If you like this recipe, try these other hearty grill recipes for any time of year here.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>4 jalapenos</li>
<li>8 oz. cream cheese, softened (use low-fat if you'd like)</li>
<li>6-12 shrimp, peeled and deveined</li>
<li> Traeger Salmon Shake seasonings</li>
<li> olive oil</li>
<li>12 slices bacon</li>
<li>1/2 cup unsweetened coconut flakes</li>
<li>2 tbsp. fresh chopped cilantro</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Start the Traeger on smoke with the lid open until the fire is established (about 5 minutes). Preheat to high heat, lid closed, for 10 to 15 minutes.</li>
<li>Rinse, and season the shrimp with the Salmon Shake.</li>
<li>Drizzle the shrimp with olive oil, and cook on the Traeger for about 5 minutes per side or until the shrimp is opaque. Remove the shrimp, and let cool.</li>
<li>Turn the grill down to 350°. Meanwhile, get those poppers going.</li>
<li>Cut the jalapenos in half, and remove the stems and seeds.</li>
<li>Chop the shrimp and mix together the softened cream cheese, chopped shrimp, 1/2 teaspoon of the Salmon Shake, and 2 tablespoons chopped cilantro.</li>
<li>Load a generous amount of the filling in each pepper half. Top with a sprinkle of coconut.</li>
<li>Wrap each stuffed pepper with a slice of bacon, and place on a foil-covered baking sheet.</li>
<li>Cook the peppers on the grill for about 45 minutes or until the bacon fat has rendered and the cream cheese is golden. Enjoy.</li>
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