Fiery Cajun Shrimp Stuffed Jalapeños

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🌶️ Fiery Cajun Shrimp Stuffed Jalapeños

Description

These fiery Cajun shrimp stuffed jalapeños are a bold and irresistible appetizer that packs both heat and flavor. Fresh jalapeños are hollowed out and generously filled with a creamy, cheesy Cajun-spiced shrimp mixture, then baked until bubbly and golden. Perfect for game day, parties, or anytime you crave a spicy, savory bite.

📝 Ingredients for Fiery Cajun Shrimp Stuffed Jalapeños

  • 12 fresh jalapeños (halved lengthwise, seeds removed)

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

  • 4 oz (115 g) cream cheese, softened

  • 1/2 cup shredded cheddar cheese (or pepper jack for extra heat)

  • 2 tbsp mayonnaise (optional for creaminess)

  • 2 green onions, finely sliced

  • 2 cloves garlic, minced

  • 1 ½ tsp Cajun seasoning

  • 1/4 tsp smoked paprika

  • Salt & black pepper to taste

  • 1 tbsp olive oil (for shrimp cooking)

  • Fresh parsley or cilantro for garnish

👩‍🍳 Instructions

  1. Prep the jalapeños – Slice jalapeños in half lengthwise and scoop out seeds/membranes. Set aside.

  2. Cook the shrimp – In a skillet, heat olive oil. Add shrimp, garlic, Cajun seasoning, paprika, salt, and pepper. Cook until pink (about 3–4 minutes). Remove, let cool slightly, then chop finely.

  3. Make the filling – In a bowl, mix cream cheese, cheddar, mayo, green onions, and chopped shrimp until well combined.

  4. Stuff the jalapeños – Fill each jalapeño half generously with the shrimp-cheese mixture.

  5. Bake – Arrange stuffed jalapeños on a parchment-lined baking sheet. Bake at 375°F (190°C) for 15–18 minutes, until cheese is bubbly and jalapeños are tender.

  6. Garnish & Serve – Sprinkle with parsley/cilantro and serve hot.

🗒️ Notes

  • For extra spicy, leave some seeds inside or add cayenne pepper to the mix.

  • Swap cheddar with Monterey Jack or mozzarella for a milder flavor.

  • Can be made ahead and refrigerated before baking.

💡 Tips

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

  • Use pre-cooked shrimp if short on time, just chop and mix with filling.

  • For a smoky twist, grill the jalapeños instead of baking.

  • Add crispy bacon bits on top for extra crunch and flavor.

🍽️ Servings

Makes 24 stuffed jalapeño halves (about 6–8 appetizer servings).

📊 Nutritional Info (per stuffed jalapeño half, approx.)

  • Calories: 70

  • Protein: 4 g

  • Fat: 5 g

  • Carbohydrates: 2 g

  • Fiber: 0.5 g

  • Sodium: 160 mg

🌿 Health Benefits

  • Shrimp: High in lean protein, low in calories, contains selenium and omega-3s.

  • Jalapeños: Rich in vitamin C and capsaicin, which may boost metabolism.

  • Cheese: Provides calcium and protein, though should be eaten in moderation.

  • Cajun spices: Add flavor while supporting anti-inflammatory benefits from paprika and garlic.

❓ Q&A

Q: Can I make these less spicy?
A: Yes! Remove all seeds and membranes from jalapeños and use a mild cheese.

Q: Can they be made ahead of time?
A: Yes. Assemble them a day before, refrigerate, and bake right before serving.

Q: Can I freeze stuffed jalapeños?
A: Yes, freeze before baking. When ready, bake directly from frozen, adding 5–7 extra minutes.

Q: What can I serve them with?
A: Pair with ranch dip, sour cream, or a cooling avocado crema.

Q: Can I make them keto-friendly?
A: They’re already low-carb and keto-friendly! Just skip the optional mayo if desired.

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