Bacon-Wrapped Stuffed Shrimp

Grilled bacon wrapped stuffed shrimp on a gril with fire peeking through the grates

Let’s talk barbecued shrimp. A lot of times, people will go for quantity over quality. I prefer to buy my shrimp about as large as you can find them, and I make fewer of them. Why? Well, the larger shrimp can be prepared in creative ways. Besides, they generally have a better flavor and they’ll feed a hungry cowboy or two.


The Best Shrimp Stuffing

To stuff the shrimp, slice right down the center line where the shrimp was deveined.

For the stuffing, Mix 4 ounces of cream cheese with adobo sauce, apricot jam, and thin-sliced, seeded jalapeno and serrano peppers.

Tip: For extra heat, leave the seeds in the peppers.

Tip: The perfect slice of pepper for the shrimp is just a little thicker than a toothpick.

To finish it off, add some Rib Rub – this is a brown sugar based rub with some chili powder and goes really well with the shrimp.

Change it up: Try any flavor of jam! Pineapple Habanero, Jalapeno, Grape, Cherry, etc..

Stuff about a spoonful of the cream cheese mixture in the shrimp and top with a slice of pepper.

Wrap with a piece of peppered thick-sliced bacon. Use the entire strip of bacon, folks. This is meant to be a meal!

Bacon wrapped stuffed shrimp, right before it goes on the grill.

Products Used in this Video

Stuffed Shrimp Grilling Instructions

Set up most of the heat on one side of the grill. You’ll want to lay the bacon wrapped shrimp right on the grill over the side that does not have the fire burning. The indirect heat will cook the bacon and the shrimp inside without burning.

Sprinkle a little Rib Rub over the bacon while it’s grilling.

Flip the shrimp once you get the color you like, and cook until the bacon is done and the shrimp inside is opaque and a firm texture. You can eat just like this or dip them in barbeque sauce for a little more zing!

Kent Rollins' Grilled Stuffed Shrimp wrapped in Bacon

More Shrimp Recipes

Make sure you include the pups because they’ll know that there is bacon ready to eat!

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Kent Rollins' Grilled Stuffed Shrimp wrapped in Bacon

Jalapeno Popper Stuffed Grilled Shrimp – Cowboy Kent Rollins

Prep Time 15 minutes
Total Time 25 minutes
Servings 20 shrimp


  • 4 oz softened cream cheese
  • 3 tablespoons peach preserves
  • 1 tablespoon adobo sauce
  • 20 large peeled and deveined shrimp (uncooked)
  • 20 slices thick-cut bacon
  • 6 jalapenos seeded and sliced into thin strips
  • 1/2 tablespoon Kent's Rib Rub or your favorite all-purpose seasoning


  • In a small bowl, combine the cream cheese, peach preserves , adobo sauce and Rib Rub. Set aside.
  • Cut the down the middle of the shrimp, being careful not to slice all the way through, to create a pocket for stuffing.
  • Spread a layer of the cream cheese mixture into the shrimp and top with a jalapeno strip. Wrap with bacon and pin with a toothpick. Repeat with the remaining ingredients.
  • Place the shrimp on the warm side of the grill, flipping ocassionally for a few minutes to warm. Transfer the shrimp to the hot side of the grill and cook about 3 to 4 minutes per side, or until the bacon browns and the shrimp are firm and opaque in color.
Tried this recipe?Let us know how it was!