Craving something spicy, creamy, and utterly addictive? These Fiery Cajun Shrimp Stuffed Jalapeños are the ultimate party appetizer or game day snack you didn’t know you needed.
Loaded with a savory blend of cream cheese, cheddar, seasoned shrimp, and Cajun spices, each bite delivers a perfect punch of flavor with just the right amount of heat.
Whether you’re a spice lover or just dipping your toes into bold flavors, this recipe is sure to become a crowd favorite.
Ingredients List
Filling Ingredients
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked shrimp, finely chopped
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp salt (adjust to taste)
Optional Topping
- 1/4 cup breadcrumbs
- 2 tbsp melted butter
Jalapeños
- 12 large jalapeños, halved lengthwise and seeds removed
Garnish
- Fresh parsley or chopped green onions (for serving)
Required Kitchen Tools
To make these spicy stuffed jalapeños as effortlessly as possible, here are the essential kitchen tools I always recommend having on hand:
- Mixing Bowls: A medium mixing bowl is perfect for combining the cheesy shrimp filling.
- Spoon or Small Spatula: Great for neatly filling each jalapeño half without making a mess.
- Baking Sheet: Use a large baking sheet lined with parchment paper for easy cleanup and even baking.
- Knife and Cutting Board: For halving and deseeding the jalapeños, and finely chopping the cooked shrimp.
- Measuring Spoons and Cups: Precision matters, especially with spices and cheese.
- Optional – Pastry Brush: Handy if you’re brushing the breadcrumbs with melted butter for that crispy topping.
Having these tools ready makes the process smoother and lets you focus on what really matters—flavor!
Filling Preparation
Creating the creamy, spicy shrimp filling is the heart of this recipe. It’s quick, simple, and bursting with bold Cajun flavor.
Mixing the Ingredients
To begin, I combine the softened cream cheese, shredded cheddar, and finely chopped cooked shrimp in a mixing bowl. I prefer using shrimp that’s been sautéed or steamed, then cooled and chopped for an even texture throughout the filling.
Next, I add in the Cajun seasoning, garlic powder, smoked paprika, and salt. I like to give everything a good mix with a spatula or wooden spoon until the ingredients are fully combined and the filling looks rich and evenly speckled with spice. At this point, the mixture should be thick and spreadable—perfect for stuffing into jalapeños.
Optional: Add Crunchy Topping
If I’m in the mood for a little extra texture, I stir together breadcrumbs and melted butter in a small bowl. This mixture adds a golden, crispy top layer once baked, giving the stuffed jalapeños a delicious contrast to the creamy filling underneath.
Stuffing and Baking the Jalapeños
Now it’s time to bring everything together! The spicy shrimp filling meets the fresh bite of jalapeños—this step is where the magic happens.
Prepping the Jalapeños
I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper to prevent sticking. Then, I slice the jalapeños in half lengthwise and carefully remove the seeds and membranes using a small spoon or the edge of a knife. If you’re sensitive to spice, wearing gloves is a good idea during this step.
Pro Tip: If you want a milder flavor, you can blanch the jalapeño halves in boiling water for 1–2 minutes, then transfer them to an ice bath. This helps tone down the heat while keeping the peppers firm enough to hold the filling.
Filling the Jalapeños
Using a spoon or small spatula, I fill each jalapeño half with a generous scoop of the shrimp and cheese mixture, smoothing the top to ensure even cooking. If I’ve prepared the optional breadcrumb topping, I sprinkle it over each one now, pressing gently to help it stick.
Baking Instructions
I arrange the filled jalapeños on the lined baking sheet and pop them into the preheated oven. They bake for 15–20 minutes, or until the filling is hot and bubbly, and the tops are just turning golden. If you’re using breadcrumbs, they should be crisp and lightly browned by this point.
Once baked, I let the jalapeños cool for a couple of minutes before transferring them to a serving plate.
Serving Suggestions and Storage Tips
How to Serve Fiery Cajun Shrimp Stuffed Jalapeños
These stuffed jalapeños are best served warm and fresh out of the oven, when the filling is melty and the spices are at their peak. I like to plate them on a serving tray and garnish with fresh parsley or chopped green onions for a pop of color and freshness. They make an irresistible appetizer at parties, BBQs, or game nights—and they disappear fast!
If you’re entertaining, consider pairing them with cooling dips like ranch, cilantro-lime crema, or a touch of sour cream to balance out the spice.
Make-Ahead and Storage Instructions
Planning ahead? You can prepare the filling and stuff the jalapeños a day in advance, then refrigerate them uncooked on a baking sheet, tightly covered with plastic wrap. When you’re ready, just pop them in the oven as directed—no need to bring them to room temperature.
If you have leftovers (though that’s rare in my house), store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350°F (175°C) for about 8–10 minutes to crisp them back up.
Final Tips and Customizations
- Less heat? Opt for milder peppers or blanch the jalapeños before stuffing.
- More heat? Add diced habaneros or a few dashes of hot sauce to the filling.
- Get creative! Swap the shrimp for crab meat, or go vegetarian by using sautéed mushrooms or black beans instead.
- Wrap them in bacon before baking for a smoky, indulgent twist!
Fiery Cajun Shrimp Stuffed Jalapeños
Equipment
- Mixing Bowls
- Spoon or Small Spatula
- Baking Sheet
- Knife and Cutting Board
- Measuring Spoons and Cups
- Optional – Pastry Brush
Ingredients
Filling Ingredients
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked shrimp, finely chopped
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp salt (adjust to taste)
Optional Topping
- 1/4 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- To begin, I combine the softened cream cheese, shredded cheddar, and finely chopped cooked shrimp in a mixing bowl. I prefer using shrimp that’s been sautéed or steamed, then cooled and chopped for an even texture throughout the filling.
- Next, I add in the Cajun seasoning, garlic powder, smoked paprika, and salt. I like to give everything a good mix with a spatula or wooden spoon until the ingredients are fully combined and the filling looks rich and evenly speckled with spice. At this point, the mixture should be thick and spreadable—perfect for stuffing into jalapeños.
- I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper to prevent sticking. Then, I slice the jalapeños in half lengthwise and carefully remove the seeds and membranes using a small spoon or the edge of a knife. If you're sensitive to spice, wearing gloves is a good idea during this step.
- Using a spoon or small spatula, I fill each jalapeño half with a generous scoop of the shrimp and cheese mixture, smoothing the top to ensure even cooking. If I’ve prepared the optional breadcrumb topping, I sprinkle it over each one now, pressing gently to help it stick.
- I arrange the filled jalapeños on the lined baking sheet and pop them into the preheated oven. They bake for 15–20 minutes, or until the filling is hot and bubbly, and the tops are just turning golden. If you're using breadcrumbs, they should be crisp and lightly browned by this point.
Conclusion
These Fiery Cajun Shrimp Stuffed Jalapeños are a flavor-packed fusion of creamy, spicy, and savory—all baked into the perfect bite-sized treat. Whether you’re serving them up for a weekend gathering or looking for a new favorite snack, this recipe is sure to impress. Easy to make, endlessly customizable, and packed with bold Cajun flair—there’s no reason not to give them a try. Fire up your oven and let the heat begin!
