Bacon-Wrapped Shrimp with JalapeƱo
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Updated May 16, 2025
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Looking for a bold and flavorful appetizer for your 4th of July BBQ or any summer gathering? This Bacon-Wrapped Shrimp with JalapeƱo recipe is smoky, spicy, and a guaranteed crowd-pleaser youāll want to make all season long.
Juicy shrimp are stuffed with fresh jalapeƱo, wrapped in bacon, and brushed with a buttery garlic-lime mixture. Grill them for that irresistible char or broil them until crispyāeither way, they deliver serious flavor in every bite. Serve with salsa verde for an extra kick!
Table of Contents
What are Bacon-Wrapped Shrimp with JalapeƱo?
This appetizer is the perfect mashup of surf and turf with a spicy twist. Plump shrimp are stuffed with jalapeƱo slices, wrapped in smoky bacon, and cooked until the bacon is crisp and the shrimp are tender. Itās simple, impressive, and always disappears fast!
Why Youāll Love This Recipe
- Quick & easy: Minimal prep, ready in under 30 minutes.
- Perfect for entertaining: A hit at BBQs, cookouts, and game day spreads.
- Two ways to cook: Grill for that smoky char or broil indoors.
- Bold flavors: JalapeƱo, garlic-lime butter, and bacon = magic.
Ingredients & Substitutions
Hereās what youāll need to make this bacon wrapped shrimp appetizer:
- Bacon: Regular-cut works best. Microwave briefly to soften for easier wrapping.
- Butter: Salted adds richness.
- Lime juice: Freshly squeezed for brightness.
- Garlic powder & black pepper: Classic seasoning combo.
- Dried Mexican oregano: Optional, but adds depth (sub with Italian oregano).
- Shrimp: Medium-large (about 20), peeled and deveined with tails on.
- JalapeƱo peppers: Thin strips for just the right amount of heat.
- Toothpicks: Soak before using so they donāt burn.
The full list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How to Make Bacon-Wrapped Shrimp with JalapeƱo
Step 1: Prep the bacon. Microwave bacon on high for 1 minute. Cut slices in half crosswise and let cool.
Step 2: Mix the butter sauce. In a small bowl, combine melted butter, lime juice, garlic powder, black pepper, and oregano.
Step 3: Assemble the shrimp. Peel, butterfly, and devein the shrimp (leave the tail on). Tuck two jalapeƱo strips inside each shrimp, press gently to close, and wrap with half a slice of bacon. Secure with a toothpick and brush with butter mixture.
Step 4: Cook the shrimp.
- Broil: Arrange on a foil-lined baking sheet. Broil 10ā12 minutes, flipping halfway, until bacon is crisp and shrimp are cooked.
- Grill: Thread 3ā4 shrimp per skewer. Grill over medium heat for 4ā6 minutes per side until bacon is crispy and shrimp are opaque.
Serving Suggestions
- Serve these bacon-wrapped shrimp with salsa verde, avocado crema, or your favorite dipping sauce. For extra heat, pair them with a spicy Chile de Ćrbol Salsa.
- Round out the plate with sides like Mexican street corn and Cilantro Lime Rice to turn this appetizer into a full meal.
- For summer gatherings, pair with refreshing aguas frescas like aguas de sandia or a cold lime chelada.
- You can also tuck the shrimp into warm corn tortillas for quick Mexican tacos or serve them over a taco salad for a lighter option.
Bacon-Wrapped Shrimp Expert Tips & Tricks
- Soak toothpicks: Prevents burning on the grill.
- Use thinner bacon: Thick-cut takes longer and may not crisp.
- Make ahead: Assemble earlier in the day and refrigerate.
- Adjust heat: For spicier shrimp, leave the seeds in the jalapeƱo.
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat under the broiler or in a skillet for best texture.
- Avoid microwavingāthe bacon turns rubbery.
Frequently Asked Questions
Yes! Assemble the shrimp up to 8 hours in advance and refrigerate. Cook right before serving for best results.
Itās not recommended. Thick-cut bacon wonāt crisp up as well and may overcook the shrimp.
Yes! Bake at 400Ā°F for 12ā15 minutes, turning once, until the bacon is crisp and the shrimp are cooked through.
Medium to large shrimp (16ā20 count per pound) work best. Theyāre big enough to hold the jalapeƱo but still cook quickly.
More Appetizer Recipes to Try
If you tried this Bacon-Wrapped Shrimp with JalapeƱo recipe or any other recipe on my blog, please leave a š star rating and let me know how it went in the comments below!
š¤ā¤ļø Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visitĀ MuyBuenoBlog.com.
Bacon-Wrapped Shrimp with JalapeƱo
Ingredients
- 1/2 pound bacon
- 1/2 cup salted butter, melted
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried Mexican oregano
- 20 medium-large shrimp, about 1 pound
- 3 jalapeƱo peppers, cut into thin strips
- wooden toothpicks, presoaked
Instructions
- Microwave bacon on high for 1 minute. Separate slices and cut slices in half crosswise and let cool.
- In a bowl, combine melted butter, lime juice, garlic powder, pepper, and oregano.
- Peel the shrimp, butterfly, and devein, leaving the tail and last section intact. Place 2 jalapeƱo strips in each shrimp and press sides together. Wrap a half slice of bacon around each shrimp and secure with a toothpick. Use a pastry brush to coat the shrimp with butter mixture.
Broil:
- Place bacon-wrapped shrimp evenly on a foil-lined cookie sheet. Place under broiler. Broil for 10 to 12 minutes, turning over after 5 to 6 minutes.
Grill:
- Skewer 3 to 4 shrimp per skewer. (If using wooden skewers, donāt forget to soak skewers about 30 minutes before using.) Place crosswise on the grates and grill for about 4 to 6 minutes on each side. Remove from skewer and serve warm with salsa verde.
Video
Notes
- Bacon Tip: Microwave bacon for 1 minute to make it pliable and help it crisp up faster. Use regular-cut (not thick) for best results.
- Toothpicks: Soak wooden toothpicks in water for at least 30 minutes before grilling to prevent burning.
- JalapeƱos: For mild heat, remove seeds and membranes. For more spice, leave some ināor swap with serrano peppers.
- Shrimp: Use raw medium-large shrimp (21ā25 count per pound). Tail-on shrimp make a pretty presentation and easy-to-grab appetizer.
- Make Ahead: Assemble up to 24 hours in advance, cover, and refrigerate until ready to cook.
- Serving Suggestion: These pair perfectly with salsa verde, avocado crema, or your favorite dipping sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
