Wednesday, February 5, 2014

Firecracker Shrimp

These were so good I made them twice in one week!  A shrimp stuffed with a roasted jalapeno slice, wrapped in bacon, and topped with Pepper Jack cheese!  I know you're drooling now!

If you don't know how to butterfly a shrimp, ask the butcher in your grocery store.  They should do it at no charge.  Also, if your bacon is thick cut, you will need to partially cook it in the oven on a sheet pan for about 10-12 minutes to where it's starting to cook but still pliable.

13-15 jumbo shrimp, peeled (tail on), deveined, butterflied
7-8 slices thin bacon, cut in halves
5 fresh jalapenos
Black pepper
About 1/4 C shredded Pepper Jack cheese

Preheat the oven to 400 degrees.  Put the jalapenos on a sheet pan and roast about 15-20 minutes, turning occasionally, until they are soft.  Remove from the oven and cool.  When they are cool enough to handle, remove stems and seeds.  Cut each jalapeno into three strips.  Reduce the oven to 350 degrees.

Take a strip of jalapeno and lay it in the butterflied groove of the shrimp.  Wrap the shrimp with a piece of bacon and secure with a toothpick.  Place them on a sheet pan, sprinkle some black pepper over each one, and cook 6-8 minutes or until the shrimp and bacon are done.  Remove them from the oven and turn on the broiler.  Sprinkle a little cheese on each shrimp and place the pan back under the broiler for a minute or two to melt the cheese.


  1. Looks great! Cant wait to try this recipe!

  2. I'll be cooking these next week!!

    1. I hope you love them, Michelle! These are one of my husband's favorites!

  3. Oh my, these are amazing! Just made them about an hour ago and now I want more! I used colossal shrimp so the cooking time was a bit off but other than that, everything was perfect! And, here's the best news, they are only 2 pts each on WW!!

    1. Thank you so much, Cindy! They are one of my husband's favorites! And I'm sure other readers will be happy to hear the WW points!