High-Protein Keto Shrimp Stuffed Jalapeños
High-Protein Keto Shrimp Stuffed Jalapeños
Jalapeño halves filled with cream cheese and topped with seared shrimp — low carb, sugar-free, and ready in 30 minutes
These high-protein keto shrimp stuffed jalapeños bake as poppers with a shrimp on top. Cream cheese, mozzarella, and Parmesan fill each half. A seasoned shrimp gets seared, then finishes in the oven until the cheese is golden. Two halves give 18 g of protein and 4 g net carbs.
Low carb, sugar-free, and made for a tray.
Why you’ll love these poppers
- 18g protein per 2 halves
- Only 4g net carbs
- No breading
- Ready in about 30 minutes
- Shrimp on every half
- Golden cheese filling
Health notes
- High protein: Shrimp plus two cheeses lift a standard popper.
- Low carb: Jalapeños replace a breaded shell.
- Sugar-free: Seasoning is spices only.
- Heat control: Scrape the seeds and ribs for a milder bite.
Key element — sear the shrimp first
A quick skillet sear gives the browned tops in the photo. The oven then melts the filling without overcooking the shrimp.
Ingredients
Poppers (12 halves / 6 servings of 2)
- 6 large jalapeños, halved and seeded
- 12 medium shrimp, peeled and deveined
- 8 oz (226g) cream cheese, softened
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- 1 clove garlic, minced
- 2 Tbsp chopped cilantro or parsley, plus more for garnish
- 1 Tbsp olive oil or butter
- ½ tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
Swaps
- Milder: Scrape every seed and rib, or use mini sweet peppers.
- Spicier: Leave some seeds or add cayenne to the shrimp.
- Higher protein: Chop 4 extra shrimp into the filling.
- Air fryer: 375°F for 8–10 minutes after the shrimp sear.
Instructions
| 1 | Prep the peppers. Heat the oven to 400°F (200°C). Halve the jalapeños and scrape out seeds and ribs. Line a sheet with parchment. |
| 2 | Make the filling. Mix cream cheese, mozzarella, Parmesan, garlic, herbs, and a pinch of salt until smooth. Spoon into each jalapeño half. |
| 3 | Sear the shrimp. Pat shrimp dry. Toss with oil, paprika, chili powder, salt, and pepper. Sear 45–60 seconds per side until just browned. |
| 4 | Bake. Set one shrimp on each stuffed half. Bake 12–15 minutes until the cheese is bubbling and the peppers are tender. Garnish with parsley. |
Pro tips
- Wear gloves when seeding jalapeños.
- Don’t cook the shrimp all the way in the skillet — they finish in the oven.
- Choose peppers that sit flat so the filling doesn’t slide off.
- If the shrimp are large, curl them to fit the pepper.
- A short broil at the end adds extra color on the shrimp.
Nutrition
| Nutrient | Per 2 halves |
|---|---|
| Calories | 220 |
| Protein | 18g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 15g |
| Sodium | 480mg |
Estimates based on jalapeños, cream cheese, mozzarella, and one shrimp per half, divided into 6 servings of 2. Exact numbers vary with shrimp size.
Variations
Bacon wrap
Wrap each half with a half strip of bacon before baking.
Cajun
Use Cajun seasoning on the shrimp instead of paprika.
Lime
Finish with lime zest and extra cilantro.
No shrimp
Use the cheese filling only for a faster popper.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Reheat in the oven or air fryer |
| Freezer | Up to 1 month | Freeze unbaked, then bake from frozen |
| Reheat | 375°F oven | 8–10 minutes |
FAQ
Test your knowledge
5 quick questions about these shrimp jalapeños
1. Protein per 2 halves?
2. Net carbs per 2 halves?
3. Why sear the shrimp first?
4. About how long does this take?
5. Best way to store leftovers?
