Shrimp Jalapeño Poppers

ingredients

1. 12 large peeled, deveined (tails removed) shrimp
2. Halve and remove the seeds from 6 large jalapeños.
3. 4 oz softened Neufchatel cream cheese
4. 1/2 cup sharp cheddar
5. 1/4 cup Parmesan shredded
6. tbsp lime juice
7. 1 tsp garlic powder
8. 1 tsp onion powder
9. 1/2 tsp smoked paprika
10. Salt and pepper to taste
11. 1/4 cup breadcrumbs (optional topping)
12. 2 tablespoons chopped fresh cilantro (garnish)
13. – 3 oz chopped smoked salmon –

Get the Jalapeños ready:

Remove seeds and membranes from jalapeños by cutting them in half lengthwise. For less heat, remove more inner ribs.
Place the jalapeño halves on a parchment-lined baking sheet.
Make Cream Cheese Filling:
Mix softened cream cheese, cheeses, lime juice, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. Mix well. Stir in smoked salmon.
Fill the Jalapeños:
Fill each jalapeño half with cheese mixture and pack tightly.
To add shrimp, place one on top of the cream cheese filling in each jalapeño half.
Bake or Airfry Poppers:
Heat the oven to 375°F (190°C).
For a crispy topping, coat filled jalapeños with breadcrumbs.
Bake the poppers for 20-25 minutes (oven) or 7-12 minutes (airfryer) until the shrimp is done and the cheese is sizzling.
To serve, remove toothpicks and place poppers on a dish.
Top with chopped fresh cilantro and serve with ranch or sour cream for dipping.
Serving Ideas: Serve these shrimp jalapeño poppers as an appetizer or side dish for grilled meats while entertaining. Eat them with a cold drink or as a spicy snack.
Before serving, pour chile crisp sauce, spicy sauce, or lime juice on the poppers for added flavor.