Bacon Wrapped Shrimp Jalapeno Poppers
These bacon wrapped shrimp jalapeno poppers are stuffed with melty cream cheese and shrimp for a delicious party snack. Bake them in the oven or finish them on the smoker for just the right amount of spice and a perfect bite.
Servings: 36 Servings
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 peppers in half:
- Cut 36 jalapenos lengthwise and remove the seeds.
- Mix together 8 ounces cream cheese and ½ teaspoon garlic powder and press some cream cheese mixture into each jalapeno.
- Lay a shrimp down the center of the jalapeno. Make a partial cut about half way down the length of the shrimp if needed to help it lay flat.
- Wrap with a half slice of bacon and secure with toothpicks.
If you are leaving peppers whole and cooking them upright:
- Cut the stem off of 36 jalapenos and clean the seeds out of the middle.
- Chop 12 oz raw medium shrimp and mix with 8 ounces cream cheese and ½ teaspoon garlic powder. Stuff into jalapenos.
- Cross ¼ slices of bacon over the top of the pepper and secure with toothpicks. Place in rack to cook.
Cooking Instructions
- 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. The same instructions can be used for electric smokers or pellet grills.
- Allow to cool for a few minutes before serving.
Nutrition
Serving: 1Serving | Calories: 79kcal | Carbohydrates: 1g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 409mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 236IU | Vitamin C: 17mg | Calcium: 14mg | Iron: 0.1mg
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