Last Updated on August 18, 2025 by Casia Valdés
If you’re the kind of person who craves a little spice in your life, you’re in for a treat. These Fiery Cajun Shrimp Stuffed Jalapeños are the perfect marriage of bold Southern Cajun flavor, creamy cheese, and just the right amount of fiery kick.
Imagine biting into a tender, oven-roasted jalapeño stuffed with succulent Cajun-seasoned shrimp, smooth cream cheese, sharp cheddar, and a pop of color and sweetness from red bell pepper. Every bite delivers a satisfying combination of creamy, spicy, cheesy, and savory flavors that will keep you reaching for “just one more.”
I first made these for a summer backyard cookout, and they didn’t even make it to the table before disappearing. My guests stood right by the baking sheet, happily popping them into their mouths as fast as they cooled. They’re that irresistible.
These stuffed jalapeños are just as perfect for game-day spreads as they are for holiday appetizers or casual weeknight snacks. And with their balance of heat and richness, they appeal to both spice lovers and those who prefer a gentle burn.
Table of Contents
Why You’ll Love This Recipe
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Flavor Explosion: Spicy jalapeños, smoky Cajun shrimp, creamy cheese, and fresh herbs.
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Crowd-Pleasing Appetizer: Disappears fast at parties, game days, and BBQs.
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Easy but Impressive: Looks gourmet, but the steps are simple and straightforward.
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Customizable Heat Level: Control the spice by adjusting the Cajun seasoning or jalapeño seeds.
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Perfect Make-Ahead Snack: Assemble in advance and bake when ready to serve.
Ingredients You’ll Need (Makes 20 stuffed halves)
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10 large fresh jalapeño peppers, halved lengthwise and deseeded
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1 pound raw shrimp, peeled, deveined, and tails removed
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1 tablespoon Cajun spice blend (store-bought or homemade)
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½ cup softened cream cheese, at room temperature
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¼ cup sharp cheddar cheese, freshly shredded
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¼ cup finely diced red bell pepper
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2 cloves fresh garlic, minced
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2 tablespoons fresh parsley, finely chopped
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Kosher salt and freshly ground black pepper, to taste
Step-by-Step Instructions
1. Prepare the Jalapeños
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Slice each jalapeño in half lengthwise, removing seeds and membranes with a small spoon or paring knife. Set aside.
2. Season and Cook the Shrimp
In a medium bowl, toss shrimp with Cajun spice blend until evenly coated.
Heat a skillet over medium heat, then sauté shrimp for 3–4 minutes, until pink and cooked through.
Transfer shrimp to a plate and let them cool slightly, then chop into bite-sized pieces.
3. Make the Filling
In a large mixing bowl, combine softened cream cheese, shredded cheddar, diced red bell pepper, minced garlic, chopped parsley, and the cooked shrimp.
Mix until fully combined. Taste and season with salt and pepper as needed.
4. Stuff the Jalapeños
Using a spoon, generously fill each jalapeño half with the shrimp-cheese mixture, pressing down slightly to secure the filling.
5. Bake to Perfection
Arrange stuffed jalapeños on the prepared baking sheet.
Bake for 15–20 minutes, until the tops are golden, bubbling, and slightly crisp.
6. Serve and Enjoy
Garnish with extra parsley for color and freshness. Serve hot as an appetizer, side dish, or party snack.
Pro Tips for Success
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Adjust Heat Level: Remove all seeds for mild heat, or leave a few in for an extra kick.
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Cheese Options: Try pepper jack for more spice or smoked gouda for a smoky twist.
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Shrimp Shortcut: Use pre-cooked shrimp for faster prep—just season and chop.
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Make Ahead: Assemble up to a day ahead, refrigerate, then bake right before serving.
Serving Suggestions
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Pair with cold beer or margaritas for the perfect party snack.
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Serve alongside chips and guacamole for a Tex-Mex spread.
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Add to a charcuterie-style appetizer board for variety.
Storage & Leftovers
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Refrigerator: Store in an airtight container for up to 3 days.
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Reheat: Warm in the oven at 350°F until heated through. Avoid microwaving to preserve texture.
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Freezer: Freeze unbaked stuffed jalapeños on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes.
Why This Recipe Works
The creamy cheese filling balances the heat of the jalapeños, while the Cajun seasoning infuses the shrimp with smoky, savory spice. Roasting in the oven brings out the jalapeños’ natural sweetness, making them flavorful without overwhelming heat. Every bite is a perfect blend of textures—crispy-tender peppers, creamy filling, and juicy shrimp.
Recipe FAQ
Q: How spicy are these stuffed jalapeños?
A: Medium heat—remove seeds for mild, leave some in for more kick.
Q: Can I make these without seafood?
A: Yes—substitute cooked chicken, crab meat, or even cooked sausage.
Q: Can I grill them instead of baking?
A: Absolutely—grill over medium heat for 10–12 minutes until bubbly and charred.
Q: What’s the best Cajun seasoning to use?
A: Store-bought blends like Tony Chachere’s work well, or make your own with paprika, garlic powder, onion powder, cayenne, thyme, and oregano.
Final Thoughts
These Fiery Cajun Shrimp Stuffed Jalapeños are everything you want in a party appetizer—spicy, cheesy, creamy, and bursting with flavor. They’re simple enough for a casual snack yet elegant enough to serve at a dinner party.
With their bold Cajun flair and perfect balance of heat and creaminess, they’ll disappear fast—so you might want to make a double batch!
Fiery Cajun Shrimp Stuffed Jalapeños
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil for easy cleanup.
- Slice each jalapeño in half lengthwise, removing seeds and membranes with a small spoon or paring knife. Set aside.
- In a medium bowl, toss shrimp with Cajun spice blend until evenly coated.
- Heat a skillet over medium heat, then sauté shrimp for 3–4 minutes, until pink and cooked through.
- Transfer shrimp to a plate and let them cool slightly, then chop into bite-sized pieces.
- In a large mixing bowl, combine softened cream cheese, shredded cheddar, diced red bell pepper, minced garlic, chopped parsley, and the cooked shrimp.
- Mix until fully combined. Taste and season with salt and pepper as needed.
- Using a spoon, generously fill each jalapeño half with the shrimp-cheese mixture, pressing down slightly to secure the filling.
- Arrange stuffed jalapeños on the prepared baking sheet.
- Bake for 15–20 minutes, until the tops are golden, bubbling, and slightly crisp.
- Garnish with extra parsley for color and freshness. Serve hot as an appetizer, side dish, or party snack.
