Bacon-Wrapped Cheese-Stuffed Shrimp with Spicy Honey
A quick hot appetiser with a restaurant flavour pairing. Juicy shrimp are filled with a tender blend of cream cheese, hard cheese, garlic, herbs and smoked paprika, the bacon crisps up as it bakes, and spicy honey adds a sweet-and-piquant accent that balances the saltiness of cheese and meat. It comes together in under half an hour — perfect for a party or a festive table.
Preparation
- 1
Peel the shrimp, leaving the tails; make a lengthwise cut along the back without cutting all the way through, remove the vein and blot with a paper towel.
- 2
Make the filling: mix cream cheese, grated hard cheese, minced garlic, parsley, smoked paprika and black pepper until smooth (skip the salt).
- 3
Gently open the cut on each shrimp and add a little filling without overstuffing.
- 4
Wrap each shrimp in a thin slice of bacon (halve long slices), securing with a toothpick if needed.
- 5
Heat the air fryer to 180°C and lightly oil the basket or use perforated parchment.
- 6
Arrange the shrimp in a single layer with gaps and bake ~8–10 minutes, turning gently halfway; done shrimp are opaque and springy and the bacon golden.
- 7
Move the hot shrimp to a plate and drizzle generously with spicy honey right before serving.
- 8
Optionally sprinkle parsley, green onion, sesame or chilli flakes and serve immediately while the filling is warm and creamy.
Chef's tips
- —Choose large shrimp — easier to stuff with the cheese blend.
- —Dry the shrimp well — excess moisture stops the bacon from browning.
- —Use thin bacon so it has time to crisp.
- —Don't add too much filling — the cheese melts and can leak.
- —Don't over-salt: bacon and cheese are already flavourful.
- —Add the spicy honey at the end; remember to remove the toothpicks before serving.
