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Fried Jalapeño Popper Stuffed Shrimp

Crispy golden shrimp stuffed with creamy jalapeño, bacon, and cheese filling. These restaurant-style bites deliver spicy heat and satisfying crunch in every bite, perfect for parties or weeknight dinners.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4
Calories 480 kcal

Equipment

  • 1 | Mixing bowl |
  • 1 | cutting board |
  • 1 | Sharp knife |
  • 3 | Shallow dishes | for breading station
  • 1 | Wire rack |
  • 1 | Deep skillet or pot | for frying
  • 1 | Tongs | for flipping
  • 1 | Thermometer | optional for oil temp

Ingredients
  

  • 1 | lb | large shrimp | peeled and deveined tails on
  • 8 | oz | cream cheese | softened
  • 1/2 | cup | shredded cheddar cheese |
  • 4 | slices | cooked bacon | crumbled
  • 2 | | jalapeños | finely diced
  • 1 | tsp | garlic powder |
  • 1/2 | tsp | onion powder |
  • 1 | | salt and pepper | to taste
  • 1 | cup | all-purpose flour |
  • 2 | large | eggs | beaten
  • 1 1/2 | cups | panko breadcrumbs |
  • 1 | | oil for frying |
  • 1 | | optional dipping sauce |

Instructions
 

  • In a bowl, mix softened cream cheese, cheddar, bacon, jalapeños, garlic powder, onion powder, salt, and pepper until creamy.
  • Butterfly each shrimp along the back and open flat.
  • Spoon filling onto each shrimp and gently close around it.
  • Season the outside of the stuffed shrimp lightly.
  • Set up flour, beaten eggs, and panko in three shallow dishes.
  • Dredge shrimp in flour, dip in egg, then coat thoroughly in panko.
  • Rest breaded shrimp on a wire rack for a few minutes.
  • Heat oil to 350°F and fry in batches 3-4 minutes until golden, turning once.
  • Drain on a rack and serve hot with dipping sauce.

Notes

Store leftovers in the fridge up to 2 days; reheat in oven or air fryer.
Freeze breaded uncooked shrimp for up to 1 month.
Adjust jalapeños for preferred spice level.
Use a thermometer to keep oil at steady 350°F.