Juicy shrimp filled with creamy pepper jack cheese and fresh jalapeño slices, then wrapped in crispy bacon and roasted to perfection—this recipe delivers bold flavor in every bite. Finished with a splash of lime and fresh cilantro, and served with a cool ranch dip, these stuffed shrimp make the perfect game-day snack, party appetizer, or crowd-pleasing starter for any festive occasion.
Why You’ll Love This Recipe
This recipe combines smoky, creamy, spicy, and zesty elements into a bite-sized, oven-baked appetizer. It’s easy to prepare, requires minimal ingredients, and packs a serious flavor punch. The shrimp stay juicy while the bacon crisps beautifully in the oven, and the melty cheese and jalapeño offer the perfect balance of richness and heat. Whether for a holiday gathering or casual weekend snack, these stuffed shrimp are always a hit.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- large raw shrimp, peeled and deveined (tails on)
- bacon, cut in half
- pepper jack cheese, cut into small strips
- jalapeño, thinly sliced
- blackened seasoning
- chopped cilantro
- lime juice
- ranch dressing (for dipping)
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and place a wire rack on top for even cooking.
- Butterfly each shrimp by slicing along the back without cutting all the way through. This will help the cheese and jalapeño sit nicely inside.
- Stuff each butterflied shrimp with one jalapeño slice and one small strip of pepper jack cheese.
- Wrap each shrimp with half a slice of bacon. Secure with a toothpick if necessary to hold everything together.
- Arrange the stuffed shrimp on the wire rack. Sprinkle all over with blackened seasoning.
- Bake for 18–20 minutes, or until the bacon is crispy and the shrimp are cooked through.
- Once out of the oven, drizzle the shrimp with fresh lime juice and sprinkle with chopped cilantro.
- Serve hot with ranch dressing on the side for dipping.
Servings and timing
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Servings: 5 servings (3 shrimp per serving)
- Calories: Approximately 190 kcal per serving
Variations
- Cheese Options: Use cream cheese or mozzarella for a milder flavor.
- Grilled Version: Cook the shrimp on an outdoor grill over medium heat for a smoky finish.
- Sweet Heat: Brush with a honey-lime glaze before baking for a sweet and spicy combination.
- Low-Carb Dip: Swap ranch for a garlic aioli or keto-friendly sour cream dip.
- Stuffed Mushroom Twist: Use the same filling in button mushrooms for a surf-and-turf-inspired variation.
Storage/Reheating
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 10 minutes to restore crispness. Avoid microwaving, as it may make the bacon soggy and overcook the shrimp.
FAQs
Can I use pre-cooked shrimp?
No, raw shrimp are necessary so they cook evenly with the bacon and stay juicy.
What’s the best bacon to use?
Thin-cut bacon works best because it crisps up faster without overcooking the shrimp.
How spicy are these?
Mild to medium, depending on the jalapeños used. Remove seeds for less heat or use a milder pepper.
Can I make them ahead of time?
Yes, assemble a few hours in advance and refrigerate. Bake just before serving.
Can I freeze them?
Not recommended, as the texture of shrimp and bacon can be affected by freezing and thawing.
Is there a substitute for pepper jack cheese?
Yes, Monterey Jack or cheddar works well if you prefer a less spicy cheese.
How do I make these dairy-free?
Omit the cheese or use a plant-based alternative. Serve with dairy-free dip.
Can I air-fry these?
Yes, air fry at 375°F (190°C) for about 12–14 minutes, turning halfway through.
What’s a good alternative to blackened seasoning?
Use Cajun seasoning, Old Bay, or a mix of paprika, garlic powder, and pepper.
What sides go well with this appetizer?
Serve with celery sticks, coleslaw, or tortilla chips with guacamole or salsa.
Conclusion
Stuffed Bacon Wrapped Shrimp with Jalapeños & Cheese is a bold, flavorful appetizer that’s sure to impress. The combination of spicy, smoky, creamy, and crispy makes every bite unforgettable. Whether for game day, holiday entertaining, or a casual gathering, these shrimp bring the flavor and the fun—easy to prepare, even easier to devour.
Stuffed Bacon Wrapped Shrimp with Jalapeños & Cheese
Juicy shrimp stuffed with pepper jack cheese and jalapeño slices, wrapped in crispy bacon and seasoned with bold spices. Baked to perfection and served with lime, cilantro, and ranch dip—these bites are perfect for parties and game-day gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 5 servings (3 shrimp per serving) 1x
- Category: Appetizer
- Method: Baked
- Cuisine: American
Ingredients
- 15 large raw shrimp, peeled and deveined (tails on)
- 8 slices bacon, cut in half
- 4 oz pepper jack cheese, cut into small strips
- 1 jalapeño, thinly sliced
- 1 tbsp blackened seasoning
- 2 tbsp chopped cilantro
- 1 tsp lime juice
- 1/2 cup ranch dressing (for dipping)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil and place a rack on top.
- Butterfly each shrimp by slicing down the back, being careful not to cut all the way through.
- Stuff each shrimp with a slice of jalapeño and a piece of pepper jack cheese.
- Wrap each shrimp with half a slice of bacon and secure with a toothpick if needed.
- Sprinkle all over with blackened seasoning.
- Place shrimp on the prepared rack and bake for 18–20 minutes, or until bacon is crispy and shrimp are cooked through.
- Drizzle with lime juice and sprinkle with chopped cilantro before serving.
- Serve hot with ranch dressing on the side.
Notes
- Use thin-cut bacon so it crisps up quickly in the oven.
- For extra heat, leave some seeds in the jalapeño slices.
- Can be prepped ahead and baked right before serving.
Nutrition
- Serving Size: 3 shrimp
- Calories: 190
- Sugar: 1g
- Sodium: 440mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 90mg