Shrimp En Brochette

4 Servings
30 min

Special occasions call for fancy food and drinks. A few years back, we had a nice steak dinner at home for our anniversary. Life was busy and we had decided to stay in rather than travel or go out. I made this shrimp en brochette recipe to go along with our dinner. They were a hit with Brandon and I loved them too. I guess I associated them with special occasions because I didn’t make them again until this year’s Super Bowl.

Ever since I was a little girl, shrimp has been my favorite thing to eat. Shrimp salad, shrimp gumbo, boiled shrimp, and ALL THE SHRIMP never bore my taste buds. My whole family enjoys shrimp (not as much as me though) so I thought I’d give this recipe another try for The Big Game. I think we’ve had our fair share of air fryer wings so these were well received by my family. To appease the picky eaters (the boys), I modified this recipe with some shrimp plain, and some with just shrimp and bacon. It was a win and so I wanted to share this recipe with you.

Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 1 Pound of Fresh Shrimp
  • 6 pieces of Bacon
  • Cream cheese
  • 2 Jalapeños
  • Salt
  • Pepper
  • Garlic powder
  • Chili Powder
  • *Parsley to garnish
  • *Toothpicks

1. Preheat oven to 400 degrees.
2. Peel, devein, and season shrimp. Cut bacon slices in half. 
3. Combine slither of cream cheese and jalapeño on tail of shrimp.
4. Wrap bacon around shrimp, cheese, and jalapeño. Use toothpicks to hold in place.
5. Place shrimp on baking sheet and bake for 15-20 minutes or until bacon is crispy. If needed, broil for 1 minute to get a crispy finish.
6. Garnish with parsley.
  • Double the recipe for a bigger crowd.
  • For picky eaters, modify a few shrimp with bacon only or just shrimp.
  • Serve with a melted butter and garlic dip for extra flavor.
Crystal Holliday
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  • Diane Diane on Mar 08, 2022

    Ohhhh,ohhh,my goodness. I,am definitely going to try this recipe. This is one of the best so far. Thank you for sharing