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Bacon Wrapped Shrimp Jalapeno Poppers

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Jalapeno poppers of all kinds are delicious, but the ones with shrimp are among our favorites. Make these bacon wrapped shrimp jalapenos in the oven for a perfect party or game watching snack.

Bacon and shrimp jalapeno poppers on plate ready to eat.

These stuffed jalapenos have just the right amount of spice.  You can control it somewhat by how well you clean them out.

Then stuff them with melty cream cheese and shrimp and wrap them in bacon for a wonderful appetizer.

platter of jalapenos stuffed with cheese shrimp and wrapped with bacon

This version was cooked in the oven, but we also love them done on the grill.  They are perfect for parties, BBQs and to munch on while watching the football game. They never last long at our house!

I have told you before of our family’s obsession with poppers.  During this time of year, stuffed jalapenos of one form or another make an appearance at almost every weekend’s family dinner.

Ingredients: jalapenos, cream cheese, garlic, raw shrimp and raw bacon ready to be made into poppers.

It’s kind of a running joke.  Pops makes peppers stuffed with different fillings.  He usually uses mostly cheese, sometimes bacon and he’s even stuffed them with taco meat before too.

We all go to town, then Pops’ eyes start watering.  He claims he “got the hot one.”

Every week.  

Some how he always ends up with the hot one of the group.  He has the WORST luck (or lowest tolerance, it’s a weekly debate) of all of us.

Jalapeno peppers in various stages of being stuffed, some with cream cheese, some with cream cheese and shrimp and some already wrapped in bacon with a toothpick holding it together on sheet pan.

We love stuffed jalapenos on the grill, on the smoker, in the oven, with meat or without.  We love them all.  Then K.C. went and introduced us to a game changer.

On the day of our now infamous Great Poultry Grill-Off, he brought a surprise addition to put on the smoker.  Shrimp stuffed, bacon wrapped, cream cheese filled poppers became an instant hit!  The platter disappeared as quickly as he put it down.

I just knew that wouldn’t be the last time we had such a delicacy. I had to have them again.  Luckily our jalapeno plant is loaded with peppers and they are super spicy this year!

My husband volunteered to help make them and I knew better than to turn down an extra set of hands.  The only problem was we had different visions in mind.  

He thought we were going to stuff whole peppers and roast them upright in our jalapeno roaster.

I thought we’d cut them in half lengthwise like K.C. had and roast them on their side. It turned out we had more then enough supplies to do them both ways and they were all delicious!

Three shrimp stuffed jalapenos with cream cheese and bacon on small plate ready to eat.

We ended up making 40 poppers.  12 were whole pepper poppers and 14 more peppers cut in half.  

They were all gone within and hour and it was just us, Pops and my brothers (all three of them) to help eat them.  So 6 of us demolished them!  They were that good! 

Tips for Cooking With Jalapenos

After working with jalapenos, be careful when touching your eyes or other sensitive parts. The heat is easily transferred to your skin and you can feel the burn!

Wearing rubber gloves while you are cleaning and cutting jalapenos is a great way to keep the oils and juices out of your eyes later. If your don’t have gloves, be sure to wash your hands really well when you are done.

Hand holding jalapeno popper stuffed with garlic cream cheese and a shrimp, wrapped in bacon and cooked.

To keep your poppers mild, carefully remove all of the membrane and seeds from the peppers. To increase the heat level, leave the membranes in.

Red jalapenos are the ripe version of the pepper and tend to be a little bit sweeter. The green peppers have a brighter flavor.

Weather can affect the heat of jalapenos. Peppers grown in hotter weather with less water tend to have a more concentrated heat.

Should you blanch jalapenos before making poppers?

We find that by the time the bacon is cooked, the pepper is too. So there is no need to precook the peppers before stuffing them. However, you are are particularly sensitive to the heat, you can parboil them after you remove the seeds.

More Fun Bacon Appetizer Recipes:

Kickin’ corn dip is loaded with corn, bacon and cheese.  There is just a bit of spice that adds to the great taste. It is absolutely perfect with tortilla chips. 

Cheddar, bacon and ranch cheese ball is a perfect party starter. Get your crackers ready and watch this disappear right before your eyes!

Or make a pig skin cheese ball that is coated in bacon and shaped like a football. It is a perfect game day snack.

Get the flavor you love from bacon wrapped jalapeno peppers stuffed with cheese and pineapple in a simple to make dip. That’s right it’s a bacon pineapple jalepeno popper dip that is perfect with tortilla chips or crackers.

Did you make this great recipe? Please leave a review in the recipe card below!

Bacon and shrimp jalapeno poppers on plate ready to eat.

Bacon Wrapped Shrimp Jalapeno Poppers

Carlee
Jalapeno poppers of all kinds are delicious, but the ones with shrimp are among our favorites. Make these bacon wrapped shrimp jalapenos in the oven for a perfect party or game watching snack.
4.83 from 45 ratings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizers & Snacks
Cuisine American
Servings 36 Servings
Calories 85 kcal

Ingredients
 

  • 36 jalapenos
  • 8 ounces cream cheese
  • ½ teaspoon garlic powder
  • 12 oz raw medium shrimp peeled
  • 1 pound bacon

Instructions
 

  • If you are cutting the poppers in half: cut them lengthwise and remove the seeds. Mix together the cream cheese and garlic powder and press some cream cheese mixture into each jalapeno. Lay a shrimp down the center of the jalapeno. Wrap with a half slice of bacon and secure with toothpicks.
  • If you are leaving them whole and cooking them upright: Cut the stem off of the jalapenos and clean the seeds out of the middle. Chop the shrimp and mix with cream cheese and garlic powder. Stuff into jalapenos. Cross 1/4 slices of bacon over the top of the pepper and secure with toothpicks. Place in rack to cook.
  • To grill the peppers, just grill covered over medium heat. By the time the bacon is done, everything is done. To bake them, put them in an oven preheated to 350°F for 10 minutes and then turn the temperature up to 400°F for 5-10 minutes or until the bacon is done to your liking.
  • Allow to cool for a few minutes before serving.

Video

Nutrition

Serving: 1ServingCalories: 85kcalCarbohydrates: 2gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 19mgSodium: 234mgSugar: 1g
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

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Recipe Rating




Terrell Carter

Wednesday 5th of July 2023

The first place I ever had the pleasure of eating these delectable tasty treats was at Joe's Crabshack on the Kemah Boardwalk. But the menu name was Shrimp Embrouchette. Or however you spell it. Not too concerned with the spelling, it's the flavor that matters.

Carlee

Wednesday 5th of July 2023

The flavor is the important part, for sure!

Anonymous

Monday 10th of August 2020

I made these tonight with my homegrown peppers! I used my smaller poblano and lengthy chile peppers. I also used 1/2 cup of sharp cheddar, 1/2 cup colby jack, and 1/8 cup parmesan cheeses along with cajun seasoning in the cream cheese mixture. AMAZING!

Steve

Sunday 29th of October 2023

@Anonymous, oooo The Cajun seasoning sounds like a great idea

Michelle {Jarrah Jungle}

Friday 10th of March 2017

Yum these look delicious - I love the heat from the jalapenos!

Jess

Friday 9th of September 2016

These sound so tasty!!

Carlee

Saturday 10th of September 2016

Thank you!

Jessica Jarrell

Friday 9th of September 2016

Oh, how I love jalapeño poppers! I can't wait to try them with shrimp, what a great idea! And the hubby never argues over anything with bacon 😀

Carlee

Saturday 10th of September 2016

The shrimp is soooo good in there! You have to give it a try! Thanks, Jessica.