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Coconut Shrimp Jalapeno Poppers

Traeger Kitchen


Coconut Shrimp Jalapeno Poppers

Prep Time

10

Minutes

Cook Time

55

Minutes

Serves

6 - 8

People

Effort

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What's this?

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

Ingredients

  • 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

Steps

  • 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.
  • 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!