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4.5 from 6 votes

Bacon-Wrapped Shrimp with Cream Cheese

These easy bacon-wrapped shrimp with cream cheese make a delicious appetizer.

Prep Time
14 mins
Cook Time
14 mins
Total Time
30 mins
Servings: 14 shrimp
Calories: 84 kcal
Course: Appetizer
Cuisine: International

Ingredients

  • 7 slices regular-cut bacon (not thick-cut), sliced in half crosswise
  • 1 ½ ounces full-fat cream cheese*, softened
  • ½ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¾ teaspoon hot sauce, such as Louisiana hot sauce
  • 2 teaspoons full-fat sour cream*
  • 1 scallion, finely chopped
  • 14 extra large shrimp**, thawed, peeled and deveined

Instructions

    Cup of Yum
  1. Heat the oven to 425 degrees F.
  2. Set a wire rack into a rimmed baking sheet. Set the bacon strips onto the wire rack and cook for 6 minutes. (The strips still need to be pliable enough to be wrapped around the shrimp.)
  3. While the bacon is pre-cooking, make the filling and prepare the shrimp.
  4. Add cream cheese, garlic powder, onion powder, hot sauce, sour cream and scallion to a mixing bowl. Whip with an electric mixer until smooth and creamy (about 1 minute). Set aside.
  5. Make a slit along the backside of each shrimp, about ¾ of the way into the shrimp. (Don't cut all the way through to the opposite side.)
  6. Using a small spatula, fill the backside of each shrimp with filling (about 1 teaspoon per shrimp).
  7. Wrap each shrimp with one strip of the pre-cooked bacon.
  8. Set the bacon-wrapped shrimp on the wire rack, seam side down. Return to the 425-degree oven. Cook until the shrimp are cooked and the bacon is crispy (8 to 10 minutes).

Notes

  • *Please use full-fat sour cream and cream cheese for this recipe. Low-fat products have a higher moisture content and that can cause problems during baking.
  • **Please don't use any shrimp larger or smaller than that. Smaller shrimp don't have enough room for filling and larger shrimp take so long to cook that the filling can separate.
  • Storage instructions: Store leftover baked shrimp in an airtight container in the fridge for up to 2 days. Reheat in the oven at 400 degrees F. or in a skillet on the stovetop.