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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

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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!

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