Introduction

There’s something truly magical about the combination of zesty lime, fresh herbs, and tender shrimp all nestled inside a roasted poblano pepper. This dish came into my life on a warm summer evening, and I’ve been hooked ever since. If you’re looking for a low-carb dinner that feels both light and indulgent, Keto Cilantro Lime Shrimp Stuffed Poblano is about to become a staple in your kitchen.

Yes, the name sounds fancy. But trust me, this is a weeknight wonder—quick, simple, and packed with flavor. The poblanos get soft and slightly smoky in the oven, the shrimp bring in a burst of protein, and the creamy, citrusy filling ties everything together. Whether you’re cooking for one or feeding a crowd, this dish feels special without asking for much time or effort.

And if you’re already a fan of shrimp tacos or cilantro-lime chicken, you’ll feel right at home here. Looking for a side? Pair it with a simple avocado salad or cilantro-lime cauliflower rice—two easy ways to round out a complete keto meal.

Let’s break it all down so you can get cooking with confidence.

Recipe at a Glance

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Servings: 4

Why you’ll love it:
This recipe combines fresh, bright flavors with creamy textures and just the right amount of heat. It’s the kind of dish that looks like you’ve spent hours in the kitchen—but only takes about 40 minutes from start to finish.

Why This Works

Flavor Profile

Every bite of these stuffed poblanos delivers layers of contrast. The shrimp are tender and juicy, the lime cuts through with just the right zing, and the cream cheese makes everything taste like a dream. The poblano peppers, once roasted, mellow out into a warm, earthy base that cradles the filling perfectly.

There’s also a beautiful balance of spice and freshness. A touch of chili powder and cumin adds depth without overwhelming the shrimp, while fresh cilantro and lime brighten the whole dish. It’s hearty, satisfying, and just a little bit addictive.

Nutritional Snapshot

If you’re following a keto or low-carb lifestyle, this dish checks all the right boxes. Each serving is approximately:

• Net Carbs: ~7g

• Protein: ~22g

• Fat: ~18g

It’s also packed with B vitamins, vitamin C (thanks to the peppers and lime), and healthy fats that help keep you full and energized.

Ingredient Deep-Dive

Pantry Essentials

Let’s talk about what you’ll need—and why each ingredient matters.

• Shrimp: Medium size is ideal (about 41–50 count). They’re quick to cook and easy to chop into bite-sized pieces for even distribution in the filling.

• Olive Oil: Use a good-quality extra virgin olive oil to enhance the natural sweetness of the shrimp and help roast the poblanos to tender perfection.

• Garlic & Onion Powder: These add depth of flavor without the moisture or bite of fresh onions.

• Paprika: Sweet or smoked, it adds a touch of warmth and a beautiful reddish tint.

• Cumin & Chili Powder: These are your flavor builders. Earthy, slightly smoky, and perfect with shrimp.

• Lime Juice & Zest: Use fresh lime—always. The bottled stuff just can’t compare.

• Cilantro: Chop it fresh. The leaves add brightness and a herbal contrast to the creamy cheese.

• Cream Cheese: Softened ahead of time, it acts as a binder and adds luxurious creaminess to the filling.

• Monterey Jack or Cheddar: Choose your favorite. Monterey Jack melts beautifully and has a mild, buttery flavor that doesn’t overpower the shrimp.

Optional Add-Ins & Swaps

Cooking is personal, and this recipe loves a good twist.

• Protein Swaps: No shrimp? No problem. Cooked chicken or ground turkey both work well.

• Spice Control: Want more heat? Add a diced jalapeño to the filling. Prefer it mild? Use bell peppers instead of poblanos.

• Dairy-Free Options: Substitute cream cheese with a plant-based version, and go for dairy-free shredded cheese.

• Avocado Topping: After baking, add diced avocado for an extra hit of creaminess and healthy fats.

• Fresh Herbs: No cilantro? Try chopped parsley or even fresh basil for a different flavor profile.

