Cheesy Bacon Wrapped Shrimp with Melted Cheese - 15 Minute Appetizer 

This cheesy bacon wrapped shrimp recipe is the ultimate party appetizer. Crispy bacon outside, juicy shrimp inside, and melted cheese that oozes out when you bite. Ready in just 15 minutes and everyone will ask for the recipe!

This is the English version of my famous Spanish recipe "Gambones Envuelto en Bacon con Queso Fundido".

Ingredients for 12 pieces

• 12 large raw prawns or jumbo shrimp, peeled with tail on
• 12 thin slices smoked bacon
• 3.5 oz (100g) mozzarella or provolone cheese, cut into sticks
• 2 tbsp extra virgin olive oil
• 1 tsp sweet paprika
• 1/2 tsp garlic powder
• Black pepper to taste
• Fresh parsley, chopped
• Lemon wedges for serving
• Wooden toothpicks

How to Make Cheesy Bacon Wrapped Shrimp Step by Step

1. Clean the shrimp: Peel the prawns leaving the tail, make a slit along the back and remove the vein. Pat them VERY dry with paper towels. This is key for crispy bacon.
2. Stuff with cheese: Put a small stick of cheese inside the slit of each prawn. This is the secret step!
3. Season: In a bowl mix olive oil, paprika, garlic powder and pepper. Brush the shrimp with this mix. Don't add salt, bacon is already salty.
4. Wrap: Wrap each shrimp tightly with a slice of bacon and secure with a toothpick.
5. Bake: Place on a baking tray with parchment paper. Bake at 400°F (200°C) for 10-12 minutes and finish with 3 minutes under the broiler until bacon is golden crispy and cheese is melted.
6. Pan option: Sear 3-4 minutes per side over medium-high heat until crispy.

Pro Tips

- Don't overcook or shrimp will be dry. As soon as bacon is golden, take them out.
- Use thin-cut bacon, it wraps better and gets crispier.
- Serve immediately with extra parsley and lemon wedges. Amazing with BBQ sauce or garlic aioli.

Nutrition per piece (approx)

Calories: 95 kcal | Protein: 6g | Fat: 7g

🌍 También disponible en Español: Gambones Envuelto en Bacon con Queso Fundido

💡 Secrets to Make Your Bacon Wrapped Shrimp Perfectly Crispy

The absolute drying rule: Before making the slit or wrapping anything, you must pat the shrimp completely dry with paper towels. If the prawns retain any moisture, they will create steam under the bacon during cooking. This makes the bacon soggy and rubbery instead of crunchy.

The toothpick angle: When securing the bacon slice, push the wooden toothpick flat and horizontally through the widest part of the shrimp. If you stick it straight through the middle, the cheese will find an easy way out and escape onto the tray before melting properly.

Broiler is your best friend: If baking them in the oven, do not just leave them there. The secret to getting that spectacular steakhouse look is to turn on the oven broiler (top heat) for the final 2 or 3 minutes. Keep a close eye on them so the bacon chars beautifully without drying out the seafood.

🔄 Variations for Side Dishes and Alternative Sauces

Spicy Honey-BBQ glaze: If you want an authentic American party twist, brush a thin layer of BBQ sauce mixed with a teaspoon of honey or hot sauce over the bacon during the last 2 minutes of cooking. The sugar will caramelize on the bacon skin, creating an insane sweet and smoky crust.

The Air Fryer option: You can make this recipe even faster without turning on the big oven. Arrange the wrapped shrimp in a single layer inside your air fryer basket. Cook at 390°F (195°C) for 7 to 8 minutes, shaking once halfway through. They come out incredibly crispy and use zero extra fat.

Cream cheese and jalapeño twist: Next time you make it, replace the mozzarella sticks with a small dollop of cream cheese and a tiny slice of fresh jalapeño pepper inside the shrimp slit. It mimics the famous "Jalapeño Poppers" but with a premium seafood touch.

🧊 Storage and How to Reheat Leftovers

Immediate serving is mandatory: This appetizer is designed to be eaten hot, straight out of the oven or skillet. That is the exact moment when the bacon cracks and the cheese oozes out perfectly as you bite. Once cold, the cheese solidifies and loses its magic.

In the refrigerator: If you happen to have any leftovers, let them cool down completely and store them in an airtight container for up to 24 hours. Keep them away from the lemon wedges to prevent the citrus juice from cooking the shrimp further and making it mushy.

How to reheat without ruining them: Never use the microwave, as it will make the shrimp rubbery and the bacon soft. Reheat the leftovers in a hot skillet without oil for 2 minutes per side, or toss them back into the air fryer at 350°F (175°C) for 3 minutes until the core cheese melts again.