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Turn up the heat with these spicy Cajun shrimp jalapeños! These little green boats are full of juicy shrimp, melty cheese, and loads of Cajun punch. Pop 'em in the oven and you'll get gooey, golden bites that'll disappear in no time.
I first made these at a family potluck and everyone wanted to know how to make them. Creamy filling with roasted peppers always wins over any crowd.
Irresistible Ingredients
- Large jalapeños: Thick and smooth-skinned ones are best for stuffing
- Shrimp: Any firm type works—fresh or thawed is cool
- Cream cheese: Softened so it stirs in super smooth
- Cheddar cheese: Sharp kind gives a perfect melty bite
- Mozzarella: For extra stretch and that cheesy pull
- Cajun seasoning: Grab your go-to but taste before using—it can be hot
- Garlic: Kicks up the savory flavor
- Olive oil: Keeps shrimp nice and juicy while cooking
- Salt and black pepper: Crank up or down to match your taste
- Green onions: Skip if you want or add for a pop of color and taste
- Chopped parsley or extra green onion on top: Makes everything look fresh
- Parmesan as a finish: Perfect for folks who like a salty, nutty crust
Simple How-To Steps
- Toss on the Garnishes:
- Out of the oven, sprinkle with parmesan, parsley, or more green onions if you like. Serve right away—these will go fast!
- Bake ‘Em:
- Line up the stuffed peppers cut side up. Slide the tray into the oven until cheese is bubbly and the peppers are just soft, around twenty minutes.
- Fill the Jalapeños:
- Pack each jalapeño half full of the cheesy shrimp mixture. Press in gently so every pepper is loaded up.
- Make the Filling:
- In a bowl, mix chopped cooled shrimp with all the cheeses and green onion if you want. Stir till the mixture scoops easily. Add as much salt and pepper as you like.
- Cook the Shrimp:
- Heat oil in a pan on medium. Add shrimp, Cajun seasoning, and garlic. Cook just till shrimp turn pink, about three minutes. Set aside until cool enough to chop up.
- Prep Your Jalapeños:
- Slice peppers in half lengthwise. Get rid of seeds and insides with a spoon to make space for extra filling. Use gloves if spicy stuff irritates you.
- Heat the Oven:
- Fire up your oven to four hundred Fahrenheit (that’s two hundred Celsius). Cover a baking sheet with parchment or foil to make cleaning up easy.
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I can’t lie—the best part is the crispy cheesy layer on top. I always sneak the golden bits before the tray hits the table. At home, it’s a race to grab the last pepper!
Keeping Them Fresh
Toss leftovers in a sealed box in the fridge and munch within three days. Warm them up in a hot oven or air fryer for a few minutes—they’ll stay crunchy and gooey! Skip the microwave though, or you’ll end up with separated cheese.
Easy Ingredient Swaps
No shrimp? Chopped chicken or ground turkey is tasty too. Cheese fans can use Monterey Jack or pepper jack for more kick. Want less heat? Stuff mini sweet peppers and skip the spice.
Serving Ideas
Lay these out with crisp veggies, ranch, or blue cheese dipping sauce at parties. They also partner well with anything off the grill or tucked into a tortilla for a zesty taco.
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Culture & Background
This stuffed pepper dish is a fun twist on jalapeño poppers and brings in the lively tastes of Cajun and Creole food. Packing shrimp with Cajun spice puts the spotlight on the bold, zesty seafood ways found in Louisiana and along the Gulf Coast.
Frequently Asked Questions
- → How spicy do these get?
They can be mild or pretty hot depending on if you keep the jalapeño seeds and how spicy your Cajun blend is. Take most seeds out if you want less heat.
- → Can I get these ready ahead?
Totally. You can stuff them and stash in the fridge up to a day before. Just toss in the oven when you’re ready to party.
- → Which cheeses taste best here?
Cream cheese gives creaminess, cheddar adds bite, and mozzarella melts well. Swap for any soft and melty cheese you like.
- → Can I freeze them before baking?
Yep! Spread on a tray to freeze solid, then pop in a bag. Bake them straight from the freezer and give an extra couple minutes in the oven.
- → How should I warm up leftovers?
Warm them in a regular oven or air fryer at 350°F (175°C) so they stay a little crisp. Microwaving is faster but the peppers go soft.