Tools & Prep Checklist

Must-Have Gear

Here’s what you’ll want to have on hand:

• Baking Sheet: A sturdy one that holds the peppers without tipping.

• Large Skillet: For sautéing the shrimp and building the filling.

• Mixing Bowls: A medium bowl for tossing the shrimp, and another for the filling.

• Cutting Board & Knife: For slicing peppers and chopping herbs.

• Microplane or Zester: To get that fresh lime zest into the mix.

Prep Steps

Here’s your quick to-do list before the real fun begins:

• Preheat your oven to 375°F

• Slice poblanos lengthwise, remove seeds and membranes

• Brush the peppers with oil, season with salt and pepper

• Chop shrimp into bite-sized pieces

• Mince or measure out garlic and spices

• Zest and juice the lime

• Grate cheese (if not using pre-shredded)

• Let cream cheese come to room temperature

Step-By-Step Method

Now that you’ve got everything prepped and ready to go, let’s walk through the process step by step. Don’t worry—this part is easier than it looks, and I’ll guide you through it just like I would if we were cooking together in the kitchen.

Stage 1 – Building the Base

Pre-roast the poblanos for the perfect texture.

Start by preheating your oven to 375°F. Take your poblano halves and brush them lightly with olive oil, inside and out. This helps them roast beautifully and develop that soft, smoky flavor that makes this dish so satisfying.

Place them cut-side up on a baking sheet, season with a little salt and pepper, and slide them into the oven for about 10–15 minutes. You’re not trying to cook them all the way through just yet—this step softens the peppers and gives them a head start so they don’t stay too firm after baking with the filling.

Tip: If you see the skin starting to blister a little, you’re right on track. That’s when the poblanos release their best flavor.

Stage 2 – Bringing It Together

Build your shrimp filling like a pro.

While the peppers are roasting, it’s time to focus on the filling. Take your chopped shrimp and toss them with olive oil, garlic powder, onion powder, paprika, cumin, salt, and pepper. It’s a quick mix, but this blend lays down all the flavor notes you want—savory, just a little smoky, and super aromatic.

Heat a skillet over medium heat and cook the shrimp for 3–4 minutes until they’re just pink and opaque. This happens fast, so don’t walk away. You want them cooked through, but still juicy, since they’ll go back in the oven later.

Turn off the heat and immediately stir in the lime juice, lime zest, and chopped cilantro. The burst of citrus and herbs will hit you right away. Then fold in the softened cream cheese and half the shredded cheese until everything is creamy and well combined.

What you’re looking for is a rich, scoopable mixture with little pops of green and spice throughout. It should smell like something you’d happily eat straight from the pan.

Stage 3 – Finishing Touches

Stuff, bake, and serve like a kitchen rockstar.

Take the pre-roasted peppers out of the oven and let them cool just slightly—just enough so you can handle them. Now fill each pepper half generously with your creamy shrimp mixture. Don’t be shy with it. The filling should be slightly mounded, and feel free to smooth it down with the back of your spoon for even baking.

Top each pepper with the remaining shredded cheese. It’ll melt into a golden, gooey topping that finishes the dish with the perfect cheesy crust.

Return the baking sheet to the oven and bake for another 15–20 minutes, until the cheese is bubbling and starting to brown. The peppers should be soft all the way through and the filling hot and creamy.

Let them rest for a couple of minutes before serving, then garnish with fresh cilantro and lime wedges for a burst of brightness on the plate.

Pro Tips & Troubleshooting

Let’s make sure nothing gets in your way. Here are a few key things I’ve learned after making this recipe many times.

• Let the cream cheese soften at room temperature. It mixes so much better and gives the filling a silky texture.

• Choose poblanos that are firm and large. They’re easier to stuff and make a prettier presentation.

• Don’t skip the pre-roasting step. It helps the peppers stay tender and not overly crisp or watery.

• Keep an eye on your shrimp. Overcooked shrimp can get rubbery fast. They only need a few minutes.

