Bacon-Wrapped Shrimp Brochette
Bacon-wrapped shrimp brochette, stuffed with cheese and jalapeño, ready to serve.
Bacon-Wrapped Shrimp Brochette
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Author:
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
Servings
6
Prep Time
20 minutes
Cook Time
20 minutes
Calories
425
Years ago, at a Super Bowl party, I was introduced to what would become one of my favorite appetizers: bacon-wrapped shrimp brochette.My buddy Dave Jimenez made tons of these, and watching everyone demolish tray after tray told me this recipe was a keeper.
The labor pays off when you bite into crispy bacon wrapped around juicy shrimp stuffed with melted cheese and jalapeño. I’ve made this brochette shrimp for tailgates, hunting camp dinners, and backyard cookouts ever since that first taste.
Ingredients
Round up these ingredients for perfect brochette shrimp:
- 1 lb. XL shrimp, peeled and deveined
- 1/2 block Monterrey Jack cheese (I use the kind with jalapeños)
- 6 fresh jalapeños
- 1 package regular bacon
- 2 Tbsp. your favorite BBQ rub
- Toothpicks
Directions
Follow these steps to make your bacon-wrapped shrimp brochette:
Prep your shrimp
Peel and devein the shrimp if not already done. Butterfly each shrimp by slicing along the back where you deveined, creating a pocket for stuffing. Don’t cut all the way through.
Prep your fillings
Core the jalapeños with a sharp, clean knife and slice them into thin slivers about 1/4 inch wide. Slice the cheese into similar-sized slivers with your preferred kitchen knife. Cut each bacon strip in half.
Assemble the brochette shrimp
Place one pepper sliver and one cheese sliver into each butterflied shrimp. Wrap with a half piece of bacon and secure with a toothpick. After constructing all your shrimp brochette, season lightly with your BBQ rub.
Fire up your grill
Prepare your grill to 425°F. Lightly oil your cooking grate to prevent sticking.
Grill the shrimp brochette
Place the bacon-wrapped shrimp directly on the grate. Turn at least once during cooking to get char on both sides. Cook until the bacon crisps up and the shrimp turn opaque, about 15–20 minutes.
Pull the brochette-style shrimp from the grill and let them cool for 10 minutes before serving. The cheese inside will be molten hot, so that rest time saves your guests from burned mouths.
Recipe Note
Chef’s Secrets for Perfect Shrimp Brochette
Keep these tips in mind for flawless brochette-style shrimp:
- Buy XL or jumbo shrimp for easier wrapping. Smaller shrimp are harder to butterfly and stuff properly.
- Stretch the bacon slightly as you wrapit so it covers a larger surface area and crisps evenly.
- Don’t oversaturate with rub. The bacon and cheese already pack plenty of salt, so go light on seasoning.
- Keep toothpicks soaked in water for 10 minutes before using to prevent them from burning on the grill.
- Space your shrimp brochette at least an inch apart on the grate for proper heat circulation and even cooking.
- Check for doneness by looking at the shrimp, not just the bacon. Shrimp should be pink and opaque throughout, with an internal temp of 145°F.
Making this brochette shrimp takes time, but watching a full tray disappear in minutes makes the prep work worth it. I’ve served these bacon-wrapped appetizers at dozens of gatherings, and they never fail to draw a crowd around the grill. The combination of smoky bacon, spicy jalapeño, and melted cheese wrapped around perfectly cooked shrimp hits every flavor note.
(Just remember to clean and sharpen your knife before you start prepping. It makes the work faster and safer.)
