Bacon Wrapped Shrimp Recipe

Prepare shrimp

Rinse and pat shrimp very dry with paper towels. Using a small sharp knife, make a shallow lengthwise slit along the belly of each shrimp to open slightly for filling, but do not cut through completely.

Make cheese filling

In a medium bowl, combine softened cream cheese, shredded cheddar, diced jalapeño, chopped cilantro, lime zest, 1/2 tsp kosher salt and 1/4 tsp black pepper. Mix until smooth and well incorporated. Taste and adjust jalapeño or salt as desired.

Fill shrimp

Using a small spoon or piping bag, place about 1 teaspoon of the cheese mixture into the slit of each shrimp so it holds but does not ooze excessively. Wipe any excess from the exterior so bacon will adhere.

Wrap with bacon

Cut each bacon slice in half crosswise (to yield 24 strips). Wrap one half-slice of bacon around the midsection of each filled shrimp, overlapping slightly and leaving tail exposed for presentation. Secure the bacon with a toothpick inserted through the bacon and shrimp.

Season

Place wrapped shrimp on a rimmed baking sheet or tray. Lightly brush each with about 1/2 teaspoon olive oil and sprinkle smoked paprika (or chili powder) for color and a touch of heat.

Oven method

Preheat oven to 425°F (220°C). Place wrapped shrimp on a wire rack set over a rimmed baking sheet (this lets fat drip away). Bake 10–14 minutes, turning once halfway through, until bacon is crisp and shrimp are opaque and reach 120–125°F (49–52°C). If bacon isn’t crisping enough, finish under the broiler 1–2 minutes—watch closely to avoid burning.

Grill method

Preheat grill to medium-high. Arrange shrimp seam-side up on the grill grates or on a grill-safe tray. Grill 2–3 minutes per side, turning carefully, until bacon is crisp and shrimp are cooked through (internal temp 120–125°F). Use indirect heat if bacon is smoking excessively; move to cooler part of grill to finish cooking.

Blend sauce

In a food processor or blender, combine parsley, cilantro, garlic cloves, oregano, red wine vinegar, lime juice, red pepper flakes, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pulse while slowly streaming in 4 tbs olive oil until mixture is finely chopped but still vibrant and slightly loose. Taste and adjust salt, acid, or oil. Let sit at room temperature for at least 10 minutes to develop flavor.

Remove toothpicks and transfer shrimp to a serving platter. Drizzle chimichurri over the shrimp or serve on the side for dipping. Garnish with lime or lemon wedges. Serve immediately while bacon is crisp and shrimp are hot.

Storage: Leftover chimichurri keeps 3–4 days refrigerated. Cooked shrimp are best eaten same day; if storing, keep sauce separate and reheat gently to avoid overcooking shrimp.