Devils On Horseback Recipe

Make cream cheese-jalapeño filling

In a small bowl, stir together the softened cream cheese and chopped pickled jalapeños until smooth and evenly combined. Adjust jalapeño to taste if you want more heat. Transfer to the refrigerator to keep chilled while you prepare the rest.

Season shrimp

Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with olive oil, salt, and black pepper so they are evenly coated.

Butterfly and fill shrimp

Using a sharp knife, butterfly each shrimp by slicing along the back without cutting all the way through, opening it like a book. Spread about 1 teaspoon of the cream cheese-jalapeño mixture inside the cavity of each butterflied shrimp (adjust quantity so filling is even across 12 shrimp).

Wrap with bacon

Cut each bacon slice in half lengthwise to make 12 thinner strips. Wrap one bacon strip around each filled shrimp once, starting just behind the head (or where the tail starts) and ending near the tail; secure with a toothpick or small skewer through the bacon and shrimp. If bacon is very fatty, gently press to adhere.

Sugar-coat bacon

Lightly sprinkle or press about 1/4 teaspoon of brown sugar onto the top of each bacon-wrapped shrimp (this helps glaze the bacon as it grills).

In a small saucepan over low heat, combine honey, hot sauce, apple cider vinegar, and red pepper flakes (if using). Warm gently, stirring until combined and just runny—do not boil. Taste and adjust hot sauce or vinegar for desired heat and tang. Keep warm or set aside for drizzling.

Grill / grill-pan method

Preheat a grill or cast-iron grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly. Place the bacon-wrapped shrimp seam-side down and grill 2–3 minutes per side, turning once, until bacon is crisped to your liking and shrimp are opaque and firm (internal temperature ~120–125°F for shrimp). Watch carefully to avoid flare-ups; move to a cooler part of the grill if bacon flames.

Oven method

Preheat the oven to 425°F (220°C). Place the bacon-wrapped shrimp on a wire rack set over a baking sheet (to allow fat to drip). Bake 10–14 minutes, turning once halfway through, until bacon is crisp and shrimp are cooked through. For extra caramelization, broil 1–2 minutes at the end, watching closely to prevent burning.

Transfer cooked Devils on Horseback to a serving platter. Immediately drizzle the warm hot honey evenly over the shrimp (about 1–2 teaspoons each, or to taste). Garnish with chopped cilantro or chives and serve with lemon wedges for squeezing. Serve hot.