These bacon-wrapped shrimp with cream cheese make a delicious appetizer. Serve them with a sweet and sour dipping sauce such as this apricot chipotle sauce.
For another great bacon and shrimp appetizer also check out these jalapeno bacon-wrapped shrimp!
Recipe ingredients and notes:
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 becoming 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.
- 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 bacon chorizo pasta!)
- 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 need 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 to serve the 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 let me know how you liked it in the comments below! 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. Cook until the shrimp are cooked and the bacon is crispy (8 to 10 minutes).
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