Stuffed bacon-wrapped shrimp filled with cream cheese and jalapeño slices makes a simple, crowd-pleasing appetizer. With just five main ingredients, this recipe comes together quickly and delivers big flavor—perfect for parties, game-day spreads, or a low-carb, keto-friendly starter. The combination of creamy cheese, a hint of heat from the jalapeño, and crisp bacon creates an irresistible bite.
These are often called “OMG shrimp” by guests who try them. They aren’t overly spicy—especially once they’re brushed with a sweet red chili glaze—so even milder palates will enjoy them.
The prep is straightforward. Making a small pocket in each shrimp, adding the filling, and wrapping with bacon takes about 10 minutes; cooking is another 8–12 minutes on the stovetop. Step-by-step photos show the process if you want a visual guide.
Serve them as appetizers or turn them into a main course: try placing the cooked shrimp over grits or cauliflower grits for a heartier plate.
Ingredients and substitutions
What you need:
- Shrimp – Peeled and deveined shrimp with the tail left on. Jumbo or larger shrimp provide enough room for the cream cheese filling and make them easy to pick up.
- Bacon – Thin-sliced bacon crisps faster; cut each slice in half to wrap individual shrimp.
- Cream cheese – Soften briefly so it’s easy to spread into the shrimp pocket.
- Jalapeños – Pickled sliced jalapeños add a mild, slightly sweet tang. Use fresh or omit if you prefer less heat.
- Sweet red chili sauce – A sticky glaze brushed on at the end balances the savory bacon and adds shine. If needed, a mix of honey and hot sauce can work as a substitute.
Directions
Follow these steps:
- With a small paring knife, cut a pocket in the back of each shrimp about three-quarters of the way through, stopping before the tail so it stays intact.
- Spoon about 1 teaspoon of softened cream cheese into each pocket and spread gently.
- Top each filled pocket with a jalapeño slice.
- Wrap each shrimp with half a slice of bacon, stretching it slightly as you wrap and overlapping the edges. Leave the tail exposed for easy handling.
- Heat olive oil in a deep skillet over medium-high heat—enough so the side of a shrimp sits partially in the oil. Add shrimp and cook 3–4 minutes per side until the bacon is crisp and the shrimp are opaque and cooked through.
- Transfer cooked shrimp to a paper-towel-lined plate to drain. Brush each shrimp with sweet red chili sauce and arrange on a serving platter.
Tip: Test-cook one or two shrimp first to determine exact timing for your stovetop and pan. Garnish with chopped parsley, if desired.
Frequently asked questions
Yes. Place shrimp on a broiler or baking pan about 10 inches from the heating element and broil or bake until the bacon is crisp and the shrimp are cooked, about 8–12 minutes depending on your oven.
Yes. Air-fry at 390 °F for about 4–5 minutes per side or until bacon is crispy and shrimp are cooked through.
Storage and make-ahead
These shrimp are best served immediately, but you can prepare them ahead of time.
Make-ahead: Assemble shrimp up to one day in advance but do not cook. Store them in a covered container in the refrigerator and cook just before serving.
Leftovers: Keep cooked leftovers in an airtight container in the refrigerator for 1–2 days. Reheat in a 350 °F oven for about 10 minutes until warmed through.
Make it a meal
Turn these shrimp into a main course by serving them over a base such as:
- Cauliflower grits or cheesy cauliflower grits for a low-carb option
- Vegetable rice pilaf or cauliflower rice
- Pasta with your favorite sauce
- Zucchini noodle Alfredo for a lighter pairing
- Creamy mashed potatoes or loaded cauliflower mash for a hearty plate
More shrimp recipe ideas
-
Argentine Shrimp Scampi Recipe
-
Baked Feta Pasta with Zoodles and Shrimp
-
Cajun Shrimp Guacamole Bites
📋 Recipe
Stuffed Bacon-Wrapped Shrimp with Cream Cheese
An easy 5-ingredient appetizer: shrimp stuffed with cream cheese and jalapeños, wrapped in bacon and finished with a sweet chili glaze.
Ingredients
- 1 pound shrimp (16–20 per pound or larger), peeled and deveined, tail on
- 3 ounces cream cheese, softened
- 20 slices pickled jalapeños (about 1 ounce)
- 10 slices thin-sliced bacon, cut in half
- 4 ounces olive oil for frying
- 2 tablespoons sweet red chili sauce
Instructions
- Make a pocket in the back of each shrimp with a paring knife, stopping before the tail.
- Spoon about 1 teaspoon of softened cream cheese into each pocket. To soften, microwave the cream cheese for about 10 seconds.
- Place one jalapeño slice on top of the cream cheese.
- Wrap each shrimp with half a slice of bacon, stretching it slightly and overlapping the edges; leave the tail exposed.
- Heat olive oil in a deep skillet over medium-high heat until hot. The oil should cover about half the side of a shrimp when the shrimp rests on its side.
- Cook shrimp in batches for 3–4 minutes per side or until the bacon is crispy and the shrimp are cooked through.
- Drain on paper towels, brush with sweet red chili sauce, and serve warm.
Notes
Make-ahead: Assemble up to one day ahead and refrigerate; do not cook until ready to serve.
Storage: Store leftovers in an airtight container in the refrigerator for 1–2 days. Reheat in a 350 °F oven about 10 minutes until warmed through.
Nutrition
| Carbohydrates: 6 g
| Protein: 31 g
| Fat: 30 g