Have you ever had the Shrimp Brochette at Pappasito’s? It’s one of my Mom’s favorite and something that she ordered all the time! She would even order a huge batch of it and pick it up for parties. It’s absolutely delicious and something that Pappasito’s is famous for.
I love the dish, also. It’s got the smokey bacon flavor, the heat from the jalapeno, the delicious touch of seafood from the shrimp and my favorite part? The garlicky butter they drizzle over the whole thing and bring it out sizzling on a platter for you. YUM.
While assembling the shrimp is a but cumbersome, it’s well worth the work and cooking them takes minimal time (especially if you’re using the air-fryer method!) Drizzled with a “butter” sauce (that actually is Whole30/Paleo compliant since I opted to use Ghee instead), these little bites are pure heaven and ones you just can’t stop eating.
Shrimp Brochette is great for serving a crowd as an appetizer, but they are just as delicious for dinner also! Serve them over a salad, alongside some rice and beans (or cauliflower rice to keep it Whole30)!
SHOP THE POST:
If you love serving shrimp at parties, try my Cedar Plank Lobster and Shrimp with Garlic-Herb Butter or Shrimp Ceviche.
Shrimp en Brochette
For the Bacon-Wrapped Shrimp:
- 24 toothpicks (pre-soaked for about 20 minutes in water so that they don't burn up)
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 6 slices of bacon, cut in half crosswise, then again in half lengthwise (so that it makes 4 thin, shorter strips)
- 1 jalapeno, seeded and cut into thin strips
- 2 tbsp cream cheese (For Whole30, you can either omit this OR use @kitehill dairy-free cream cheese)
- 1 lb large tail-on shrimp (21/25 count)
For the Garlic-Butter Drizzle:
- 2 tbsp ghee or ghee oil (you can sub butter if not Whole30)
- 2 cloves garlic, minced
- 1 tsp finely chopped fresh parsley leaves
Make the Bacon-Wrapped Shrimp:
- In a small bowl, combine the smoked paprika, garlic powder, chili powder, salt and pepper. Stir until well combined and set aside.
- Take a piece of shrimp and butterfly the back of it open just wide enough for stuffing. (With a paring knife, slit the top of a shrimp down the middle, cutting almost but not all the way through to expose the vein that runs along the top of the shrimp. Open the shrimp like a book.)
- Spread a small amount of the cream cheese (if using) into the crevice (about 1/4 tsp on each shrimp). Next, place a slice of jalapeno (you may need to cut it to shorten it). Next, close the shrimp so that it is no longer opened like a book, then sprinkle some of the spice mixture over the top of the stuffed shrimp. Wrap with bacon and secure with a toothpick.
Cook the Shrimp (using one of these 3 methods):
- Air Fryer Method: Preheat the airfryer to 400 degrees for about 5 minutes. Place the shrimp in a single layer in the air fryer basket (you may need to do this in a multiple batches depending on the size of your air fryer) and air fry until the bacon is crisp and the shrimp is cooked through, 5 to 6 minutes.
- Oven Baked Method: place the bacon-wrapped shrimp on a parchment lined baking sheet and bake in a preheated oven (at 400 degrees F) until the bacon is crisp and the shrimp is cooked through, about 15 minutes.
- Grilled Method: Heat the grill over medium-high heat (about 400 degrees). Grill the bacon-wrapped shrimp until bacon is crisp and the shrimp is cooked through, about 3 minutes per side.
Make the Butter Drizzle:
- After the shrimp is cooked through, set aside while you quickly prepare the butter drizzle. Heat a small skillet over medium heat with the ghee. Add the garlic and parsley and cook, stirring, until the garlic is very fragrant and tender, 2 to 3 minutes.
- Drizzle the garlicky butter mixture over the cooked shrimp and serve immediately! Enjoy!