Pioneer Woman Shrimp Brochettes Recipe

This crispy, smoky Pioneer Woman Shrimp Brochettes is made with jumbo shrimp, fresh jalapeños, and bacon, ready in 35 minutes. The rich cheese melts directly into the tender shrimp while the bacon shell crisps up perfectly on the grill. I love serving these directly off the skewers at summer barbecues.

Try More Appetizers Recipes:

• Joanna Gaines Stuffed Mushrooms
• Ina Garten Cauliflower Toast Recipe
• Joanna Gaines Charcuterie Board

Why You Will Love This Pioneer Woman Shrimp Brochettes Recipe:

• Sweet, Smoky, and Savory: It delivers the ultimate trifecta of flavors, perfectly combining the delicate, natural sweetness of plump shrimp with the rich, smoky saltiness of tightly wrapped, crispy bacon.
• A Signature Touch of Heat: True to Ree Drummond’s hearty, ranch-style cooking, these skewers feature a brilliant kick—often from a slice of spicy jalapeño tucked inside or a zesty, buttery glaze—that perfectly balances the richness of the dish.
• Textural Perfection: You get the absolute best of both worlds in every single bite: incredibly tender, juicy shrimp encased in a perfectly caramelized, crispy bacon shell.
• Surprisingly Simple Preparation: Despite looking and tasting like a gourmet, restaurant-quality appetizer, assembling and threading these brochettes is a straightforward, fuss-free process that requires minimal prep time before hitting the hot grill or oven.
• The Ultimate Crowd-Pleaser: Whether you are serving them as a heavy, handheld appetizer at a summer cookout or plating them up as the main event for a family dinner, these rustic yet elegant skewers are guaranteed to disappear instantly.

Pioneer Woman Shrimp Brochettes Ingredients

• 20 jumbo shrimp (peeled, deveined, tails on)
• 1 block (8 oz) Monterey Jack cheese (cut into 20 matchsticks)
• 3 fresh jalapeños (seeded and cut into 20 slivers)
• 10 slices thin-cut bacon (cut in half)
• Wooden skewers (soaked in water for 30 minutes)

How To Make Pioneer Woman Shrimp Brochettes

1. Prepare the Shrimp: Cut a small slit down the back of each peeled shrimp to create a pocket.
2. Stuff the Shrimp: Press one sliver of jalapeño and one matchstick of cheese firmly into the pocket of each shrimp.
3. Wrap in Bacon: Wrap half a slice of bacon tightly around the stuffed shrimp to hold the filling in place.
4. Skewer the Brochettes: Thread the bacon-wrapped shrimp onto soaked wooden skewers, placing 4 to 5 shrimp per skewer.
5. Grill the Shrimp: Grill over medium-high heat for 10 to 12 minutes, turning occasionally until the bacon is crisp and the shrimp are opaque.

Recipe Tips

• Soak your skewers: Submerging wooden skewers in water prevents them from catching fire on the hot grill.
• Use thin bacon: Thick-cut bacon takes too long to render and will result in severely overcooked, rubbery shrimp.
• Seal the cheese: Make sure the bacon completely covers the slit in the shrimp so the cheese does not leak out during cooking.

What To Serve With Shrimp Brochettes?

Serve these smoky bacon-wrapped shrimp brochettes with hearty rustic sides that balance their rich flavor a classic creamy Southern coleslaw or a tangy potato salad perfectly cuts through the heat of the jalapeño. For a warm accompaniment, pair them with buttery, charred corn on the cob or a fluffy roasted garlic rice pilaf to soak up those delicious pan juices. To complete the spread add a basket of warm jalapeño cheddar biscuits or crusty sourdough for the ultimate comfort meal.

How To Store Leftovers Shrimp Brochettes?

Keep leftover shrimp in an airtight container in the fridge for up to three days. Reheat them gently in an air fryer or oven at 350 degrees F to re-crisp the bacon without overcooking the shrimp. Do not freeze after cooking.

How To Reheat Leftovers Shrimp Brochettes?

In The Oven: For the best results, reheat your shrimp brochettes in the oven to keep the bacon crispy without overcooking the delicate shrimp. Preheat your oven to 350°F (175°C), place the skewers on a wire rack set over a baking sheet and heat them for 5 to 8 minutes until the bacon is sizzling.

In The Stovetop: Simply heat a skillet over medium without adding any extra oil, and sear the brochettes for 1 to 2 minutes per side until the bacon crisps back up and the center is thoroughly heated.

FAQs

Can I bake these instead of grilling?

Yes, you can bake them on a wire rack set over a baking sheet at 400 degrees F for about 15 minutes. Broil for the last two minutes to crisp the bacon.

Do I have to use Monterey Jack cheese?

Pepper Jack is a great alternative if you want extra heat. You can also use cream cheese, though it may melt out slightly faster.

Can I prep these in advance?

You can assemble and skewer the raw brochettes up to a day in advance. Store them tightly covered in the fridge until you are ready to cook.

More Appetizers Recipes:

• Joanna Gaines Texas Caviar
• Joanna Gaines Salsa
• Pioneer Woman Fried Shrimp Recipe

Pioneer Woman Shrimp Brochettes Nutrition Fact

• Calories: 320
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 165mg
• Sodium: 650mg
• Total Carbohydrate: 2g
• Protein: 28g

Pioneer Woman Shrimp Brochettes

Recipe by Imen DridiCourse: Appetizers, Sides, Dinner, LunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

320

kcal

Total time

35

minutes

Pioneer Woman Shrimp Brochettes feature crispy bacon, tender jumbo shrimp, and spicy jalapeño. Ready in 35 minutes, this foolproof appetizer is ideal for casual weekend barbecues. The melted cheese center guarantees perfectly savory bites every single time.

Ingredients

• 20 jumbo shrimp (peeled, deveined, tails on)

• 1 block (8 oz) Monterey Jack cheese (cut into 20 matchsticks)

• 3 fresh jalapeños (seeded and cut into 20 slivers)

• 10 slices thin-cut bacon (cut in half)

• Wooden skewers (soaked in water for 30 minutes)

Directions

• 1. Prepare the Shrimp: Cut a small slit down the back of each peeled shrimp to create a pocket.
• 2. Stuff the Shrimp: Press one sliver of jalapeño and one matchstick of cheese firmly into the pocket of each shrimp.
• 3. Wrap in Bacon: Wrap half a slice of bacon tightly around the stuffed shrimp to hold the filling in place.
• 4. Skewer the Brochettes: Thread the bacon-wrapped shrimp onto soaked wooden skewers, placing 4 to 5 shrimp per skewer.
• 5. Grill the Shrimp: Grill over medium-high heat for 10 to 12 minutes, turning occasionally until the bacon is crisp and the shrimp are opaque.

Notes

• Soak your skewers: Submerging wooden skewers in water prevents them from catching fire on the hot grill.
  Use thin bacon: Thick-cut bacon takes too long to render and will result in severely overcooked, rubbery shrimp.
  Seal the cheese: Make sure the bacon completely covers the slit in the shrimp so the cheese does not leak out during cooking.