Bacon-Wrapped Shrimp with Jalapeño

Camarones Brochette


Preparation info

  • Difficulty


  • Makes about


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Everything tastes better with bacon, and these decadent small bites are no exception. Who wouldn’t love the salty, smoky crunch of bacon with shrimp? These appetizers complement any dinner party or barbecue—whether you’re planning on cooking indoors or outdoors on the grill. These perfect little bites will be devoured as quickly as you can make them, so plan accordingly and double your recipe. Try adding a side of salsa verde for dunking!


  • 1 pound bacon
  • ½ cup salted butter, melted
  • 3 teaspoons tequila
  • 1 teaspoon lime juice
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried Mexican oregano
  • 20 medium-large shrimp (about 1 pound)
  • 3 jalapeño peppers, cut into thin strips
  • Wooden toothpicks, presoaked


Preheat broiler. Microwave bacon on high for 1 minute. Separate slices and cut slices in half crosswise and let cool.

In a bowl, combine melted butter, tequila, lime juice, garlic powder, pepper, and oregano.

Peel the shrimp, butterfly, and devein, leaving the tail and last section intact. Place 2 jalapeño strips in each shrimp and press sides together. Wrap a half slice of bacon around each shrimp and secure with a toothpick. Use a pastry brush to coat the shrimp with butter mixture.

Place bacon-wrapped shrimp evenly on a foil-lined cookie sheet. Place under broiler. Broil for 6 minutes, turning over after 3 minutes. The crispiness of the bacon and shrimp edges is scrumptious.


This is a great recipe to make on the grill. Instead of using a toothpick you can skewer 3 to 4 shrimp per skewer. (If using wooden skewers, don’t forget to soak skewers about 30 minutes before using.) Place crosswise on the grates and grill for about 3 to 4 minutes on each side. Remove from skewers and serve warm.