These spicy, smoky jalapeno bacon-wrapped shrimp make a great appetizer that comes together quickly and with very little effort (or clean-up!). The bacon is crispy, the shrimp juicy and the jalapeno chunks are softened but still have a nice, fresh crunch.
For more delicious bacon-wrapped shrimp, also check out these cream cheese-stuffed shrimp!
The shrimp for these hearty appetizer bites are marinated in a flavorful jerk seasoning blend that gives them a delicious and complex flavor. Smoky bacon adds savory crispiness and a chunk of jalapeno pepper gives these rolls a spicy freshness.
Jerk seasoning is a flavorful spice blend made with many of the spices that are typically found in Caribbean cuisine. (The spices I use are onion powder, garlic powder, thyme, allspice, black pepper, red pepper flakes, nutmeg, cinnamon, salt and dark brown sugar.) You can buy a jerk seasoning blend from a spice shop or make the blend yourself with this jerk seasoning recipe.
How to make it:
See full ingredients & 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 peppers in half lengthwise, then remove the stems. Remove more or less of the seeds and ribs, depending on how spicy you want the rolls to be. (The less you remove, the spicier the rolls will be.)
- Cut each jalapeno half crosswise to make a total of 8 chunks.
Wrap the shrimp:
- 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.
Frequently asked questions:
Let the cooked bacon-wrapped 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.
You can choose how spicy you would like these jalapeno bacon-wrapped shrimp to be. Practically all the heat in a jalapeno pepper sits in the ribs (and the seeds that are in contact with the ribs). The less ribs and seeds you remove, the spicier these appetizer bites will be.
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Full Printable Recipe
Jalapeno Bacon-Wrapped Shrimp
- measuring spoons
- resealable plastic bag
- cast iron pan
- knife and cutting board
- kitchen tongs
- 1 teaspoon jerk seasoning*
- 1 teaspoon vegetable oil
- 8 raw jumbo shrimp (~6 ounces), thawed, peeled and deveined
- 2 jalapeno peppers
- 4 slices thin cut bacon, each cut in half crosswise
- Place the shrimp into a resealable plastic bag. Add jerk seasoning and oil, then close the bag and mix around by hand to coat the shrimp evenly with the marinade. Place in the fridge for 20 minutes.
- 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 and remove the stems. Remove more or less of the seeds and ribs, depending on how spicy you want the dish to be.**
- Cut each jalapeno half crosswise to make 8 chunks.
- Place each shrimp onto a piece of jalapeno, set onto a halved slice of bacon and wrap the bacon tightly around into a roll.
- Take the pan out of 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).
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.