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BBQ Jalapeño Poppers cooked, glazed and served!
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4.20 from 25 votes

Shrimp Jalapeño Poppers

Shrimp Jalapeño Poppers for a fun, easy and impressive appetizer!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Appetizer, Lunch
Cuisine: American
Servings: 4 People
Author: Derek Wolf



  • 1.5 lbs Jumbo Shrimp peeled w/tails
  • 2.5 tbsp Big Bad BBQ Ale Or your favorite BBQ rub
  • Favorite BBQ Sauce for glazing
  • Canola Oil as needed


  • 5-6 Fresh Jalapeños cored & seeded
  • 20 oz Cream Cheese
  • 1 cup Shredded Cheese
  • 10-12 Bacon Strips


  • Begin by mixing together the cream cheese, shredded cheese and bbq rub in one bowl.
  • Next, take a jalapeno and slice it in half lengthwise. Using gloves or a utensil, scoop out all the filling and seeds from the inside of the jalapeno.
  • Once cleaned, stuff the pepper with some of the cream cheese mixture.
  • Next, slather your shrimp with oil and generously season with Big Bad BBQ Ale seasoning, or your favorite barbecue rub.
  • Take one of the shrimp and place it on top of the cream cheese in the jalapeno with the tail sticking up.
  • Wrap the shrimp in bacon and secure everything with a toothpick.
  • Repeat this for all your jalapeno poppers, then set everything to the side until ready to cook.
  • Preheat your smoker for indirect cooking at 250F. Add some wood chips or chunks for added smoke flavor.
  • Add your jalapeno poppers to the smoker and cook until the bacon is fully done (about 30-45 minutes).
  • About 10 minutes before pulling off, glaze the outside with your favorite bbq sauce and continue cooking.
  • Once they are done, pull them out and let them cool for 10 minutes. Serve and enjoy!



Serving: 4g | Calories: 1031kcal | Carbohydrates: 20g | Protein: 46g | Fat: 87g | Saturated Fat: 44g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 437mg | Sodium: 1981mg | Potassium: 700mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3083IU | Vitamin C: 21mg | Calcium: 504mg | Iron: 4mg