Bacon-Wrapped Stuffed Shrimp with Raspberry Habanero Glaze

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Author:

Texan Heartland

Servings

Prep Time

20 minutes

Cook Time

15 minutes

This dish takes surf-and-turf to the next level. Jumbo shrimp are stuffed with a creamy filling, wrapped in smoky bacon, and glazed with Texan Heartland Cinnamon Raspberry Habanero Jam. The jam’s tart raspberry flavor, warm cinnamon notes, and fiery habanero heat create the perfect sticky-sweet glaze that caramelizes beautifully under the broiler. A bold appetizer or main that’s guaranteed to impress.

Bacon-Wrapped Stuffed Shrimp with Raspberry Habanero Glaze

Ingredients

12 jumbo shrimp, peeled and deveined (tails on)
6 slices thick-cut bacon, halved
4 oz cream cheese, softened
1 green onion, finely chopped
1 clove garlic, minced
Salt and pepper, to taste
Toothpicks
½ cup Texan Heartland Cinnamon Raspberry Habanero Jam

Directions

Preheat oven: Set oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
Prepare filling: In a small bowl, mix cream cheese, green onion, garlic, salt, and pepper until smooth.
Stuff shrimp: Butterfly each shrimp by slicing down the back, careful not to cut through. Fill with a spoonful of the cream cheese mixture.
Wrap in bacon: Wrap each shrimp with a half-slice of bacon, securing with a toothpick.
Bake: Arrange shrimp on the wire rack and bake for 12–15 minutes, turning once, until bacon is crispy.
Glaze: In the last 3 minutes of cooking, brush shrimp generously with Texan Heartland Cinnamon Raspberry Habanero Jam. Allow glaze to caramelize slightly.
Serve: Plate warm with extra jam on the side for dipping.

Recipe Note

For an extra flavor boost, sprinkle the cream cheese filling with crumbled blue cheese before wrapping. The tangy richness pairs beautifully with the sweet-heat glaze.