When you want to take your appetizer game to the next level, these Shrimp Stuffed Jalapeño Poppers deliver the perfect combination of heat, creaminess, and succulent seafood flavor. This elevated version of the beloved bar snack transforms ordinary jalapeño peppers into elegant bite-sized treats filled with tender shrimp, cream cheese, and aromatic seasonings, all wrapped in crispy bacon. Each popper offers a delightful contrast of textures and temperatures that will have your guests reaching for more.
Serves: 6-8 people (makes 12-16 poppers)
About This Recipe
This recipe combines the classic appeal of jalapeño poppers with the luxury of fresh shrimp, creating an appetizer that works equally well for casual gatherings and special occasions. The mild heat from the jalapeños pairs beautifully with the sweet, delicate flavor of shrimp, while the cream cheese mixture binds everything together in creamy perfection. A bacon wrap adds the final touch of smoky richness that makes these poppers absolutely irresistible.
Ingredients You’ll Need
For the poppers:
- 12-16 large fresh jalapeño peppers
- 1 pound medium shrimp, peeled and deveined
- 8 ounces cream cheese, softened to room temperature
- 1 cup sharp cheddar cheese, finely shredded
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon lime juice
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12-16 strips thin-cut bacon
- Toothpicks for securing
For garnish:
- 2 tablespoons fresh cilantro, chopped
- Lime wedges for serving
Getting Your Kitchen Ready
Start by heating your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. This temperature ensures the bacon becomes crispy while the peppers cook through without becoming mushy.
Gather all your ingredients and have them measured and ready to go. This recipe moves quickly once you start assembling, so having everything prepared beforehand makes the process much smoother.
Preparing the Shrimp
Bring a medium pot of salted water to a rolling boil. Add the shrimp and cook for 2-3 minutes until they turn pink and curl slightly. The shrimp should be just cooked through but still tender. Immediately drain and rinse with cold water to stop the cooking process.
Once cooled, roughly chop the shrimp into small pieces about the size of a pea. You want pieces large enough to provide texture but small enough to stuff easily into the peppers. Set the chopped shrimp aside while you prepare the other components.
Making the Cream Cheese Filling
In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped green onions, minced garlic, lime juice, paprika, salt, and black pepper. Mix everything together until well combined and smooth.
Fold the chopped shrimp into the cream cheese mixture, making sure the shrimp pieces are evenly distributed throughout. The mixture should be thick enough to hold its shape but spreadable. Taste and adjust seasoning if needed.
Preparing the Jalapeños
Wash the jalapeños and pat them completely dry. Using a sharp paring knife, make a lengthwise cut along one side of each pepper, creating a pocket for the filling. Be careful not to cut all the way through the pepper.
Using a small spoon or your fingers, carefully remove the seeds and white membrane from inside each pepper. This step controls the heat level, so remove more for milder poppers or leave some seeds for extra spice. Rinse the peppers under cold water and pat dry again.
Assembling Your Poppers
Using a small spoon, carefully stuff each jalapeño with the shrimp and cream cheese mixture. Fill them generously but don’t overstuff, as the filling may leak out during cooking. Press the edges of the pepper together gently to close the opening.
Wrap each stuffed pepper with a strip of bacon, starting at one end and spiraling around to cover most of the pepper. Secure the bacon with a toothpick, making sure to pierce through the pepper to hold everything in place.
Baking to Perfection
Arrange the bacon-wrapped poppers on your prepared baking sheet, leaving space between each one for even cooking. Place the sheet in the preheated oven and bake for 20-25 minutes.
Check the poppers after 20 minutes. The bacon should be golden brown and crispy, and the peppers should be tender when pierced with a fork. If the bacon needs more browning, continue baking for another 5 minutes, watching carefully to prevent burning.
Serving Your Creation
Remove the poppers from the oven and let them cool for 3-4 minutes before serving. This brief cooling period allows the filling to set slightly and prevents burns from the hot cheese.
Arrange the poppers on a serving platter and sprinkle with fresh chopped cilantro. Serve with lime wedges on the side for guests to squeeze over their poppers if desired. The citrus adds a bright note that complements both the shrimp and the heat from the peppers.
Tips for the Best Results
Choose jalapeños that are similar in size for even cooking. Look for peppers that are firm, glossy, and about 3-4 inches long. Avoid peppers with soft spots or wrinkled skin.
If you prefer less heat, you can substitute poblano peppers for a milder version, though you may need to adjust the cooking time slightly as poblanos are thicker.
Make sure your cream cheese is truly softened before mixing. Cold cream cheese will create lumps in your filling that are difficult to smooth out.
These poppers can be assembled up to 4 hours ahead of time and refrigerated until ready to bake. Just add a few extra minutes to the cooking time if baking straight from the refrigerator.
Storage and Reheating
Leftover poppers can be stored in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350-degree oven for 8-10 minutes until heated through. Avoid microwaving, as this will make the bacon soggy.
These Shrimp Stuffed Jalapeño Poppers bring restaurant-quality flavor to your home kitchen with surprisingly simple techniques. The combination of creamy, spicy, and smoky flavors creates an appetizer that’s sure to become a favorite at your gatherings.
