If you’re searching for a vibrant, flavorful dish that fits perfectly into your low-carb lifestyle, look no further than this Keto Cilantro Lime Shrimp Stuffed Poblano Peppers Recipe. It’s a delightful fusion of smoky poblano peppers generously filled with zesty, tender shrimp tossed in fresh cilantro and lime juice. Every bite bursts with layered textures and flavors that make this recipe a go-to when you’re craving something fresh, healthy, and truly satisfying. Plus, it’s simple enough to whip up on a weeknight but impressive enough to serve guests!
Ingredients You’ll Need
This recipe is all about balancing bold flavors with fresh, wholesome ingredients. Each element plays a crucial role in creating the perfect texture and bright taste that makes this dish irresistible.
- 4 large poblano peppers: Their mild heat and robust flavor make them ideal for stuffing.
- 1 lb shrimp, peeled and deveined: The star protein, providing that juicy, tender seafood goodness.
- 2 tablespoons olive oil: Helps season and cook the shrimp perfectly, adding richness without overpowering.
- 1 teaspoon cumin: Adds a warm, earthy depth to the shrimp seasoning.
- 1 teaspoon chili powder: Brings a subtle smoky heat that complements the poblano beautifully.
- 1/2 teaspoon garlic powder: Infuses a garlicky aroma throughout without the moisture of fresh garlic.
- Salt and pepper, to taste: Essential for enhancing all the natural flavors.
- 2 tablespoons fresh cilantro, chopped: Brightens the dish with a burst of herbal freshness.
- 2 tablespoons fresh lime juice: Lifts the shrimp with sharp acidity and zing.
- 1/4 cup shredded cheese (optional, for topping): Melts over the peppers for added creaminess and flavor.
- 1/4 cup sour cream (optional, for serving): Offers a cooling contrast to the spice and citrus.
How to Make Keto Cilantro Lime Shrimp Stuffed Poblano Peppers Recipe
Step 1: Prepare your oven and peppers
Start by preheating your oven to 375°F (190°C). Then, carefully cut the poblano peppers in half lengthwise. Removing the seeds and membranes will help reduce their heat while creating the perfect little boats for your shrimp filling. Arrange them cut side up on a baking sheet to get ready for stuffing.
Step 2: Season the shrimp
Grab a bowl and toss your shrimp with olive oil, cumin, chili powder, garlic powder, salt, and pepper. This simple yet vibrant seasoning mix infuses the shrimp with layers of flavor that will pop once cooked. Make sure every shrimp is evenly coated so no bite is left bland!
Step 3: Cook the shrimp
Heat a skillet over medium-high heat and add the seasoned shrimp. Cook them for 2 to 3 minutes on each side, just until they turn pink and opaque. This quick cooking locks in moisture and keeps the shrimp tender and juicy.
Step 4: Chop and combine with fresh ingredients
After cooking, remove the shrimp from the skillet and chop them into bite-sized pieces. Toss these shrimp pieces with freshly chopped cilantro and lime juice for that signature bright, fresh flavor that defines this Keto Cilantro Lime Shrimp Stuffed Poblano Peppers Recipe.
Step 5: Stuff the peppers and bake
Fill each poblano half generously with the cilantro lime shrimp mixture. If you’re feeling indulgent, sprinkle some shredded cheese on top for a golden melted finish. Pop the peppers into the oven and bake for about 10-12 minutes until the peppers soften and the cheese bubbles.
Step 6: Serve and enjoy
Once out of the oven, add a dollop of sour cream to complement the spiced, citrusy shrimp filling and enjoy your masterpiece!
How to Serve Keto Cilantro Lime Shrimp Stuffed Poblano Peppers Recipe
Garnishes
A sprinkle of extra chopped cilantro or a few lime wedges on the side can brighten the presentation and offer guests an option to add more fresh kick. A drizzle of crema or sour cream adds that creamy tang that balances the smoky and spicy notes beautifully.
Side Dishes
This dish pairs wonderfully with simple, low-carb sides like a crisp green salad, cauliflower rice, or sautéed greens. These sides keep the meal light and let the flavor-packed peppers shine.
Creative Ways to Present
For a festive touch, serve the stuffed poblano peppers on a colorful platter with sliced avocado and cherry tomatoes scattered around. You could also turn this recipe into appetizer portions by slicing the stuffed peppers into bite-sized pieces, perfect for parties or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a delicious next-day meal!
