Mediterranean Fiery Cajun Shrimp Stuffed Jalapeños:
These fiery Cajun shrimp stuffed jalapeños are a bold Mediterranean-inspired appetizer with a spicy kick. Fresh jalapeños are filled with a creamy, cheesy shrimp mixture seasoned with Cajun spices and smoked paprika, then baked until golden and bubbling. They’re perfect for parties, game days, or whenever you want a flavorful finger food that stands out.
Time:
Prep: 20 minutes
Cook: 15–18 minutes
Total: ~35 minutes
Ingredients
12 fresh jalapeños, halved lengthwise and seeded
1 cup cooked shrimp, chopped
½ cup cream cheese, softened
½ cup shredded cheddar cheese
2 tbsp mayonnaise
1 garlic clove, minced
1 tsp Cajun seasoning
½ tsp smoked paprika
Salt & black pepper, to taste
2 tbsp fresh parsley, chopped
Instructions
Prepare the Jalapeños
Preheat oven to 375°F (190°C).
Slice jalapeños in half lengthwise and remove seeds and membranes (wear gloves if sensitive to spice).
Arrange them cut side up on a parchment-lined baking sheet.
Make the Filling
In a medium bowl, combine cream cheese, cheddar cheese, mayonnaise, garlic, Cajun seasoning, smoked paprika, salt, and black pepper.
Fold in the chopped cooked shrimp and parsley until evenly mixed.
Stuff the Jalapeños
Spoon the shrimp mixture into each jalapeño half, pressing gently to fill.
Bake
Bake for 15–18 minutes, until the jalapeños are tender and the filling is golden and bubbly.
Serve
Garnish with extra parsley if desired and serve warm as a spicy appetizer or party snack.
Tips & Variations
Cheese Options: Swap cheddar with mozzarella, feta, or Monterey Jack for a different flavor profile.
Extra Kick: Add a dash of hot sauce or sprinkle of chili flakes to the filling if you like it extra spicy.
Milder Version: Use mini sweet peppers instead of jalapeños for a less fiery appetizer.
Seafood Twist: Substitute shrimp with crab, salmon, or even canned tuna.
Make Ahead: Prepare and stuff the jalapeños a few hours ahead, then refrigerate until ready to bake.
Grill Option: Instead of baking, grill stuffed jalapeños over medium heat for a smoky flavor.
Low-Carb & Keto-Friendly: This recipe is naturally low-carb—just keep the portions reasonable.
Herb Variations: Swap parsley with cilantro, dill, or basil depending on your taste preference.
Q&A
Q: Can I make these ahead of time?
A: Yes. You can stuff the jalapeños up to a day in advance and refrigerate them. Bake just before serving.
Q: Can I freeze stuffed jalapeños?
A: It’s best to freeze them before baking. Assemble, freeze on a tray until solid, then transfer to a bag or container. Bake straight from frozen, adding 5–7 minutes to the cooking time.
Q: What if I don’t like too much heat?
A: Use mini sweet peppers instead of jalapeños for the same flavor without the spice.
Q: Can I make this without shrimp?
A: Yes. Swap the shrimp for crab, chicken, or even just extra cheese and veggies for a vegetarian option.
Q: How do I keep them from tipping over while baking?
A: Use a parchment-lined baking sheet and arrange them close together. You can also nestle them in a muffin tin for stability.
Nutrition
(per stuffed jalapeño half, approx. 24 halves)
Calories: ~60
Protein: ~4g
Carbohydrates: ~2g
Fat: ~4g
Fiber: ~1g
Sugar: ~1g
(Values are approximate and vary based on size of jalapeños and amount of filling used.)
Conclusion
These Mediterranean Fiery Cajun Shrimp Stuffed Jalapeños are bold, spicy, and irresistibly creamy. They bring together tender shrimp, Cajun seasoning, and melty cheese inside a roasted pepper for the perfect bite-sized appetizer. Whether baked for a party spread or grilled for a smoky twist, they’re guaranteed to be a crowd-pleaser with just the right balance of heat and flavor.