I made Shrimp Stuffed Jalapeño Poppers way back at the Super Bowl. I can't believe it's taken me this long to share.
If your a seafood lover like we are Shrimp Stuffed Jalapeño Poppers are for you! They are on the top of my list for all time favorite Jalapeño Poppers. I love all the cheesy goodness loaded with shrimp and crunchy panko topping.
Whenever Colt and I go out for Mexican Food we order fried jalapeños. Our favorite restaurant coats the outside in chili lime seasoning, which happens to be my favorite part. So I decided to sprinkle the outside of the jalapeños with chili lime seasoning to really kick up the flavor of these Shrimp Stuffed Jalapeños.
I didn't wear gloves, but they are probably a good idea to prevent the dreaded I touched a jalapeño, and then accidentally touched my face scenario. If you've never experienced it I don't suggest trying it. Cut 5-6 large Jalapeños in half, and use a spoon to remove seeds. Brush skin of jalapeños with olive oil, and sprinkle with Chili Lime Seasoning.
Cream together 4 ounces Cream Cheese, 1 cup Shredded Jack Cheese, 1/2 teaspoon Chili Lime Seasoning, and 1/4 teaspoon Salt, until well combined. Fold in 1/2 pound Bay Shrimp (small salad shrimp) and divide stuffing equally between jalapeños.
In a small bowl mix together 1/4 cup Panko Bread Crumbs, and 1 tablespoon Melted Butter, until well combined.
Sprinkle 2 tablespoons Shredded Jack Cheese over the top of stuffed jalapeños. Then sprinkle the panko bread crumb mixture over the top.
Bake in a 400 degree oven for 15-20 minutes until panko is golden brown.
These are a must for your next party, or just because!