Shrimp stuffed jalapenos are stuffed with a cream cheese mix, topped with shrimp, and then wrapped in bacon. Cook on the grill or in the oven for a delicious appetizer.
Shrimp stuffed jalapenos are a delicious appetizer. The jalapenos are stuffed with a double cheese filling made with cream cheese and cheddar cheese.
Top the cheese-filled jalapeno halves with shrimp, or you can leave it out for a non-seafood option. Wrap the jalapeno half with bacon and slather with barbecue sauce. Cook the jalapeno poppers on a grill or in the oven until the cheese is melted and the bacon is crispy.
Bacon-Wrapped Shrimp Stuffed Jalapeno Poppers
Shrimp Stuffed Jalapenos Ingredients:
- Cream Cheese – goat cheese can be used in place of cream cheese
- Green Onion
- Garlic Powder
- Grated Sharp Cheddar Cheese
- Large Jalapeño Peppers – mini-peppers can be used for a milder version
- Cooked Medium Shrimp
- Bacon strips
- Barbecue Sauce
- Toothpick for each jalapeño half
Shrimp Stuffed Jalapeno Poppers Directions:
Sauté shrimp in a skillet in 1 tablespoon butter or olive oil until pink on both sides. Set aside until ready to use.
Put the cream cheese in a small bowl and mash with a fork until creamy. If you prefer, you can use goat cheese in place of the cream cheese. Stir in the garlic and onion.
Next, add the cheddar cheese to the bowl and stir to mix it in with the cream cheese. Exact amounts for cream cheese and shredded cheddar cheese vary depending on the size of peppers; the ratio for these should be 1:1. Set the bowl aside.
Cut the jalapenos in half lengthwise. Remove the pepper seeds and ribs from each jalapeno half. A grapefruit spoon works great for this! Place the jalapeno halves onto a parchment-lined rimmed cookie sheet.
Fill each jalapeño half with about 1 tablespoon cheese mixture. Be careful not to overfill the peppers.
Be careful when working with jalapeño peppers. Wash your hands and nails with warm soapy water when finished, and do not touch your mouth or nose.
Once all the jalapenos are filled, top each half with a shrimp. If you don’t want shrimp on the poppers, skip this step and move to the bacon.
Wrap each jalapeño half with bacon and secure with a wooden toothpick. Make sure the bacon is wrapped securely.
Place the bacon-wrapped jalapenos on the baking sheet as you work.
Use a pastry brush and brush each shrimp stuffed jalapeno with barbecue sauce. The poppers are now ready to cook.
You can cook the jalapeno poppers either on the grill or in the oven. To cook on the grill, heat the grill on medium-high heat. Remove the jalapeno poppers from the cookie sheet and place them on the pre-heated hot grill with indirect heat to prevent burning.
Cook on the grill for 20-25 minutes or until bacon crisps and cheese is melted. Watch the grill for flare-ups from the bacon grease dripping.
To cook in the oven, pre-heat the oven to 400 degrees. Move the poppers to a parchment-lined baking sheet.
Bake the jalapenos for 20 minutes.
If desired, place under broiler for 2-3 minutes to lightly brown tops. Let sit about 10 minutes before serving. Leftovers should be refrigerated and will last 3-4 days.
Bacon Wrapped Shrimp Stuffed Jalapeno Poppers
- 4-8 ounces Cream Cheese, softened
- 1 Green Onion, chopped
- 1/4 teaspoon Garlic Powder
- 4-8 ounces Grated Sharp Cheddar Cheese
- 1 pound large Jalapeño Peppers, halved lengthwise with seeds and ribs removed (leave some seeds if spicier peppers are desired).
- Cooked medium Shrimp, deveined and shelled (one for each jalapeño half), optional
- Bacon strips, cut in half crosswise to match the number of jalapeño halves
- Toothpick for each jalapeño half
- 1/4 cup Barbecue Sauce of choice
- If using shrimp, sauté in a skillet in 1 tablespoon butter or olive oil until pink on both sides. Set aside until ready to use.
- Mash cream cheese in a small bowl with a fork until creamy.
- Stir garlic and onion into the cream cheese.
- Mix the cheddar cheese with the cream cheese mixture.
- Use a spoon to fill each jalapeño half with about 1 tablespoon cheese mixture. Don’t overfill.
- Top each jalapeno half with a shrimp.
- Wrap each jalapeño half with bacon and secure with wooden toothpick.
- Brush each half with barbecue sauce.
- Place the jalapenos on a hot grill with indirect heat to prevent burning.
- Leave on the grill for 20-25 minutes or until bacon crisps and cheese is melted.
- Preheat oven to 400 degrees.
- Place poppers on a parchment-lined pan.
- Bake the jalapeno poppers for 20 minutes.
- If desired, place under broiler for 2-3 minutes to lightly brown tops.
- Let sit about 10 minutes before serving.
- Exact amounts for cream cheese and shredded cheddar cheese vary depending on the size of peppers, the ratio for these should be 1:1.
- Goat cheese can be used in place of cream cheese.
- For a milder version, use mini bell peppers instead of jalapenos.
Amount Per Serving: Calories: 186Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 252mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 8g