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Golden baked jalapeño popper shrimp bombs topped with crispy bacon bits on a black round pan

Jalapeño Popper Shrimp Bombs

Seasoned shrimp cooked off in a pan, then folded into a cream cheese, cheddar, bacon and jalapeño filling and wrapped in buttery biscuit dough. Egg washed, topped with bacon bits and baked at 400°F until puffed and golden.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 bombs
Course: Appetizer, Lunch, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can Pillsbury butter flake biscuits Or any buttery biscuit dough.
  • 1 lb large or jumbo shrimp Peeled, deveined and cut into 3 pieces each.
  • 12 slices bacon About one pack.
  • 2 jalapeños finely diced
  • 18 oz cream cheese softened
  • 3 cup shredded cheddar cheese
  • Seafood seasoning or Cajun seasoning To taste, on the shrimp and a little in the filling.
  • 1 egg beaten, for egg wash
  • Cooking oil Only if they are not browning evenly.

Equipment

  • Skillet For the bacon and the shrimp.
  • Large Mixing Bowl
  • Rolling Pin For flattening the biscuits.
  • Baking Sheet
  • Parchment Paper
  • Pastry Brush For the egg wash.
  • Food Processor Optional, for chopping the bacon into bits fast.

Method
 

Prep the Shrimp and Bacon
  1. 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.
  2. 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.
  3. 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.
Make the Filling
  1. 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.
Build and Bake
  1. Take one biscuit from the can and roll it out nice and flat. Place a good spoonful of the filling in the center.
  2. 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.
  3. Brush each bomb with egg wash, then sprinkle the reserved bacon bits over the top.
  4. 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.
  5. Serve hot with your favorite dipping sauce or alongside your favorite side dish.

Notes

Cook the shrimp first: Shrimp cooks in two or three minutes and a biscuit takes fifteen to twenty. Raw shrimp sealed inside comes out rubbery, and there is no way to check it. Cooking it separately and folding it into cold filling means it comes out the way you cooked it.
Three pieces per shrimp: This spreads the shrimp through the filling instead of leaving one clump in the middle.
Space them out: The biscuits puff as they bake and touching ones will fuse together.
Heat level: Leave the jalapeños out entirely if you do not want spice, or substitute serrano for more heat.
Timing: Prep and cook times are estimates. Neither the memo nor the source recipe specified a bake duration. Go by puffed up and golden brown.

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