Ingredients
- quart vegetable oil for frying
- peeled and deveined medium shrimp, tail-on
- (4 ounce) can pickled jalapeño peppers, cut into slivers
- slices bacon, cut in half
- toothpicks
Instructions
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Step 1
Start by heating the oil to 350°F in a deep fryer or heavy saucepan. While it warms, butterfly the shrimp by slicing along the back, creating a pocket without cutting through. Tuck a sliver of pickled jalapeño into each shrimp, wrap snugly with half a bacon slice, and secure with a toothpick. Fry in batches until the bacon is crispy and golden, about 2-3 minutes, then drain on paper towels. To keep the oil temperature steady, avoid overcrowding the pan, and let the bacon ends overlap slightly so they stick. These shrimp are fantastic on their own or with a simple dip like ranch or sour cream. I find that pickled jalapeños provide just the right tang and heat, but you can adjust to your preference. The bacon gets delightfully crisp while the shrimp stays tender—a contrast that makes them hard to resist.