Shrimp Stuffed Jalapeño Poppers

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Slice the jalapeños in half lengthwise and remove the seeds and membranes for a milder heat.
3. In a mixing bowl, combine the chopped shrimp, cream cheese, cheddar cheese, mozzarella, green onions, garlic powder, smoked paprika, and black pepper. Mix until well combined.
4. Spoon the shrimp mixture evenly into each jalapeño half, filling generously.
5. Wrap each stuffed jalapeño with a slice of bacon and secure it with a toothpick.
6. Lightly brush the poppers with olive oil to help the bacon crisp.
7. Arrange on the prepared baking sheet and bake for 20–25 minutes, until the bacon is crispy and the shrimp filling is fully cooked.
8. For extra crispiness, broil for 2–3 minutes at the end, watching carefully to prevent burning.
9. Serve hot with ranch, spicy mayonnaise, or garlic aioli.

Variations

• Spicy Cajun Poppers: Add Cajun seasoning or a dash of hot sauce to the filling for extra heat.
• Crab and Shrimp Mix: Substitute half the shrimp with lump crab meat for a richer seafood flavor.
• Cheese Swap: Use pepper jack cheese for a spicier, more robust profile.
• Air Fryer Method: Cook at 375°F (190°C) for 12–15 minutes until bacon is crisp.

Tips

• Finely chop the shrimp to ensure even cooking and a cohesive filling.
• Wear gloves when handling jalapeños to avoid skin irritation.
• Do not overstuff, as the filling may expand slightly during cooking.
• Serve immediately for the best texture, while the bacon is crisp and the filling is warm and creamy.