Shrimp Stuffed Jalapeño Poppers (Printable Version)
Zesty jalapeños stuffed with shrimp and cheese, baked until golden and crisp for a flavorful appetizer.
# Ingredients:
→ Main ingredients
01 -
12 medium fresh jalapeños, halved lengthwise, seeds and membranes removed
02 -
1 pound shrimp, peeled, deveined, and finely chopped
03 -
8 ounces cream cheese, softened
04 -
1 cup shredded cheddar cheese
05 -
2 cloves garlic, minced
06 -
1 teaspoon onion powder
07 -
1 teaspoon lime juice
08 -
1 large egg, beaten
09 -
1 cup breadcrumbs
10 -
Salt, to taste
11 -
Black pepper, to taste
12 -
Canola or vegetable oil, for frying or greasing
# Steps:
01 -
Preheat the oven to 375°F (190°C). Carefully slice each jalapeño in half lengthwise and remove the seeds and membranes using gloves to prevent skin irritation.
02 -
In a large bowl, thoroughly combine the chopped shrimp, softened cream cheese, shredded cheddar, minced garlic, onion powder, lime juice, salt, and black pepper until the mixture is evenly blended.
03 -
Generously fill each jalapeño half with the shrimp mixture, pressing in the filling to ensure each is well packed.
04 -
Set up one bowl with the beaten egg and a second bowl with breadcrumbs. Coat each stuffed jalapeño first in the egg, then roll in breadcrumbs until fully covered.
05 -
Place the breaded jalapeños cut side up on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes until golden brown and the filling is hot and bubbling.
06 -
Remove from oven and let cool slightly before serving warm with dipping sauce as desired.
# Notes:
01 -
Wear gloves when preparing jalapeños to protect your hands from capsaicin. For extra crunch, use panko breadcrumbs in place of regular breadcrumbs.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best results.
03 -
Stuffed poppers can be frozen uncooked and baked straight from the freezer, adding a few minutes to bake time.