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Coconut Shrimp Jalapeño Poppers

10

55

Mesquite

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

6

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  • 8 Whole shrimp, peeled and deveined

  • 1/2 Teaspoon Traeger Chicken Rub, plus more 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

  • 2

    Rinse and season the shrimp with the Traeger Chicken Rub.

    • 8 Whole shrimp, peeled and deveined

    • 1/2 Teaspoon Traeger Chicken Rub, plus more as needed

  • 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

    • As Needed Olive oil

  • 4

    Remove the shrimp and let cool.
  • 5

    Reduce Traeger temperature to 350°F.

    350 ˚F

  • 6

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

    • 6 Whole jalapeños

  • 7

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

    • 8 Ounce cream cheese, softened

    • 2 Tablespoon fresh chopped cilantro

  • 8

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

    • 1/2 Cup Unsweetened Coconut Flakes

  • 9

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

    • 12 Slices bacon

  • 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

Cooking Notes

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