Fiery Cajun Shrimp Stuffed Jalapeños

Ingredients (about 12 halves):

• 6 large jalapeños, halved lengthwise & seeds removed

• 1/2 lb (225 g) shrimp, peeled, deveined, and chopped

• 2 tsp Cajun seasoning (or homemade blend: paprika, cayenne, garlic powder, onion powder, oregano, thyme, black pepper)

• 1 tsp olive oil

• 2 garlic cloves, minced

• 3 oz light cream cheese, softened

• 1/4 cup plain Greek yogurt (or sour cream)

• 1/3 cup shredded mozzarella or Monterey Jack cheese

• 2 tbsp grated Parmesan cheese

• 1 tbsp green onions or parsley, chopped

• Squeeze of fresh lemon juice

• Optional: hot sauce for extra kick

Instructions:

• Prep the jalapeños

• Preheat oven to 400°F (200°C).

• Cut jalapeños in half lengthwise and remove seeds & membranes. Place on a baking sheet lined with parchment paper.

• Cook the shrimp

• Heat olive oil in a skillet over medium heat.

• Add shrimp, garlic, and Cajun seasoning. Cook 3–4 minutes until shrimp are pink and cooked through.

• Remove from heat, chop finely if needed, and squeeze with lemon juice.

• Make the filling

• In a bowl, mix cream cheese, Greek yogurt, mozzarella, Parmesan, and green onions.

• Stir in the cooked shrimp.

• Stuff & bake

• Spoon filling into jalapeño halves.

• Bake 12–15 minutes, until jalapeños are tender and cheese is bubbly.

• For extra golden tops, broil 1–2 minutes at the end.

• Serve hot

• Garnish with parsley or drizzle of hot sauce.

 Serving Ideas:

• As a spicy mezze-style appetizer alongside hummus, olives, and flatbread.

• Pair with a fresh cucumber-tomato salad for cooling contrast.

• Serve at gatherings as a protein-packed snack instead of fried jalapeño poppers.