Devils On Horseback Recipe

Prepare shrimp

Peel and devein the jumbo shrimp, leaving the tails on for presentation if desired. Pat shrimp dry with paper towels.

Soften cream cheese

If cream cheese is cold, microwave briefly (10–15 seconds) or leave at room temperature until easily spreadable.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Season shrimp

In a bowl, toss the dried shrimp with salt, black pepper, garlic powder, and smoked paprika (if using) until evenly coated.

Fill with cream cheese

Using a small spoon or piping bag, place about 1/4 tablespoon (roughly 0.5 tsp) of softened cream cheese into the wide side or cavity of each shrimp. If you left the tail on, place cream cheese near the thicker end so it stays secure.

Add pickled jalapeño

Top the cream cheese on each shrimp with 1–2 slices of pickled jalapeño (depending on desired heat). Press gently so the jalapeño adheres to the cream cheese.

Wrap with bacon

Cut each bacon slice in half crosswise. Wrap one half-slice of bacon around each stuffed shrimp, starting at the thick end and spiraling toward the tail, overlapping slightly to secure. Use a toothpick or skewer to secure the bacon through the shrimp (insert from bacon side into shrimp body), trimming toothpick length if needed.

Skewer pairs (optional)

For easier grilling/turning, thread two wrapped shrimp onto one soaked skewer, leaving a bit of space between so bacon gets heat evenly.

Preheat

Preheat a grill to medium-high (about 375–425°F / 190–220°C) or heat a large ovenproof skillet or grill pan over medium-high heat with 1 tablespoon olive oil. Alternatively, preheat oven to 425°F (220°C) if baking.

Grill or pan-sear

Place the bacon-wrapped shrimp on the grill or in the hot pan, seam side down first. Cook 2–3 minutes per side, turning to brown all sides and render bacon, until shrimp are opaque and cooked through (internal temp ~145°F / 63°C) and bacon is crisped to your liking. If bacon is not fully crisp before shrimp finish, move shrimp to indirect heat on the grill or into the oven for 3–5 minutes to finish cooking without burning.

Oven finish (if needed)

If using the oven, place wrapped shrimp on a foil-lined baking sheet and bake 8–12 minutes, turning once, until bacon is crisp and shrimp are cooked through.

Glaze with hot honey

During the last minute of cooking or immediately after removing from heat, brush about 1/2 tablespoon hot honey over each shrimp so it warms and becomes glossy. Reserve remaining honey for passing at the table.

Plate and garnish

Transfer Devils on Horseback to a serving platter. Sprinkle with chopped cilantro or parsley and serve with lime wedges. Offer extra hot honey on the side for drizzling.

Serve hot as an appetizer — each person typically takes 2–3 pieces.