Shrimp Stuffed Jalapeno Poppers

Jalapeño Poppers are so addicting! We love these fresh jalapeños sliced in half and coated with chili lime seasoning like the fried jalapeños from the Mexican restaurant. I then filled them with a delicious cream cheese, jack cheese, and shrimp filling before topping them with a delicious buttery cheesy panko bread topping.

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
• 1/4 teaspoon Salt

Mix 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
• 1 tablespoon Melted Butter

Mix 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! 

You might also love these other Seafood Appetizer Recipes:

• Hot Crab Dip
• Seafood Artichoke Dip
• Crab Stuffed Mushrooms
• Hot Seafood Salad

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American

Yield: 5

Author: Serena Bakes Simply From Scratch

Shrimp Stuffed Jalapeño Poppers

How to prepare Jalapeños for Shrimp Stuffed Jalapeños.https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQphBqZqgOoSQrcB4xsG0UsY3lSz5NPBK-26OvHCIjjuJH1wxvDlpGAw-oDdigNZKzn7I2axBnNR9P4oVw7zIVpCT5ejUW5ijG7pGfco2l3exUxozz5PeXdr_9q9FixzpipAgtnhRf3DxwKrNm0e1xCFnkmcdfSNb_4mNuT3D0tl9dXrm1Fo6iXN3Ddg/s16000/Shrimp%20Stuffed%20Jalapeno%20Poppers%20(3%20of%201)-2.jpg2017-03-08

Shrimp Stuffed Jalapeno Poppers

Jalapeños filled with creamy, cheesy shrimp filling, and then covered in panko bread crumbs from Serena Bakes Simply From Scratch.

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 5-6 whole Large Jalapeños
• 1-2 tablespoons Olive Oil
• Chili Lime Seasoning

Creamy Cheesy Shrimp Filling

• 4 ounces Cream Cheese
• 1 cup Jack Cheese, Shredded
• 1/2 teaspoon Chili Lime Seasoning
• 1/4 teaspoon Salt
• 1/2 pound Cooked Bay Shrimp

Panko Topping

• 1/4 cup Panko Bread Crumbs
• 1 tablespoon Butter, Melted
• 2 tablespoon Jack Cheese, Shredded

Instructions

How to cook Shrimp Stuffed Jalapeño Poppers

1. Preheat oven to 400 degrees.
2. Slice jalapeños in half and remove seeds.
3. Brush skins of jalapeños with olive oil and sprinkle skin generously with chili lime seasoning.
4. Place in a baking dish skin side down.

Creamy Cheesy Shrimp Filling

1. Cream together cream cheese, jack cheese, chili lime seasoning, and salt.
2. Fold in shrimp.
3. Divide filling evenly between jalapeños.

Panko Topping

1. Stir together panko bread crumbs and butter until well combined.
2. Divide shredded cheese evenly over the top of jalapeños. Cover evenly with panko bread crumb mixture.
3. Bake for 15-20 minutes until cheese is bubbly, and panko crumbs golden brown.

Notes

You can double or triple the recipe as needed for more.

Nutrition Facts

Calories

292.38 kcal

Fat

22.86 g

Sat. Fat

11.79 g

Carbs

4.92 g

Fiber

0.78 g

Net carbs

4.14 g

Sugar

1.86 g

Protein

17.68 g

Sodium

441.97 mg

Cholesterol

125.63 mg

Calories are estimated.

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© 2017 Serena Bakes Simply From Scratch

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