Bacon Wrapped Stuffed Shrimp Recipe

Bacon wrapped stuffed shrimp are a classic appetizer that combines juicy, seasoned shrimp with a creamy, savory filling, all wrapped in crispy bacon. This dish works because the bacon adds smoky richness and a crunchy texture, while the shrimp stay tender and moist. It’s a crowd-pleasing option for parties, holidays, or a special dinner at home.

Ingredients

• 16 large shrimp (21-25 count), peeled and deveined, tails left on (about 1 lb / 450 g)
• 8 slices thin-cut bacon, cut in half crosswise
• 4 oz (115 g) cream cheese, softened
• 1/4 cup (25 g) grated Parmesan cheese
• 2 tablespoons (30 ml) chopped fresh parsley, plus more for garnish
• 1 teaspoon (5 ml) lemon zest
• 1/2 teaspoon (2.5 ml) garlic powder
• 1/4 teaspoon (1.25 ml) smoked paprika
• 1/4 teaspoon (1.25 ml) salt
• 1/8 teaspoon (0.6 ml) black pepper
• Optional: 16 jalapeño slices or 16 small spinach leaves for stuffing

Instructions

1. 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.
2. In a small bowl, combine the softened cream cheese, Parmesan, parsley, lemon zest, garlic powder, smoked paprika, salt, and pepper. Mix until smooth and well combined.
3. Butterfly the shrimp: using a sharp knife, make a deep cut along the back of each shrimp, from the head end to the tail, being careful not to cut all the way through. Open the shrimp like a book and pat dry with paper towels.
4. Spoon about 1 teaspoon (5 ml) of the cream cheese mixture into the opening of each shrimp. If using, press a jalapeño slice or a spinach leaf into the filling.
5. Wrap each stuffed shrimp with a half slice of bacon, starting at the head end and wrapping toward the tail, securing the bacon with a toothpick if needed. The bacon should overlap slightly to hold the filling in.
6. Place the wrapped shrimp on the prepared wire rack, leaving space between each.
7. Bake for 12-15 minutes, until the bacon is browned and crispy and the shrimp are opaque. To ensure the shrimp are fully cooked, check that the internal temperature reaches 145°F (63°C) using a food thermometer, which is the USDA FSIS safe minimum for fish and seafood.
8. If you prefer extra crispy bacon, turn on the broiler for the last 1-2 minutes, watching closely to prevent burning.
9. Remove from the oven and let rest for 2 minutes. Remove toothpicks, garnish with extra parsley, and serve warm.

Tips

• Bacon thickness: Thin-cut bacon crisps up better and cooks faster than thick-cut, which may remain chewy. If using thick-cut, par-cook it for 3-4 minutes in a skillet before wrapping.
• Shrimp size: Large (21-25 count) or extra-large (16-20 count) shrimp work best. Smaller shrimp are harder to stuff and wrap.
• Toothpick safety: If you use toothpicks, soak them in water for 10 minutes before using to prevent burning. Always remove them before serving.
• Make ahead: You can assemble the shrimp up to 4 hours in advance and keep them covered in the refrigerator. Add 2-3 minutes to the baking time if starting from cold.

Serving Suggestions

Serve these bacon wrapped stuffed shrimp as a party appetizer with a dipping sauce like remoulade, spicy mayo, or a simple lemon-butter sauce. They also work well as a main course over a bed of rice or alongside a crisp green salad.

Variations

• Spicy: Add 1/2 teaspoon (2.5 ml) of red pepper flakes or a dash of hot sauce to the cream cheese mixture.
• Herb: Swap the parsley for fresh dill or chives, and add a pinch of dried oregano.
• Cheese: Replace the Parmesan with crumbled feta or blue cheese for a tangier flavor.
• Grilled: Cook the stuffed shrimp on a preheated grill over medium heat for 8-10 minutes, turning once, until the bacon is crisp and the shrimp are opaque.

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 to 165°F (74°C) for leftovers. Avoid microwaving, as it will make the bacon soggy.

Frequently Asked Questions

Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or under cold running water, then pat dry thoroughly before stuffing. Excess moisture will prevent the bacon from crisping.

Can I use pre-cooked shrimp? It’s not recommended, as they will become rubbery and overcooked. Use raw shrimp for the best texture.

Why is my bacon not crispy? The bacon may be too thick, or the shrimp may be crowded on the baking sheet. Use thin-cut bacon, space them out, and consider broiling for the last minute.

Can I make these without a wire rack? Yes, you can place them directly on a foil-lined baking sheet, but the bottoms will be less crispy. Flip them halfway through cooking.

What can I use instead of cream cheese? Goat cheese or a mixture of ricotta and Parmesan works well. You may need to adjust the salt, as some cheeses are saltier.

How do I know when the shrimp are done? The shrimp should be pink and opaque, and the internal temperature should read 145°F (63°C) on an instant-read thermometer.

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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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