Coconut Shrimp Jalapeno Poppers
By Traeger Kitchen
1 Reviews
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
Yields: 6 Servings
Ingredients
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 |
Units of Measurment:
Step
Step 1
Preheat your Traeger on High heat (450+), lid closed, for 10 to 15 minutes
Step 2
Rinse and season the shrimp with the Salmon Shake.
Ingredients
12 Whole shrimp, peeled and deveined
To Taste Traeger Salmon Shake
Step 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.
Ingredients
As Needed olive oil
Step 4
Turn the grill down to 350 degrees F. Meanwhile, get those poppers going.
00:45
350 ˚F / 177 ˚C
Step 5
Cut the jalapenos in half and remove the stems and seeds
Ingredients
6 Whole jalapeño
Step 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.
Ingredients
8 Ounce cream cheese, room temperature
2 Tablespoon cilantro, finely chopped
Step 7
Load a generous amount of the filling in each pepper half. Top with a sprinkle of coconut.
Ingredients
1/2 Cup Unsweetened Coconut Flakes
Step 8
Wrap each stuffed pepper with a slice of bacon and place on a foil-covered baking sheet.
Ingredients
12 Slices bacon
Step 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!
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