Fiery Cajun Shrimp

This bold Cajun shrimp packed jalapeño creation hits all the right notes with its smooth, cheesy stuffing and punchy heat. When tender shrimp meets zippy Cajun spices, you get an addictive starter that's always the first to vanish at gatherings.

I came up with these stuffed peppers during a Mardi Gras party a while back, and now they're my go-to party snack. Even my pals who usually steer clear of hot foods can't help grabbing another one.

Ingredients

• Cream cheese: tames the heat while making a rich foundation for the other tastes. Make sure it's sitting at room temp so it mixes easily.
• Cheddar cheese: brings tang and that lovely stretchy texture when hot. Grab a block and grate it yourself for better melting.
• Cooked shrimp: adds light seafood flavor and substance. Go for tiny ones that'll spread nicely through the mixture.
• Cajun seasoning: delivers genuine Louisiana taste. Try to find mixes with paprika, garlic and thyme for the best flavor punch.
• Jalapeños: work as spicy containers. Pick firm, shiny ones that match in size so they'll cook evenly.
• Breadcrumbs: give you that wonderful crunchy top when mixed with butter. Panko breadcrumbs make the crispiest topping.

Step-by-Step Instructions

Prepare the Peppers:

Cut each jalapeño down the middle lengthwise and scoop out seeds and white ribs. Don't forget gloves to protect your hands from burns. Keep some membrane if you want extra kick.

Create the Filling:

Whip the cream cheese until it's fluffy then mix in your shredded cheddar. This way you won't have any lumps later. Stir in your chopped shrimp and seasonings with a light touch to keep everything textured.

Fill the Jalapeños:

Heap the mixture into each pepper half, letting it dome slightly. Push down gently so the filling gets into every nook without leaving air gaps that might collapse while cooking.

Add Crispy Topping:

Stir melted butter and breadcrumbs together until the crumbs are all coated. Scatter this over your filled peppers to create a golden layer that'll contrast with the soft filling.

Bake to Perfection:

Set peppers on your baking tray with filling pointing up. Cook until you see brown edges and bubbling filling. They should stay firm enough to pick up without falling apart.

Pin it

The smoked paprika makes all the difference in this dish. I found out about its magic during a cooking class down in New Orleans when the chef told us it adds a depth that normal paprika just can't match. My family swears this smoky touch turns these stuffed peppers from just okay to totally unforgettable.

Spice Level Management

You can tweak the hotness in this dish by how you handle the jalapeños. Want it fiery? Leave some of the membrane in there. Looking for milder? Clean them thoroughly and maybe dunk them in boiling water for a minute before filling. The cream cheese also helps cool things down, making each bite more balanced so even your heat-shy friends can enjoy them.

Make-Ahead Options

These stuffed jalapeños are great for prepping early. You can fix everything up to a day ahead, wrap them tight, and stick them in the fridge. When you're ready to eat, just toss them in the oven. They might need an extra 2-3 minutes if they're cold from the fridge. This makes them super handy for parties when you don't want to be stuck in the kitchen at the last minute.

Serving Suggestions

Set these spicy treats on a platter with cooling sides like lime wedges or some sour cream to balance the heat. They go great with cold drinks, especially Mexican beers or margaritas. For a full Cajun-themed spread, put them next to other Louisiana favorites like dirty rice or gumbo. Their bright colors make these peppers a real showstopper at any get-together.

Variation Ideas

You can switch up these jalapeños in lots of ways. For a smokier taste, mix chopped bacon into the filling or wrap each stuffed pepper in bacon before cooking. If you don't eat meat, swap the shrimp for finely chopped bell peppers or corn kernels. Want something extra indulgent? Sprinkle more cheese on top during the last few minutes of baking for an amazing cheesy crust.

Pin it

Frequently Asked Questions

→ How can I make jalapeños less spicy?

Blanch the jalapeño halves in boiling water for a minute or two before filling them. This softens the heat while keeping the peppers firm enough for baking.

→ Is it okay to prep this in advance?

Absolutely! You can stuff the jalapeños ahead of time and store them in the fridge, covered, until you're ready to bake them.

→ Can I use shrimp straight from the freezer?

You can, but make sure you defrost them completely and dry them well. Wet shrimp might water down the filling.

→ What if Cajun seasoning isn’t available?

Mix together paprika, garlic powder, onion powder, thyme, and a touch of cayenne to create a Cajun seasoning substitute.

→ Is there a meat-free option for this dish?

Yes! Swap shrimp for finely chopped cooked mushrooms or a veggie mix to create a vegetarian-friendly version.