Best Shrimp Stuffed Jalapeno Poppers Recipes

Shrimp-Stuffed Jalapeno Poppers image

Provided by Food Network Kitchen

Time 45m

Yield 12 servings

Number Of Ingredients 9

12 medium jalapeno peppers
12 large shrimp, peeled and deveined, tails intact
Kosher salt
1 1/2 cups all-purpose flour
3/4 cup cornstarch
1 teaspoon Old Bay Seasoning
1 cup lager-style beer
Vegetable oil, for frying
Malt vinegar, for serving

Steps:

Cut off the tops of the jalapenos and scoop out the seeds. Pat the shrimp dry and generously season with salt. Insert 1 shrimp into each jalapeno, leaving the tail sticking out.
Whisk 3/4 cup flour, the cornstarch, Old Bay and beer in a medium bowl until smooth; set aside. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the remaining 3/4 cup flour and 1/2 teaspoon salt in a shallow bowl.
Working in batches, dredge the jalapenos in the flour, shaking off any excess, then dip in the beer batter, coating the shrimp and jalapeno completely. Fry, stirring occasionally, until the shrimp are cooked through and the jalapenos are golden and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with malt vinegar.

Bacon Wrapped Shrimp and Cheese Stuffed Jalapeno Poppers Recipe image

Provided by kdet

Number Of Ingredients 5

12 fresh jalapenos, the largest you can find
12 fresh, jumbo sized shrimp, shells off, de-veined
12 oz Monterrey Jack cheese or other soft melting cheese, sliced into 12 sticks
12 strips regular fatty bacon (not center cut or thick sliced)
tooth picks

Steps:

Prepare your grill for medium heat. Sorry non-grill folks, you can try making these in the oven but they just don't turn out as nicely. Wearing gloves, slice the jalapenos lengthwise without breaking all the way through. Make small cuts at the stem and tip so that you can open up the jalapeno without breaking it up too much. Use a small paring knife or spoon to scrape out all of the inside seeds and membranes. Clean them out really well unless you like a super hot popper. Insert a stick of cheese into the pepper. Next wedge as much of the shrimp into the jalapeno as possible with the tail end sticking out. Depending on the size of your shrimp and the size of your jalapenos this might be easy or hard. If there is not enough room just get as much of the shrimp in as you can. The bacon wrapping will hold them together. Wrap the shrimp and jalapeno tightly with a strip of bacon, stretching and overlapping slightly as you go. Secure the bacon with a toothpick. Repeat. Grill poppers until bacon is crisp and browned all over, turning as needed. The bacon fat will melt off and some cheese may melt out so watch for flare-ups.

Shrimp Stuffed Jalapeno Poppers image

Provided by @MakeItYours

Number Of Ingredients 11

5-6 whole Large JalapeÃ±os
1-2 tablespoons Olive Oil
Chili Lime Seasoning
4 ounces Cream Cheese
1 cup Jack Cheese, Shredded
1/2 teaspoon Chili Lime Seasoning
1/4 teaspoon Salt
1/2 pound Bay Shrimp
1/4 cup Panko Bread Crumbs
1 tablespoon Butter, Melted
2 tablespoon Jack Cheese, Shredded

Steps:

Preheat oven to 400 degrees.
Slice jalapeÃ±os in half, and remove seeds.
Brush skin of jalapeÃ±os with olive oil, and sprinkle skin generously with chili lime seasoning.
Place in a baking dish skin side down.
Cream together cream cheese, jack cheese, chili lime seasoning, and salt.
Fold in shrimp.
Divide filling evenly between jalapeÃ±os.
Stir together panko bread crumbs and butter until well combined.
Divide shredded cheese evenly over the top of jalapeÃ±os. Cover evenly with panko bread crumb mixture.
Bake for 15-20 minutes until cheese is bubbly, and panko crumbs golden brown.