Cook the shrimp. Heat a large skillet over medium-low heat. Once the oil begins to shimmer, add garlic and cook for one minute. Add the shrimp to the pan and season them with the cajun seasoning. Cook the shrimp on both sides until just cooked through.

Remove the shrimp from the pan and chill thoroughly in the refrigerator. Chop the shrimp finely and set aside while you make the rest of the filling.

Remove the cooked egg yolks from the boiled eggs. Work carefully so that you don't break the egg whites. Place yolks in a mixing bowl and break the yolks apart with a fork. Add the remaining ingredients for the filling (including the shrimp) and stir until well combined.

Alternatively you can pulse the filling ingredients in a food processor. Just make sure that you don't puree the mixture as it can become watery.

Place the deviled yolk mixture inside of a pastry bag fitted with a large tip. (Check out how I do this in the pictures above).

Gently squeeze the filling inside the hollow part of the boiled egg white. Be careful that you don't overfill as this can cause the eggs to flip over.

Garnish the deviled eggs to your liking and sprinkle with a little paprika for color. I recommend refrigerating them for at least 30 minutes before eating. If you plan on leaving these out on the table for a party, I recommend refrigerating them for at least one hour.

Storing leftovers. Place them in a container in a single layer with a high-fitting lid so that the filling doesn't get flattened. You can also store them in a deep baking dish covered with plastic wrap.