Bacon-wrapped jalapeño shrimp with cherry cola BBQ sauce is a bold, flavorful appetizer that balances heat, sweet, and savory in every bite. Inspired by Valerie Bertinelli’s recipe from her cookbook Valerie’s Home Cooking, these bites have the fun of a jalapeño popper combined with tender shrimp and crispy bacon. Thread a few on skewers for the grill or cook them in a hot skillet for an easy party-ready starter.
Why You’ll Love Bacon-Wrapped Jalapeño Shrimp
- Perfect flavor balance: Spicy jalapeño, savory bacon, and naturally sweet shrimp combine for an irresistible bite.
- Quick and easy: Minimal prep and short cook time make this ideal for gatherings.
- Crowd-pleasing: Bacon and shrimp are popular with nearly every audience.
- Customizable: Adjust the heat level or add fillings like cream cheese, cheddar, or pepper jack for a different twist.
- Versatile cooking: Grill, pan-sear, or bake depending on your preference and equipment.
Ingredients
- Bacon (sliced and halved)
- Red onion, chopped
- Garlic cloves, chopped
- Kosher salt
- Garlic powder
- Dry mustard
- Cherry cola soda
- Red wine vinegar
- Ketchup
- Extra-large shrimp, peeled and deveined (tails removed)
- Jalapeño peppers, stem removed, seeded, and cut into thin strips
- Black pepper
Note: The printable recipe card below contains exact measurements, detailed instructions, cook times, servings, and nutrition information.
If you prefer a different dip, try serving these with a creamy bacon-ranch or a cheddar-bacon dip. For stuffed bites, mix cream cheese with paprika, cayenne, and cheddar (or pepper jack for heat), fill the shrimp, then wrap in bacon. Finish with chopped cilantro for a fresh herbal note.
A Cookbook Review
Valerie’s Home Cooking is a generous cookbook with more than 100 approachable recipes that put comforting twists on classic dishes. The instructions are written in a friendly, straightforward way—recipes the author cooks for family and friends—so home cooks can follow along without intimidation. The bacon-wrapped jalapeño shrimp stood out for its combination of smoky, spicy, and sweet notes; the cherry cola BBQ sauce adds a bright, tangy finish that lifts the whole dish.
Storage Tips
- Cool completely: Let shrimp reach room temperature before storing to avoid condensation that softens the bacon.
- Airtight container: Keep leftovers in an airtight container in the refrigerator.
- Refrigerate promptly: Store within two hours of cooking.
- Consume quickly: Best eaten within 1–2 days; bacon loses crispness over time.
- Reheating: Reheat in a preheated oven or air fryer at a low temperature (about 300°F / 150°C) until warmed through to preserve texture. Pan-frying briefly can help crisp the bacon but watch the shrimp to avoid overcooking. Microwaving can make bacon rubbery.
- Freezing: Not recommended—freezing changes the texture of both bacon and shrimp.
- Grease control: Place a paper towel in the storage container to absorb excess grease if needed.
Key takeaway: These are best enjoyed fresh; leftovers are fine but will be less crisp.
More Delicious Shrimp Recipes
- Creamy Shrimp Avocado Bacon Ziti Pasta — a quick, satisfying weeknight pasta with savory and creamy flavors.
- Baja Lime Grilled Shrimp Tacos — marinated with lime, chili, and garlic for bright, beachy flavors.
- Classic Shrimp Roll Sliders — nostalgic summer sliders that make great party fare.
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See ya soon! xx
Printable Recipe: Bacon-Wrapped Jalapeño Shrimp with Cherry Cola BBQ Sauce
Bacon-Wrapped Jalapeño Shrimp with Cherry Cola BBQ Sauce
Author: Nicole Cook
Bacon-wrapped jalapeño shrimp with cherry cola BBQ sauce delivers a lively contrast of spicy, sweet, and savory flavors.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 16
Calories: 99 kcal per serving
Ingredients
Cherry Cola BBQ Sauce
- 1 ½ Tablespoons bacon drippings
- 1 cup red onion, chopped
- 2 cloves garlic, chopped
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon dry mustard
- 2 cups cherry cola soda
- ½ cup red wine vinegar
- 1 cup ketchup
Shrimp
- 16 extra-large shrimp, peeled, deveined, tails removed
- 1 jalapeño, stem removed, seeded, cut lengthwise into thin strips (enough for 16 strips)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 8 slices bacon, halved crosswise
Instructions
- Heat the bacon drippings in a small saucepan over medium-high. Add the chopped red 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. Cook while stirring until the spices are toasted and the onions deepen in color, about 2 minutes.
- Whisk in the cherry cola and red wine vinegar and cook, stirring, for about 2 minutes.
- Stir in the ketchup. Bring the sauce to a boil, then simmer until reduced to about 2 cups and it coats the back of a spoon, about 12–15 minutes. Remove from heat and let cool slightly.
- Heat a cast-iron skillet or grill pan over medium heat. For each shrimp, cut a 1/4-inch-deep slit along the inner curve and insert a jalapeño strip. Season with salt and pepper.
- Wrap each shrimp tightly with a half-slice of bacon and place seam-side down on a plate.
- Place the bacon-wrapped shrimp in the hot skillet seam-side down. Cook, turning occasionally, until the bacon is crisp and the shrimp are just cooked through, about 5–6 minutes total.
- Serve warm with the cherry cola BBQ sauce or your favorite dipping sauce.
- The BBQ sauce keeps up to 2 weeks refrigerated. Shrimp can be wrapped ahead of time and cooked just before serving.
Nutrition Facts (per serving)
Calories: 99 | Carbohydrates: 8 g | Protein: 4 g | Fat: 6 g | Saturated Fat: 2 g | Sodium: 459 mg | Sugar: 6 g
Photos and recipe used with permission from Time Inc. Books.