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These fiery Cajun shrimp stuffed jalapeños are a spicy showstopper for parties or casual gatherings. Each pepper boat is packed with plump shrimp, tangy cheese, and a hit of bold Cajun flavor. When baked, the filling turns golden and bubbly for a snack that never lasts long on the tray.
The first time I made these was for a holiday potluck and people were literally tracking me down for the recipe. The combo of creamy cheese and crispy tender jalapeño always wins over new fans.
Ingredients
- Large jalapeños: Choose plump ones with smooth skin for the easiest stuffing
- Shrimp: Fresh or thawed frozen both work but go for the firmest you can find
- Cream cheese: Softened is key for easy mixing and extra creaminess
- Cheddar cheese: Sharp cheddar melts better and keeps great flavor balance
- Mozzarella cheese: Adds gooeyness for that perfect cheese pull
- Cajun seasoning: Use your favorite blend but taste it first some can be really spicy
- Garlic: Brings savory depth
- Green onions: Totally optional but fresh herbs or scallions add brightness
- Olive oil: Helps cook the shrimp without letting it dry out
- Salt and black pepper: Lets you adjust the seasoning to your taste
- Chopped parsley or green onions for topping: Adds color and herby notes
- Parmesan for garnish: For those who love a nutty salty finish
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Line a big baking sheet with parchment or foil for easier cleanup and less sticking.
- Prep the Jalapeños:
- Slice each jalapeño in half lengthwise. Scoop out seeds and membranes with a small spoon so you can fit extra filling. Wear gloves if you are sensitive to the heat.
- Cook the Shrimp:
- Warm olive oil in a skillet on medium heat. Add shrimp with Cajun seasoning and garlic. Stir and cook for three minutes just until the shrimp turns opaque and pink. Take off the heat and let it cool a few minutes.
- Mix the Filling:
- Add cooked chopped shrimp to a bowl. Stir in cream cheese cheddar cheese mozzarella and green onions if you are using them. Blend everything together until it is creamy. Taste and add salt and pepper as needed.
- Stuff the Jalapeños:
- Spoon the cheese and shrimp mixture into each jalapeño half. Press gently so the mixture fills every nook.
- Bake:
- Arrange stuffed jalapeños cut side up on your baking sheet. Bake in the hot oven for up to twenty minutes until the cheese is golden and jalapeños are tender but not falling apart.
- Garnish and Serve:
- Right from the oven sprinkle with parsley green onions and parmesan if you like. Serve them warm and let everyone dig in before they are gone.
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My absolute favorite part is always the cheesy crust on top I love sneaking little crispy bits off the baking sheet before serving and my family jokes there is always a race for the last pepper at every party
Storage Tips
Store any leftovers in an airtight container in the fridge for three days. Reheat in a preheated oven or air fryer for just five minutes so they stay crispy and gooey not soggy. I do not recommend microwaving because the filling can separate.
Ingredient Substitutions
If you are out of shrimp try chopped cooked chicken or even ground turkey for a different twist. For the cheese lovers you can swap in Monterey Jack or pepper jack for extra kick. If you want a milder version use mini sweet peppers instead of jalapeños.
Serving Suggestions
Serve these stuffed jalapeños as part of a party platter with fresh veggies and ranch or blue cheese dip. They are also great alongside grilled meat or even tucked into a warm tortilla for a spicy taco.
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Cultural and Historical Context
Stuffed jalapeños are a modern spin on classic jalapeño poppers and reflect the vibrant flavors of Cajun and Creole cooking. The use of shrimp with Cajun seasoning showcases the bold seafood and spice traditions you find across Louisiana and the Gulf region.
Frequently Asked Questions
- → How spicy are fiery Cajun shrimp jalapeños?
They pack a moderate to high kick, depending on the amount of seeds left in the peppers and your choice of Cajun seasoning. Removing most seeds will tone down the heat.
- → Can I prepare them ahead of time?
Yes, assemble the stuffed jalapeños up to a day in advance and refrigerate. Bake just before serving for the best texture.
- → What cheeses work best in the filling?
Cream cheese ensures a creamy base, while cheddar adds sharpness and mozzarella lends meltiness. You can experiment with other melting cheeses too.
- → Are these suitable for freezing?
They can be frozen before baking. Arrange on a tray, freeze until firm, then transfer to a bag. Bake from frozen, adding a few extra minutes to the cook time.
- → What’s the best way to reheat leftovers?
Reheat in the oven or air fryer at 350°F (175°C) until warmed through. The microwave is quick but may soften the jalapeños.