Bacon Wrapped Shrimp with Cream Cheese (Jalapeño Popper Shrimp)

Sweet, spicy, crunchy, and creamy in a single bite — these bacon wrapped shrimp are stuffed with cream cheese and jalapeño, then wrapped tight in crispy bacon. Think jalapeño popper meets shrimp cocktail. They look fancy enough for a holiday spread but come together with just six ingredients, and you can make them in the air fryer, oven, skillet, or on the grill. Everyone always asks for the recipe.

⭐️ “I made these for a party and they vanished before I could even sit down. The cream cheese in the middle is genius.”

Why You’ll Love This Recipe

• It’s a jalapeño popper and a shrimp app in one — all the creamy, spicy, bacon-wrapped flavor you love, shrunk down to a poppable bite.
• Four cooking methods. Air fryer for speed and crunch, oven for big batches, skillet for a quick sear, grill for smoky char. Full instructions for all four are below.
• Naturally low-carb & keto-friendly. Swap in a sugar-free chili or BBQ sauce and a single shrimp is roughly 1 gram of carbs.
• Make-ahead friendly. Assemble up to a day in advance and cook right before guests arrive.
• Only 6 ingredients, most of which you can keep on hand.

Ingredients & Substitutions

Here’s everything you need (exact amounts are in the recipe card below):

• Jumbo or extra-large shrimp (16–20 count). Bigger shrimp give you room for the filling and won’t overcook before the bacon crisps. Buy them peeled and deveined to save time. Leave the tail on for an easy handle, or remove it for a fully poppable bite.
• Cream cheese. Full-fat brick cream cheese, softened to room temperature so it’s easy to pipe or spread. Whipped cream cheese works too. For more punch, mix in a little shredded sharp cheddar or pepper jack.
• Jalapeño. A fresh jalapeño adds crunch and brighter heat; remove the seeds and ribs for mild, leave some in for a kick. Short on time? Pickled jalapeño slices are sweeter and milder — no prep needed.
• Thin-cut bacon. This is the one ingredient you shouldn’t substitute. Thin-cut crisps in the time it takes the shrimp to cook — thick-cut stays floppy and overcooks the shrimp. Each strip is cut in half.
• Sweet chili sauce or BBQ sauce. A quick baste or final brush for that sweet-savory glaze. Use a sugar-free version to keep it keto. Honey + hot sauce works in a pinch.
• Oil, salt & pepper. A little neutral or olive oil and a light seasoning. Bacon is salty, so go easy on the salt.

Helpful tools: a small sharp paring or boning knife, toothpicks (optional — see tips), and your cooking vessel of choice.

How to Make Bacon Wrapped Shrimp

Step 1: Make a pocket in the shrimp. Using a small sharp knife, slice a slit about ¾ of the way through the back (or thicker end) of each shrimp to create a pocket. Don’t cut all the way through.

Step 2. Stuff with cream cheese. Spread or pipe about ½–1 teaspoon of softened cream cheese into each pocket. (Tip: snip the corner off a sandwich bag and pipe it — cleaner and faster.)

Step 3: Add the jalapeño. Tuck a thin slice of jalapeño against the cream cheese, then gently fold the shrimp closed. Take a half-slice of thin bacon and wrap it tightly around the shrimp, slightly overlapping and gently stretching as you go. The bacon warms in your hands and sticks to itself, so toothpicks are usually optional. Leave the tail exposed if you kept it on.

Step 4: Rest the wrapped shrimp on a plate in the fridge for 20–30 minutes. This firms up the bacon so it holds its shape and crisps better.

Step 5: Cook using any method below, basting or brushing with sweet chili or BBQ sauce. Serve hot.

4 Ways to Cook Them

🔥 Air Fryer (fastest + crispiest)

The air fryer crisps the bacon while keeping the shrimp juicy — it’s hard to beat. (For a plain bacon-wrapped version without the cream cheese, this air fryer bacon wrapped shrimp recipe walks through the basics.)

• Lightly spray the basket or rack. Arrange shrimp in a single layer, not touching.
• Air fry at 390°F (200°C) for 4–5 minutes, then flip and baste with sauce.
• Air fry 4–5 minutes more, until the bacon is crispy and shrimp is opaque. Cook in batches if needed — crowding steams the bacon instead of crisping it.

Pro move: Lay a few pita triangles or bread pieces under the rack to catch the bacon drippings — they toast up and make an irresistible bonus snack.

🔥 Oven / Broiler (best for a crowd)

• Preheat oven to 400°F (205°C). Set a wire rack over a foil-lined sheet pan so fat drips away and the bacon crisps on all sides.
• Arrange shrimp on the rack and bake 15–18 minutes, until bacon is crisp and shrimp is cooked through.
• For extra color, broil the last 1–2 minutes — watch closely so they don’t burn. Brush with sauce before serving.

🔥 Skillet (quick sear)

• Heat a thin layer of oil in a skillet over medium-high. The oil should come about halfway up the shrimp.
• Cook 3–4 minutes per side, until the bacon is brown and crispy and the shrimp is opaque.
• Drain on paper towels, then brush with sauce. Do a test run with one shrimp first to dial in your timing.

🔥 Grill or Smoker (smoky char)

• Preheat to medium (about 375°F / 190°C) and oil the grates.
• Grill 3–4 minutes per side, turning carefully with tongs, until bacon is crisp and rendered. Use a toothpick to hold the wrap if grilling.
• Baste with sauce in the last minute. On a smoker, run 225°F for 45–60 minutes for a deep smoky flavor.

