Fiery Cajun Shrimp Stuffed Jalapeños

📝 Description:

A bold, spicy appetizer that packs a punch! These Fiery Cajun Shrimp Stuffed Jalapeños feature fresh jalapeño peppers filled with a creamy, cheesy Cajun-spiced shrimp mixture, then baked to golden perfection. Perfect for parties, game day snacks, or anytime you crave a spicy treat.

📋 Ingredients for Fiery Cajun Shrimp Stuffed Jalapeños

• 12 large jalapeño peppers, halved and seeded

• 1 tbsp olive oil

• 1/2 lb (225g) shrimp, peeled, deveined, and finely chopped

• 1 tsp Cajun seasoning (adjust to heat level)

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1/4 tsp paprika

• 1/4 tsp salt

• 3 oz (85g) cream cheese, softened

• 1/2 cup shredded cheddar cheese

• 2 tbsp chopped green onions

• Optional: 2 tbsp panko breadcrumbs for topping

• Fresh cilantro or parsley, for garnish

👨‍🍳 Instructions:

1. Prep Jalapeños: Preheat oven to 375°F (190°C). Slice jalapeños in half lengthwise and remove seeds/membranes. Place on a baking sheet lined with parchment paper.

2. Cook Shrimp: In a skillet, heat olive oil over medium heat. Add chopped shrimp, Cajun seasoning, garlic powder, onion powder, paprika, and salt. Sauté until shrimp are pink and cooked through (3–4 minutes). Remove from heat and let cool slightly.

3. Make Filling: In a bowl, mix the cream cheese, cheddar cheese, green onions, and cooked shrimp until well combined.

4. Stuff Peppers: Fill each jalapeño half with the shrimp mixture. Sprinkle panko on top if using.

5. Bake: Bake for 15–18 minutes, or until jalapeños are tender and tops are golden.

6. Garnish: Sprinkle with chopped cilantro or parsley. Serve hot!

🧠 Notes:

• Use gloves when handling jalapeños to avoid skin/eye irritation.

• For a smoky twist, grill instead of bake.

• You can swap shrimp with cooked crab, chicken, or keep it vegetarian with black beans.

💡 Tips:

• Use smaller shrimp for easier chopping and even distribution in filling.

• Add a dash of hot sauce or cayenne for extra heat.

• To make ahead: Stuff peppers and refrigerate up to 1 day before baking.

🍽️ Servings:

• Makes 24 stuffed jalapeño halves (about 6–8 servings as an appetizer)

🧾 Nutritional Info (Per 2 halves):

• Calories: ~140

• Protein: 7g

• Fat: 10g

• Carbs: 4g

• Fiber: 1g

• Sugar: 1g

• Sodium: ~280mg

💪 Health Benefits:

• Shrimp: High in protein and low in calories.

• Jalapeños: Contain capsaicin which may boost metabolism and support inflammation reduction.

• Cheese & Cream Cheese: Add calcium and satisfying fats (enjoy in moderation).

• Cajun spices: Can enhance digestion and flavor without added sugars or fats.

❓ Q&A:

Q: Can I make this dish keto-friendly?
A: Yes! It’s already low-carb and keto-friendly. Just skip the panko topping.

Q: How spicy is it?
A: Medium-high, depending on jalapeños and Cajun seasoning. Remove all seeds/membranes for less heat or choose milder peppers like mini sweet peppers.

Q: Can I freeze them?
A: You can freeze them after stuffing (before baking). Bake from frozen, adding 5–7 minutes to the cook time.

Q: What can I serve with them?
A: Great with ranch dip, avocado crema, or a cool slaw on the side.