These jalapeno poppers are stuffed with a smoky mix of finely diced shrimp and bacon, seasoned with sesame oil and black pepper, then roasted until the bacon crisps. They are two-bite appetizers with real kick and no breadcrumbs anywhere. One batch makes two dozen, which is exactly the right amount for a party.
Jalapeno Poppers
1 dozen jalapelino peppers
1 pound (454 g) shrimp, peeled, deveined and finely diced
¼ pound sliced bacon, finely diced
2 teaspoons (10 ml) sesame oil
½ teaspoon freshly ground black pepper
¼ teaspoon salt
- Preheat the oven to 400°F (200°C).
- Cut the peppers in half lengthwise and remove seeds. Place peppers faceup on a cookie sheet.
- In a medium bowl, mix together the shrimp, bacon, sesame oil, pepper and salt. Combine well and spoon into each jalapeno.
- Cook the peppers in the oven for 15 to 20 minutes, or until the bacon is cooked.
- Allow to stand for a few minutes before serving
NOTES: Wearing gloves is highly suggested when handling jalapeno peppers. One touch of the face, eyes or mouth will have you in some pain and a bit teary eyed, so don't touch.
Pro Tips
- Dice the shrimp and bacon finely so the filling cooks through in the same 15-20 minutes the peppers need.
- Wear gloves when seeding the jalapenos and scrape out every seed and membrane if you want mild poppers - that is where the heat lives.
- Stand the pepper halves cut-side up on the baking sheet so the filling stays put and the bacon roasts instead of steaming.
- Let the poppers stand for a few minutes before serving. The filling is molten straight from the oven.
- Pick peppers of similar size so the whole tray finishes at the same time.
Frequently Asked Questions
Can I make jalapeno poppers ahead of time?
Assemble the stuffed peppers up to a day ahead and keep them covered in the fridge. Roast them straight from the fridge, adding a couple of minutes to the baking time.
How spicy are these poppers?
Most of the jalapeno heat sits in the seeds and membranes. Remove them thoroughly for a mild bite, or leave some in for real fire.
Are shrimp and bacon jalapeno poppers paleo?
Yes - the filling is shrimp, bacon, sesame oil, and seasoning inside a pepper half. No breadcrumbs, cheese, or batter anywhere.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days and rewarm in a hot oven so the bacon crisps again. The microwave softens them.
Recipe Card
Ingredients
Method
- Preheat the oven to 400°F.
- Cut the peppers in half lengthwise and remove seeds.
- Place peppers faceup on a cookie sheet.
- In a medium bowl, mix together the shrimp, bacon, sesame oil, pepper and salt.
- Combine well and spoon into each jalapeno.
- Cook the peppers in the oven for 15 to 20 minutes, or until the bacon is cooked.
