This shrimp brochette recipe takes a cookout specialty and brings it straight into your kitchen. It doesn’t require any skewering or outdoor grilling and can be made using just an oven.
This recipe features juicy shrimp stuffed with cream cheese and jalapeno pepper, wrapped in smoky strips of bacon, and oven-grilled to perfection. The result is a phenomenal dish that bears an addictive contrast between tender and crispy meat and a mildly spicy and pleasantly sweet filling.
Is Shrimp Brochette Healthy?
This recipe’s main ingredient is shrimp, a great source of protein, vitamins, and minerals. It’s also high in an antioxidant called astaxanthin, which may benefit the skin by treating inflammatory skin disorders and lessening UV damage.
We also carefully measured the amounts of each specific ingredient to strictly follow our nutritional guidelines. As a result, the saturated fat and sodium levels are kept in moderation, making it perfectly safe to indulge in.
Ingredients for Shrimp Brochette
Even though this dish looks like a handful, it actually doesn’t require too many ingredients. Most of them also don’t need too much preparation, so it won’t be too time-consuming to assemble.
As the main ingredient of this recipe, we recommend medium to large shrimp. They will become incredibly juicy and plump once cooked, plus their size makes them easy to stuff.
For preparation, we peeled and deveined the shrimp but kept the tail on. Remove the shell by gently pulling at the legs. As for deveining, use a paring knife to make a shallow slit along the back and pull out the vein using either the blade or your finger.
This recipe wouldn't be complete if there weren't bacon to wrap around the shrimp. Not only does it infuse the shrimp with a smoky taste, but its crispy texture also contrasts quite nicely with the shrimp's tenderness.
Stuffed inside the shrimp, these peppers bring a surprise twist to the flavor that makes this dish even more irresistible.
For preparation, we cut the jalapeño in half, then removed the seeds and white ribs with gloves. After which we julienned them into 1/8-inch strips that are thin and small enough to be used for stuffing.
If you’re concerned about the jalapeño’s spiciness, there’s no need because the cream cheese will soften the heat with its mild and sweet taste. If you’re lactose intolerant, go for the dairy-free variety. Monterey Jack cheese is another great choice that restaurants often use.
To make the dish more satisfying, we served the shrimp over a fluffy bed of rice. Since the shrimp are already quite flavorful, we went with white rice for its mellow and lightly fragrant taste that keeps the dish from being too overwhelming.
We used canned chickpeas for convenience. All you need to do is drain the water and add them to the dish.
This herb is used mainly for garnishing and sprinkling for a green pop of color. However, its peppery taste also gives the dish a nice kick.
We used pepper, paprika, and Cajun powder for seasonings to give the shrimp a hearty and slightly spicy taste. Olive oil and lime juice are also used to tie the various spices together.
How to Store and Reheat Shrimp Brochette
Shrimp brochette can be stored in an airtight container in the fridge for up to three days. When you want to eat again, reheat it in the microwave for several minutes until the shrimp are thoroughly heated.
What to Serve with Shrimp Brochette
Our Shrimp Brochette is served with chickpeas and white rice to make a deliciously filling dish. If you want some alternatives, mashed potatoes, pasta, salads, roasted vegetables, or garlic bread are also excellent choices.
If you're looking for a full meal, check out these dishes that we think would make amazing accompaniments for this Shrimp Brochette.
10 oz shrimp (peeled and deveined, from 20 oz medium whole shrimp)
5 oz raw cured bacon
1 oz cream cheese
2 oz jalapeño (julienned)
4 oz canned chickpeas (drained)
2 1/2 cups cooked medium-grain rice
1 tsp paprika
2 tbsp parsley (chopped)
1 tsp cajun seasoning
1/2 tsp pepper
1/2 tbsp olive oil
1 tsp lime juice
Season 20 oz medium shrimp with 1 tsp paprika, 1 tsp lime juice, 1/2 tbsp olive oil, 1/2 tsp pepper, and 1 tsp cajun seasoning. Leave for 2 minutes to let the spices seep entirely into the shrimp.
Back butterfly the shrimp by slicing the tip of a knife along the back and deepening the pre-cut slits without cutting all the way through. Their bodies should be divided into two halves that are still connected.
Stuff the butterflied shrimp with 2 oz jalapeño and 1 oz cream cheese. Each shrimp should need around 1/2 tsp cream cheese and 1 strip of jalapeño.
Tightly wrap the stuffed shrimp in 5 oz raw cured bacon, then secure the wrapped shrimp with toothpicks.
Spread the shrimp on a parchment-lined baking sheet, then place it on the top rack of the oven and grill at 400°F for 12 minutes.
Garnish with 2 tbsp parsley and serve with 4 oz canned chickpeas and 2 1/2 cups cooked medium-grain rice.
Amount Per Serving (1 serving)
Calories 491Calories from Fat 180
% Daily Value*
Saturated Fat 7g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Vitamin A 565IU
Vitamin C 23mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Natalie Butler is a registered dietitian nutritionist with a passion to help others live their best life through food, fitness, safer beauty and a healthy lifestyle. She has expertise with a variety of diets and diseases and believes that there is no one-size-fits-all approach for health.
These shrimp turned out really tasty and juicy! I liked how the charred flavor combined with the garlic-lemon sauce.