Firecracker Shrimp Gf Recipe

Prepare shrimp

Rinse shrimp and pat dry with paper towels. If not already butterflied, make a shallow lengthwise slit along the back (do not cut through) and remove the vein. Lightly season both sides with 1/2 tsp kosher salt and 1/2 tsp black pepper; set aside.

Prepare bacon

Cut each bacon slice in half crosswise so you have 24 shorter strips. Partially cook bacon on a parchment-lined sheet in a 375°F (190°C) oven for 8 minutes until it begins to render but remains pliable (this keeps final cook time short but allows bacon to crisp). Remove and let cool briefly.

Hollow jalapeños

Slice each jalapeño lengthwise in half and use a small spoon or melon baller to remove seeds and most membranes (leave a little membrane if you want more heat). Rinse and pat dry. Alternatively, for milder heat leave more membrane and fewer seeds.

Make herbed cream cheese filling

In a medium bowl, combine softened cream cheese, chopped chives, chopped cilantro, lime zest, smoked paprika, minced garlic, remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Mix until smooth and fully combined.

Stuff jalapeños

Fill each jalapeño half with about 1 rounded tablespoon of the herbed cream cheese (use a piping bag or small spoon). Press the filling gently to compact but leave a small cavity on top to accommodate the shrimp and minced chili.

Assemble shrimp & bacon

Place one jumbo shrimp (tail-end out) on top of each filled jalapeño half, pressing into the filling so it adheres. Sprinkle ~1/2 teaspoon of the finely minced red chilis over the filling for heat (adjust to taste). Wrap one half-slice of partially cooked bacon around each stuffed jalapeño + shrimp, overlapping the ends underneath. Secure with a soaked toothpick through the bacon and jalapeño flesh so the shrimp and bacon are held in place.

Make glaze: In a small saucepan or microwave-safe bowl, whisk together sweet chili sauce, sriracha, honey and rice vinegar until smooth. Warm gently over low heat for 2–3 minutes to combine flavors (do not boil). Set aside.

Brush and baste: Lightly brush each assembled piece with neutral oil to prevent sticking. Place assemblies seam-side down on a sheet pan lined with foil and a cooling rack (rack allows airflow and even crisping). Brush a thin layer of the sweet chili glaze over the bacon-wrapped shrimp.

Cook until bacon is crisp: Bake in a preheated 425°F (220°C) oven for 10–14 minutes, turning the pan once and brushing with additional glaze at the halfway point. Bacon should be crisp and shrimp opaque (internal temperature 145°F / 63°C). For extra char, finish under a hot broiler 1–2 minutes, watching closely to avoid burning the glaze.

Final baste and rest: Remove from oven and immediately brush another light layer of glaze for shine and heat. Let rest 2–3 minutes so juices settle and toothpicks cool slightly.

Serve: Transfer to a platter, sprinkle with extra chopped cilantro, and arrange lime wedges alongside. Provide extra sweet chili-sriracha glaze in a small bowl for dipping if desired.

Notes on gluten-free: All ingredients listed (bacon, cream cheese, sauces) should be verified GF on their labels — use certified gluten-free sweet chili sauce and sriracha, and ensure bacon has no added gluten-containing flavorings.