Freezing
You can freeze these stuffed peppers before baking. Simply wrap each pepper half tightly in plastic wrap and then foil, or place in a freezer-safe container. They will keep well for up to 2 months. When ready to eat, thaw overnight in the fridge before baking.
Reheating
Reheat your stuffed poblano peppers in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and the cheese is bubbly again. This method preserves texture and flavor far better than microwaving.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning to avoid excess water that could make the filling watery.
What if I don’t like spicy food? Can I use a different pepper?
You can definitely swap poblano peppers for bell peppers, which have no heat but still offer that sturdy shape for stuffing and a sweet flavor profile.
Is this recipe suitable for meal prepping?
Yes! These stuffed peppers are fantastic for meal prep. You can make them ahead and reheat during the week, saving time while enjoying a fresh, flavorful meal.
Can I make this recipe dairy-free?
Simply skip the cheese and sour cream toppings, or use dairy-free alternatives to keep it creamy while adhering to your dietary needs.
How do I know when the peppers are done baking?
The peppers should be tender to the touch but still hold their shape. If you’re using cheese, it should be melted and bubbly on top as a good visual cue.
Final Thoughts
This Keto Cilantro Lime Shrimp Stuffed Poblano Peppers Recipe is such a winner—it’s fresh, full of bold flavors, and perfectly suited to anyone following a keto lifestyle or just looking to enjoy a healthy, colorful dinner. Once you try it, I bet it’ll become one of your cherished recipes to revisit often. Roll up your sleeves, give it a go, and enjoy the delightful flavors that make this dish truly special!
Print
Keto Cilantro Lime Shrimp Stuffed Poblano Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Keto
Description
These Keto Cilantro Lime Shrimp Stuffed Poblano Peppers are a vibrant and flavorful low-carb dish perfect for a healthy dinner. Roasted poblano peppers are filled with seasoned shrimp sautéed to perfection, tossed in fresh cilantro and lime juice, and optionally topped with melted cheese for a deliciously cheesy finish. This recipe combines zesty, savory, and fresh flavors with minimal carbs, making it ideal for keto and low-carb lifestyles.
Ingredients
Poblano Peppers
- 4 large poblano peppers
Shrimp Mixture
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lime juice
Toppings and Serving
- 1/4 cup shredded cheese (optional, for topping)
- 1/4 cup sour cream (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare Poblano Peppers: Slice the poblano peppers in half lengthwise and carefully remove all seeds and membranes to create cavities for the shrimp stuffing. Arrange them cut side up on a baking sheet.
- Season Shrimp: In a mixing bowl, toss the peeled and deveined shrimp with olive oil, cumin, chili powder, garlic powder, salt, and pepper, making sure each shrimp is evenly coated with the spices.
- Cook Shrimp: Heat a skillet over medium-high heat, add the seasoned shrimp, and cook for about 2 to 3 minutes per side until the shrimp turn pink and are fully cooked through.
- Chop Shrimp: Remove the cooked shrimp from the skillet and chop into smaller, bite-sized pieces to make stuffing easier.
- Toss with Cilantro & Lime: In a clean bowl, combine the chopped shrimp with fresh cilantro and lime juice, mixing well to distribute the fresh flavors evenly.
- Stuff Peppers: Spoon the cilantro-lime shrimp mixture evenly into each poblano pepper half. Optionally, sprinkle shredded cheese on top for extra richness.
- Bake Stuffed Peppers: Place the baking sheet in the preheated oven and bake the stuffed peppers for 10 to 12 minutes, or until the peppers become tender and the cheese (if used) melts into a bubbly topping.
- Serve: Remove from the oven and let cool slightly. Serve each stuffed poblano pepper with a dollop of sour cream if desired, enhancing the creamy contrast to the zesty shrimp.
Notes
- You can substitute shrimp with chicken or turkey for a different protein option.
- Remove the membranes carefully from the peppers to reduce the heat if you prefer a milder flavor.
- For a dairy-free version, omit the cheese and sour cream or use plant-based alternatives.
- The shrimp cooks quickly, so avoid overcooking to keep them tender and juicy.
- Make sure to chop the shrimp finely enough so it fills the peppers evenly and is easy to eat.
