Bacon Wrapped Shrimp with Jalepeno - Camarones Brochette

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 barbeque—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. You can only hope you make enough to keep your guests satisfied. Try adding a side of salsa verde for dunking!

Recipe reprinted from Muy Bueno courtesy of Hippocrene Books, Inc, 2013.

Bacon Wrapped Shrimp with Jalepeno - Camarones Brochette

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    1 pound bacon 1/2 teaspoon ground black pepper
    1/2 cup salted butter, melted 1/2 teaspoon dried Mexican oregano
    3 teaspoons tequila 20 medium-large shrimp (about 1 pound)
    1 teaspoon lime juice 3 jalepeno pepper, cut into thin strips
    1 teaspoon garlic powder wooden toothpicks, presoaked


    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

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

    • 2

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

    • 3

      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.

    • 4

      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.


    Variation: 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.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving