Print

Print Recipe

Spicy jalapeño halves filled with a creamy, cheesy Cajun-seasoned shrimp mixture, baked until bubbly and golden for a flavorful appetizer or snack.

Ingredients

Scale
  • 10 large fresh jalapeño peppers, halved lengthwise and seeds removed
  • 1 lb raw shrimp, peeled, deveined, and tails removed
  • 1 tbsp Cajun seasoning
  • 1/2 cup cream cheese, softened to room temperature
  • 1/4 cup sharp cheddar cheese, freshly shredded
  • 1/4 cup red bell pepper, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp fresh parsley, finely chopped, plus extra for garnish
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
  2. Soften cream cheese at room temperature for easy mixing.
  3. Wear gloves if desired; slice jalapeños in half lengthwise and remove seeds and white membranes.
  4. Toss raw peeled and deveined shrimp with Cajun seasoning until evenly coated.
  5. Heat a skillet over medium heat and cook shrimp for 3–4 minutes until pink and opaque.
  6. Set cooked shrimp aside to cool, then chop into bite-sized pieces.
  7. Mix softened cream cheese, shredded cheddar, diced red bell pepper, minced garlic, chopped parsley, and chopped shrimp until creamy; season with kosher salt and freshly cracked black pepper to taste.
  8. Spoon or pipe the shrimp-cheese mixture into each jalapeño half, pressing gently so filling stays in place. Arrange cut side up on prepared baking sheet.
  9. Bake 15–20 minutes until filling is bubbling and lightly browned on top.
  10. If desired, broil 1–2 minutes to brown the tops, watching carefully to prevent burning.
  11. Sprinkle with additional chopped parsley before serving.

Notes

Wear gloves when seeding jalapeños to protect skin and eyes., To reduce heat, remove all white membranes; include some seeds for more spice., Do not overcook shrimp in skillet; they will cook further in the oven., Use a piping bag or zip-top bag with a snipped corner for neater filling., Assemble up to 24 hours ahead; keep chilled and add 2–3 minutes to baking time if baking from chilled., Bacon-wrapped upgrade: wrap each stuffed jalapeño with bacon before baking., Vegetarian variation: omit shrimp and add cooked corn, black beans, and roasted poblano., Seafood swap options: lump crab meat or chopped cooked lobster., Cheese swap ideas: pepper jack or smoked gouda., Use milder peppers like mini sweet peppers or poblanos to reduce heat., Store leftovers in airtight container 3 days; reheat in 350°F oven 8–10 minutes or air fryer 4–6 minutes., Freezing baked jalapeños is possible for up to 1 month; thaw overnight and reheat.

Nutrition

Find it online: https://cozyovenkitchen.com/fiery-cajun-shrimp-stuffed-jalapenos/