Go Back
–+ servings
Golden crispy fried jalapeño popper stuffed shrimp on a black plate with creamy dipping sauce

Fried Jalapeño Popper Stuffed Shrimp

Crispy fried jalapeño popper stuffed shrimp with a creamy cream cheese, cheddar, and jalapeño filling sandwiched between two butterflied shrimp, breaded in panko and fried golden at 350°F. A 20-minute freeze keeps the cheesy center sealed inside. Each batch fries in 3 to 4 minutes to a crunchy shell. Served hot with ranch, spicy ranch, or a creamy aioli.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Freeze Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 stuffed shrimp
Course: Appetizer, Game Day, Snack
Cuisine: American, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 24 large shrimp peeled, deveined, and butterflied
Jalapeño Popper Filling
  • 8 oz cream cheese softened
  • 1 cup shredded cheddar cheese
  • 2 jalapeños, finely diced seed for less heat
  • 1/4 cup bacon bits
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
Breading
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
For Frying
  • neutral oil for frying enough to submerge the shrimp

Equipment

  • Cast Iron Skillet, Dutch Oven, or Deep Fryer
  • Clip-On or Instant-Read Thermometer
  • Mixing Bowl
  • Three Shallow Dishes (breading station)
  • Baking Sheet or Tray
  • Wire rack
  • Slotted Spoon or Spider

Method
 

Stuff and Chill
  1. In a mixing bowl, combine the cream cheese, cheddar cheese, diced jalapeños, bacon bits, garlic powder, and black pepper. Mix until smooth and fully combined.
  2. Lay out two butterflied shrimp. Place about 1 tablespoon of the filling on one, then top with the second shrimp and press the edges to seal. Repeat to make 12 stuffed pieces.
  3. Place the stuffed shrimp on a tray in a single layer and freeze for 20 minutes to firm up and hold their shape.
Bread and Fry
  1. Set up a breading station with the flour, beaten eggs, and panko breadcrumbs in three shallow dishes.
  2. Coat each piece in flour, dip into the egg wash, then dredge in panko. Pack the crumbs onto the seams for full coverage.
  3. Heat the frying oil to 350°F.
  4. Fry the stuffed shrimp in batches for 3 to 4 minutes, or until deep golden brown and crispy and the shrimp are cooked through. Don't crowd the pot, and let the oil return to temperature between batches.
  5. Transfer to a wire rack and rest a few minutes so the bottoms stay crisp. Serve hot with ranch, spicy ranch, or your favorite dipping sauce.

Notes

Never Skip the Freeze: The 20-minute freeze firms the filling so it stays sealed while the panko shell sets. Skipping this is the most common reason stuffed shrimp leak into the oil.
Soften the Cream Cheese First: Let the cream cheese sit at room temperature for about 30 minutes before mixing. Cold cream cheese won't blend evenly and leaves lumps that loosen in the oil.
Hold the Oil at 350°F: Use a thermometer and fry four to five pieces at a time. Too hot browns the shell before it seals; too cool makes the shrimp greasy and melts the filling out.
Use Panko, Not Standard Breadcrumbs: Panko fries up crisper and stays crunchy longer. For extra insurance against leaks, double-bread by repeating the egg and panko steps.
Pat the Shrimp Dry: Dry shrimp grip the breading better and keep the oil calmer. Remove the tails first so each piece lies flat and sandwiches cleanly.
Drain on a Wire Rack: A rack keeps air circulating so the bottoms stay crisp instead of steaming soft on a plate. Rest 2 to 3 minutes before serving so the molten filling cools from scalding to hot.

Tried this recipe?

Let us know how it was!