Devils On Horseback Recipe

Make spicy cream cheese

In a small bowl, combine softened cream cheese, finely chopped pickled jalapeños, cilantro (if using), lime zest, 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Mix until smooth and evenly combined. Taste and adjust heat/salt as desired.

Butterfly shrimp

Pat the shrimp dry with paper towels. Make a shallow cut along the back of each shrimp (without cutting all the way through) and gently open the shrimp like a book to create a pocket for the filling.

Season shrimp

Lightly season the inside and outside of each butterflied shrimp with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Fill shrimp

Using a small spoon or piping bag, place about 1/2 tablespoon of the spicy cream cheese mixture into the pocket of each shrimp. Smooth the filling so it sits flush with the shrimp surfaces.

Wrap with bacon

Take one thin bacon slice and cut it in half crosswise if too long. Wrap a bacon piece around each filled shrimp once or twice so the bacon overlaps slightly and holds the filling. Secure with a toothpick or short skewer through the shrimp and bacon, taking care not to pierce the bacon where it will fall apart when cooking.

Preheat grill or oven

If grilling: preheat grill to medium-high (about 400°F / 200°C) and oil the grates. If using oven: preheat broiler on high and arrange an oven rack 6 inches from the element; line a rimmed baking sheet with foil and place a wire rack on top, lightly oil the rack.

Brush with oil and season

Lightly brush each bacon-wrapped shrimp with the olive oil and sprinkle with smoked paprika for color and subtle smokiness.

Cook until bacon crisp

Grill: place shrimp seam-side up and cook 2–3 minutes per side, turning gently, until bacon is crisp and shrimp are opaque and cooked through (internal temp 120–130°F). Oven/broiler: arrange shrimp on the prepared rack and broil 6–9 minutes, turning once halfway, until bacon is crisp and shrimp are opaque. Timing varies by bacon thickness—watch closely to avoid burning.

Glaze with hot honey

Remove cooked shrimp to a serving platter while still hot. Immediately drizzle hot honey over the shrimp (about 2–3 teaspoons per 4 shrimp) so it soaks into the bacon and filling. Reserve a small amount of hot honey for passing at the table.

Garnish

Sprinkle a light pinch of smoked paprika and the remaining lime zest over the plated shrimp. Serve warm, with extra hot honey on the side.

Optional: serve with lime wedges and a cooling dip (plain yogurt or sour cream mixed with a touch of honey and chopped cilantro) if desired.