Bacon wrapped shrimp with cream cheese combines juicy shrimp, smoky bacon, and a creamy, lightly seasoned filling in a bite-size appetizer that feels special without complicated prep. Partially cooking the bacon first helps it crisp in the oven while the shrimp stay tender, and a toothpick keeps each piece neatly together.
Ingredients
- 16 large raw shrimp, about 1 pound, peeled and deveined, tails removed or left on
- 8 thin-cut bacon slices, cut in half crosswise
- 4 ounces cream cheese, softened
- 2 tablespoons finely sliced green onion
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ⅛ teaspoon smoked paprika, plus a little more for sprinkling if desired
- 16 wooden toothpicks, soaked in water for 20 minutes if using under a broiler
Instructions
- Heat the oven and prepare the pan. Set the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place an oven-safe wire rack on top, if available. The rack lets hot air circulate and helps the bacon brown; without one, use the lined pan and turn the shrimp partway through baking.
- Partially cook the bacon. Lay the bacon halves in a single layer on a separate baking sheet. Bake for about 6–8 minutes, just until the fat begins to render and the strips are flexible but not crisp. Exact time depends on thickness. Transfer to paper towels and let cool enough to handle. Do not use raw, completely uncooked thick bacon here: it may need longer than the shrimp to become crisp.
- Mix the filling. In a small bowl, stir together the softened cream cheese, green onion, lemon zest, lemon juice, garlic powder, black pepper, and smoked paprika until evenly combined.
- Dry and season the shrimp. Pat the shrimp dry with paper towels so the filling adheres and the bacon browns rather than steams. If the shrimp are very small, use less filling and watch closely because they cook quickly.
- Fill each shrimp. Make a shallow lengthwise slit along the back of each shrimp if it does not already have a natural opening. Spoon or pipe about 1 teaspoon of cream cheese mixture into the slit. Avoid overfilling; a small amount may soften and spread as it bakes.
- Wrap and secure. Wrap one half-strip of partially cooked bacon around each filled shrimp, overlapping the ends underneath when possible. Secure with a toothpick. Arrange the shrimp seam-side down on the rack or baking sheet, leaving a little space between pieces.
- Bake until cooked through. Bake for 8–12 minutes, depending on shrimp size and bacon thickness. Turn once if cooking directly on the pan. Shrimp should be opaque and firm, with an internal temperature of 145°F (63°C) at the thickest part. Check a shrimp with an instant-read thermometer, taking care not to measure the filling. If the shrimp are done but the bacon needs more color, broil briefly, watching constantly; keep the pan several inches from the element.
- Rest and serve. Let the shrimp rest for 2–3 minutes, then remove toothpicks if you prefer. Serve warm with lemon wedges. Do not leave the cooked appetizer at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Tips
- Choose the right bacon. Thin-cut bacon wraps easily and finishes at roughly the same time as the shrimp. If you only have thick-cut bacon, partially cook it longer until pliable, and expect to monitor the shrimp carefully.
- Keep the filling manageable. Softened cream cheese mixes smoothly, but it should not be runny. Chill the mixture for 10–15 minutes if it is difficult to handle, and do not pack too much into each shrimp.
- Use a thermometer and trust doneness, not color alone. Shrimp can turn opaque before bacon is deeply browned. Confirm the shrimp reach 145°F (63°C); if the bacon needs extra browning, use a short, closely watched broil rather than baking the shrimp for a long time.
- Plan ahead safely. You can mix the filling and partially cook the bacon earlier in the day, then refrigerate both separately. Assemble shortly before cooking, or refrigerate assembled uncooked shrimp covered and cook within 24 hours.
Serving Suggestions
Serve these shrimp as a warm appetizer with lemon wedges and a small bowl of cocktail sauce, garlic aioli, or a mild hot sauce. Since the filling is rich, crisp vegetables, a simple green salad, or cucumber slices make useful accompaniments. For a meal, serve a few shrimp per person alongside rice, roasted vegetables, or grilled corn. Keep serving portions on a platter rather than leaving the full batch out for an extended gathering; replenish from the refrigerator as needed.
Variations
For a little heat, add ⅛–¼ teaspoon cayenne or a few drops of hot sauce to the cream cheese. You can replace the green onion with 1 tablespoon finely chopped chives, or add 1 tablespoon finely grated Parmesan for a saltier, savory filling. For a fresh herb note, stir in 1 teaspoon chopped parsley or dill. If you want a slightly sweeter, smoky finish, brush the bacon lightly with maple syrup during the final few minutes of baking, watching closely because sugar can burn. Keep additions modest so the filling stays thick enough to sit inside the shrimp.
Storage and Reheating
Refrigerate cooked shrimp in a shallow airtight container within 2 hours of cooking (within 1 hour if the room is above 90°F/32°C). They keep for up to 3 days in the refrigerator at 40°F (4°C) or below. Reheat only the portion you plan to eat: arrange the shrimp on a baking sheet and warm at 325°F (165°C) for about 6–10 minutes, until hot throughout. A microwave works for a quick serving, but it can make the bacon less crisp and the shrimp rubbery; use short bursts at medium power. Do not reheat more than once, and discard leftovers that have been left out past the safe time limit. Freezing is not recommended because the cream cheese filling can turn grainy and the shrimp can become tough.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw them overnight in the refrigerator, or thaw in a sealed bag under cold running water. Pat them very dry before filling. Do not thaw shrimp at room temperature, and avoid refreezing thawed shrimp unless they were thawed safely in the refrigerator and have not been cooked.
Should I leave the shrimp tails on?
Either way works. Tails make the pieces easier to pick up and look attractive on an appetizer tray, but removing them makes each bite easier to eat. If leaving tails on, avoid filling the tail end and wrap the bacon around the body of the shrimp.
Can I make these in an air fryer?
Usually, yes. Arrange the prepared shrimp in a single layer in an air fryer basket and cook at 375°F (190°C) for about 6–9 minutes, checking early because models and shrimp sizes differ. Cook in batches rather than crowding the basket, and verify the shrimp reach 145°F (63°C). Secure toothpicks only if they are safe for your appliance and cannot contact the heating element.
Can I prepare them the night before?
For best texture, assemble them no more than 24 hours ahead, cover, and refrigerate at 40°F (4°C) or below. Bake directly from the refrigerator, allowing a few extra minutes if needed, and check the shrimp temperature rather than relying only on the recipe time. Do not leave assembled raw shrimp at room temperature while you prepare other dishes.
Why did the cream cheese leak out?
Some softening is normal, but a large amount usually means the shrimp were overfilled, the mixture was too loose, or the bacon was not secured. Use a thick, softened—not melted—cream cheese mixture, leave a little room around the slit, and place the bacon seam underneath before baking.