Skip to Main Content
Coconut Shrimp Jalapeno Poppers

Coconut Shrimp Jalapeno Poppers

By Traeger Kitchen

Pop these spicy shrimp with coconut on the grill for a refreshing appetizer or light dinner that’s reminiscent of a beachside BBQ.

Prep Time

10 Min

Cook Time

55 Min

Pellets

Mesquite

Ingredients

Number of People Serving

6

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
12 Whole shrimp, peeled and deveined
To Taste Traeger Salmon Shake
As Needed olive oil
6 Whole jalapeño
8 Ounce cream cheese, room temperature
2 Tablespoon cilantro, finely chopped
1/2 Cup Unsweetened Coconut Flakes
12 Slices bacon

Step

  • 1

    Preheat your Traeger on High heat (450+), lid closed, for 10 to 15 minutes

  • 2

    Rinse and season the shrimp with the Salmon Shake.

  • 3

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

  • 4

    Turn the grill down to 350 degrees F. Meanwhile, get those poppers going.

    350 ˚F / 177 ˚C

    00:45

  • 5

    Cut the jalapenos in half and remove the stems and seeds

  • 6

    Chop the shrimp and mix together the softened cream cheese, chopped shrimp, 1/2 teaspoon of the Salmon Shake and 2 tablespoons chopped cilantro.

  • 7

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

  • 8

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

  • 9

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

My Notes

In order to add notes for this recipe, you must log in or create an account.