Jalapeño Popper Shrimp Bombs
Shrimp seasoned and sautéed, cream cheese, cheddar, bacon and jalapeño mixture, all rolled into buttery biscuit dough and baked until golden. Topped with egg wash and bacon bits. They’re surprisingly easy to make and you can make a bunch at once.
Prep the Shrimp and Bacon
Shrimp deveined, peeled, and chopped into about 3 pieces each.
I tossed them in a bowl with my favorite seafood seasoning. Any kind will work, I love cajun on shrimp too.
Then I cooked the shrimp off in a hot pan, just until they were done, and set them aside to cool.
I cooked the bacon in a skillet until crispy then set it aside to cool.
Once cool, I diced it into little bacon bits. Use a food processor if you’re impatient like me.
I saved about a quarter cup for the tops.
What Goes Into Jalapeño Popper Shrimp Bombs
| Ingredient | Notes |
|---|---|
| Pillsbury butter flake biscuits | One can. The buttery ones. |
| Shrimp | One pound. Large or jumbo, cut into three pieces each. |
| Bacon | One pack. About twelve slices. |
| Jalapeños | Two. Diced up. |
| Cream cheese | One eighteen ounce block, softened. |
| Cheddar | Three cups, shredded. |
| Seafood seasoning or Cajun seasoning | On the shrimp, and a little bit in the filling. |
| Egg | Beaten, for egg wash. |
| Oil | Only if necessary if they aren’t browning. |
Scroll down to the recipe card for exact measurements.
Cook the Shrimp First
The shrimp goes in the filling already cooked, not raw. That matters more than it sounds like it should.
Shrimp cooks in about two or three minutes. A biscuit takes fifteen to twenty. Put raw shrimp inside a sealed biscuit and by the time the dough is golden brown that shrimp has been in there four or five times longer than it needed, and it comes out rubbery. There’s no way to check it either, because it’s hidden inside the dough.
Cook it separately and you control exactly how far it goes. Then it gets folded into cold cream cheese filling, which insulates it through the bake. It comes out of the oven the way you cooked it, not the way the biscuit cooked it.
Cutting each shrimp into three pieces does a different job. It spreads them out through the filling instead of leaving one clump in the middle, so every bite has some shrimp in it.
Make the Filling and Build Them
Mix the cream cheese, cheddar, bacon bits, jalapeños and the cooked shrimp together in a large bowl. Add a little seasoning to it.
Roll out each biscuit nice and flat.
Place a good spoonful of the filling in the middle.
Fold up the dough around it, pinching it together in the middle to seal into a ball.
Place seam side down on parchment lined baking sheet, spaced apart because they puff up.
Top and Bake
Brush each shrimp bomb with egg wash.
Sprinkle the reserved bacon bits over the top.
Bake until the biscuits are puffed up and golden brown.
Brush them with oil part way through if they aren’t browning.
See the recipe card below for times and temps.
Author’s Notes
Do Your Own Twist
These are super easy to make. You can make a ton of these.
If you wanna add more ingredients, or you can also do your own twist. If you’re not into spicy you don’t have to use jalapeños, or you can use a different chili, maybe serrano.
These are great to make for lunch or even dinner. You can also serve them with your favorite dipping sauce or any other side.
Miguel
Miguel’s Tips
- Cook the shrimp before it goes in. Raw shrimp sealed in a biscuit comes out rubbery.
- Cut the shrimp into thirds. Spreads it through the filling so every bite gets some.
- Save a quarter cup of bacon. Rest goes in the filling, reserved goes on top.
- Space them apart on the pan. They puff up. Touching biscuits fuse together when baked.
- Place seam side down on the pan. Really helps them seal.
- Not spicy? Leave jalapeños out. Or sub serrano for more heat.
Make-Ahead and Storage
Make ahead: The filling can be prepared a day ahead and stored in the fridge. Cook the bacon and the shrimp whenever works for you.
Build and bake: Don’t assemble the shrimp bombs ahead of time. The moisture from the filling will make raw biscuit dough soggy.
Store leftovers in an airtight container. Reheat in the oven or air fryer to crisp the biscuit back up.
Recipe FAQs
Can I put the shrimp in raw?
I wouldn’t. Shrimp cooks in a couple of minutes and the biscuit takes fifteen to twenty, so raw shrimp sealed inside comes out rubbery. Cook it off first and fold it into the filling.
Can I make these less spicy?
Leave the jalapeños out. You’ll still have cream cheese, cheddar and bacon in there, it’ll still be great. Want more spicy? Substitute serrano peppers for jalapeños.
Can I use a different kind of biscuit dough?
Yep. Any canned biscuit dough will work. The butter flake ones bake up richer.
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- Chili Cheese Fries
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Jalapeño Popper Shrimp Bombs
Ingredients
Equipment
Method
- Peel and devein the shrimp, then cut each shrimp into about 3 pieces. Add them to a bowl and season generously with your favorite seafood or Cajun seasoning.
- Cook the shrimp off in a hot pan, just until they are done, then set them aside to cool. Cooking them separately is what keeps them from going rubbery inside the biscuit.
- Cook the bacon in a skillet over medium heat until crispy. Remove and let it cool, then finely chop it into bacon bits. A food processor does this fast. Reserve about 1/4 cup of the bits for topping.
- In a large bowl combine the cream cheese, shredded cheddar, bacon bits, diced jalapeños and the cooked shrimp. Add a little seasoning and mix everything together until well combined.
- Take one biscuit from the can and roll it out nice and flat. Place a good spoonful of the filling in the center.
- Bring the edges of the dough up around the filling and pinch them together in the center to form a sealed ball. Place each one seam side down on a parchment lined baking sheet, spaced apart because the biscuits puff up.
- Brush each bomb with egg wash, then sprinkle the reserved bacon bits over the top.
- Bake on a grill or in an oven at 400°F until the biscuit dough is puffed up and golden brown. If they are not browning evenly, brush or spray them lightly with oil part way through.
- Serve hot with your favorite dipping sauce or alongside your favorite side dish.
