Bacon-Wrapped Jalapeno Shrimp with Cherry Cola BBQ Sauce full of flavor, sitting on the tongue with an exciting contrast of hot and sweet and savory. From the book Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family by Valerie Bertinelli. They’re kinda like shrimp jalapeño poppers.

These don’t just have to be served on toothpicks, thread a few onto a skewer and cook over the grill.

Why You’ll Love Bacon-Wrapped Jalapeno Shrimp

It’s the perfect balance of flavors: The spicy jalapeño, savory bacon, and sweet shrimp create a flavor explosion that’s both exciting and satisfying.
It’s an easy appetizer: These little bites are simple to prepare and require minimal cooking time, making them ideal for parties or gatherings.
They’re always a crowd-pleaser: Everyone loves bacon, shrimp, and a little bit of spice, so these are sure to be a hit with your guests.
They’re customizable: You can adjust the amount of jalapeño to control the heat level, or even add other ingredients like cheese or different spices.
They’re a fun and festive treat: These little bites look great on a platter and add a touch of elegance to any occasion.
They’re great for grilling or baking: Whether you prefer the smoky flavor of the grill or the ease of baking, these can be cooked either way.
They’re just downright delicious: The combination of textures and flavors is simply irresistible. You won’t be able to stop at just one!

Ingredients

bacon
red onion
garlic cloves
salt
garlic powder
dry mustard
cola soda
red wine vinegar
ketchup
extra large shrimp
jalapeño peppers
black pepper

Get the full ingredient list and full instructions in the printable recipe card below.

If by chance you’d rather make a different dip for these, try this: We tried it with our Cheddar Bacon Ranch Dip.

Also, if you wanted to stuff these little gems before wrapping in bacon, you could coat them in a cream cheese mixture with paprika, cayenne pepper and cheddar cheese. Or if you want a bit of spice, try with pepper jack cheese. Then simply wrap with the slice of bacon.

Sprinkle chopped cilantro for more flavor or mix into the mixture above.

A Cookbook Review

Valerie's Home Cooking by Valerie Bertinelli

What a big beautiful cookbook, with 272 glorious pages and over 100 full color food and home cooking recipes there is something for every palate.

Valerie puts her original twist on classics such as Hamburger Helpa, Chicken a la King Crepes, Lobster BLTs (omg they were AMAZING!!), Quick Rotisserie Chicken Gumbo, Slow-Cooker Sloppy Joes, Four-Cheese Crab Mac ‘n’ Cheese (next on my list) and S’mores Popcorn.

And these aren’t complicated recipes. These are recipes that Valerie herself shares with her own friends and family and makes frequently. She has written each step in an easy to read, easy to follow format eliminating the intimidation factor that many would-be home cooks face.

When my eyes finally fell on the Bacon-Wrapped Jalapeno Shrimp with Cherry Cola BBQ Sauce might heart might have skipped a beat. Bacon. Check. Jalapenos. Check. Shrimp. Yes please. I couldn’t wait to try it.

Talk about a savory, spicy flavor burst until you get a little of that Cherry Cola BBQ Sauce in there and then you have this tangy, sweet sensation. It’s literally like a dance in your mouth. Incredible!

Storage Tips

Cool Completely: Allow the shrimp to cool completely to room temperature before storing. This prevents condensation, which can make the bacon soggy.
Airtight Container: Store the shrimp in an airtight container in the refrigerator. This is the most important step to maintain quality.
Refrigerate Promptly: Don’t leave the shrimp sitting out at room temperature for more than a couple of hours. Refrigerate them as soon as they’ve cooled.
Eat Within a Day or Two: Bacon-wrapped shrimp are best eaten within 1-2 days of cooking. The bacon tends to lose its crispness and can become chewy after that.
Reheating: Reheating can be a challenge. Microwaving is quick but can make the bacon rubbery. The best way to reheat is in a preheated oven or air fryer at a low temperature (around 300°F or 150°C) for a few minutes, just until warmed through. Watch them closely to avoid overcooking. You can also try a quick pan-fry to crisp up the bacon again, but this might make the shrimp overcooked.
Freezing (Not Recommended): Freezing is generally not recommended for bacon-wrapped shrimp. Freezing and thawing will significantly impact the texture of both the bacon and the shrimp, making them less enjoyable. The bacon will likely become very soggy.
Separation: If you have a lot of leftover grease, you might want to place a paper towel in the bottom of the airtight container to absorb some of it.

