Jalapeño poppers are a popular appetizer choice around the world. But how do you take stuffed Jalapeño poppers to the next level? You stuff them with shrimp! These Shrimp Stuffed Jalapeño Poppers are crispy on the outside, and flavorful on the inside.
It’s easy to make, and there’s no need to blanch the Jalapeño before stuffing them. It’s perfect for making ahead of a big event, and your guests will love this spicy, flavorful appetizer! No need for fancy ingredients.
Grab a pack of Jalapeños, shrimp, and seasoning and get cooking. You can easily modify and customize this recipe according to your liking, so check out our tasty tips below!
Jalapeño – use fresh, whole Jalapeños.
Shrimp – use fresh shrimp.
Flour – all-purpose flour will do.
Seasoning – use old bay seasoning or any of our suggestions below.
Beer – use any light beer (prevent dark-colored beers or stouts, as they may discolor the batter).
Vegetable – this will be used for frying, make sure to check out our tips below for best results.
You can cook these on a grill or smoker. Cook at 225°F for about 3 hours.
To make the stuffed Jalapeño poppers in the air fryer, omit the beer batter and use a mixture of sour cream and panko crumbs instead. Cook at 375°F for 10 to 12 minutes, making sure to turn halfway.
Make it vegan by omitting the shrimp.
Use oil suitable for frying at higher temperatures (like canola, peanut, sunflower, or corn oil).
Don’t make your oil too hot, otherwise, the batter will burn before the shrimp is cooked through. Use a thermometer to heat the oil to about 350°F.
Wrap the stuffed Jalapeños with bacon and omit the batter.
Stuff with a mixture of cream cheese and cheddar. You can also use feta cheese or goat’s cheese. Use a plastic bag or a piping bag to pipe the filling into the Jalapeño peppers.
Instead of a batter, you can sprinkle a mixture of Panko, cheddar cheese, and butter over the Jalapeños and bake them in the oven.
Use other seasonings like Italian seasoning, Cajun spice, taco seasoning, or anything else you like!
Store leftover Jalapeño poppers in the fridge (in an airtight container) for up to 2 days.
Cut off the tops of the Jalapeño and scoop out the seeds. Dry the shrimp and season with salt.
Insert 1 shrimp into each Jalapeño, leaving the tail sticking out.
Whisk flour, cornstarch, and Old Bay seasoning.
Add the beer and whisk to combine.
In another bowl, whisk together the flour and salt.
Dip the Jalapeño in the flour, and then into beer batter.
Fry until the shrimp are cooked through and the Jalapeño are golden and crisp about 5 minutes.
Serve and enjoy!
Serve the Jalapeño poppers with a drizzle of lime juice or vinegar.