Bacon Jalapeno Shrimp with Cherry Cola BBQ

A Sweet and Smoky Memory

My grandson calls these my “firecracker shrimp.” I still laugh at that. The first time I made them, his eyes got so wide. He said they were sweet, smoky, and had a little pop.

That pop comes from the jalapeño tucked inside. Wrapping it in bacon is the secret. The bacon keeps the shrimp juicy. It also gives a salty crunch. This matters because texture makes food fun. A little surprise in each bite keeps everyone coming back for more.

The Magic in the Sauce

Let’s talk about that sauce. It starts with bacon drippings. Doesn’t that smell amazing? You cook the onions until they are soft and sweet. Then you add cherry cola.

The soda bubbles and cooks down. It gets thick and sticky. The vinegar adds a nice tang. Fun fact: the acid in vinegar helps balance all the sweet and salty flavors. This sauce matters. A good sauce can turn simple food into a special meal. What’s your favorite thing to put BBQ sauce on?

Putting the Little Packages Together

Now for the shrimp. Make a small cut in each one. Slide in a thin strip of jalapeño. This is the “firecracker” part. Then you wrap it with half a slice of bacon.

Wrap it tight. Put the end of the bacon underneath the shrimp. This keeps it from unwrapping in the pan. I like to line them up on the plate. They look like little gifts waiting to be cooked. Do you prefer cooking in a skillet or on a grill?

A Sizzle in the Pan

Use a hot skillet. Place the shrimp with the bacon seam side down. You will hear a happy sizzle. That is a good sound. Let the bacon get crispy. Turn them gently with tongs.

They cook fast. In just five or six minutes, they are done. The shrimp will be pink and firm. The bacon will be golden brown. The smell will make everyone hungry. I always make a few extra. They disappear quickly!

Time to Gather and Share

Serve these shrimp warm. Put the sauce in a little bowl for dipping. They are perfect for sharing. I put them on a big platter in the middle of the table.

Food tastes better when we eat together. That is a simple truth. These shrimp started a tradition for us. Now we make them for game days and summer nights. What food makes you think of your favorite people?

Ingredients:

Ingredient	Amount	Notes
Bacon drippings	1 ½ Tablespoons	For the BBQ sauce
Red onion, chopped	1 cup	For the BBQ sauce
Garlic, chopped	2 cloves	For the BBQ sauce
Kosher salt	½ teaspoon + 1 teaspoon	½ tsp for sauce, 1 tsp for shrimp
Garlic powder	½ teaspoon	For the BBQ sauce
Dry mustard	¼ teaspoon	For the BBQ sauce
Cherry cola soda	2 cups	For the BBQ sauce
Red wine vinegar	½ cup	For the BBQ sauce
Ketchup	1 cup	For the BBQ sauce
Extra large shrimp	16	Peeled, deveined, tails removed
Jalapeño chile	1	Stem removed, seeded, cut into 16 strips
Black pepper	1 teaspoon	For the shrimp
Bacon slices	8	Halved crosswise

My Grandson’s Favorite Fancy Snack

My grandson calls these “flavor fireworks.” I think that’s just perfect. We make them for game days or summer evenings. The sauce simmers into something sticky and sweet. Doesn’t that smell amazing? It reminds me of old-fashioned soda shops. The shrimp get all wrapped up in a spicy, salty hug. It’s a little project, but so much fun. Let’s get our hands messy together.

Step 1: Let’s start with the BBQ sauce. Heat your bacon drippings in a small pot. Cook the chopped onion until it’s soft and shiny. Then add the chopped garlic. Your kitchen will start to smell wonderful already. (My hard-learned tip: save your bacon drippings in a jar in the fridge. They’re flavor gold!).

Step 2: Now, stir in the salt, garlic powder, and dry mustard. This toasts the spices. It makes their flavor nice and warm. You’ll see the onions turn a deep, pretty color. I still laugh at how I used to skip this step. It makes all the difference!

