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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 Minutes
Cook Time
55 Minutes
Pellets
Mesquite
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
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| 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 |
Steps
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.
Ingredients
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 / 218 ˚C
Ingredients
As Needed Olive oil
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.
Ingredients
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.
Ingredients
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.
Ingredients
1/2 Cup Unsweetened Coconut Flakes
9
Wrap each stuffed pepper with a slice of bacon and place on a foil-lined baking sheet.
Ingredients
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 / 177 ˚C