Chipotle BBQ bacon wrapped stuffed shrimp

Robin Lieneke


I wanted to make something exciting and different for dinner. I had some beautiful jumbo shrimp and I wanted to enhance that great shrimp flavor, not overwhelm it. I also wanted something easy enough to do on a weeknight for an simple elegant dinner. I worked on this idea and it all came together in my head. I used things I had on hand and the result was so delicious I knew I had a hit. This recipe takes me away to summertime any time of year. Works well on the grill or a grill pan indoors.

★★★★★ 1 vote
40 Min
20 Min


1 lb
jumbo shrimp, peeled and deveined
1/4 medium
onion, diced small
juice of 1 lime
1 tsp
old bay seasoning
1/3 c
parmesan cheese
1 c
queso quesadilla cheese shredded fine
3 Tbsp
butter, softened
2 Tbsp
cilantro, fresh chopped fine
garlic head
1 Tbsp
olive oil, extra virgin
salt and pepper
6-8 slice
bacon (1/2 slice for each shrimp)
3/4 c
raspberry chipotle bbq sauce


1Preheat oven to 350 degrees. Cut top off of garlic head (leave skin on) to expose cloves. Add a little salt and pepper and top with olive oil. Wrap in aluminum foil and bake for 35-40 minutes. Let cool completely. Squeeze roasted garlic out of head. Squish and chop with a knife to make a paste. Set aside.
2Squeeze lime juice over diced onion. Let set for 10-15 minutes. Add garlic to onions and lime juice.
3Mix cilantro, old bay, butter and cheeses. Mix in onion, garlic mixture. Set in refrigerator till ready to stuff shrimp. This can be done several hours ahead.
4Cut bacon in half. Place on a sheet pan and bake at 350 degrees for about 15 minutes or until about halfway done.
5Split shrimp almost but not all the way through. Place about 2 teaspoons of cheese mixture into each shrimp. Wrap each shrimp in 1/2 slice of bacon. Secure with toothpicks.
6Brush each bacon wrapped shrimp on both sides with BBQ sauce. Grill about 5-8 minutes starting shrimp side down.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Low Carb