Bacon wrapped shrimp is often served as an appetizer for house parties, barbecues, and sports nights. You’ll find it on platters during game-day buffets, on the grill in summer cookouts, or passed around on toothpicks at indoor dinners. They’re easy to grab, don’t need utensils, and always disappear fast.
What I personally like about this recipe is how it brings contrast in every bite. Crispy bacon, soft shrimp, and a creamy core! I’ve paired it with buttered corn, iced tea, or a simple tossed salad. The prep time is short, and oven baking means no standing by a stove.
This version uses a seasoned cream cheese stuffing that I can prep in advance. I also microwave the bacon briefly, so it wraps easily and finishes cooking right in the oven. Turmeric gives the filling a subtle color shift and a warm edge, while cayenne adds a nice zing.
What is Bacon Wrapped Shrimp?
Bacon wrapped shrimp is a quick-cook dish where large shrimp are wrapped in thin strips of bacon and baked or grilled. The method is popular across the U.S., particularly in the South, where bacon is a common pairing for seafood.
Its appeal comes from the sweet and briny shrimp mingling with the smoky taste of bacon. These “shrimp poppers” sometimes make use of jalapeños, referencing Tex-Mex roots. Despite the upgrades over time, the bacon-and-seafood combination has held its place for decades.
Ingredients of Bacon Wrapped Shrimp
- Large Shrimp (5 pieces) – These need to be deveined with the shells off. I prefer jumbo or large-size shrimp since smaller ones dry out quickly.
- Bacon Strips (3 pieces) – Go for thin-cut bacon, which crisps up in the oven without overwhelming the shrimp. Partially pre-cooking helps remove excess fat and keeps the wrap tight.
For the Cream Cheese Stuffing
- Cream Cheese (6 tablespoons) – This is the base of the stuffing. Let it soften at room temperature so it mixes easily and sticks well inside the shrimp.
- Chives (2 teaspoons, chopped) – Adds a sharp, onion-like taste. Fresh chives are ideal, but dried will work in a pinch, just reduce the amount slightly.
- Garlic Powder (½ teaspoon) – Brings that familiar garlicky flavor without adding moisture. Perfect for stuffing mixes like this one.
- Turmeric Powder (¼ teaspoon) – Subtle in taste but gives the stuffing a warm gold color. A little goes a long way, don’t skip it unless you have none at all.
- Cayenne Pepper Powder (a dash) – Adds a mild kick. It won’t turn the stuffing spicy, but it helps keep things from tasting flat.
- Bread Crumbs (1 tablespoon, optional) – I use this when I want a firmer filling. It keeps the cream cheese from oozing out during baking.
What You’ll Notice in Speedy Recipe’s Bacon Wrapped Shrimp
This version keeps the ingredient list short but pulls more flavor by mixing herbs and spices into the cream cheese. Most online recipes skip the turmeric or don’t stuff the shrimp at all. I’ve tested both and this way gives a better result when you want something slightly richer without turning it greasy.
Others often wrap the bacon raw or too thick, which can lead to undercooked fat or overcooked shrimp. That’s why I pre-microwave the bacon just enough to make it pliable but not crisp. Traditional Southern styles sometimes use grilled shrimp with barbecue sauce, but this oven-baked take fits small-batch prep or party trays.
Now that we’ve covered that, here’s how to get it done from start to finish.
How to Cook Bacon Wrapped Shrimp
- Start with the Stuffing – In a small bowl, mix 6 tablespoons of cream cheese, 2 teaspoons chopped chives, ½ teaspoon garlic powder, ¼ teaspoon turmeric powder, a dash of cayenne, and 1 tablespoon of bread crumbs (optional). Stir everything until smooth and evenly combined. The turmeric gives a golden color, and the bread crumbs keep the mix from slipping out. Set the bowl aside while you prep the shrimp.
- Prep the Bacon – Lay out 3 strips of thin-cut bacon on a plate and cover them with another plate or paper towel. Microwave for about 2 minutes. You want the bacon to look halfway cooked but still flexible. This step helps cut the fat and finish cooking evenly in the oven.
- Prepare the Shrimp – Take 5 large shrimp, deveined and shelled. Use a knife to make a shallow slit along the back of each shrimp to form a small pocket. Spoon in just enough stuffing to fill the slit, don’t overdo it or it’ll leak while baking.
