Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Carefully slice each jalapeño pepper in half lengthwise, removing seeds and membranes with a spoon. Wear gloves during this process to protect your hands from the spicy oils.

Heat olive oil in a skillet over medium-high heat. Add chopped shrimp and cook for 2-3 minutes until they just turn pink and opaque.

Add minced garlic and half the Cajun seasoning to the shrimp, stirring for about 30 seconds until fragrant. Remove from heat and let cool slightly.

In a mixing bowl, combine softened cream cheese, half the shredded cheese, remaining Cajun seasoning, lime juice, and hot sauce if using. Mix until smooth and well combined.

Fold the cooked Cajun shrimp into the cream cheese mixture, ensuring even distribution throughout.

Spoon the shrimp and cream cheese filling generously into each jalapeño half, mounding it slightly above the pepper edge.

Arrange stuffed jalapeños on the prepared baking sheet and sprinkle remaining shredded cheese over the tops.

Bake for 15-18 minutes until the jalapeños are tender, the filling is hot and bubbly, and the cheese topping is golden brown.

Remove from oven and let cool for 3-5 minutes before serving. Garnish with fresh cilantro if desired.