Crispy Shrimp Wraps With Bacon And Guac

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Craving a bold, satisfying lunch? These Spicy Mexican Shrimp Wraps with Bacon and Guacamole are quick, creamy, and packed with flavor. A perfect weekday meal ready in minutes.

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Ingredients for Spicy Mexican Shrimp Bacon Wraps

My first reaction when I made these wraps many years ago was “Oh gosh, take me to heaven!” I first developed this wrap recipe ages ago, but whenever I remake it, I fall in love with it all over again!

With that being said, I’m seriously convinced that you’re going to LOVE these Mexican Shrimp Wraps with Bacon and Guacamole! Every bite seriously took my taste buds on an adventure! With this delicious wrap, you can definitely pretend you’re in Mexico out in the sun!

What I love about this wrap is how creamy it is! I love the tender shrimp with the fresh guacamole. We also have a hint of heat from the shrimp that’s seasoned with Cajun spice, and the superb smokiness from the bacon. The fresh pico de gallo really complements everything by offsetting the heat!

I’d have to say that not only are these wraps absolutely delicious, but the fillings do look quite impressive! They’re almost too pretty to eat! I just love all the colors and the freshness going on here, and the proteins really shine with the condiments, all wrapped in a warm toasted pita! Why a pita bread? Read on to find out!

So get ready to have some fun in the kitchen! Even though there may seem like a lot going on here, I was quite surprised with how fast these are to prepare! We’ll be cooking the bacon and preparing our condiments as the shrimp marinates. Don’t worry, I’ll explain how to get everything together in the most efficient way as possible so you won’t need to dedicate too much time in the kitchen! If you’ve got your guacamole and pico de gallo on hand, then this is such an easy recipe to whip up for lunch. Looking to make your own guacamole and pico de gallo? No problem, I’ve got you covered!

I’m very excited to share this recipe with you, and I hope you’ll try this out for a unique Mexican recipe! At the time of writing this, it’s almost Cinco de Mayo, so I totally recommend you try this out for your parties! Be sure to watch the video so you can see exactly how these awesome Mexican bacon and shrimp wraps come together! If you’re not already, please subscribe to my YouTube channel! If you hit the bell icon, you’ll be notified when my video recipes go live along with the written recipes! I love to share the videos for those of you who are visual learners and so that everything is laid out clearly so you’re set up for success! Let’s get cooking!

Ingredients for Mexican Shrimp Wrap with Bacon

Here is what we’ll need to make awesome Mexican Shrimp Wraps with Bacon don’t forget that the FULL PRINTABLE RECIPE is at the bottom with quantities of the ingredients listed!

Shrimp: You can use fresh or frozen shrimp, but if you’re using frozen shrimp, be sure to allow the shrimp to defrost. I’ll have instructions on how to defrost the shrimp in the recipe.
Amazing Homemade Cajun Seasoning: To marinate the shrimp. You can make your own Cajun spice or use a store-bought one.
Olive oil: We’ll add some olive oil for the shrimp marinade. We won’t need any additional cooking oil because we’ll cook our shrimp in the bacon fat and in the oil from the marinade.
Bacon: Use your favourite kind of bacon, but I recommend a thick slice of bacon for the most body and deliciousness! I’m using double-smoked bacon I got from my butcher! This nicely complements the Cajun shrimp.
Incredible Easy Homemade Guacamole: Again, you can use a store-bought one, but I recommend to make your own! You can easily get this ready as your shrimp marinates and the bacon cooks.
Authentic Pico de Gallo: Same as above! This comes together so easily, and a homemade Pico will add lots of freshness to your wraps!
Pita bread: It may seem odd that I’m using pita bread for a Mexican wrap, but there’s a reason why! I’m using a Greek pita bread because these fillings are loaded and thick, and a Greek pita bread will be able to contain everything without getting soggy or having your toppings fall out of the bread!

How to Make Spicy Mexican Shrimp Wrap with Guacamole and Bacon

Peel and clean your shrimp and transfer the shrimp to a small bowl. Add the Cajun seasoning and the olive oil.

Hand holding seasoned shrimp in a glass bowl being rinsed under running water at a kitchen sink.

Hands holding a peeled raw shrimp over a bowl during preparation.

Mix well, ensuring the seasoning is well combined on the shrimp. Marinate for 10-15 minutes.

Peeled shrimp coated in Cajun seasoning and olive oil in a glass bowl during marination.

Marinated shrimp coated in Cajun seasoning and olive oil in a clear bowl, ready to cook.

In the meanwhile, place the bacon strips on a cold non-stick pan and turn the heat to medium. Cook the bacon until crispy and to your liking.

Bacon strips cooking in a non-stick pan with rendered fat, partially cooked and glistening.

Bacon strips cooking in a non-stick pan until crispy and golden brown.

Bacon strip cooking in a non-stick pan with oil and fat, partially browned and curled.

Drain any excess fat and in the same pan, add the marinated shrimps. Cook for 2-4 minutes or until the shrimp is cooked - opaque in the middle.

Cooked shrimp with seasoning in a non-stick pan with oil, showing opaque pink shrimp ready to be assembled into wraps.

Cooked shrimp in a non-stick pan with spices and butter, showing opaque pink shrimp ready to be assembled into wraps.

