These bacon-wrapped shrimp with cream cheese stuffing make a delicious appetizer that is sure to satisfy any meat lover! Serve them with a sweet and sour dipping sauce such as this apricot chipotle sauce.
For another delicious bacon and shrimp appetizer also check out these jalapeno bacon-wrapped shrimp!
Jump to:
- Recipe ingredients and notes:
- How to precook bacon for wrapping shrimp:
- How to prepare shrimp for stuffing:
- How to stuff shrimp:
- How much stuffing should I use per shrimp?
- How to serve bacon-wrapped stuffed shrimp:
- How to store leftovers:
- Is the shrimp stuffing spicy?
- More delicious cream cheese-stuffed appetizers:
- Full Printable Recipe
- Comments
Recipe ingredients and notes:
You only need a few common ingredients to make this recipe. The cream cheese stuffing for the shrimp is flavored with scallion, hot sauce, onion powder and garlic powder. A little bit of sour cream helps lighten the cream cheese and keeps the filling from being too heavy and dense.
Please use full-fat sour cream and cream cheese for this recipe. Low-fat products have a higher moisture content and that can cause problems during baking.
What kind of bacon is best to use?
Use regular-cut bacon for this recipe, NOT thick-cut. (You'll need 7 slices of bacon. Use the remaining bacon from the package to make this apple bacon galette with Brussels sprouts or this flavorful bacon remoulade!)
What size shrimp is best for this recipe?
Extra-large shrimp work best for this recipe because they are large enough to be filled but small enough to cook quickly.
How to precook bacon for wrapping shrimp:
Because the bacon will need a longer cook time than the shrimp, you'll want to precook it. To do that, set the bacon slices on a wire rack on a rimmed baking sheet. Heat the oven to 425 degrees F. and cook the bacon for 6 minutes. That will partially cook the bacon but still leave it pliable enough to be wrapped around the shrimp.
How to prepare shrimp for stuffing:
The cream cheese stuffing will go along the entire outer edge of the shrimp. To create room for the stuffing, take a paring knife and make a slit along the outer edge of the shrimp. (The dotted line shown in the photo below.) Don't cut all the way through the shrimp, go only about ¾ of the way in.
How to stuff shrimp:
I find it easiest to apply the stuffing with a small spatula. Hold the cut shrimp in one hand, then spread the cream cheese stuffing into the backside of the shrimp.
How much stuffing should I use per shrimp?
Use about 1 teaspoon of cream cheese stuffing per extra large shrimp.
How to serve bacon-wrapped stuffed shrimp:
Serve the shrimp with a sweet and sour dipping sauce. This sweet, sour and spicy apricot chipotle sauce is perfect!
How to store leftovers:
Store leftover baked shrimp in an airtight container in the fridge for up to 2 days. Reheat in the oven at 400 degrees F. or in a skillet on the stovetop.
Is the shrimp stuffing spicy?
No, this stuffing is not spicy at all. The hot sauce only adds flavor; there is not enough of it to make the stuffing spicy.
More delicious cream cheese-stuffed appetizers:
Did you make this recipe? Please leave a star rating or comment! Thank you!
Full Printable Recipe
Bacon-Wrapped Shrimp with Cream Cheese
Equipment:
- knife and cutting board
- measuring spoons
- rimmed baking sheet
- wire rack
- mixing bowl
- electric mixer
- paring knife
- small spatula
Ingredients:
- 7 slices regular-cut bacon (not thick-cut), sliced in half crosswise
- 1 ½ ounces full-fat cream cheese*, softened
- ½ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon hot sauce, such as Louisiana hot sauce
- 2 teaspoons full-fat sour cream*
- 1 scallion, finely chopped
- 14 extra large shrimp**, thawed, peeled and deveined
Instructions:
- Heat the oven to 425 degrees F.
- Set a wire rack into a rimmed baking sheet. Set the bacon strips onto the wire rack and cook for 6 minutes. (The strips still need to be pliable enough to be wrapped around the shrimp.)
- While the bacon is pre-cooking, make the filling and prepare the shrimp.
- Add cream cheese, garlic powder, onion powder, hot sauce, sour cream and scallion to a mixing bowl. Whip with an electric mixer until smooth and creamy (about 1 minute). Set aside.
- Make a slit along the backside of each shrimp, about ¾ of the way into the shrimp. (Don't cut all the way through to the opposite side.)
- Using a small spatula, fill the backside of each shrimp with filling (about 1 teaspoon per shrimp).
- Wrap each shrimp with one strip of the pre-cooked bacon.
- Set the bacon-wrapped shrimp on the wire rack, seam side down. Return to the 425-degree oven and cook until the shrimp are cooked and the bacon is crispy (8-10 minutes).
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
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