Ingredients
Scale
- 4 Large Yellow or Sweet Onions (Vidalia works best)
- 1 lb Raw Shrimp, peeled, deveined, and chopped into small chunks
- ½ cup Breadcrumbs (use Panko for better texture)
- ¼ cup Diced Cooked Bacon
- ½ cup Shredded Cheddar Cheese (or Pepper Jack for more heat)
- ¼ cup Diced Jalapeños (fresh or jarred)
- 1 tsp Cajun Seasoning or Old Bay
- ¼ cup Barbecue Sauce (or a spicy chili garlic sauce)
Instructions
- Prep the Grill: Preheat your grill to medium-high heat (approx 375°F-400°F).
- Hollow the Onions: Cut the tops and bottoms off the onions and peel them. Cut a hole in the top center and scoop out the inner layers, leaving about 2–3 outer layers to form a sturdy 'bowl'. Tip: Chop the scooped-out onion and add some to the filling!
- Make the Seafood Filling: In a bowl, mix together the chopped shrimp, breadcrumbs, bacon, cheddar cheese, jalapeños, Cajun seasoning, and salt/pepper.
- Stuff the Bombs: Stuff each onion tightly with the shrimp mixture.
- Wrap & Grill: Wrap each stuffed onion in aluminum foil, making sure they are fully sealed to trap the steam. Place on the grill (indirect heat is best) and cook for 35–40 minutes. Note: Seafood cooks faster than beef, but we need the onion to soften!
- Char & Glaze: Carefully unwrap the onion bombs (watch out for hot steam). Brush the tops generously with BBQ sauce. Place them back on the grill (foil open) for 5 minutes to let the cheese bubble and the sauce tack up.
- Serve: Remove from the grill and let cool slightly before serving.
Notes
Note: Seafood cooks faster than beef, but we need the onion to soften!
- Prep Time: 20 mins
- Cook Time: PT35-40M