Steps

• Step 1

  When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.

  425 ˚F / 218 ˚C

• Step 2

  Rinse and season the shrimp with the Traeger Chicken Rub.

  Ingredients

  • 8 Whole shrimp, peeled and deveined

  • 1/2 Teaspoon Traeger Chicken Rub, plus more as needed

• Step 3

  Drizzle the shrimp with olive oil and cook on the Traeger for about 5 minutes per side, or until the shrimp is opaque.

  00:10

  425 ˚F / 218 ˚C

  Ingredients

  • As Needed olive oil

• Step 4

  Remove the shrimp and let cool.

• Step 5

  Reduce Traeger temperature to 350°F.

  350 ˚F / 177 ˚C

• Step 6

  Meanwhile, get those poppers going. Cut the jalapeños in half then remove the stems and seeds.

  Ingredients

  • 6 Whole jalapeños

• Step 7

  Chop the shrimp. Mix together the softened cream cheese, chopped shrimp, 1/2 teaspoon Traeger Chicken Rub and 2 tablespoons chopped cilantro.

  Ingredients

  • 8 Ounce cream cheese, softened

  • 2 Tablespoon fresh chopped cilantro

• Step 8

  Load a generous amount of the filling in each pepper half. Top with a sprinkle of coconut.

  Ingredients

  • 1/2 Cup Unsweetened Coconut Flakes

• Step 9

  Wrap each stuffed pepper with a slice of bacon and place on a foil-lined baking sheet.

  Ingredients

  • 12 Slices bacon

• Step 10

  Cook the peppers on the Traeger for about 45 minutes, or until the bacon fat has rendered and the cream cheese is golden. Enjoy!

  00:45

  350 ˚F / 177 ˚C