Jalapeño Shrimp Poppers

Last night I cooked Jalapeño Shrimp Poppers on the Big Green Egg.

Jalapeño Shrimp Poppers

How can you go wrong with jalapeños stuffed with goat cheese and shrimp and then wrapped in bacon?

You can’t! It’s seriously good and super-duper easy.

Cut the jalapeños in half lengthwise.

Jalapeño Shrimp Poppers

And remove the seeds.

Jalapeño Shrimp Poppers

Please be very careful of the capsaicin (chile oil). It will burn your hands.

Peel and clean the shrimp.

Jalapeño Shrimp PoppersJalapeño Shrimp Poppers

I tossed the shrimp with this Tobago Keys Peruvian Gold Grilling Sauce.

Jalapeño Shrimp Poppers

You can use any sauce/marinade you have on-hand or none at all.

Jalapeño Shrimp Poppers

Mix together softened goat cheese and minced garlic.

Jalapeño Shrimp Poppers

Add a dash of salt and pepper, too.

Jalapeño Shrimp Poppers

Now we’re ready to build the poppers.

Jalapeño Shrimp Poppers

Put some of the goat cheese mixture in the jalapeño and top with a shrimp.

Jalapeño Shrimp Poppers

Wrap half a strip of bacon around the popper and secure it with a toothpick.

Jalapeño Shrimp Poppers

Side Note: I like to soak toothpicks in water before I use them on the grill. It keeps them from burning too much from the heat.

Once they are all wrapped, they are ready for the grill or oven.

Jalapeño Shrimp Poppers

I set my Big Green Egg up for an indirect cook.

Jalapeño Shrimp Poppers

This just means I created a barrier between the fire and the poppers.

Jalapeño Shrimp Poppers

My cooker varied between 250-275F.

Jalapeño Shrimp Poppers

After about 15 minutes they were looking good but not quite ready.

Jalapeño Shrimp Poppers

After another 30 minutes they were almost perfect.

Jalapeño Shrimp Poppers

I brushed them with a little bit more of the Peruvian Gold Grilling Sauce.

Jalapeño Shrimp PoppersJalapeño Shrimp Poppers

After another 5 minutes they looked and smelled incredible.

Jalapeño Shrimp PoppersJalapeño Shrimp Poppers

I loved the combination of flavors and I can’t wait to make them again.

Jalapeño Shrimp Poppers

I should have made more…

Jalapeño Shrimp Poppers

They didn’t last long.

Jalapeño Shrimp Poppers
Author: 
 
Jalapeños stuffed with goat cheese and shrimp and then wrapped in bacon.
Ingredients
  • Jalapeños
  • Shrimp, peeled & clean
  • Bacon, half a strip per popper
  • Goat Cheese
  • Garlic
  • Salt & Pepper
  • Choice of sauce/marinade, optional
Instructions
  1. Cut the jalapeños in half lengthwise and remove the seeds.
  2. Mix together softened goat cheese and minced garlic and season with salt and pepper.
  3. Put some of the goat cheese mixture in each jalapeño and top with a shrimp.
  4. Wrap half a strip of bacon around the popper and secure it with a toothpick.
  5. Set your Big Green Egg or grill up for an indirect cook.
  6. Cook at 275F for 45 minutes.

 

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