Stuffed Barbeque Shrimp

Stuffed Barbeque Shrimp


  • 12  raw, peeled, deveined, Jumbo Pacific Lush Shrimp
  • 4 oz cream cheese at room temperature
  • ½ cup shredded cheddar cheese
  • 12 bacon slices
  • 1 cup barbeque sauce 


Taw shrimp and dry with paper towel. Slice top of shrimp for filling – do not cut all the way through. In a bowl, whisk cream cheese and cheddar cheese. Fill shrimp with cheese mixture and wrap a slice of bacon around it. Fasten the bacon with a toothpick. Heat a large skillet over medium-high heat and add shrimp. Fry shrimp for 3-4 minutes on each side, until the color changes to orange, and the bacon is crispy. Remove shrimp from skillet and place on top of paper towel to absorb grease. Remove excess grease from the skillet and then heat barbeque sauce in skillet, allowing sauce to gently simmer. Add shrimp back into the skillet and stir with the sauce. Remove toothpicks before serving. Serve with white rice and vegetables. Enjoy!

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