Key takeaway: These are best enjoyed fresh. While you can store leftovers, the quality will diminish, particularly the crispness of the bacon.

More Delicious Shrimp Recipes

The savory, creamy flavor of these ingredients combine to make a delicious pasta meal ready in less than 20 minutes. A great weeknight dinner to please the whole family, you will love Creamy Shrimp Avocado Bacon Ziti Pasta!
Transport your taste buds to the beaches of Baja with these irresistibly tangy and spicy Baja Lime Grilled Shrimp Tacos! Marinated in a vibrant lime, chili, and garlic blend, the shrimp sizzle to perfection on the grill or sauteed in a pan, bursting with juicy flavor.
Classic Shrimp Roll Sliders take a classic shrimp roll recipe, and make it slider-style which make them the perfect summer recipe for any get together! Can there be any more of a nostalgic summer recipe?

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Printable Recipe for Bacon-Wrapped Jalapeno Shrimp with Cherry Cola BBQ Sauce

Bacon-Wrapped Jalapeno Shrimp with Cherry Cola BBQ Sauce

Nicole Cook

Bacon-Wrapped Jalapeño Shrimp with Cherry Cola BBQ Sauce full of flavor, sitting on the tongue with an exciting contrast of hot and sweet and savory. From the book Valerie’s Home Cooking by Valerie Bertinelli.

4.49 from 25 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Main Dish

Cuisine American

Servings

Calories 99 kcal

Ingredients

Cherry Cola BBQ Sauce

1 ½ Tablespoons bacon drippings
1 cup red onion chopped
2 cloves garlic chopped
½ teaspoons kosher salt
½ teaspoons garlic powder
¼ teaspoons dry mustard
2 cups cherry cola soda
½ cup red wine vinegar
1 cup ketchup

Shrimp

16 extra large shrimp peeled, deveined, and tails removed
1 jalapeño chile stem removed, seeded, and cut lengthwise into 16 thin strips
1 teaspoons kosher salt
1 teaspoons black pepper
8 slices bacon halved crosswise

Instructions

Heat the bacon drippings in a small saucepan over medium-high. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes.
Add the chopped garlic, and cook, stirring often, for 1 minute.
Stir in the salt, garlic powder, and dry mustard, and cook, stirring often, until the spices are toasted and fragrant and the onions are a deep maroon color, about 2 minutes.
Whisk in the cherry cola and vinegar, and cook, stirring often, about 2 minutes.
Stir in the ketchup. Bring the sauce to a boil, and cook until reduced to about 2 cups and the mixture coats the back of a spoon, 12 to 15 minutes.
Heat a cast-iron skillet or grill pan over medium. Cut a long 1/4-inch-deep slit in the inner curve of each shrimp; insert 1 jalapeño strip. Sprinkle with the salt and pepper. Wrap each shrimp tightly with 1 bacon piece. Set on a plate, seam sides down.
Place the bacon-wrapped shrimp, seam sides down, in the hot skillet, and cook, turning occasionally, until the bacon is crisp and the shrimp are just cooked through, 5 to 6 minutes. Serve the shrimp with the BBQ sauce or your favorite dipping sauce.
The BBQ sauce will hold up to 2 weeks in the fridge. If you’re prepping for a party, the shrimp can be wrapped ahead of time and cooked later.
If you’re someone who loves their bacon in the morning, start saving the drippings in a jar for uses like this one!