Grilled Shrimp Jalapeno Poppers



  • 12 jalapeños, halved lengthwise & seeded

  • 10 oz queso fresco cheese, sliced

  • 12 shrimp, peeled, deveined & halved

  • 12 bacon strips, halved

  • fresh lime juice


  • kitchen (food prep) gloves

  • toothpicks

  • grill


  1. Preheat grill to medium-high

  2. With gloved hands, slice jalapeños lengthwise and scoop out seeds and veins. A spoon works great for this step

  3. Stuff each jalapeño half with queso fresco cheese

  4. Top with shrimp, wrap with bacon, and secure with a toothpick

  5. To grill, place each wrapped popper stuffed-side-down

  6. Cook until bacon is crispy and brown, about 2½ - 3 minutes each side

  7. Place on serving platter or bowl and remove toothpicks

  8. Drizzle with fresh lime juice and serve