• Want a little extra heat? Add a dash of cayenne or diced jalapeños to the filling.

• If your peppers tend to tip over, slice a tiny sliver off the bottom (without puncturing them) to give them a stable base.

Variations & Pairings

This dish is incredibly versatile, and there are so many ways to make it your own. Feel free to experiment—you might even come up with a version you love more than the original.

Global Twists

• Spanish flair: Add a pinch of smoked paprika and a few slices of Spanish chorizo to the shrimp mixture.

• Mediterranean style: Replace cilantro with fresh basil or oregano, and use lemon juice instead of lime.

• Vegetarian version: Swap the shrimp for sautéed mushrooms and zucchini. They soak up the spices beautifully.

What to Serve With

Here are some of my favorite pairings to turn this into a full meal:

• Cilantro Lime Cauliflower Rice: It complements the main dish perfectly and keeps things keto.

• Simple Avocado Salad: Just diced avocado, lime juice, salt, and a drizzle of olive oil. Cool and creamy.

• Grilled Asparagus: Adds a nice crunch and balances the richness of the stuffed peppers.

• Cucumber Gazpacho: A chilled soup is a refreshing contrast to the warm, spicy filling.

Storage, Make-Ahead & Reheating

Whether you’re meal prepping or saving leftovers, this dish is friendly to your fridge and freezer.

Refrigeration

Once cooled, store stuffed peppers in an airtight container in the fridge for up to 3 days. The flavors actually get deeper by the next day.

Freezing

To freeze, lay cooled peppers on a baking sheet and freeze until solid. Then wrap each one individually in plastic wrap and foil. They’ll keep for about a month.

Reheat

To reheat, bake at 350°F for about 15 minutes. Add a tablespoon of water to the baking dish and cover loosely with foil to keep them from drying out.

Tip: You can also reheat in the microwave, but the oven gives you the best texture.

FAQs About Keto Cilantro Lime Shrimp Stuffed Poblano

Can I make these ahead of time?

Absolutely. Prepare and stuff the peppers, then store them in the fridge unbaked. When you’re ready to serve, just bake for an extra 5–10 minutes.

Are poblano peppers spicy?

Poblanos are on the mild side—about 1,000 to 2,000 Scoville units. If you’re sensitive to spice, try using bell peppers instead.

Can I grill the peppers instead of baking them?

Yes! Grill the stuffed peppers over indirect medium heat for about 15–20 minutes. The smoky flavor from the grill adds an extra layer of deliciousness.

Is this dish really keto?

Yes, it’s low in carbs and high in protein and fat. With just about 7 grams of net carbs per serving, it fits right into a keto or low-carb meal plan.

How do I prevent soggy peppers?

Don’t skip the pre-roast. It helps evaporate excess moisture and gives the peppers a head start so they don’t over-soften when fully baked.

Related Recipes You’ll Love

If you loved this Keto Cilantro Lime Shrimp Stuffed Poblano recipe, you might enjoy these other flavorful meals:

• Keto Sloppy Joe Casserole: A hearty, low-carb take on the classic comfort food.

• Creamy Garlic Shrimp Pasta: Shrimp lovers—don’t miss this creamy, indulgent pasta dish.

• Creamy Mushroom and Asparagus Chicken Penne: A rich and satisfying low-carb dinner.

• Garlic Parmesan Chicken Pasta: Creamy, garlicky, and perfect with any roasted veggie side.

• Shrimp Fettuccine Alfredo: A restaurant-worthy shrimp dish you can make at home.

Conclusion & Call-to-Action

There you have it—Keto Cilantro Lime Shrimp Stuffed Poblanos, start to finish. It’s one of those recipes that’s simple enough for a weeknight but impressive enough for guests. The flavors are fresh, the textures are rich, and every bite feels a little indulgent without the carb overload.

Give it a try, and when you do, let me know how it turned out. Did you add your own twist? Did your family love it? Share your photos, leave a comment, or save this recipe to your favorites. I’d love to hear how it made its way into your kitchen.

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