Shrimp Stuffed Jalapenos

Leigh Culver


My husband and I just got back from Florida and still have not had our fill of seafood. So we were sitting outside today and came up with this idea. Enjoy!


★★★★★ 1 vote

35 Min
1 Hr 30 Min


  • 10
    whole jalapenos
  • 4 oz
    cream cheese, room temperature
  • 10 medium
    shrimp, cooked, shelled and diced
  • 10 slice
    thick cut bacon
  • 2 dash(es)
    ground red pepper, more if you desire
  • 4 dash(es)
    worcestershire sauce
  • 3 dash(es)
    white pepper, more or less if you desire
  • 3 dash(es)
    todd's dirt, you have to buy this but italian seasoning or similar would work too.

How to Make Shrimp Stuffed Jalapenos


  1. Cut the stems off the jalapenos and remove as much of the seeds and veins as you wish. The more removed, the less heat you will get.
  2. Mix together all other ingredients, minus the bacon, until smooth. Add as much of the spices as you wish. We like it spicy.
  3. Stuff each jalapeno with the shrimp mixture. Wrap each jalapeno with a slice of bacon. We don't have a "holder" to keep them upright so we lay them on the grill grate.

    We cooked ours on our Traeger grill for just over an hour at 250*.
  4. Side note: We used one shrimp per pepper.

    Another way to make this is to half the peppers and stuff each half and wrap it with half a piece of bacon for each. Temp and time would be about the same. Just watch for the bacon to be brown and crispy.

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