Bacon-wrapped shrimp stuffed with jalapeño cream cheese is the ultimate crowd-pleasing appetizer: juicy shrimp, smoky crispy bacon, and a cool, spicy cheese filling all in one bite. It works because the bacon bakes up crisp while the shrimp stay tender, and the jalapeño adds just enough heat to keep things interesting without overwhelming the dish.
Ingredients
- 16 large shrimp (21–25 count), peeled and deveined, tails on (about 1 lb / 450 g)
- 8 slices thin-cut bacon, cut in half crosswise (you’ll have 16 half-slices)
- 4 oz (115 g) cream cheese, softened
- 1–2 jalapeños, seeded and minced (about 2 tbsp / 30 g)
- 1 clove garlic, minced
- 1/2 tsp (2 g) smoked paprika
- 1/4 tsp (1 g) salt
- 1/8 tsp (0.5 g) black pepper
- 2 tbsp (30 ml) olive oil, for brushing (optional)
- Fresh lime wedges and chopped cilantro, for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. This lets the bacon crisp on all sides.
- In a small bowl, mix the softened cream cheese, minced jalapeño, garlic, smoked paprika, salt, and pepper until smooth. Set aside.
- Pat the shrimp dry with paper towels. Using a small sharp knife, make a deep slit along the back of each shrimp, from the head end to the tail, but do not cut all the way through—you want a pocket.
- Spoon about 1 teaspoon (5 g) of the cream cheese mixture into each slit. Press the shrimp gently to close the pocket around the filling.
- Wrap one half-slice of bacon around the middle of each shrimp, covering the filling. Secure with a toothpick if needed.
- Place the wrapped shrimp on the prepared rack, leaving a little space between each. Brush lightly with olive oil if desired (this helps the bacon brown).
- Bake for 15–20 minutes, until the bacon is crisp and the shrimp are opaque and cooked through. The internal temperature of the shrimp should reach 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for fish and shellfish).
- For extra crispness, switch the oven to broil for the last 1–2 minutes, watching closely to avoid burning.
- Remove from the oven and let rest for 2–3 minutes. Serve warm with lime wedges and cilantro.
Tips
- Use thin-cut bacon: Regular or thick-cut bacon takes longer to crisp and may overcook the shrimp. If you only have thick-cut, par-cook it for 3–4 minutes in a skillet before wrapping.
- Adjust the heat: For a milder version, remove all seeds and ribs from the jalapeño. For more kick, leave some seeds in or add a pinch of cayenne to the cream cheese.
- Secure with toothpicks: If the bacon doesn’t stay wrapped, use a toothpick to hold it in place. Remove before serving.
- Don’t overstuff: Too much filling will ooze out during baking. A teaspoon per shrimp is plenty.
Serving Suggestions
Serve these as an appetizer at a party, or turn them into a main course by pairing with a crisp green salad and rice. They also work great on skewers for the grill—just pre-cook the bacon slightly and grill over medium heat for 2–3 minutes per side. A squeeze of lime brightens the richness.
Variations
- Spicy Honey Glaze: Brush the cooked shrimp with a mix of 2 tbsp honey and 1 tsp sriracha before serving.
- Cheese Swap: Use goat cheese or feta instead of cream cheese for a tangier filling.
- Add herbs: Mix 1 tbsp chopped chives or parsley into the cream cheese.
- Grilled version: Cook on a preheated grill over medium heat for 6–8 minutes, turning once, until bacon is crisp and shrimp are cooked.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 5–8 minutes, until heated through. Avoid the microwave, which makes the bacon soggy. These are best eaten fresh, but reheated leftovers are still tasty.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or under cold running water. Pat very dry before stuffing—excess moisture will make the bacon steam instead of crisp.
Can I make these ahead of time? You can assemble them up to 24 hours ahead, store covered in the fridge, and bake when ready. Add 2–3 minutes to the baking time if starting from cold.
How do I know the shrimp are done? The shrimp should be opaque and firm to the touch, and the bacon should be crisp. A food thermometer should read 145°F (63°C) at the thickest part of the shrimp.
Can I use turkey bacon? Yes, but it may not crisp as well and will cook faster. Watch closely and reduce baking time by a few minutes.
What if I don’t have a wire rack? Place the shrimp directly on the foil-lined baking sheet, but flip them halfway through cooking so the bacon crisps evenly.
Can I air-fry these? Absolutely. Preheat the air fryer to 375°F (190°C) and cook in a single layer for 8–10 minutes, flipping halfway, until bacon is crisp and shrimp are cooked.
Related
- Tamarind Rice Suppliers in Bukit Batok: A Home Cook’s Guide
- Sandwich Dhokla Ingredients: Full Recipe
- Sandwich Dhokla Recipe: Easy Steamed Snack
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).