Shrimp Diablo Recipe

Prep shrimp

Pat the jumbo shrimp dry with paper towels. If shells/tails are on, leave the tail on for presentation and remove the vein if not already deveined. Keep shrimp chilled until ready to season.

Prep serranos

Slice each serrano chile lengthwise and remove seeds if you want less heat. For medium heat, leave a few seeds; for mild, remove all seeds. Trim the stem.

Season shrimp

In a small bowl, combine olive oil, smoked paprika, garlic powder, kosher salt, and black pepper. Brush or toss the shrimp in this mixture until evenly coated.

Assemble bundles

Place one shrimp on a strip of bacon, then lay a serrano half on top of the shrimp (rounded side up). Wrap the bacon around the shrimp and serrano so it is snug. Secure with a skewer through the bacon and shrimp (optional) or tuck the bacon end underneath to hold. Repeat for all 4 shrimp.

Chill briefly

Place assembled shrimp on a plate and chill for 10–15 minutes to help bacon adhere and firm up, which reduces unwrapping on the grill.

Preheat grill

Preheat a grill to medium-high (about 400°F / 200°C). If using charcoal or wood, allow coals to develop a light ash and arrange for direct heat. Oil the grill grates lightly.

Grill shrimp

Place bacon-wrapped shrimp on the hot grate, seam-side down. Grill 2–3 minutes per side, turning carefully with tongs, until bacon is crisp at the edges and shrimp are opaque and just cooked through (internal temp ~120–125°F). Total grill time ~6–8 minutes depending on heat and bacon thickness. Move to a cooler part of the grill if bacon is charring too quickly to allow shrimp to finish cooking.

Finish

Remove skewers if used. Let shrimp rest 1–2 minutes on a platter. Sprinkle with chopped parsley and a squeeze of lemon if desired.

While shrimp chill or grill, combine mayonnaise, buttermilk, and sour cream in a bowl and whisk until smooth.

Add Cajun seasoning, minced garlic, lemon juice, chopped parsley, salt, and black pepper. Whisk again and taste; adjust seasoning or thin with additional buttermilk (1 tsp at a time) to reach desired consistency.

Cover and refrigerate for at least 10 minutes to let flavors meld. Serve chilled alongside the grilled Shrimp Diablo.

Arrange 4 bacon-wrapped shrimp on a small platter. Place a small ramekin of Cajun ranch on the side, garnish with lemon wedges and extra parsley. Serve immediately so bacon stays crisp.