Go Back
–+ servings
baked jalapeño shrimp poppers topped with shredded cheese arranged in a line on gray serving plate.
Print Recipe
5 from 3 votes

Jalapeño Shrimp Poppers

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Snack
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 236kcal
Author: Courtney Paige

Equipment

  • skillet
  • Kitchen shears
  • Cutting Board
  • Knife
  • Spoon
  • Mixing Bowl
  • Rubber Spatula
  • oven safe baking dish

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 slices bacon
  • 1 cup shredded cheddar cheese
  • 4 oz cream cheese room temperature
  • 6 medium jalapeños

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.
    Shrimp with tails on cooking in skillet sprinkled with seasonings.
  • 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.
    raw jalapeño halves arranged in white 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.
    raw jalapeño shrimp poppers arranged in white baking dish.
  • 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.
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.
Not a fan of spice? Try this recipe in mini bell peppers instead!

Nutrition

Serving: 2 poppers (2 halves) | Calories: 236kcal | Carbohydrates: 4g | Protein: 17g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 101mg | Sodium: 527mg | Potassium: 77mg | Sugar: 1g