Jalapeño Shrimp Poppers
User Reviews
5.0
9 reviews
Excellent
Jalapeño Shrimp Poppers
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The heat of the pepper, stuffed with a creamy cheesy filling makes any jalapeño popper hard not to love. But stuff them with delicious seafood and these Jalapeño Shrimp Poppers will become your new favorite party appetizer.
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Ingredients
- ½ pound raw shrimp 6-8 jumbo pieces
- ¼ tsp chili powder
- ½ tsp onion powder
- ½ tsp paprika
- 1 tbsp cultured oil Zero Acre
- 4 lices Bacon
- 1 cup shredded cheddar cheese
- 4 oz cream cheese room temperature
- 6 medium jalapenos
Instructions
- Start by cooking the shrimp. Heat a skillet to medium heat. Add 1 tablespoon of Cultured Oil and the raw shrimp. Sprinkle seasoning mixture (onion powder, paprika, chili powder) over the shrimp. Cook for 2 minutes on each side. Be careful not to overcook. Allow shrimp to cool, remove the tails, and dice into small pieces.
- In the same skillet, prepare the bacon. Use kitchen scissors to cut the bacon in very small pieces (~¼ inch) and add to the pan set to medium heat. Cover the skillet with a lid and allow the bacon to cook for 10 minutes stirring occasionally *be careful of grease splattering - medium heat (as opposed to high heat) will help avoid this*. Once the bacon is crispy, remove from heat and use a paper towel to remove any excess grease.
- Next, prepare the jalapeños. Slice in half vertically, scoop out the seeds with a spoon, and place in a baking dish.
- Preheat the oven to 350°F.
- In a mixing bowl, combine together cooked bacon, cream cheese, ½ cup cheddar cheese, and diced shrimp. Use a rubber spatula to fold together. Note: starting with room temperature cream cheese will make this easier. If needed, use an electric hand mixer to break down the cream cheese block prior to mixing in the rest of the ingredients.
- Use a spoon to scoop the shrimp mixture into the jalapeños. Pressing down to fill the peppers completely.
- Top the poppers with the remaining ½ cup cheese.
- Bake for 20-25 minutes until the cheese is golden brown and jalapeños have slightly softened.
- Broil at 500°F for 2-3 minutes for bubbly, caramelized cheese. Enjoy!
Notes
- Jalapeño Poppers can be made up to a day in advance. Prep them through until they’re ready for the oven and store in the fridge overnight. When ready to enjoy, transfer to your baking pan and bake as directed.
- Jalapeño Poppers can be made up to a day in advance. Prep them through until they’re ready for the oven and store in the fridge overnight. When ready to enjoy, transfer to your baking pan and bake as directed.
- Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster over, air fryer, or under the broiler to keep the cheesy bubbly and avoid the pepper from getting soggy.
- extras in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster over, air fryer, or under the broiler to keep the cheesy bubbly and avoid the pepper from getting soggy.
- Not a fan of spice? Try this recipe in mini bell peppers instead!
Nutrition Information
Show Details
Serving
2 poppers (2 halves)
Calories
236kcal
(12%)
Carbohydrates
4g
(1%)
Protein
17g
(34%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
101mg
(34%)
Sodium
527mg
(22%)
Potassium
77mg
(2%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 2 poppers (2 halves) | |
| Calories | 236kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 101mg | 34% |
| Sodium | 527mg | 22% |
| Potassium | 77mg | 2% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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