Amazing Bacon-Wrapped Jalapeno Shrimp Recipe - Allrecipes.com
Amazing Bacon-Wrapped Jalapeno Shrimp Recipe
  • READY IN 30 mins

Amazing Bacon-Wrapped Jalapeno Shrimp

Recipe by  

"My father and his Chinese 'brother's' recipe for the best deep fried shrimp, now famous in our town. If you have leftover bacon, don't worry; you can deep fry it and that's for you! For a sauce, ketchup and horseradish work great but these are great by them self!"

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Ingredients Edit and Save

Original recipe makes 32 appetizers Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. Cut the shrimp along the back, nearly through to the front. Stuff each shrimp with a sliver of jalapeno, then wrap with half a slice of bacon. Secure with a toothpick. Repeat with the remaining ingredients.
  3. Cook the shrimp in batches in the hot oil until the bacon is crispy and golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate before serving.
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Reviews More Reviews

Nov 15, 2010

I baked ours, with the exception of cholesterol, I think I've managed to make this MUCH healthier :) First, I par-baked TURKEY bacon in half-slices. This reduces both sodium AND fat and left the bacon pliable enough to wrap. Then, I cleaned & roasted 10 FRESH jalapenos in a drizzle of olive oil & a pinch of sea salt for about 10 minutes. Again, a reduction of sodium AND leaving nutrition in the pepper. Then, I wrapped about a 1/3 of each jalapeno & a half-slice of bacon around each shrimp & secured with a toothpick. I baked them at 400 degrees for 15 minutes. In addition, I prepared an "eye-balled" provolone cheese sauce for dipping. YUMMMMM!

 
Jul 28, 2010

These were very good but we did grill instead of deep-fry ours. The tastes were great!!

 

23 Ratings

Jun 28, 2010

My husband and I have friends that own a very reputed Chinese restaurant (they come from China, actually) that we love going to. They serve this there and I've been trying to get the recipe for ages. Now, I'll finally be able to make this at home. Thanks for sharing!

 
Feb 15, 2011

amazing, but for the stuffing I sliced fresh jalepenos and sateed them in butter with crushed garlic and chopped onions with some jamacian jerk seasoning. The jalepenos tasted really good on their own and the excess made a good topper for the shrimp to enhance presentation. :p

 
Aug 25, 2010

This was a phenomenal recipe!!!!!! I made a couple changes because me and my family are lovers of spice. When I halved the jalepenos i left the seeds and membranes to really have some flavor. However these are very hard to keep togetehr when turning over on the grill. next time I may bake them.

 
Oct 14, 2011

this is the best recipe like this that i have come across for bacon shrimp so easy so quick so dang delious!!

 
Jul 17, 2011

These were great. I used fresh jalapeno slivered b/c thats what i had and I fried them on the grill in an aluminum pan with hot oil in it. I will be making these again. Thanks!

 
Dec 16, 2011

I first encountered this recipe at the Cadillac Bar and Grill in San Francisco. The place is now eradicated to make room for a parking garage for the Moscone Center. They had a sister restaurant in the Wiltern building in LA for a while, but thats gone too. We regularly make this appetizer to this day. They grilled the shrimp, on skewers, over mesquite. I consider the mesquite flavor an essential part of this dish. And don't use a "sliver" of jalapeno. Use a as big a slice as the shrimp will accommodate. Serve with a bowl of melted garlic butter for dipping.

 

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Nutrition

  • Calories
  • 55 kcal
  • 3%
  • Carbohydrates
  • 0.3 g
  • < 1%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 157 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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