These spicy, smoky, 5-ingredient jalapeno bacon-wrapped shrimp taste phenomenal and couldn’t be easier to make. The bacon is crispy, the shrimp juicy and the jalapeno chunks are softened but still have a nice, fresh crunch.
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Why make this recipe?
These hearty appetizer bites are super delicious and come together in no time and with very little effort (or clean-up!). They also make a great party appetizer.
The shrimp 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.
Ingredients needed:
Ingredient notes:
Jerk seasoning is a flavorful spice blend made with many of the spices that are typically found in Caribbean cuisine. (The spices I use for my version 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 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.
Assemble the rolls:
- 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, turning around halfway through the baking time.
Frequently asked questions:
Let the rolls 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 the rolls 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 the rolls will be.
More delicious shrimp appetizers:
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Full Printable Recipe
Jalapeno Bacon-Wrapped Shrimp
Equipment
- measuring spoons
- resealable plastic bag
- cast iron pan
- knife and cutting board
- spatula
- kitchen tongs
Ingredients
- 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
Instructions
- 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, then 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 6 minutes, then, using kitchen tongs, turn over and bake for another 6 minutes on the other side.
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