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Amazing Bacon-Wrapped Jalapeno Shrimp

Ramey Bekish

"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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30 m servings 55 cals
Original recipe yields 32 servings (32 appetizers)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 19
  1. 24 Ratings

Most helpful positive review

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 th...

Most helpful critical review

Perhaps I was having an off day, I used large shrimp (16-21 count per pound) but they weren't big enough for a nice presentation or to stay put on the skewer. Granted, I grilled them but on a ...

Most helpful
Most positive
Least positive

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 th...

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

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 ...

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 the...

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. Ho...

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

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!

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...

Make a lot, they go quick.