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:
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1 lb large shrimp, peeled, deveined, and butterflied
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1/2 cup cooked bacon, crumbled
Produce:
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2 jalapeños, finely diced
Dairy:
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1 block (8 oz) cream cheese, softened
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2 cups Mexican cheese blend, shredded
Baking & Spices:
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1 cup all-purpose flour
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1 packet Tony’s chicken fry mix (or seasoned flour mix)
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4 tbsp Tony’s no-salt seasoning (or Cajun seasoning)
Refrigerated:
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3 large eggs, beaten
Condiments:
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1 tbsp Sriracha (for optional drizzle or dipping sauce)
Oils:
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Neutral oil for frying (vegetable, canola, or peanut)
Instructions
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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.
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Chill: Refrigerate breaded shrimp for 15–20 minutes to firm up before frying.
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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