Step 3: Time for the fun part! Whisk in the cherry cola and vinegar. It will bubble and fizz. Then stir in the ketchup. Let it boil gently until it gets thick. It should coat the back of a spoon. This takes about 15 minutes. What’s your favorite soda to cook with? Share below!

Step 4: Now, prepare the shrimp. Cut a little slit in each one. Tuck a thin strip of jalapeño inside. Be careful with the seeds! Sprinkle them with salt and pepper. Then wrap each shrimp with a half-slice of bacon. Make sure the bacon seam is on the bottom.

Step 5: Cook your shrimp in a hot skillet. Place them seam-side down first. This keeps the bacon from unwrapping. Turn them now and then. Cook until the bacon is crisp and the shrimp are pink. It goes fast! Serve them warm with that glorious sauce for dipping.

Cook Time: 25–30 minutes
Total Time: 45 minutes
Yield: 16 appetizer servings
Category: Appetizer, Snack

Let’s Mix It Up Next Time

Recipes are just a starting point. You can play with them! Here are three fun twists for our shrimp. Try one when you feel adventurous. I love seeing what you all come up with in your own kitchens.

Sweet & Smoky: Use a peach soda in the sauce instead of cola. Add a tiny pinch of smoked paprika.

Little Land & Sea: Skip the shrimp. Wrap the jalapeño strips in bacon alone. Bake until crispy. So simple!

Zesty Citrus: Add a teaspoon of orange zest to the BBQ sauce. Use a lime wedge for squeezing over the cooked shrimp.

Which one would you try first? Comment below!

Serving with a Smile

These are perfect for sharing. I like to put them on a big platter. Let everyone gather around and dig in. For sides, keep things cool and crisp. A simple coleslaw is my go-to. Some buttery corn on the cob works too. You could even serve them over a pile of rice.

For drinks, I have two ideas. A cold glass of iced tea with lemon is classic. For the grown-ups, a cold beer pairs wonderfully. It cuts through the rich, sweet sauce. Which would you choose tonight?

Keeping Your Shrimp Tasty for Later

Let’s talk about saving some for tomorrow. These shrimp are best fresh. But you can keep them for a day in the fridge. Just let them cool first. Put them in a sealed container. The sauce can stay in its own jar.

I don’t recommend freezing these. The shrimp can get rubbery. The bacon loses its nice crispness. I learned this the hard way. I once froze a batch for my grandson’s visit. They were sadly soggy when reheated.

To reheat, use your oven. Warm them at 350 degrees for about 10 minutes. This helps the bacon crisp back up. Batch cooking the sauce is a great idea. Make a double batch and jar it up. It’s wonderful on chicken or burgers later.

Having sauce ready matters. It turns a simple dinner into something special fast. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Snags

We all run into little kitchen troubles. Here are three common ones. First, the bacon won’t stay wrapped. Make sure your shrimp are very dry. Pat them with a paper towel. A damp shrimp is a slippery shrimp.

Second, the bacon isn’t getting crispy. Your heat might be too high. It cooks the outside too fast. The inside stays soft. I remember when I did this. I had chewy bacon but perfect shrimp. Cook over medium heat with patience.

Third, the sauce is too thin. Just let it simmer longer. It will thicken as it cools, too. Getting the bacon crisp matters for texture. A good sear on the shrimp matters for flavor. It locks in those delicious juices. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is! Just check your ketchup and dry mustard labels to be sure.

Q: Can I make any part ahead? A: Absolutely. The BBQ sauce can be made two days early. It gets even better.

Q: What if I don’t have cherry cola? A: Regular cola works fine. You could also use a black cherry soda. *Fun fact: The cola adds sweetness and helps the sauce get sticky.*

Q: Can I double the recipe for a party? A: You sure can. Just use two pans to cook the shrimp. Don’t crowd them.

Q: Any optional tips? A: A little drizzle of honey in the sauce is nice. So is a squeeze of lime over the cooked shrimp. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these zesty shrimp. They always make my family smile. Cooking is about sharing joy and good food. I would love to see your creations. Did you make them for a game day or a family dinner?

Please share your photos with me. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I can’t wait to see.

Happy cooking!
—Anna Whitmore.