While the shrimp is cooking, warm up the pitas. Either for 30 seconds in the microwave or toasted lightly over a pan.

Warm pita bread being toasted on a dark skillet, with sesame seeds visible on its surface.

Warm pita bread toasted on a dark griddle pan, lightly browned with char marks.

To assemble the wrap, spread the guacamole onto the pita. Follow with the shrimp, bacon and the pico de gallo.

Spreading green guacamole onto a warm pita bread with a knife during wrap assembly.

Assembled shrimp wrap on pita bread with green guacamole, cooked shrimp, and bacon, secured with a wooden skewer on a pink plate.

Finish with pico de gallo, and wrap the pita.

Hand assembling a Mexican shrimp wrap with bacon, guacamole, pico de gallo, and greens on a pita bread.

Hand holding a pita wrap filled with shrimp, bacon, and guacamole, secured with a wooden skewer on a red surface.

Use a skewer to secure the wrap and serve warm.

Spicy shrimp wrap secured with a skewer, filled with bacon, seasoned shrimp, pico de gallo, and guacamole on a pita tortilla.

What Shrimp Should I Use for Mexican Shrimp Wraps?▼

My personal favourite shrimp is Argentinian Shrimp. As the name suggests, these shrimps are caught off the coast of Argentina. These shrimps are also known as Wild Red Shrimp and Patagonian King Prawn. These shrimps are usually caught from their natural ocean habitats, giving them a natural sweet taste from the sea.

I love how big these shrimps are and their sweetness is unlike any other shrimp I have ever had. If you enjoy shrimp, try and find these in your grocery store.

Tips for Cooking the Bacon and Shrimp

To defrost shrimp quickly, place them in a bowl of cold water and have a small stream of running water flowing into the bowl.
Start cooking of the bacon from a cold pan to ensure the fat renders out properly and the bacon is crisp as ever.
Cooking the shrimp in the same pan as the bacon will really pack it with tons of smoky flavor.

Skewers are a great way to really pack the wrap and make sure it stays a wrap.

Can You Meal Prep These Wraps?▼

While technically you are able too, my personal recommendation would not roll the wraps if you are planning to meal prep. The best way would be to packing the proteins, toppings and tortillas separately. Then when you are ready to eat, heat up the proteins and assemble your wrap.

There is one key reason for this. Guacamole does not taste good at all once it has been warmed up. By the time you the roll and the protein heats up, the guacamole will be a bubble, inedible mess. Be smart, pack it up individually.

Recipe by Anadi Misra

Spicy Mexican Shrimp Wraps with Bacon and Guacamole

Craving a bold, satisfying lunch? These Spicy Mexican Shrimp Wraps with Bacon and Guacamole are quick, creamy, and packed with flavor. A perfect weekday meal ready in minutes.

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10 min

Prep

20 min

Cook

30 min

Total

wraps

easy

Level

Ingredients

Tap any quantity to scale

medium shrimps(41-50 size, about 5 oz, peeled)
(8 g) Amazing Homemade Cajun Seasoning · make your own
(15 ml) olive oilShop →
bacon
(33 g) Incredible Easy Homemade Guacamole · make your own
Pico de Gallo (for topping) · make your own
Greek pita breads · make your own

Instructions

1
Peel and clean your shrimp and transfer the shrimp to a small bowl. Add the Cajun seasoning and the olive oil. Mix well, ensuring the seasoning is well combined on the shrimp. Marinate for 10-15 minutes.
Peel and clean your shrimp and transfer the shrimp to a small bowl. Add the Cajun seasoning and the olive oil. Mix well, ensuring the seasoning is well combined on the shrimp. Marinate for 10-15 minutes.
2
In the meanwhile, place the bacon strips on a cold non-stick pan and turn the heat to medium. Cook the bacon until crispy and to your liking.
In the meanwhile, place the bacon strips on a cold non-stick pan and turn the heat to medium. Cook the bacon until crispy and to your liking.
3
Drain any excess fat and in the same pan, add the marinated shrimps. Cook for 2-4 minutes or until the shrimp is cooked - opaque in the middle.
Drain any excess fat and in the same pan, add the marinated shrimps. Cook for 2-4 minutes or until the shrimp is cooked - opaque in the middle.
4
While the shrimp is cooking, warm up the pitas. Either for 30 seconds in the microwave or toasted lightly over a pan.
While the shrimp is cooking, warm up the pitas. Either for 30 seconds in the microwave or toasted lightly over a pan.
5
To assemble the wrap, spread the guacamole onto the pita. Follow with the shrimp, bacon and the shrimp. Finish with pico de gallo, and wrap the tortilla. Use a skewer to secure the wrap and serve warm.
To assemble the wrap, spread the guacamole onto the pita. Follow with the shrimp, bacon and the shrimp. Finish with pico de gallo, and wrap the tortilla. Use a skewer to secure the wrap and serve warm.

Nutrition per serving

816

Calories

106g

Protein

51g

Carbs

21g

Fat

Fiber

Sugar

1872mg

Sodium

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Tested & written in Anadi’s kitchen

Ingredients for Spicy Mexican Shrimp Bacon Wraps

Ingredients for Mexican Shrimp Wrap with Bacon

How to Make Spicy Mexican Shrimp Wrap with Guacamole and Bacon

Tips for Cooking the Bacon and Shrimp