These Bacon Wrapped Shrimp are stuffed with jalapeños & pepper jack cheese, sprinkled with Blackened Seasoning, then broiled until crispy! So good!
Serve these on their own, or with a super simple Cilantro Ranch dipping sauce. They are low-carb, keto-friendly, and are perfect to make as a party appetizer!
How to Make Bacon Wrapped Shrimp
Here is a step-by-step photo guide on how to make the stuffed Bacon Wrapped Shrimp.
Notes:
- I used metal skewers, but you can use wooden skewers or toothpicks. Just make sure to soak them (fully submerged) in water, for about 20-30 minutes before using!
- Use jalapeño and pepper jack cheese slices that have been cut about ¼-1/2" thick and about 1.5-2" long.
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Make the Cilantro Ranch dipping sauce by mixing together cilantro, lime juice, and ranch. Store in the refrigerator until ready to use.
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Slice bacon strips in half, and place them on a foil lined Large Baking Sheet Pan.
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Bake for 3-5 minutes at 425ºF to slightly cook the bacon. (You just want to cook off some of the fat, and soften the bacon, but not get it crispy.)
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Meanwhile, butterfly each shrimp. Use a knife to to cut down the back of the shrimp (do not cut all the way through, cut only about ¾ of the way in). Make the incision from the head almost to the tail.
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Place a slice of jalapeño and a slice of cheese in the opening of the shrimp.
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Wrap a slice of bacon around the shrimp. (Make sure bacon has cooled a few minutes before wrapping on shrimp.)
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Skewer the shrimp. Thread through the head, then into the end of the shrimp near the tail. (If the jalapeño or cheese fall out while wrapping, you can just stick them back in after skewering.)
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Sprinkle half of the Blackened Seasoning over the top of all of the bacon wrapped shrimp. Flip the skewers, and sprinkle the rest of the seasoning on the other side of the shrimp.
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If using the same baking sheet as the bacon, wipe off some of the bacon oil with a paper towel, then place the skewers on with space in-between. (If using a new sheet pan, spray the pan with non-stick cooking oil first!)
Broil on High for about 10 minutes, flipping half way, or until both sides are browned.
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Serve these on their own, or with the Cilantro Ranch dipping sauce.
Make-Ahead Instructions:
Cook time for this recipe is about 15 minutes total. The bacon wrapped shrimp can be prepped and stored ahead of time, making it an easy and convenient appetizer to serve at a gathering!
To Make Ahead: Follow all of the steps, except for cooking the Bacon Wrapped Shrimp Skewers. You can store the skewers in the refrigerator for up to two days. When ready to eat, just follow the instructions for broiling or baking.
Alternative Cooking Methods:
I like the way the bacon wrapped shrimp browns up under the broiler, but if you prefer to bake or grill these they still come out crispy and delicious!
Bake in the Oven:
- Bake at 425ºF for about 10-12 minutes, flipping halfway, or until shrimp are pink and bacon is browned.
On the Grill:
- Grill uncovered, for about 3-5 minutes per side, or until shrimp are pink and bacon is browned. (Total time depends on how hot your grill is.)
Enjoy! 🙂
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Bacon Wrapped Shrimp {Stuffed with Jalapeños & Cheese}
Ingredients
- 15-16 large raw shrimp* peeled (tail-on) and deveined, see notes
- 8 slices of bacon
- 1 jalapeño (cut into 16 strips) sliced about ¼-1/2” thick and 1.5-2” long
- 4 oz. pepper jack cheese (cut into 16 strips) sliced about ¼-1/2” thick and 1.5-2” long
- 1 tablespoon homemade Blackened Seasoning or use store-bought
Optional Cilantro Ranch Dip:
- ½ cup ranch dressing
- 2 tablespoon minced cilantro
- 1 teaspoon lime juice
Instructions
- Make the Cilantro Ranch dipping sauce by mixing together cilantro, lime juice, and ranch. Store in the refrigerator until ready to use.
- Slice bacon strips in half cross-wise, and place them on a foil lined Large Baking Sheet Bake for 3-5 minutes at 425ºF to slightly cook the bacon. (You just want to cook off some of the fat, and soften the bacon, but not get it crispy.)
- Meanwhile, butterfly each shrimp. Use a knife to to cut down the back of the shrimp (do not cut all the way through, cut only about ¾ of the way in). Make the incision from the head almost to the tail.
- Place a slice of jalapeño and a slice of cheese in the opening of the shrimp, then wrap a slice of bacon around the shrimp.
- Skewer the shrimp. Thread through the head, then into the end of the shrimp near the tail. (If the jalapeño or cheese fall out while wrapping, you can just stick them back in after skewering.)
- Sprinkle half of the Blackened Seasoning over the top of all of the bacon wrapped shrimp. Flip the skewers, and sprinkle the rest of the seasoning on the other side of the shrimp.
- If using the same baking sheet as the bacon, wipe off some of the bacon oil with a paper towel, then place the skewers on with space in-between. (If using a new sheet pan, spray the pan with non-stick cooking oil first!) Broil on High for about 10 minutes, flipping half way, or until both sides are browned
- Eat alone, or serve with the Cilantro Ranch dipping sauce.
Video
Notes
- Using Large shrimp is best so that the shrimp and bacon take the same amount of time to cook. Also, the larger the shrimp, the easier they are to stuff and wrap! I used a 12oz. bag of frozen shrimp that said it was 16-22 count per pound.
- I used metal skewers, but you can use wooden skewers or toothpicks. Just make sure to soak them (fully submerged) in water for at least 20 minutes, to prevent them from burning.
Nutrition Facts
Watch the VIDEO on how to make Bacon Wrapped Shrimp {stuffed w/ Jalapeños and Cheese}.
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