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Shrimp Stuffed Jalapeño Poppers

Shrimp stuffed jalapeño poppers with cilantro lime crema recipe.
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These Shrimp Stuffed Jalapeño Poppers are the ultimate crowd-pleasing appetizer. Creamy cheese filling mixed with tender shrimp and spices, stuffed into fresh jalapeños, then baked to perfection with a crispy panko topping.

Ingredients

Scale
  • 12 medium jalapeños
  • 8 oz raw shrimp, peeled, deveined, and finely chopped
  • 4 oz cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1/2 tsp smoked paprika
  • 1/4 tsp cumin
  • 1/4 tsp black pepper
  • 1/4 tsp salt (or to taste)
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter or olive oil
  • Fresh cilantro or parsley for garnish (optional)

Instructions

  1. Slice each jalapeño in half lengthwise. Use a small spoon or melon baller to scrape out the seeds and membranes.
  2. In a medium bowl, combine the softened cream cheese, shredded Monterey Jack, chopped shrimp, minced garlic, green onions, smoked paprika, cumin, black pepper, and salt. Mix until well incorporated.
  3. Spoon the shrimp and cheese mixture evenly into each jalapeño half.
  4. In a small bowl, toss the panko breadcrumbs with melted butter or olive oil. Sprinkle this mixture over the top of each stuffed jalapeño.
  5. Arrange the poppers on a parchment-lined baking sheet. Bake at 375°F for 15–18 minutes, or until the shrimp is cooked through, the cheese is bubbly, and the breadcrumbs are golden.

Notes

For a milder version, remove all seeds and membranes thoroughly. Can be made ahead and refrigerated before baking. For air fryer version, cook at 375°F for 10-12 minutes. Store leftovers in airtight container for up to 3 days.

Nutrition

Find it online: https://www.stacksipsnack.com/shrimp-stuffed-jalapeno-poppers/