Doneness: Shrimp are done when they turn pink/opaque and curl into a loose “C.” An “O” shape means they’re overcooked. Internal temp: 120–145°F.

Expert Tips

• Use thin-cut bacon — always. It’s the single most important step for crispy results. Thick-cut won’t render before the shrimp overcook.
• Par-cook the bacon for guaranteed crunch. If you love extra-crispy bacon, microwave the slices 1–2 minutes (still pliable, not crisp) before wrapping. Renders fat and shortens cook time.
• Chill before cooking. 20–30 minutes in the fridge sets the bacon so it stays wrapped and crisps evenly.
• Don’t overstuff. A little cream cheese goes a long way — too much oozes out as it heats.
• Wear gloves with fresh jalapeños and avoid touching your eyes. Removing the seeds and ribs tames most of the heat.
• Go big on shrimp. 16–20 count or larger holds the filling and stays juicy.
• Don’t crowd the pan. Space lets the bacon crisp instead of steam.

Variations

• Jalapeño Popper Style: Halve and seed jalapeños, fill with cream cheese, top each with a shrimp, then wrap the whole pepper in bacon. A heartier, true “popper” version — see this air fryer cream cheese stuffed jalapeño poppers for the pepper-first approach.
• Extra cheesy: Blend the cream cheese with shredded cheddar, pepper jack, or a pinch of garlic powder.
• Dairy-free: Skip the cheese and tuck the jalapeño straight against the shrimp before wrapping — still fantastic with a creamy dipping sauce.
• Sweet & spicy: Brush with hot honey or a brown-sugar-and-cayenne glaze.
• Surf & turf bites: Swap the jalapeño for a sliver of pineapple for a sweet-savory tiki twist.
• No seafood: Use the same method with a chunk of chicken or a little smoked sausage.

What to Serve With Them

Dipping sauces: sweet Thai chili, sugar-free BBQ, cilantro-lime crema, ranch, chipotle aioli, or a quick honey-mustard.

Turn it into a meal by serving the shrimp over cheesy grits (Voodoo-shrimp style), cauliflower rice, or a crisp green salad. Want more shrimp mains in the same air-fryer spirit? Try air fryer shrimp tacos or air fryer shrimp foil packets with vegetables. As an appetizer spread, pair with deviled eggs, a charcuterie board, and crudité. For game day, set them alongside wings and loaded potato skins.

Make Ahead, Storage & Reheating

• Make ahead: Assemble the wrapped shrimp (uncooked), cover, and refrigerate up to 24 hours. Cook fresh right before serving.
• Storage: Refrigerate cooked leftovers in an airtight container for 2–3 days.
• Reheating: Reheat in the air fryer at 325°F for 3–4 minutes or in a 350°F oven for about 8–10 minutes to re-crisp the bacon. (The same trick works for leftover poppers — here’s how to reheat jalapeño poppers in the air fryer.) Avoid the microwave — it turns the bacon rubbery.
• Freezing: Freeze assembled, uncooked shrimp on a tray, then transfer to a freezer bag for up to 1 month. Cook from frozen, adding a few extra minutes.

Frequently Asked Questions

Can you make bacon wrapped shrimp in the air fryer? Yes — air frying is the fastest method and gives the crispiest bacon. Cook at 390°F for about 4–5 minutes per side until the bacon is crisp and the shrimp is opaque.

How do you keep the bacon crispy? Three things: use thin-cut bacon, chill the wrapped shrimp before cooking, and cook on a rack (oven) or in a single uncrowded layer (air fryer). Par-cooking the bacon first guarantees extra crunch.

Do I need toothpicks? Usually not. Thin bacon warms up and sticks to itself as you wrap. If you’re grilling or your bacon won’t stay put, a toothpick keeps everything secure.

Are bacon wrapped shrimp keto or low-carb? Yes. The shrimp, cream cheese, jalapeño, and bacon are all very low in carbs. Use a sugar-free chili or BBQ sauce (or skip the glaze) and each shrimp is roughly 1 gram of carbs.

What size shrimp should I use? Jumbo or extra-large, 16–20 count per pound or bigger. Large shrimp give you room for the cream cheese and stay juicy while the bacon crisps.

Should I leave the tails on? It’s up to you. Tails on make a handy handle for serving; tails off make a fully poppable, mess-free bite.

How spicy are they? Mild to medium. Removing the jalapeño seeds and ribs keeps the heat gentle. Leave some seeds in, or use pickled jalapeños for a sweeter, milder bite.

Can I make them ahead of time? Yes — assemble up to 24 hours ahead and refrigerate, then cook just before serving for the best texture.

Can I cook them in the oven instead? Absolutely. Bake at 400°F on a wire rack for 15–18 minutes, broiling the last minute or two for color.

Why is my bacon soggy? Most likely thick-cut bacon, crowding the pan, or not using a rack. Thin bacon + space + a rack (or a quick broil/air-fry) fixes it every time.

More Shrimp Appetizers You’ll Love

• Air Fryer Bacon Wrapped Shrimp
• Air Fryer Shrimp Tacos
• Air Fryer Shrimp Foil Packets
• Air Fryer Cream Cheese Stuffed Jalapeño Poppers