Grilled Shrimp-Jalapeño Poppers

Makes 24 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