Bacon Wrapped Shrimp with Cream Cheese
Description
Crispy bacon wrapped shrimp stuffed with cream cheese and jalapeño — a sweet, spicy, creamy jalapeño popper shrimp appetizer you can make in the air fryer, oven, skillet, or on the grill.
Ingredients
- 1 lb shrimp, 16–20 count, peeled and deveined (about 20)
- 3 ounces cream cheese, softened
- 1 jalapeño, thinly sliced (or 20 pickled jalapeño slices)
- 10 slices thin-cut bacon, cut in half
- 2 Tbsp sweet chili sauce or BBQ sauce, for basting
- 1 Tbsp oil, for skillet or grill; salt & pepper to taste
Instructions
- Prep the shrimp. Cut a ¾-deep pocket into the back of each shrimp without slicing through.
- Stuff. Spread or pipe about ½–1 tsp softened cream cheese into each pocket.
- Add jalapeño. Tuck a thin jalapeño slice into each, then fold closed.
- Wrap. Wrap each shrimp tightly with a half slice of thin bacon, overlapping slightly. Toothpick if needed.
- Chill (optional but recommended). Refrigerate 20–30 minutes to set the bacon.
- Cook using your preferred method:
- Air fryer: 390°F, 4–5 min per side.
- Oven: 400°F on a wire rack, 15–18 min; broil last 1–2 min.
- Skillet: medium-high in a little oil, 3–4 min per side.
- Grill: medium (~375°F), 3–4 min per side.
- Glaze & serve. Brush or baste with sweet chili or BBQ sauce. Serve hot with extra sauce for dipping.
Equipment
- Mixing Bowl
- Whisk
- Baking Pan
Notes
- Crispiest bacon: use thin-cut, don't crowd the pan, and cook on a rack or in the air fryer. Par-cook the bacon 1–2 min for extra crunch.
- Keto: use sugar-free sauce; ~1g net carb per shrimp.
- Make ahead: assemble (uncooked) up to 24 hours ahead; cook before serving.
- Doneness: shrimp curl into a loose "C" and turn opaque (120–145°F internal).
Nutrition
Serving: 1ServingCalories: 298kcalCarbohydrates: 4gProtein: 21gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 160mgSodium: 437mgPotassium: 310mgFiber: 0.1gSugar: 3gVitamin A: 242IUVitamin C: 3mgCalcium: 66mgIron: 1mg