Bacon-Wrapped Shrimp with Jalapeño
Smoky, spicy, and packed with flavor, these Bacon-Wrapped Shrimp with Jalapeño are an easy appetizer for summer cookouts, game day, or holiday gatherings. Juicy shrimp are stuffed with fresh jalapeño, wrapped in bacon, and brushed with garlic-lime butter. Grill or broil until the bacon is crisp and the shrimp are tender, then serve with salsa verde or avocado crema for dipping.
Servings: 20 bacon-wrapped shrimp
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
- 1 pound large shrimp (21–25 count per pound) peeled and deveined (about 20 shrimp)
- 3 jalapeño 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 jalapeño 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, don’t 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.
- Jalapeños: For mild heat, remove seeds and membranes. For more spice, leave some in—or swap with serrano peppers.
- Shrimp: Use raw large shrimp (21–25 count per pound). Tail-on shrimp make a pretty presentation and easy-to-grab appetizer.
- Make Ahead: Assemble up to 8 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
Serving: 1g | Calories: 109kcal | Carbohydrates: 1g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 139mg | Potassium: 93mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 170IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.2mg