Last night I cooked Jalapeño Shrimp Poppers on the Big Green Egg.
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.
And remove the seeds.
Please be very careful of the capsaicin (chile oil). It will burn your hands.
Peel and clean the shrimp.
I tossed the shrimp with this Tobago Keys Peruvian Gold Grilling Sauce.
You can use any sauce/marinade you have on-hand or none at all.
Mix together softened goat cheese and minced garlic.
Add a dash of salt and pepper, too.
Now we’re ready to build the poppers.
Put some of the goat cheese mixture in the jalapeño and top with a shrimp.
Wrap half a strip of bacon around the popper and secure it with a toothpick.
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.
I set my Big Green Egg up for an indirect cook.
This just means I created a barrier between the fire and the poppers.
My cooker varied between 250-275F.
After about 15 minutes they were looking good but not quite ready.
After another 30 minutes they were almost perfect.
I brushed them with a little bit more of the Peruvian Gold Grilling Sauce.
After another 5 minutes they looked and smelled incredible.
I loved the combination of flavors and I can’t wait to make them again.
I should have made more…
They didn’t last long.
- Shrimp, peeled & clean
- Bacon, half a strip per popper
- Goat Cheese
- Salt & Pepper
- Choice of sauce/marinade, optional
- Cut the jalapeños in half lengthwise and remove the seeds.
- Mix together softened goat cheese and minced garlic and season with salt and pepper.
- Put some of the goat cheese mixture in each jalapeño and top with a shrimp.
- Wrap half a strip of bacon around the popper and secure it with a toothpick.
- Set your Big Green Egg or grill up for an indirect cook.
- Cook at 275F for 45 minutes.