Shrimp Stuffed Jalapenos are cheesy tasty shrimp jalapeno poppers! Easy to make with a simple shrimp dip filling that is even delicious on its own with chips or crackers. These stuffed jalapenos with shrimp are a perfect party finger food for game watching, tailgating, and entertaining.
Why this recipe works
Jalapenos and shrimp seafood flavor go really really well together. So when I make warm shrimp dip or crackers spreads with shrimp, I always add just a bit of jalapeno. So, stuffing jalapenos with a cheesy filling reminiscent of warm shrimp dip is a winning flavor combination.
About the ingredients
- Canned shrimp. I use canned shrimp in this recipe because they flake and fall apart similar to crab meat to blend right into the cream cheese.
- Cheeses: cream cheese and sharp cheddar cheese. I find finely shredded cheddar is easier to work with as it blends in better for this recipe. In place of regular cream cheese, Neufchatel cheese can be substituted for a lower fat option.
- Seasonings: Old Bay seasoning, dried minced onion, kosher salt. Fresh or dried chives can be substituted for the minced onion.
- Jalapenos. Jalapenos can vary widely in size, which will determine if there is dip leftover or not.
How to make shrimp stuffed jalapenos
For the shrimp dip filling, simply combine the ingredients together. Using either a fork or an electric mixer makes this quick and easy. The filling can be made a day in advance.
Stuff the jalapenos by adding enough filling to fill the jalapeno but not overfill it. Again, using a fork is easiest for this task.
Bake your tasty stuffed jalapenos with shrimp to crispy cheesy perfection in just 20 minutes in a 400°F oven.
Yes. They can be assembled a day in advance, wrapped with plastic wrap, and stored in a refrigerator until ready to cook. Note that if starting to bake while still cold, they will need to cook longer.
Yes. This recipe completely works also with sweet snack peppers (aka mini bell peppers).
I used canned shrimp in my shrimp stuffed jalapenos because of they way they fall apart and bend into the cream cheese. However, fresh shrimp can be used. Simple poach or give a quick sauté to cook, then mince.
Depending on the size of the jalapenos, there may be up to a cup leftover shrimp dip. What I like to do is spread it in a Pyrex pie plate or small bake dish, heat through in the oven or microwave, and serve with tortilla chips or crackers.
Shrimp Stuffed Jalapenos
- 1 (6 oz) can tiny shrimp drained
- 1 (8 oz) pkg cream cheese room temperature
- 1 tsp Old Bay seasoning
- 4 oz shredded sharp cheddar cheese
- ½ tsp dried minced onion
- 1 pinch kosher salt
- 16 jalapenos sliced in half, seed and ribs removed
- Heat oven to 400°F.
- In a medium mixing bowl, use a fork to combine the shrimp, cheeses, and seasonings.
- Stuff the jalapenos and place on bake sheet.
- Bake at 400°F for 20 minutes or until jalapenos are soft and filling is lightly browned.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.