I made Bacon Wrapped Shrimp With Cream Cheese, stuffed with jalapeno, wrapped in bacon and grilled until the cheese oozes and the edges are impossibly crisp.

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I’m obsessed with these Stuffed Shrimp en Brochette because they hit every craving I have. Butterflied shrimp stuffed with cream cheese and jalapenos, then wrapped in bacon so the outside crisps and the filling turns molten.

I love the contrast, savory and spicy and silky all at once. Serve them with BBQ or fajitas and watch people fight over the last one.

They’re basically Bacon Wrapped Shrimp With Cream Cheese but way bolder, like a Papasitos Shrimp Brochette turned up to eleven. Messy, loud, totally worth licking your fingers.

Pure snack anarchy. I want them at every single cookout now.

Ingredients

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Shrimp: Basically the sweet, juicy protein everyone wants on a skewer.
Cream cheese: Adds silkiness and a cool, creamy balance to spice.
Jalapenos: Brings heat and little pops of fresh green flavor.
Bacon: Crunchy, salty wrap that makes everything feel like a treat.
Skewers: Keeps things together so it’s easy to flip and serve.
Olive oil: Helps with browning and keeps the bacon from sticking.
Brown sugar: Plus a sticky glaze that caramelizes on the bacon.
Kosher salt: Brings out shrimp and bacon flavors without tasting metallic.
Black pepper: Warm bite that plays nicely with the creaminess.
Garlic powder: Quiet garlic note that doesn’t overpower the shrimp.
Smoked paprika: Adds subtle smokiness and a rich red color.
Lime wedges: Bright, zippy squeeze that cuts through the richness.
Cilantro or parsley: Fresh herb finish for color and herbal lift.

Ingredient Quantities

1 lb large shrimp (16 to 20 count), peeled, deveined and butterflied

4 oz cream cheese, softened

1 to 2 jalapenos, seeded and finely chopped (use less if you like it mild)

8 to 10 slices bacon, thin or regular

8 to 10 metal skewers or soaked wooden skewers

1 tbsp olive oil or neutral oil

1 tbsp brown sugar (optional, for a slight glaze on the bacon)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder

1/2 tsp smoked paprika

1 lime, cut into wedges for serving

Fresh cilantro or parsley for garnish (optional)

How to Make this

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1. Pat the shrimp dry and butterfly them by slicing almost to the tail so they open like a book; if using wooden skewers soak them 30 minutes so they dont burn.

2. Mix the softened cream cheese with the finely chopped jalapenos, garlic powder, smoked paprika, and a pinch of salt and pepper until smooth; taste and add less jalapeno if you want it milder.

3. Season the inside and outside of each butterflied shrimp with kosher salt, black pepper and a little more smoked paprika.

4. Spoon about a teaspoon of the cream cheese mixture into the cavity of each butterflied shrimp, dont overstuff or it will spill out when cooking.

5. Wrap each stuffed shrimp with a half or full slice of bacon depending on size, securing the bacon ends under the shrimp so it stays put.

6. Thread 3 to 4 wrapped shrimp onto each metal skewer or soaked wooden skewer so they sit snug but not squashed.

7. Brush the bacon lightly with olive oil and sprinkle brown sugar over the bacon if you want a sweet glaze; this helps caramelize and cuts the heat from the jalapeno.

8. Preheat the grill to medium high and oil the grates. Grill the skewers 2 to 4 minutes per side, rotating until the bacon is crisp and shrimp are opaque and firm, about 8 to 12 minutes total depending on heat.

9. Let the skewers rest a minute, squeeze lime over them and garnish with chopped cilantro or parsley. Serve hot with extra lime wedges and enjoy with BBQ or fajitas.

Equipment Needed

1. Grill (gas or charcoal) with a grate you can oil
2. Metal skewers or wooden skewers soaked 30 min so they dont burn
3. Large mixing bowl for the cream cheese filling
4. Small spoon or rubber spatula to mix and to spoon filling into shrimp
5. Sharp knife and cutting board for butterflying shrimp and chopping jalapeno
6. Tongs for turning skewers on the grill
7. Pastry or silicone brush to oil the bacon and apply glaze
8. Paper towels and a plate for patting shrimp dry and resting skewers

FAQ

Can I make these ahead of time? Yes. You can stuff and skewer the shrimp up to 4 hours before cooking, cover and refrigerate. Don't wrap in foil or the bacon will get soggy. If you want to prep further ahead, freeze the skewers on a tray then transfer to a bag; cook straight from frozen but add a few extra minutes.

What if I don't like spicy food? Use just a little jalapeno or skip it and add a pinch of smoked paprika for warmth. You can also swap jalapeno for finely chopped bell pepper for crunch without heat.

How do I know when the shrimp are done? Shrimp cook fast. They're done when they turn opaque and curl into a loose C shape, about 3 to 4 minutes per side on a hot grill or pan. Overcook and they'll be rubbery so watch them closely.

