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.
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.
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.
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.
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!
Matt 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!
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.
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.
More fun bacon filled 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.
- 36 jalapenos
- 8 ounces cream cheese
- 1/2 teaspoon garlic powder
- 12 oz raw medium shrimp, peeled
- 1 pound bacon
- 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.
- Normally we grill the peppers, just grill covered over medium heat. By the time the bacon is done, everything is done. This time I did them in the oven. I baked them at 350 F for 10 minutes and then turned it up to 400 for 5-10 minutes or until the bacon is done to your liking. Allow to cool for a few minutes before serving.
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Amount Per Serving: Calories: 85Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 234mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 5g
All nutritional information is estimated and will depend on the exact ingredients you use.