- Wrap it Right – Cut each strip of bacon in half so you have 6 small pieces. Wrap one piece around each shrimp and press firmly so the ends stick. Use a toothpick to secure the wrap. This helps it stay in place while it cooks.
- Preheat and Arrange – Set your oven to 350°F (175°C). Line a baking tray with parchment or foil for easier cleanup. Place the shrimp evenly spaced out with the bacon seam side down.
- Bake Until Ready – Slide the tray into the preheated oven and bake for 8 to 10 minutes. Keep an eye on it, the bacon should crisp slightly, and the shrimp will curl and turn pink. Avoid overbaking or the shrimp will shrink and go rubbery.
- Cool and Serve – Let the shrimp sit for a minute or two after baking so the cream cheese firms up. Remove toothpicks before serving or remind guests to pull them out. Arrange on a plate and serve as-is, or next to a dip like sweet chili sauce or honey mustard.
What to Have with Bacon Wrapped Shrimp
When I serve bacon wrapped shrimp, I usually treat it like finger food. It works best as an appetizer, especially when the rest of the meal is lighter. It also holds up well at room temperature, so I don’t stress if guests aren’t grabbing it the moment it comes out.
- Garlic Butter Corn
A buttery corn dish brings sweetness that cuts through the saltiness of bacon. It’s also mild enough not to clash with the cream cheese stuffing. Great as a warm side or chilled corn salad.- Cucumber Salad
Use a mix of greens, sliced cucumber, and a light vinaigrette. It refreshes the palate between bites and adds a clean contrast. And you can also try a simple Caesar salad!- Chicken Noodle Soup
Served warm, this cools down the warmth of the cayenne and bacon. Great for summer or when serving as part of a tapas-style spread.- Breaded Fish Fillet
If you want a meat-and-sea combo, this adds a crispy texture next to the stuffed shrimp. Plus, it gives your guests a second seafood option. Try this amazing beer battered fish!Bacon wrapped shrimp stands well on its own, but having these on the table rounds it out into a proper spread. This combo works whether it’s a solo meal or a small get-together.
Bacon Wrapped Shrimp with Cream Cheese Stuffing
Ingredients
- 5 pieces large shrimp, deveined and shell removed
- 3 pieces bacon strips
Cream cheese stuffing
- 6 tablespoons cream cheese
- 2 teaspoons chive, chopped
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric powder,
- a dash of cayenne pepper powder,
- 1 tablespoon bread crumbs, optional
Instructions
- Preheat oven to 350F6 tablespoons cream cheese, 2 teaspoons chive, ½ teaspoon garlic powder, ¼ teaspoon turmeric powder, a dash of cayenne pepper powder, 1 tablespoon bread crumbs
- Prepare the cream cheese stuffing by combining all the stuffing ingredients in a bowl. Mix well until all the ingredients are well blended. Set aside.
- Partially cook the bacon in the microwave. Do this by placing the bacon strips in a plate and cover it with another plate. Microwave for 2 minutes. Make sure that the bacon is still pliable (flexible).3 pieces bacon strips
- Create a slit in the middle of the shrimp lengthwise. Stuff it with enough cream cheese stuffing. Wrap half of the bacon per shrimp and secure using a toothpick.5 pieces large shrimp
- Bake for 8 to 10 minutes.
- Remove from the oven and let cool. Arrange in a serving plate.
- Enjoy!
Recipe Notes
- Pick the Right Shrimp. Use large or jumbo shrimp only. Smaller ones cook too fast and lose their shape. Shell them completely and remove the vein for a clean, easy-to-stuff center.
- Use a Toothpick Every Time. Don’t skip this. Even if the bacon looks wrapped tight, it will shrink during baking and could slide off. A simple toothpick holds everything in place.
- Go Easy on the Stuffing. Cream cheese melts fast. Overstuffed shrimp can leak or lose shape during baking. Just fill enough to close the slit, use a spoon or your fingers to press it in.
- Watch the Oven Closely. Shrimp cooks fast, once it turns pink and curls, it’s done. Don’t wait for the bacon to get super crisp or the shrimp will dry out.
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