Can I use wooden skewers? Yes, but soak wooden skewers in water for 30 minutes before using so they don't burn. Metal skewers are easier cause they conduct heat and help cook the shrimp from the inside a bit.

Any tips to keep the bacon from unraveling? Use thin bacon if you can, and start bacon-wrapping with the fattier end; tuck the end under the shrimp or secure with the skewer. You can also thread two smaller shrimp on one skewer and wrap bacon around the cluster for extra hold.

What's the best way to get crispy, caramelized bacon? Brush a little oil and sprinkle the brown sugar over the bacon before cooking, and use medium-high heat. If grilling, cook over indirect heat first to render fat, then move to direct heat to crisp. Watch closely, sugar can burn fast.

Stuffed Shrimp En Brochette Recipe Substitutions and Variations

Cream cheese: swap for mascarpone or softened goat cheese for a tangier bite, or use a thick plain Greek yogurt mixed with a little mayo if you want it lighter.
Jalapenos: use poblano for milder flavor, a serrano if you want it hotter, or roasted red bell pepper chopped for no heat and a sweet note.
Bacon: try pancetta or prosciutto for a more delicate, salty finish, or thinly sliced turkey bacon if you want less fat.
Lime: lemon works fine, or try a splash of rice vinegar for acidity; orange juice gives a sweeter citrus twist.

Pro Tips

1) Partially cook the bacon first, like 2 to 3 minutes in a skillet or microwave, so it starts to render fat. It helps the bacon get crisp without overcooking the shrimp, and it wont steal all the heat while you grill.

2) Chill the stuffed shrimp briefly on a tray before wrapping and skewering, even 10 minutes helps the cream cheese set so it doesnt ooze out while cooking. Also dont overstuff, a teaspoon is usually perfect.

3) Use metal skewers or double up wooden ones, and thread the shrimp so they sit snug but not squashed. That way they turn easily and the bacon wont unwind, you can tuck the bacon end under the shrimp to lock it in.

4) Keep the grill at medium high and watch the sugar glaze closely if you used brown sugar, it caramelizes fast and can burn. Rotate every 2 to 3 minutes, and take them off as soon as the shrimp are opaque and firm, they go from perfect to rubber quick.

Stuffed Shrimp En Brochette Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made Bacon Wrapped Shrimp With Cream Cheese, stuffed with jalapeno, wrapped in bacon and grilled until the cheese oozes and the edges are impossibly crisp.

Servings

servings

Calories

335

kcal

Equipment: 1. Grill (gas or charcoal) with a grate you can oil
2. Metal skewers or wooden skewers soaked 30 min so they dont burn
3. Large mixing bowl for the cream cheese filling
4. Small spoon or rubber spatula to mix and to spoon filling into shrimp
5. Sharp knife and cutting board for butterflying shrimp and chopping jalapeno
6. Tongs for turning skewers on the grill
7. Pastry or silicone brush to oil the bacon and apply glaze
8. Paper towels and a plate for patting shrimp dry and resting skewers

Ingredients

1 lb large shrimp (16 to 20 count), peeled, deveined and butterflied
4 oz cream cheese, softened
1 to 2 jalapenos, seeded and finely chopped (use less if you like it mild)
8 to 10 slices bacon, thin or regular
8 to 10 metal skewers or soaked wooden skewers
1 tbsp olive oil or neutral oil
1 tbsp brown sugar (optional, for a slight glaze on the bacon)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 lime, cut into wedges for serving
Fresh cilantro or parsley for garnish (optional)

Directions

Pat the shrimp dry and butterfly them by slicing almost to the tail so they open like a book; if using wooden skewers soak them 30 minutes so they dont burn.
Mix the softened cream cheese with the finely chopped jalapenos, garlic powder, smoked paprika, and a pinch of salt and pepper until smooth; taste and add less jalapeno if you want it milder.
Season the inside and outside of each butterflied shrimp with kosher salt, black pepper and a little more smoked paprika.
Spoon about a teaspoon of the cream cheese mixture into the cavity of each butterflied shrimp, dont overstuff or it will spill out when cooking.
Wrap each stuffed shrimp with a half or full slice of bacon depending on size, securing the bacon ends under the shrimp so it stays put.
Thread 3 to 4 wrapped shrimp onto each metal skewer or soaked wooden skewer so they sit snug but not squashed.
Brush the bacon lightly with olive oil and sprinkle brown sugar over the bacon if you want a sweet glaze; this helps caramelize and cuts the heat from the jalapeno.
Preheat the grill to medium high and oil the grates. Grill the skewers 2 to 4 minutes per side, rotating until the bacon is crisp and shrimp are opaque and firm, about 8 to 12 minutes total depending on heat.
Let the skewers rest a minute, squeeze lime over them and garnish with chopped cilantro or parsley. Serve hot with extra lime wedges and enjoy with BBQ or fajitas.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.