chopped
salt to taste
4 avocados - halved, pitted, and peeled

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Mix butter, brown sugar, vinegar, soy sauce, and garlic in a saucepan; cook and stir mixture over medium heat until sugar is dissolved, about 10 minutes.
  • Sprinkle avocado halves with salt; fill each half with crumbled bacon. Drizzle sauce over filled avocados.

Nutrition Facts : Calories 333.4 calories, Carbohydrate 14.1 g, Cholesterol 40.5 mg, Fat 30.1 g, Fiber 6.8 g, Protein 5.7 g, SaturatedFat 10.7 g, Sodium 413.7 mg, Sugar 5.1 g

BACON AVOCADO WRAPS



Bacon Avocado Wraps image

Spice up your lunch routine with this delicious bacon avocado wrap. You can make it the night before to save time in the morning. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1/3 cup mayonnaise
2 tablespoons chipotle sauce
1 tablespoon sour cream
1 package (2.1 ounces) ready-to-serve fully cooked bacon
4 flour tortillas (8 inches)
4 large lettuce leaves
1 large tomato, sliced
2 medium ripe avocados, peeled and sliced

Steps:

  • In a small bowl, combine the mayonnaise, chipotle sauce and sour cream until smooth. Heat bacon according to package directions. , Spread chipotle mayonnaise over tortillas; layer with lettuce, tomato, bacon and avocados. Roll up tightly.

Nutrition Facts : Calories 527 calories, Fat 39g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 584mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 5g fiber), Protein 12g protein.

BACON-WRAPPED SHRIMP WITH PASSION-FRUIT MUSTARD AND AVOCADO



Bacon-Wrapped Shrimp with Passion-Fruit Mustard and Avocado image

This delicious bacon-wrapped shrimp recipe is courtesy of Frederic Demers from Cafe Martinique.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 13

1 cup passion-fruit puree
1 tablespoon dry mustard
1 teaspoon Dijon mustard
1 teaspoon whole cumin
1 Thai bird's eye chile
7 tablespoons honey
16 extra-large shrimp, peeled and deveined
16 thin slices bacon
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
4 sprigs of fresh thyme
Sprigs cilantro, for garnish
2 avocados, peeled and pitted

Steps:

  • Place passion-fruit puree in a small heavy-bottomed saucepan. Bring to a simmer over medium heat. Let puree reduce until thickened. Strain through a fine mesh sieve; you should have about 3 tablespoons.
  • In a small bowl, mix together dry mustard and 1/2 teaspoon water to form a paste; let stand 5 minutes. Mix in Dijon and reduced passion fruit puree; season with salt. Set aside.
  • Toast cumin in a small skillet over medium heat until fragrant; add honey and chile. Bring to a simmer and immediately remove from heat. Let stand 15 minutes. Strain through a fine mesh sieve; set aside.
  • Wrap each shrimp with bacon, leaving the tail exposed; season with salt and pepper.
  • Coat the bottom of a medium skillet with olive oil and heat over medium-high heat. Add shrimp and cook until bacon is crisp and shrimp is cooked through. Add thyme and toss to coat; remove skillet from heat.
  • Thinly slice avocados crosswise and fan each half out onto each of four plates. Divide shrimp evenly between plates and place on top of avocados. Drizzle with mustard mixture and then with honey mixture; garnish with cilantro. Serve immediately.

BACON-WRAPPED AVOCADO WEDGES



Bacon-Wrapped Avocado Wedges image

We all know almost everything is improved with bacon-and avocado is no exception. Since it's made in an air fryer, this appetizer is one to remember. It will definitely impress your friends! -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 7

2 medium ripe avocados
12 bacon strips
SAUCE:
1/2 cup mayonnaise
2 to 3 tablespoons Sriracha chili sauce
1 to 2 tablespoons lime juice
1 teaspoon grated lime zest

Steps:

  • Preheat air fryer to 400°. Cut each avocado in half; remove pit and peel. Cut each half into thirds. Wrap 1 bacon slice around each avocado wedge. Working in batches if needed, place wedges in a single layer in fryer basket and cook until bacon is cooked through, 10-15 minutes., Meanwhile, in a small bowl, stir together mayonnaise, sriracha sauce, lime juice and zest. Serve wedges with sauce.

Nutrition Facts : Calories 142 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 274mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

GARLIC LIME BACON-WRAPPED SHRIMP



Garlic Lime Bacon-Wrapped Shrimp image

This is a quick and easy appetizer or main dish focusing on a garlic lime marinade and thick slices of peppered bacon wrapped around green chilies and shrimp. This recipe works exceptionally well on an indoor grill.

Provided by CulinaryCutie

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 26m

Yield 10

Number Of Ingredients 9

½ cup vegetable oil
¼ tablespoon lime juice
1 clove garlic, minced
salt and pepper to taste
10 cooked medium shrimp, shelled and deveined
5 slices peppered bacon, cut in half
1 (4 ounce) can whole green chili peppers, drained, and sliced lengthwise
1 avocado - peeled, pitted and diced
1 lime, cut into wedges

Steps:

  • Whisk together the oil, lime juice, garlic, salt, and pepper in a mixing bowl. Toss the shrimp in the marinade, then refrigerate for 30 minutes to 1 hour.
  • Preheat an indoor electric grill for medium-high heat.
  • Remove the shrimp from the marinade, and shake off excess. Wrap each shrimp with a strip of chili pepper, then half a bacon slice. Secure with a toothpick. Repeat with remaining shrimp. Cook on preheated grill until the bacon is crisp, and the shrimp is hot, 6 to 10 minutes. Sprinkle the shrimp with diced avocado, and garnish with lime wedges to serve.

Nutrition Facts : Calories 164.2 calories, Carbohydrate 3.2 g, Cholesterol 14.8 mg, Fat 16 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 250.9 mg, Sugar 0.6 g

Tips:

  • Choose ripe avocados: Look for avocados that are dark green or black in color, and slightly soft when gently pressed. Avoid avocados that are too hard or have brown spots.
  • Cook shrimp properly: Shrimp should be cooked until it is pink and opaque throughout. Overcooked shrimp will be tough and rubbery.
  • Use high-quality bacon: Look for bacon that is thick-cut and has a good amount of marbling. This will ensure that the bacon is crispy and flavorful.
  • Don't overstuff the wraps: Be careful not to overstuff the wraps, or they will be difficult to roll and eat. Aim for about 1/4 cup of filling per wrap.
  • Serve immediately: Avocado wraps are best served immediately after they are made. The avocado will start to brown if it is left out for too long.

Conclusion:

Avocado, bacon, and shrimp wraps are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and can be tailored to your own taste preferences. With just a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you're looking for a quick and easy meal, give avocado, bacon, and shrimp wraps a try!

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