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Amazing Bacon-Wrapped Jalapeno Shrimp

Amazing Bacon-Wrapped Jalapeno Shrimp

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Ramey Bekish

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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

akin2peter
93

akin2peter

11/15/2010

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!

DGREENWOOD
46

DGREENWOOD

7/28/2010

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

Viki
40

Viki

6/28/2010

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!

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