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.