Baked Jalapeño Shrimp Poppers
These spicy jalapeño halves are generously filled with a creamy mixture of shrimp, cream cheese, and cheddar, then baked until golden and bubbly. Perfect as an appetizer, they offer a delightful kick with a rich, savory flavor.
Equipment
- Small spoon
- Baking sheet
- Parchment paper
- Bowl
- Shallow dish
- Oven
Ingredients
Main Ingredients
- 1 lb shrimp small to medium, peeled and deveined (fresh or thawed frozen)
- 10-12 fresh jalapeño peppers fresh, firm, and green
- 4 oz cream cheese softened (full-fat or reduced-fat)
- 1/2 cup shredded cheddar cheese
- 1/2 cup panko breadcrumbs (or regular breadcrumbs)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp olive oil
- Fresh cilantro for garnish (Optional)
- lime wedges for serving (Optional)
Instructions
Preparation
- Wash jalapeño peppers thoroughly, then slice each in half lengthwise.
- Carefully scrape out the white membranes and seeds using a small spoon or gloved hands; remove all seeds for less spice or leave some for more heat.
- Arrange the jalapeño halves, cut-side up, on a baking sheet lined with parchment paper.
- Chop the peeled and deveined shrimp into small pieces.
- In a bowl, combine the softened cream cheese, shredded cheddar cheese, chopped shrimp, garlic powder, onion powder, paprika, salt, and black pepper.
- Mix all the ingredients together thoroughly until well combined.
- Spoon a generous amount of the shrimp filling into each jalapeño half, forming a small mound.
- In a shallow dish, mix the breadcrumbs with 1 tablespoon of olive oil.
- Evenly sprinkle the breadcrumb mixture over each filled jalapeño and gently press to ensure it sticks.
Baking
- Preheat your oven to 400°F (200°C).
- Bake the poppers for 15-20 minutes, or until the jalapeños are tender-crisp, the filling is bubbly, and the breadcrumbs are golden brown.
- Allow the poppers to cool for a few minutes before serving, as the filling will be very hot.
Notes
For extra heat, leave some jalapeño seeds. For a milder version, ensure all seeds and membranes are removed. These poppers are best served warm. Consider serving with a side of ranch or a cool dipping sauce.