Bacon wrapped shrimp with pepper jack cheese is a savory, spicy appetizer that combines juicy shrimp, creamy melted pepper jack, and crispy bacon. Each bite offers a contrast of textures and flavors—salty, smoky, spicy, and rich. This dish is a crowd-pleaser for parties, game day spreads, or a special dinner starter.
Ingredients
- 24 large raw shrimp (about 1 lb / 450 g), peeled and deveined, tails on
- 12 slices thin-cut bacon, cut in half crosswise
- 4 oz (115 g) pepper jack cheese, cut into 24 small strips (about 1/2 inch / 1 cm wide and 1 inch / 2.5 cm long)
- 1 tbsp (15 ml) olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. This allows the bacon to crisp on all sides.
- In a small bowl, mix the olive oil, smoked paprika, garlic powder, and black pepper. Add the shrimp and toss to coat evenly.
- Take one shrimp and a strip of pepper jack cheese. Insert the cheese strip into the curve of the shrimp where it was deveined, or simply place it on top of the shrimp.
- Wrap one half-slice of bacon around the shrimp and cheese, stretching the bacon slightly as you wrap. Secure with a toothpick if needed. Repeat with all shrimp.
- Place the wrapped shrimp on the prepared wire rack, leaving a little space between each.
- Bake for 10–12 minutes, until the bacon is browned and crispy and the shrimp are opaque and cooked through. The internal temperature of the shrimp should reach 145°F (63°C), which is the USDA FSIS safe minimum for fish and shellfish. If you prefer extra crispy bacon, you can broil for an additional 1–2 minutes, watching closely to avoid burning.
- Remove from the oven and let rest for 2–3 minutes. Garnish with parsley if desired, and serve warm.
Tips
- Use thin-cut bacon: Thick-cut bacon takes longer to cook and may not crisp up before the shrimp overcooks. If you only have thick-cut, par-cook it for 3–4 minutes in a skillet before wrapping.
- Don’t skip the wire rack: The rack allows air to circulate, so the bacon gets crispy on all sides instead of steaming in its own fat on the pan.
- Secure with toothpicks: If the bacon doesn’t stay in place, use a toothpick to hold it. Soak wooden toothpicks in water for 10 minutes to prevent burning.
- Adjust the spice: Pepper jack can vary in heat. For a milder version, use Monterey Jack; for extra heat, add a pinch of cayenne to the seasoning mix.
Serving Suggestions
Serve these bacon wrapped shrimp as an appetizer with a dipping sauce like ranch, blue cheese, or a spicy aioli. They also work well over a bed of greens for a main course salad, or alongside grilled vegetables for a low-carb meal. For a party, arrange them on a platter with toothpicks for easy grabbing.
Variations
- Spicy Honey Glaze: Brush the wrapped shrimp with a mixture of honey and sriracha (2:1) during the last 2 minutes of baking for a sweet-heat finish.
- Jalapeño Popper Style: Add a thin slice of pickled jalapeño along with the cheese before wrapping.
- Garlic Herb Butter: Instead of olive oil, toss the shrimp in melted garlic herb butter before wrapping.
- Air Fryer Method: Cook at 375°F (190°C) for 8–10 minutes, flipping halfway, until bacon is crisp and shrimp are cooked through.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. They will keep 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. Avoid microwaving, as it will make the bacon rubbery. These are best enjoyed fresh, but reheated leftovers are still tasty.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw them completely in the refrigerator overnight or under cold running water. Pat them dry with paper towels before seasoning—excess moisture will prevent the bacon from crisping.
Can I prepare these ahead of time? Yes, you can assemble the wrapped shrimp up to 24 hours in advance. Store them in a covered container in the refrigerator, then bake just before serving. You may need to add 1–2 minutes to the cooking time if they are cold.
What if I don’t have pepper jack cheese? Use Monterey Jack, cheddar, or even cream cheese (slightly softened) as a substitute. Each will change the flavor—cheddar is sharper, cream cheese is milder and creamier.
Why did my bacon come out chewy? This usually happens if the bacon is too thick or the oven temperature is too low. Make sure you use thin-cut bacon and bake at 400°F (200°C) or higher. Broiling for the last minute can also help.
Can I grill these instead of baking? Absolutely. Preheat your grill to medium-high (about 400°F/200°C) and cook for 6–8 minutes, turning occasionally, until the bacon is crisp and the shrimp are opaque. Use a grill basket or skewers to prevent the bacon from falling through the grates.
How do I know when the shrimp are done? The shrimp should be opaque and firm to the touch. For accuracy, use a food thermometer: the internal temperature should read 145°F (63°C). Overcooking will make them rubbery, so check early.
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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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