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Home / How to Make Bacon Wrapped Shrimp With Pepper Jack Cheese

How to Make Bacon Wrapped Shrimp With Pepper Jack Cheese

Bacon Wrapped Shrimp stuffed with Jalapeños and Pepper-Jack Cheese

These Bacon Wrapped Shrimp are stuffed with jalapeños & pepper jack cheese, sprinkled with Blackened Seasoning, then broiled until crispy! So good!

Bacon Wrapped Shrimp (stuffed with jalapeños and cheese) broiled on skewers

Serve these on their own or with a super simple Cilantro Ranch dipping sauce. These are low-carb, keto-friendly, and are perfect to make as a Super Bowl appetizer!

Bacon Wrapped Shrimp (stuffed with jalapeños and cheese) overhead shot served with Cilantro Ranch sauce

How to Make Bacon Wrapped Shrimp:

Here is a step-by-step photo guide on how to make the Bacon Wrapped Shrimp (stuffed with jalapeños and cheese)!

Notes:

  • I used metal skewers, but you can use wooden skewers or toothpicks. Just make sure to soak them (fully submerged) in water, for about 20-30 minutes before using!
  • Use jalapeño and pepper jack cheese slices that have been cut about 1/4-1/2″ thick and about 1.5-2″ long.

  1. Make the Cilantro Ranch dipping sauce by mixing together cilantro, lime juice, and ranch. Store in the refrigerator until ready to use.

  2. Slice bacon strips in half, and place them on a foil lined Large Baking Sheet Pan.

  3. Bake for 3-5 minutes at 425ºF to slightly cook the bacon. (You just want to cook off some of the fat, and soften the bacon, but not get it crispy.)

  4. Meanwhile, butterfly each shrimp. Use a knife to to cut down the back of the shrimp (do not cut all the way through, cut only about 3/4 of the way in). Make the incision from the head almost to the tail.butterflying the shrimp for the bacon wrapped shrimp

  5. Place a slice of jalapeño and a slice of cheese in the opening of the shrimp.

  6. Wrap a slice of bacon around the shrimp. (Make sure bacon has cooled a few minutes before wrapping on shrimp.)

  7. Skewer the shrimp. Thread through the head, then into the end of the shrimp near the tail.(If the jalapeño or cheese fall out while wrapping, you can just stick them back in after skewering.) skewering the bacon wrapped shrimp

  8. Sprinkle half of the Blackened Seasoning over the top of all of the bacon wrapped shrimp. Flip the skewers, and sprinkle the rest of the seasoning on the other side of the shrimp.

  9. If using the same baking sheet as the bacon, wipe off some of the bacon oil with a paper towel, then place the skewers on with space in-between. (If using a new sheet pan, spray the pan with non-stick cooking oil first!)
    Broil on High for about 10 minutes, flipping half way, or until both sides are browned.

  10. Eat alone, or serve with the Cilantro Ranch dipping sauce.bacon wrapped shrimp served with cilantro ranch dip

Make-Ahead Instructions:

Cook time for these is about 15 minutes total. They can be prepped and stored ahead of time, making it an easy and convenient appetizer to serve at a gathering!

To Make Ahead: Follow all of the steps, except for cooking the Bacon Wrapped Shrimp Skewers. You can store the skewers in the refrigerator for up to two days. When ready to eat, just follow the instructions for broiling or baking.

overhead shot of bacon wrapped shrimp skewers

Alternative Cooking Methods:

I like the way these brown up under the broiler, but if you prefer to bake or grill these they still come out crispy and delicious!

bacon wrapped shrimp out of the oven

Bake in the Oven:

  • Bake at 425ºF for about 10-12 minutes, flipping halfway, or until shrimp are pink and bacon is browned.
close-up of bacon wrapped shrimp

On the Grill:

  • Grill uncovered, for about 3-5 minutes per side, or until shrimp are pink and bacon is browned. (Total time depends on how hot your grill is.)
bite shot of bacon wrapped shrimp

Enjoy! 🙂

TRIED THIS RECIPE? PLEASE LEAVE A REVIEW AND A STAR RATING IN THE COMMENT SECTION…WOULD LOVE TO KNOW HOW IT CAME OUT!

  • 15-16 large raw shrimp* peeled (tail-on) and deveined, see notes
  • 8 slices of bacon
  • 1 jalapeño (cut into 16 strips) sliced about 1/4-1/2" thick and 1.5-2" long
  • 4 oz. pepper jack cheese (cut into 16 strips) sliced about 1/4-1/2" thick and 1.5-2" long
  • 1 Tbsp homemade Blackened Seasoning or use store-bought

Optional Cilantro Ranch Dip:

  • 1/2 cup ranch dressing
  • 2 Tbsp minced cilantro
  • 1 tsp lime juice

  • Make the Cilantro Ranch dipping sauce by mixing together cilantro, lime juice, and ranch. Store in the refrigerator until ready to use.

  • Slice bacon strips in half cross-wise, and place them on a foil lined Large Baking Sheet  Bake for 3-5 minutes at 425ºF to slightly cook the bacon. (You just want to cook off some of the fat, and soften the bacon, but not get it crispy.)

  • Meanwhile, butterfly each shrimp. Use a knife to to cut down the back of the shrimp (do not cut all the way through, cut only about 3/4 of the way in). Make the incision from the head almost to the tail.

  • Place a slice of jalapeño and a slice of cheese in the opening of the shrimp, then wrap a slice of bacon around the shrimp.

  • Skewer the shrimp. Thread through the head, then into the end of the shrimp near the tail. (If the jalapeño or cheese fall out while wrapping, you can just stick them back in after skewering.)

  • Sprinkle half of the Blackened Seasoning  over the top of all of the bacon wrapped shrimp. Flip the skewers, and sprinkle the rest of the seasoning on the other side of the shrimp.

  • If using the same baking sheet as the bacon, wipe off some of the bacon oil with a paper towel, then place the skewers on with space in-between. (If using a new sheet pan, spray the pan with non-stick cooking oil first!) Broil on High for about 10 minutes, flipping half way, or until both sides are browned

  • Eat alone, or serve with the Cilantro Ranch dipping sauce.

Shrimp size:

  • Using Large shrimp is best so that the shrimp and bacon take the same amount of time to cook. Also, the larger the shrimp, the easier they are to stuff and wrap! I used a 12oz. bag of frozen shrimp that said it was 16-22 count per pound.

Skewers:

  • I used metal skewers, but you can use wooden skewers or toothpicks. Just make sure to soak them (fully submerged) in water for at least 20 minutes, to prevent them from burning.

See Blog notes on making ahead, and alternative cooking methods.

Serving: 1 shrimp | Calories: 72 kcal | Carbohydrates: 0.1 g | Protein: 5.6 g | Fat: 5.2 g | Saturated Fat: 2.7 g | Cholesterol: 29 mg | Sodium: 254.9 mg | Vitamin A: 2.1 IU | Calcium: 4.3 mg | Iron: 0.3 mg

Course: Appetizer

Cuisine: American

Keyword: keto, low-carb, shrimp

Watch the VIDEO on how to make Bacon Wrapped Shrimp {stuffed w/ Jalapeños and Cheese}.

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How to Make Bacon Wrapped Shrimp With Pepper Jack Cheese

Source: https://thatsdeelicious.com/bacon-wrapped-shrimp/