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Coconut Shrimp Jalapeño Poppers

Coconut Shrimp Jalapeño Poppers

By Traeger Kitchen

Jalapeño poppers are getting a tropical upgrade. This mash-up of flavors will make these your new favorite appetizer.

Prep Time

10 Min

Cook Time

55 Min




This recipe serves:


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Units of Measurement:
8 Whole shrimp, peeled and deveined
1/2 Teaspoon Traeger Chicken Rub, plus more as needed
As Needed Olive oil
6 Whole jalapeños
8 Ounce cream cheese, softened
2 Tablespoon fresh chopped cilantro
1/2 Cup Unsweetened Coconut Flakes
12 Slices bacon


  • 1

    When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.

    425 ˚F / 218 ˚C

  • 2

    Rinse and season the shrimp with the Traeger Chicken Rub.

  • 3

    Drizzle the shrimp with olive oil and cook on the Traeger for about 5 minutes per side, or until the shrimp is opaque.

    425 ˚F / 218 ˚C


  • 4

    Remove the shrimp and let cool.

  • 5

    Reduce Traeger temperature to 350°F.

    350 ˚F / 177 ˚C

  • 6

    Meanwhile, get those poppers going. Cut the jalapeños in half then remove the stems and seeds.

  • 7

    Chop the shrimp. Mix together the softened cream cheese, chopped shrimp, 1/2 teaspoon Traeger Chicken Rub and 2 tablespoons chopped cilantro.

  • 8

    Load a generous amount of the filling in each pepper half. Top with a sprinkle of coconut.

  • 9

    Wrap each stuffed pepper with a slice of bacon and place on a foil-lined baking sheet.

  • 10

    Cook the peppers on the Traeger for about 45 minutes, or until the bacon fat has rendered and the cream cheese is golden. Enjoy!

    350 ˚F / 177 ˚C


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