Devils On Horseback Recipe

Prepare shrimp

If shrimp are frozen, thaw completely. Peel and devein the jumbo shrimp, leaving tails on or off per preference (tails can be left on for presentation). Pat shrimp dry with paper towels. Using a sharp paring knife, make a shallow lengthwise cut along the belly (or the underside) of each shrimp to create a small pocket without cutting through — this helps the filling stay in place.

Make cream cheese filling

In a small bowl, combine the softened cream cheese, finely chopped pickled jalapeños, fresh lime juice, ¾ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Mix until smooth and well incorporated. Taste and adjust heat/salt if necessary.

Using a small spoon or a piping bag fitted with a medium round tip, fill the pocket of each shrimp with about 1/3 to 1/2 tablespoon of the cream cheese-jalapeño mixture. Do not overfill — you want the shrimp to still close slightly around the filling so the bacon can hold it.

Wrap shrimp with bacon

Cut each bacon slice in half crosswise (so you have 24 short strips). Wrap one half-slice of bacon around the midsection of each filled shrimp, overlapping slightly, and secure with a toothpick pierced through the bacon and shrimp (drive the toothpick through at an angle so it holds well). Arrange wrapped shrimp on a tray seam-side down.

Preheat grill or oven

Option A — Grill: Preheat a gas or charcoal grill to medium-high (about 375–425°F / 190–220°C). Oil the grill grates lightly. Option B — Oven: Preheat oven to 425°F (220°C) and line a rimmed baking sheet with foil; place a wire rack on the sheet and lightly oil the rack. Option C — Stovetop: Heat a heavy skillet or cast-iron pan over medium heat and add 1 teaspoon neutral oil.

Cook bacon-wrapped shrimp

Grill method: Place shrimp seam-side down on the grill. Cook 2–3 minutes per side, turning carefully, until bacon is crisp and shrimp are opaque and reach an internal temperature of 120–130°F (49–54°C) for medium. Oven method: Place the rack with shrimp in the preheated oven and bake 10–14 minutes, turning once halfway, until bacon is crisp and shrimp are cooked through. Stovetop method: Place shrimp seam-side down in the hot skillet and cook 2–3 minutes per side, pressing slightly with a spatula to render bacon fat, until bacon is browned and shrimp are cooked. Adjust times slightly depending on bacon thickness. Avoid overcooking shrimp.

Glaze with hot honey

In the last 1 minute of cooking, brush each shrimp with hot honey (about 1–2 teaspoons per shrimp total). If using the oven, remove briefly, brush, and return for 30–60 seconds under broiler or until honey becomes glossy. The hot honey will caramelize slightly; watch closely to prevent burning.

Finish and serve

Transfer cooked shrimp to a serving platter. Sprinkle lightly with remaining ¼ teaspoon kosher salt, ½ teaspoon black pepper if desired, and a pinch of smoked paprika for color. Garnish with chopped cilantro or chives. Serve hot with extra hot honey on the side for drizzling or dipping.