Jalapeño Popper Stuffed Shrimp is a fantastic appetizer that mixes the spicy taste of jalapeño poppers with the mild flavor of shrimp. This recipe uses cream cheese and a Mexican cheese blend to help tone down the heat from the jalapeños, while bits of crispy bacon add a nice crunch that goes well with the soft shrimp.

The shrimp are prepared by stuffing them with a cheesy jalapeño mix, then coating them in flour, egg, and a special seasoning flour before frying. This method makes sure every bite is packed with flavor. The seasoning used here is great because it’s tasty without being too salty, which makes it a good choice for everyone.

Frying these stuffed shrimp at the right temperature makes them crispy on the outside but keeps them juicy on the inside. This step is important to get that perfect texture. If you’re new to frying, just keep an eye on the oil temperature to make sure it stays consistent, which helps avoid any soggy or overly oily food.

Ingredients List:

• 1 lb shrimp, deveined and butterflied
• 1 block (8 oz) cream cheese
• 16 oz Mexican cheese blend, shredded
• 2 jalapeños, diced and seeded
• 1/2 cup bacon, crispy and diced
• 2 tablespoons Tony’s No Salt seasoning
• 1 tablespoon Sriracha
• 1 cup all-purpose flour
• 2 tablespoons additional Tony’s No Salt seasoning (for flour)
• 3 eggs, beaten
• 1 pack Tony’s Chicken Flour
• Oil for frying

Instructions:

Begin by preparing your shrimp, ensuring each is deveined and butterflied. In a bowl, mix together the cream cheese, Mexican cheese, diced jalapeños, crispy bacon, Tony’s No Salt seasoning, and Sriracha until well combined.

Take a small amount of this mixture and form a quarter-inch thick flat circular shape. Place a shrimp in the center of each cheese circle, then fold and form into a smooth ball. Arrange these balls on a tray lined with parchment paper and freeze for 30 minutes to set.

For the breading, prepare three separate bowls: one for the all-purpose flour mixed with two tablespoons of Tony’s No Salt seasoning, one for the beaten eggs, and one for Tony’s Chicken Flour. Coat each frozen shrimp ball first in the seasoned flour, then dip into the beaten eggs, and finally dredge in the chicken flour, ensuring they are well coated at each stage.

Heat oil in a deep fryer or a large pot to 350 degrees Fahrenheit. Fry the shrimp balls in batches for 4-6 minutes or until golden brown and crispy. Avoid crowding them in the fryer to ensure even cooking. Once fried, let them rest for 4-5 minutes to allow the flavors to meld.

Below is a printable recipe card! 

Jalapeño Popper Stuffed Shrimp

Difficulty: Easy

Print Recipe Pin Recipe

Course Appetizer

Cuisine American

Ingredients

  

• Ingredients List
• 1 lb shrimp deveined and butterflied
• 1 block 8 oz cream cheese
• 16 oz Mexican cheese blend shredded
• 2 jalapeños diced and seeded
• 1/2 cup bacon crispy and diced
• 2 tablespoons Tony's No Salt seasoning
• 1 tablespoon Sriracha
• 1 cup all-purpose flour
• 2 tablespoons additional Tony's No Salt seasoning for flour
• 3 eggs beaten
• 1 pack Tony's Chicken Flour
• Oil for frying

Instructions

 

• Devein and butterfly 1 lb of shrimp.
• Mix 8 oz cream cheese, 16 oz Mexican cheese, diced jalapeños, diced bacon, 2 tbsp Tony's seasoning, and 1 tbsp Sriracha.
• Form a 1/4" thick cheese circle, place a shrimp in the center, and form into balls. Freeze on parchment paper for 30 mins.
• Prepare breading stations: seasoned flour, beaten eggs, and Tony's Chicken Flour.
• Coat each shrimp ball in flour, dip in egg, then cover in chicken flour.
• Fry at 350°F for 4-6 minutes until golden brown. Let rest for 4-5 mins.

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