Devils On Horseback Recipe

Prepare shrimp

Rinse shrimp and pat very dry with paper towels. If not already butterflied, make a shallow lengthwise cut along the back to slightly open each shrimp so it can hold filling (do not cut through). Remove any remaining vein.

Make filling

In a small bowl, combine the softened cream cheese, finely chopped pickled jalapeños, lime juice, chopped cilantro (if using), kosher salt, and black pepper. Mix until smooth and evenly combined. Taste and adjust salt or jalapeño quantity to preference.

Using a small spoon or a piping bag fitted with a medium round tip, pipe or spoon roughly 1 teaspoon of the cream cheese mixture into the cavity of each butterflied shrimp. Spread gently so the filling sits evenly but does not overflow.

Wrap shrimp

Cut each bacon slice in half crosswise. Wrap one bacon half around each filled shrimp once or twice so the bacon covers the filling and overlaps slightly. Secure with a toothpick inserted through the bacon and shrimp (be mindful of the toothpick orientation for grilling).

Preheat grill or broiler

Preheat a grill to medium-high (about 400°F / 200°C) or set oven to broil with rack 6 inches from the element. If using a grill, oil a grill pan or grates lightly with the neutral oil to prevent sticking. If broiling, line a rimmed baking sheet with foil and place a wire rack on it; oil the rack lightly.

Cook shrimp

Place the wrapped shrimp seam-side down on the grill or on the wire rack. Grill/broil for about 2–3 minutes per side, turning once, until the bacon is crisped to your liking and shrimp are opaque and just cooked through (internal temperature ~120–125°F for shrimp). Total cook time will be 4–6 minutes depending on heat and bacon thickness. Watch carefully to avoid overcooking.

If bacon is not fully crisped but shrimp are done, finish with a quick high heat sear on the grill or place under broiler for an additional 30–60 seconds, watching closely.

Finish with hot honey

Transfer cooked Devils on Horseback to a serving platter. Drizzle each shrimp lightly with hot honey (about 1/2 teaspoon per piece) so the sweetness and heat glaze the bacon and filling. If desired, sprinkle a pinch of smoked paprika for color and a subtle smoky note.

Serve warm as an appetizer. Provide extra hot honey on the side for guests who want more. Optionally garnish with extra chopped cilantro or thin lime wedges for squeezing.

Discard toothpicks before eating or instruct guests to remove them as they pick up each piece.