If you’ve never had Shrimp Brochette, prepare yourself for something truly unforgettable. This Tex-Mex classic takes tender shrimp and transforms them into flavor-packed bites with a smoky kick — thanks to bacon, jalapeños, Cajun seasoning, and melty cheese. It’s everything you love about grilling season, wrapped up (literally) in one irresistible skewer.
I remember the first time I made shrimp brochette with my uncle in Texas. He called it “shrimp with attitude,” and that couldn’t be more accurate. The moment those bacon-wrapped skewers hit the hot grill and the cheese began to melt — we had a line of neighbors wandering over, just following the aroma. That’s when I knew this was more than just an appetizer. It’s an experience.
Whether you’re firing up the grill for a weekend cookout or looking for something show-stopping for taco night, this shrimp brochette recipe is going to steal the spotlight. And the best part? It’s easier than it looks.
Why You’ll Love This Shrimp Brochette Recipe
- Smoky & spicy: Jalapeños and Cajun seasoning bring bold heat.
- Bacon-wrapped goodness: Everything tastes better with bacon, right?
- Cheesy perfection: Monterey Jack adds melty richness.
- High protein, low carb: A keto-friendly crowd-pleaser.
- Grill-ready & easy: Just a few ingredients, quick cook time, and tons of flavor.
Ingredients You’ll Need
Here’s what you’ll need to make 6 servings of shrimp brochette:
- 2 pounds large shrimp – peeled, deveined, and butterflied
- 1 (8 oz) package Monterey Jack cheese, sliced
- 3 fresh jalapeño peppers, seeded and julienned
- 1 pound bacon, cut into thirds
- 1 teaspoon Cajun seasoning, or to taste
- Skewers – soaked in water for at least 30 minutes
Kitchen Equipment
- Grill (gas or charcoal)
- Skewers (metal or wooden)
- Sharp knife & cutting board
- Tongs
- Brush for oiling grill grates
How to Make Shrimp Brochette
Step 1: Prep the Shrimp
Start by peeling and deveining your shrimp. Leave the tails on for presentation if you like. Use a small paring knife to butterfly each shrimp by slicing down the back without cutting all the way through — this is where the jalapeño will go.
Step 2: Add the Heat
Slice the jalapeños into thin julienne strips. Tuck one strip into the butterfly cut of each shrimp. This will give each bite a little pop of heat.
Tip: Want it milder? Use pickled jalapeños or roasted bell pepper strips.
Step 3: Wrap with Bacon
Take one slice of Monterey Jack cheese and press it lightly against the jalapeño. Wrap each shrimp tightly with a third slice of bacon, securing the cheese and pepper inside.
Tip: Don’t worry if a little cheese escapes while grilling — that’s part of the magic.
Step 4: Skewer & Season
Thread each shrimp onto the soaked skewers, piercing once through the head and once through the tail to keep them flat. Leave a bit of space between each shrimp for even cooking.
Generously sprinkle both sides with Cajun seasoning.
Step 5: Grill to Perfection
Preheat your grill to high heat. Lightly oil the grates.
Place the skewers on the grill and cook for 2–3 minutes on one side. Flip, then add slices of cheese on top of each shrimp and cook another 2–3 minutes until the bacon is crisp and the cheese is melted.
Serving Suggestions
Serve these sizzling skewers straight off the grill with:
- Cilantro lime rice
- Grilled corn or elote
- Avocado crema or chipotle aioli
- Fresh salsa or pico de gallo
- Warm tortillas for taco-style wraps
Flavor Variations
- Stuffed version: Add a thin slice of avocado or cream cheese for a creamy center.
- Tex-Mex twist: Use pepper jack cheese and a smoky chipotle rub.
- Sweet & spicy: Brush the bacon with maple syrup or honey for a sweet finish.
Pro Tips for Perfect Shrimp Brochette
- Use thin bacon: It cooks faster and crisps up before the shrimp overcook.
- Grill on high heat: Fast cooking = juicy shrimp and crisp bacon.
- Secure the cheese: Press it between the jalapeño and shrimp so it melts in place.
- Butterfly evenly: This ensures consistent filling and grilling.
Make-Ahead & Storage
- Make ahead: Assemble skewers up to 12 hours in advance and refrigerate.
- Leftovers: Store in an airtight container for up to 2 days. Reheat gently in the oven or air fryer.
- Freezing: Not recommended due to the cheese and bacon texture changes.
Nutrition Info (Per Serving, Estimated)
- Calories: 380
- Protein: 28g
- Fat: 26g
- Carbs: 3g
- Sugar: 0g
Note: These values may vary based on exact ingredients and cheese type.
FAQs
Can I bake shrimp brochette instead of grilling?
Yes! Bake at 425°F (220°C) for about 12–15 minutes, flipping halfway through. Finish under the broiler to crisp the bacon.
What kind of shrimp is best?
Large or jumbo shrimp (16–20 per pound) work best. They’re big enough to stuff and wrap securely.
Can I use other cheeses?
Absolutely! Try mozzarella, provolone, or pepper jack for a different flavor.
Final Thoughts
Shrimp brochette is one of those unforgettable dishes that feels like a celebration in every bite. It’s smoky, spicy, cheesy, and just indulgent enough to turn an ordinary night into something special.
Whether you’re making it for a summer cookout, game day, or a weekend dinner with friends, this dish brings the fire — literally and figuratively. Cool things down with a nostalgic Taffy Apple Salad or add a gourmet touch with savory Boudin Blanc on the side.
If you’ve never wrapped shrimp in bacon before, this is your sign. Once you try this shrimp brochette recipe, it’ll become a permanent part of your grilling lineup.