Peel and devein the shrimp, leaving the tails on for presentation if desired.

Pat the shrimp dry with paper towels.

Season both sides with garlic powder, smoked paprika, salt, and pepper.

In a mixing bowl, combine cream cheese, cheddar, parsley, minced garlic, and lemon zest.

Mix until smooth and creamy.

Using a small spoon or piping bag, add a dollop of the cheese filling to the center of each shrimp (where it curves).

Wrap each shrimp with half a slice of bacon, ensuring the cheese is securely enclosed.

Use a toothpick to hold the bacon in place.

Oven-Baked:

Preheat the oven to 400°F (200°C).

Place a wire rack over a parchment-lined baking sheet. Arrange the shrimp in a single layer.

Bake for 15-20 minutes, flipping halfway, until the bacon is crispy and shrimp are cooked.

Air Fryer:

Preheat the air fryer to 375°F (190°C).

Arrange shrimp in a single layer in the basket.

Cook for 10-12 minutes, turning halfway through.

Grill:

Preheat the grill to medium heat.

Skewer shrimp or place directly on the grates.

Grill for 8-10 minutes, flipping once, until bacon is crisp.

In a small bowl, whisk together sour cream, mayonnaise, sriracha, and honey until smooth. Adjust spice and sweetness to taste.

Remove toothpicks from shrimp and arrange on a serving platter.

Serve hot with dipping sauce on the side.