Bacon wrapped shrimp with cheese is a crowd-pleasing appetizer that combines juicy, tender shrimp with smoky, crispy bacon and a rich, melty cheese center. The key to this dish is partially cooking the bacon so it crisps up perfectly without overcooking the shrimp, while the cheese adds a creamy, savory surprise in every bite. This recipe is simple enough for a weeknight treat but impressive enough for a party platter.
Ingredients
- 24 large raw shrimp (21-25 count), peeled and deveined, tails on (about 1 lb / 450 g)
- 12 slices thin-cut bacon, cut in half crosswise (about 12 oz / 340 g)
- 4 oz (115 g) Monterey Jack cheese, cut into 24 small cubes (about 1/2-inch / 1.25 cm each)
- 1/2 teaspoon (2 g) garlic powder
- 1/2 teaspoon (2 g) smoked paprika
- 1/4 teaspoon (1 g) black pepper
- 24 toothpicks (soaked in water for 30 minutes if grilling)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. If using an air fryer, preheat to 390°F (199°C).
- Pat the shrimp dry with paper towels. In a small bowl, mix the garlic powder, smoked paprika, and black pepper. Sprinkle the seasoning over the shrimp and toss to coat evenly.
- Lay a half-slice of bacon on a cutting board. Place one cheese cube in the center of the bacon strip. Place a shrimp on top of the cheese, with the tail extending beyond the bacon. Wrap the bacon tightly around the shrimp and cheese, overlapping the ends. Secure with a toothpick inserted through the bacon and shrimp.
- Repeat with the remaining shrimp, cheese, and bacon. Arrange the wrapped shrimp on the prepared wire rack, leaving a little space between each.
- Bake for 12-15 minutes, or until the bacon is browned and crispy and the shrimp are opaque and cooked through. To ensure food safety, the shrimp must reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer. If you prefer extra crispy bacon, switch the oven to broil for the last 1-2 minutes, watching closely to prevent burning.
- Remove from the oven and let rest for 3 minutes. This allows the cheese to set slightly and makes the shrimp easier to handle. Serve warm.
Tips
- Partially cook the bacon: If your bacon is thick-cut, you may want to pre-cook it for 2-3 minutes in a skillet or microwave until it’s slightly translucent but still pliable. This ensures it crisps up by the time the shrimp is done, without overcooking the shrimp.
- Use thin-cut bacon: Thin-cut bacon wraps more easily and cooks faster, giving you a better crisp-to-shrimp ratio. If you only have thick-cut, follow the tip above.
- Don’t overstuff: Use a small cube of cheese (about 1/2 inch) so it melts without oozing out completely during cooking. If you want a gooier center, use a larger cube but expect some cheese to escape.
- Soak toothpicks for grilling: If you’re cooking these on a grill, soak wooden toothpicks in water for 30 minutes to prevent them from burning. For oven or air fryer, this isn’t necessary.
Serving Suggestions
Serve these bacon-wrapped shrimp as a party appetizer with a side of ranch dressing, blue cheese dip, or a spicy sriracha mayo. They also pair beautifully with a fresh green salad or as a protein addition to a pasta dinner. For a low-carb meal, serve them alongside roasted vegetables or cauliflower rice.
Variations
- Spicy Kick: Add a thin slice of jalapeño or a drizzle of hot sauce on the shrimp before wrapping.
- Herb Infusion: Sprinkle fresh chopped parsley or chives over the finished shrimp for a pop of color and freshness.
- Cheese Swap: Use pepper jack for a spicy, melty center, or cream cheese (slightly frozen for easier handling) for an extra creamy texture.
- Grilled Version: Preheat a grill to medium-high (about 375°F / 190°C). Grill the wrapped shrimp for 2-3 minutes per side, or until bacon is crisp and shrimp is cooked through.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through (internal temperature of 165°F / 74°C). You can also reheat in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it will make the bacon soggy.
Frequently Asked Questions
Can I use frozen shrimp? Yes, but thaw them completely in the refrigerator overnight or under cold running water. Pat them very dry before seasoning, as excess moisture will prevent the bacon from crisping.
How do I prevent the bacon from unravelling? Make sure the bacon is wrapped tightly and the toothpick goes through both ends of the bacon and the shrimp. Also, placing the seam side down on the baking sheet helps keep it secure.
Can I use already cooked shrimp? It’s not recommended, as they will become rubbery and overcooked. Raw shrimp are best because they cook in the same time as the bacon.
Can I make these ahead of time? Yes, you can assemble the wrapped shrimp up to 24 hours in advance. Keep them covered in the refrigerator, then bake just before serving. You may need to add 1-2 minutes to the cooking time if they are cold from the fridge.
Why is my bacon soggy? This usually happens if the shrimp releases too much water or the bacon is too thick. Make sure to pat the shrimp dry, use thin-cut bacon, and bake on a wire rack so air can circulate around the bacon.
Can I use a different type of cheese? Absolutely. Any cheese that melts well works, such as cheddar, gouda, or mozzarella. Just cut it into small cubes so it melts evenly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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