Introduction

Do you crave a special snack? Something comforting and exciting, with a little kick? We all do! Today, we’ll discover a recipe that delivers all this and more: Baked Jalapeño Shrimp Poppers. Forget fried versions. This recipe is healthier, flavorful, and addictive. Everyone will ask for the recipe. Get ready to turn simple ingredients into a spicy, cheesy, shrimpy sensation. This dish is perfect for a crowd or a treat for yourself. Let’s start this delicious adventure!

Why Make This Recipe

These Baked Jalapeño Shrimp Poppers are incredibly tasty. The spicy jalapeños, juicy shrimp, and creamy cheese create a burst of flavor in every bite. They are baked, not fried, making them a healthier choice. This recipe is easy to follow, perfect for any cook. They are great for parties or snacks and disappear quickly! You can also change how spicy they are to fit your taste.

How to Make Baked Jalapeño Shrimp Poppers

Making Baked Jalapeño Shrimp Poppers involves a few simple steps. First, you will prepare the jalapeños by washing and halving them, then removing the seeds. Next, you will chop the shrimp and mix it with cheeses and spices to create a creamy filling. After that, you will fill the jalapeño halves and top them with breadcrumbs. Finally, you will bake them until they are golden brown and bubbly. Each step is straightforward, ensuring a delicious result.

Ingredients of : Baked Jalapeño Shrimp Poppers

Shrimp: Small to medium, peeled and deveined (fresh or thawed frozen).
Jalapeño Peppers: Fresh, firm, and green.
Cream Cheese: Softened (full-fat or reduced-fat).
Cheddar Cheese: Shredded.
Breadcrumbs: Panko for extra crispness, or regular breadcrumbs.
Spices: Garlic powder, onion powder, paprika, salt, and black pepper.
Olive Oil: For coating and crisping.
Optional: Fresh cilantro for garnish, lime wedges for serving.

Directions of : Baked Jalapeño Shrimp Poppers

Preparing the Jalapeños

Wash your jalapeño peppers well. Slice each jalapeño in half lengthwise.
Use a small spoon or a gloved hand. Scrape out the white membranes and seeds. (For less spice, remove all seeds. For more heat, leave some in.)
Place the jalapeño halves cut-side up on a baking sheet with parchment paper.

Preparing the Shrimp Filling

Chop the peeled and deveined shrimp into small pieces.
In a bowl, mix softened cream cheese, shredded cheddar cheese, chopped shrimp, garlic powder, onion powder, paprika, salt, and black pepper.
Mix everything until it is well combined.

Assembling the Poppers

Spoon a good amount of the shrimp filling into each jalapeño half. Make it a small mound.
In a shallow dish, mix breadcrumbs with a little olive oil. Sprinkle the breadcrumb mixture over each filled jalapeño. Press gently so it sticks.

Baking the Poppers

Heat your oven to 400°F (200°C).
Bake the poppers for 15-20 minutes. They are done when the jalapeños are tender-crisp, the filling is bubbly, and the breadcrumbs are golden brown.
Let the poppers cool for a few minutes before serving. The filling will be very hot.

How to Serve Baked Jalapeño Shrimp Poppers

These Baked Jalapeño Shrimp Poppers are great on their own. They also go well with dips and other items. Serve them with ranch dressing, blue cheese dip, or a cool cucumber-yogurt sauce to balance the heat. A squeeze of fresh lime juice or a zesty avocado crema adds a bright taste. A sprinkle of fresh cilantro or chopped green onions adds color and a fresh crunch.

How to Store Baked Jalapeño Shrimp Poppers

Store any leftover Baked Jalapeño Shrimp Poppers in an airtight container in the refrigerator for up to 2-3 days. To reheat them, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until they are hot and crisp again.

Tips to Make Baked Jalapeño Shrimp Poppers

Wear gloves when handling jalapeños, especially when removing seeds. This prevents skin irritation. Do not touch your eyes. Do not overcook the shrimp. Since the shrimp is chopped, it cooks fast. Overcooking makes it rubbery. To make them less spicy, you can quickly boil the jalapeño halves for 1-2 minutes after seeding. Cut the shrimp into pieces of the same size. This helps them cook evenly.

Variations

For extra flavor, wrap each stuffed jalapeño half with a half-slice of a plant-based meat alternative before baking. Add a pinch of smoked paprika to the shrimp filling for a delicious smoky taste. Try other cheeses like Monterey Jack or a Mexican cheese blend. Add fresh herbs like chopped chives or dill to the filling. Use gluten-free breadcrumbs for a gluten-friendly version of these poppers.

FAQs

Q1: Can I prepare the Baked Jalapeño Shrimp Poppers ahead of time?

A1: Yes, you can prepare the poppers up to 24 hours before baking. Keep them covered in the refrigerator. Bake them right before you want to serve them for the best taste.

Q2: What’s the best way to store and reheat leftover Baked Jalapeño Shrimp Poppers?

A2: Store any leftover poppers in a sealed container in the refrigerator for up to 2-3 days. Reheat them in an oven preheated to 350°F (175°C) for about 10-15 minutes. Heat them until they are warm throughout and crispy.

Q3: How do I make these Baked Jalapeño Shrimp Poppers spicier or milder?

A3: To make them spicier, leave some seeds and membranes in the jalapeño halves. For a milder taste, remove all seeds and membranes completely. You can also add a pinch of cayenne pepper to the filling for more heat. If you want no heat, use a mild bell pepper instead of jalapeños.