Coconut Shrimp Jalapeño Poppers

Coconut Shrimp Jalapeño Poppers

Jalapeño poppers are getting a tropical upgrade. This mash-up of flavors will make these your new favorite appetizer. Serves 6


  1. 8 Whole shrimp, peeled and deveined
  2. 1/2 Teaspoon Traeger Chicken Rub, plus more as needed
  3. olive oil
  4. 6 Whole jalapeños
  5. 8 Ounce cream cheese, softened
  6. 2 Tablespoon fresh chopped cilantro
  7. 1/2 Cup unsweetened coconut flakes
  8. 12 Slices bacon


  1. When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes. Grill: 425 ˚F
  2. Rinse and season the shrimp with the Traeger Chicken Rub.
  3. Drizzle the shrimp with olive oil and cook on the Traeger for about 5 minutes per side, or until the shrimp is opaque. Grill: 425 ˚F
  4. Remove the shrimp and let cool.
  5. Reduce Traeger temperature to 350°F. 
  6. Meanwhile, get those poppers going. Cut the jalapeños in half then remove the stems and seeds.
  7. Chop the shrimp. Mix together the softened cream cheese, chopped shrimp, 1/2 teaspoon Traeger Chicken Rub and 2 tablespoons chopped cilantro.
  8. Load a generous amount of the filling in each pepper half. Top with a sprinkle of coconut.
  9. Wrap each stuffed pepper with a slice of bacon and place on a foil-lined baking sheet.
  10. Cook the peppers on the Traeger for about 45 minutes, or until the bacon fat has rendered and the cream cheese is golden. Enjoy! Grill: 350 ˚F

Originally posted by Traeger

Posted May 01, 2021

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