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Shrimp-Stuffed Jalapenos

December 27, 2018

Serves six people

Jalapeno peppers stuffed with shrimp and wrapped in bacon are easy, delicious and not too spicy! This festive appetizer will be the first to disappear at any get-together, from cocktail parties to game day buffets. Recipe can be adjusted up or down, depending on the number of your guests.


  • 12 fresh medium-sized jalapeno peppers with stems attached
  • 12 medium shrimp, preferably uncooked
  • 6 slices bacon, not thick cut


  1. Cut a slit in each jalapeno and remove seeds and most of the membranes. (No membrane, no spice.) It’s easiest to cut a vertical slit in one side, then peel back by the cap to make a “T”, but even if part of the pepper breaks off, the bacon will hold it together.
  2. Remove any shell and veins from the shrimp and stuff a shrimp into each jalapeno. Close up the slit.
  3. Cut bacon in half, and stretch each half a bit by running the flat of a knife along the bacon (a tip from America’s Test Kitchen to help cook the bacon quickly). Wrap each jalapeno with a bacon piece, and fasten it with a toothpick. Arrange prepared peppers on a rimmed sheet pan.
  4. Heat oven to broil, and set a rack about 6 inches from the heat. Broil peppers for 6 to 7 minutes on each side, or until bacon is cooked. Remove and drain briefly on paper towels.

Cook’s note:

These peppers would be equally delicious stuffed with chorizo or ham and cheese.

Best served warm, alone or with a spicy queso dip.