Total Time: 37

These jalapeno bacon-wrapped shrimp are marinated in a flavorful jerk seasoning spice blend and have great flavor and texture. The bacon is crispy, the shrimp juicy and the jalapeno chunks are softened but still have a nice, fresh crunch.

Jalapeno bacon-wrapped shrimp on a plate.

Recipe ingredients and notes:

You can buy a jerk seasoning blend from a spice shop or make the blend yourself with this jerk seasoning recipe.

Jerk seasoning, oil, jalapeno, shrimp and bacon.

How to make the bacon-wrapped shrimp:

See full ingredient amounts and instructions in the recipe card below!

Marinate the shrimp:

Add shrimp, jerk seasoning and oil to a resealable plastic bag. Marinate in the fridge for 20 minutes.

Prepare the jalapenos:

Slice the jalapeno peppers in half lengthwise, then cut off the stems.
Remove some or all of the seeds and ribs (the white membrane on the inside), depending on how spicy you want the dish to be. (Practically all the heat in a jalapeno pepper is concentrated in the seeds and ribs. The more you remove, the less spicy the dish will be.)
Cut each jalapeno half crosswise to make a total of 8 chunks.

Wrap the shrimp:

Cut each bacon slice in half crosswise.
Set one piece of jalapeno pepper onto each bacon slice half.
Set one marinated shrimp onto each pepper.
Tightly roll up the bacon.
Set the rolls seam side down into a pre-heated cast iron pan and bake.

How to serve:

Let the shrimp cool for a few moments after you take them out of the oven, then serve. You don't need any utensils for this appetizer. The rolls are about 1 ¾ inch in size and make one large bite.

Full Recipe

Author: Nicole B.

Jalapeno Bacon-Wrapped Marinated Shrimp

These spicy jalapeno bacon-wrapped shrimp are marinated in a flavorful jerk spice blend.

Print Version (does not include images) Pin Recipe

Prep Time: 5

Cook Time: 12

Marinating Time: 20

Total Time: 37

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 165

Ingredients Equipment Method Nutrition Notes

Ingredients:

▢ 8 raw jumbo shrimp (about 6 ounces), thawed, peeled and deveined
▢ 1 teaspoon jerk seasoning
▢ 1 teaspoon vegetable oil
▢ 2 jalapeno peppers
▢ 4 slices thin cut bacon, each cut in half crosswise

Equipment:

measuring spoons
resealable plastic bag
cast iron pan
knife and cutting board
spatula
kitchen tongs

Method:

Place the shrimp into a resealable plastic bag. Add jerk seasoning and oil, then close the bag. Mix everything around by hand to coat the shrimp evenly with the marinade. Place in the fridge for 20 minutes.
8 raw jumbo shrimp (about 6 ounces), thawed, peeled and deveined, 1 teaspoon jerk seasoning, 1 teaspoon vegetable oil
While the shrimp are marinating, set an empty cast iron pan onto the center rack in the oven. Heat the oven to 400 degrees F. with the pan in it.
Slice the jalapeno peppers in half lengthwise, then cut off the stems. Remove some or all of the seeds and ribs (the white membrane), depending on how spicy you want the dish to be.*
2 jalapeno peppers
Cut each jalapeno half crosswise to make 8 chunks.
Place each shrimp onto a piece of jalapeno, then set onto a halved slice of bacon. Wrap the bacon tightly around into a roll.
4 slices thin cut bacon, each cut in half crosswise
Remove the pan from the oven and, using a spatula, set the rolls seam side down into the hot pan. Bake for 7 minutes, then, using kitchen tongs, turn over and bake until the bacon is crispy (about another 7 minutes).

Recipe notes:

*The less ribs and seeds you remove, the spicier the rolls will be.

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Nutrition (estimate only):

Calories: 165kcalCarbohydrates: 1.3gProtein: 16.8gFat: 9.8gSaturated Fat: 3.1gCholesterol: 110mgSodium: 545mgPotassium: 194mgFiber: 0.2gSugar: 0.2gCalcium: 41mg