Preheat your oven to 375°F (190°C). Slice jalapeños in half lengthwise and remove seeds and membranes.

In a mixing bowl, combine minced shrimp with cream cheese, shredded cheese, garlic powder, and green onions until creamy and well incorporated.

Spoon the shrimp mixture into each jalapeño half, ensuring they are filled to the brim.

Sprinkle breadcrumbs on top if desired for a crispy finish. Skip for gluten-free option.

Arrange stuffed jalapeños on a parchment-lined baking sheet and bake for 20 minutes until cheesey and tender.

Remove from oven, let cool for a few minutes, then serve warm.