Bacon Wrapped Shrimp and Mango Stuffed Jalapeños

These are AMAZING. Seriously, YUM! Bryan and I decided last week that these would be fun to make for an Easter appetizer. We browsed recipes, but in the end decided to make up our own based off the various ones we read. The BBQ sauce was a last second addition by Bryan and was 100% worth it. Everyone enjoyed these and I know we’ll be making these again the next chance we get!

An Erin’s Eatery Original

Ingredients
8 jalapeños
1 mango, chopped
16 large shrimp (21-25 count, raw), tails removed
4 oz fat free cream cheese, softened
1/4 tsp cumin
dash cayenne
8 bacon slices, cut in half
BBQ Sauce

Directions
1. Preheat oven to 425. Grease a non stick jelly roll pan or use parchment paper.

2. Slice off jalapeño stems and cut in half. Use spoon to remove seeds and membranes. Set aside.

3. In a small bowl, mix cream cheese, cumin and cayenne thoroughly.

4. With a knife, spread cream cheese mixture in hollowed jalapeño halves. Top each with one shrimp and mango chunk.

5. Carefully wrap each pepper with half a bacon slice and secure with toothpick. Be sure toothpick passes through all ingredients.

6. Top with approximately 1 teaspoon of BBQ sauce.

5. Evenly space jalapeños on pan and bake for 20-25 minutes, or until bacon is crisp.

Ready for the oven!

The Facts
8 Servings
2 stuffed jalapeños each