Jalapeño Popper Stuffed Shrimp are the ultimate bite-sized indulgence—perfectly crispy on the outside with a rich, spicy, and cheesy center. Large butterflied shrimp are filled with a creamy jalapeño, bacon, and cheese mixture, then breaded and fried until golden and crunchy. Ideal for game days, parties, BBQs, or seafood feasts, these stuffed shrimp are an unforgettable appetizer that delivers bold flavor and irresistible texture.
Why You’ll Love This Recipe
- Bold, spicy flavor: The jalapeño and bacon cream cheese filling adds just the right amount of heat and richness.
- Crispy and creamy: Golden fried exterior meets gooey, cheesy interior for ultimate contrast.
- Perfect for entertaining: These make an impressive and crowd-pleasing party appetizer.
- Easy to prep ahead: Fill and bread the shrimp in advance and fry right before serving.
- Versatile dipping: Pair with your favorite creamy, spicy, or ranch-style dips.
- Customizable heat: Adjust jalapeño quantity or add hot sauce to increase or mellow the spice.
- High protein snack: A savory, satisfying option that works for snacks or as a shareable starter.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Seafood & Meat:
1 lb large shrimp, peeled, deveined, and butterflied
½ cup cooked bacon, crumbled
Produce:
2 jalapeños, finely diced
Dairy:
1 block (8 oz) cream cheese, softened
2 cups Mexican cheese blend, shredded
Baking & Spices:
1 cup all-purpose flour
1 packet Tony’s chicken fry mix (or your favorite seasoned flour mix)
4 tbsp Tony’s no-salt seasoning (or Cajun seasoning)
Refrigerated:
3 large eggs, beaten
Condiments:
1 tbsp Sriracha (for the dipping sauce or optional drizzle)
Oils:
Neutral oil for deep frying (vegetable, canola, or peanut)
directions
- Prepare the filling: In a mixing bowl, combine cream cheese, shredded cheese, diced jalapeños, and crumbled bacon. Mix until smooth and creamy.
- Stuff the shrimp: Open the butterflied shrimp slightly and spoon a generous amount of the filling into each. Press gently to partially close.
- Bread the shrimp: Dredge each stuffed shrimp in plain flour, then dip into beaten eggs. Coat with the seasoned flour or chicken fry mix, pressing lightly to adhere.
- Chill the breaded shrimp: Transfer to a tray and refrigerate for 15–20 minutes to help the breading set and stick during frying.
- Fry the shrimp: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry in batches for 3–4 minutes or until golden brown and crispy. Drain on a paper towel-lined plate.
- Make the dipping sauce (optional): Mix ½ cup sour cream, ¼ cup mayo, 1 tbsp Sriracha, and 1 tbsp chopped cilantro in a small bowl. Stir well and chill until serving.
- Serve: Present hot, crispy shrimp alongside the creamy dip or your sauce of choice. Serve immediately.
Servings and timing
Servings: 6 servings
Prep Time: 25 minutes
Frying Time: 15 minutes
Total Time: 40 minutes
Calories: 365 kcal per 2 pieces
Variations
- Spicier version: Add hot sauce or diced serrano peppers to the filling for extra heat.
- Oven-baked option: Bake shrimp at 425°F (220°C) for 12–15 minutes until golden (note: texture may differ slightly).
- Air fryer method: Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
- Herb twist: Add chopped chives or parsley to the filling for a fresh flavor.
- Keto-friendly: Use crushed pork rinds or almond flour instead of traditional flour and fry mix.
- Wrapped version: Wrap stuffed shrimp in bacon before frying for double bacon flavor.
storage/reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in an oven or air fryer at 350°F (175°C) for 8–10 minutes to restore crispiness.
Freezing: Freeze before frying, tightly wrapped and stored in a freezer-safe container. Fry directly from frozen, adding 1–2 extra minutes to cooking time.
FAQs
What size shrimp is best for this recipe?
Large or extra-large shrimp (16/20 count per pound) work best to hold the filling and keep a good size after frying.
Can I make these ahead of time?
Yes, assemble and bread the shrimp ahead, refrigerate for up to a day, and fry just before serving.
Is there a substitute for cream cheese?
Neufchâtel cheese or goat cheese can be used, though texture and flavor may vary.
How spicy are these?
Moderate heat level, but it depends on the jalapeños used. Remove seeds for a milder version.
Can I bake instead of frying?
Yes, they can be oven-baked at 425°F, though the texture will be less crispy than frying.
What’s the best dipping sauce?
Sriracha ranch, chipotle mayo, or garlic aioli all pair well with the spicy, creamy interior.
Can I use precooked shrimp?
No, raw shrimp is necessary to ensure even cooking when frying and to properly hold the filling.
Will frozen shrimp work?
Yes, thaw completely and pat dry before preparing to avoid excess moisture in the breading.
Can I use different cheese blends?
Absolutely—cheddar, Monterey Jack, or pepper jack are all great options for the filling.
What can I serve with these?
Serve with coleslaw, corn on the cob, or a crunchy salad for a complete appetizer or small plate.
Conclusion
Jalapeño Popper Stuffed Shrimp are the ultimate crispy, creamy, and spicy appetizer that’s sure to steal the show. Whether you’re hosting a party, prepping for game day, or simply treating yourself, these golden bites deliver the perfect combination of heat, crunch, and indulgence. With their bold flavor and impressive presentation, they’re guaranteed to disappear fast—so make plenty.
Print
Jalapeño Popper Stuffed Shrimp
- Total Time: 40 minutes
- Yield: 6 servings
Description
These Jalapeño Popper Stuffed Shrimp are crispy, cheesy, and packed with bold flavor. Plump shrimp are filled with a creamy bacon-jalapeño-cheese mix, breaded, and deep-fried to golden perfection—perfect for game day, BBQs, or party appetizers. #stuffedshrimp #jalapenopopperrecipe #crispyappetizer
Ingredients
Seafood & Meat:
-
1 lb large shrimp, peeled, deveined, and butterflied
-
1/2 cup cooked bacon, crumbled
Produce:
-
2 jalapeños, finely diced
Dairy:
-
1 block (8 oz) cream cheese, softened
-
2 cups Mexican cheese blend, shredded
Baking & Spices:
-
1 cup all-purpose flour
-
1 packet Tony’s chicken fry mix (or seasoned flour mix)
-
4 tbsp Tony’s no-salt seasoning (or Cajun seasoning)
Refrigerated:
-
3 large eggs, beaten
Condiments:
-
1 tbsp Sriracha (for optional drizzle or dipping sauce)
Oils:
-
Neutral oil for frying (vegetable, canola, or peanut)
Instructions
-
Make Filling: In a bowl, mix cream cheese, shredded cheese, jalapeños, and crumbled bacon until smooth.
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Stuff Shrimp: Fill butterflied shrimp with a spoonful of the cheese mixture. Press gently to close.
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Bread: Dredge shrimp in flour, dip in beaten eggs, then coat in seasoned flour mix. Press coating to stick.
-
Chill: Refrigerate breaded shrimp for 15–20 minutes to firm up before frying.
-
Fry: Heat oil to 350°F (175°C). Fry shrimp in batches for 3–4 minutes until golden and crispy. Drain on paper towels.
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Serve: Mix sour cream, mayo, Sriracha, and cilantro for a creamy dipping sauce. Serve shrimp hot with your favorite dip.
Notes
You can prep the stuffed shrimp in advance and fry just before serving. For extra spice, add more jalapeño or a pinch of cayenne to the cheese mix.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Party Food
- Method: Deep-Frying
- Cuisine: American, Southern-Inspired
