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Shrimp stuffed poblano pepper with melted cheese and fresh lime

Keto Cilantro Lime Shrimp Stuffed Poblano


  • Author: Ava
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Shrimp, lime, and cheese come together in a creamy, flavorful filling, stuffed into smoky roasted poblano peppers for a perfect keto dinner.


Ingredients

Scale
  • 4 large poblano peppers
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp olive oil, divided
  • 2 cloves garlic, minced
  • Juice and zest of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • Salt and pepper, to taste
  • 1/2 cup cream cheese, softened
  • 1/2 cup shredded Monterey Jack or cheddar cheese (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Slice poblanos in half lengthwise; remove seeds and membranes.
  3. Brush with 1 tbsp olive oil, season with salt and pepper. Pre-roast for 10-15 minutes.
  4. Chop shrimp and sauté with garlic, remaining oil, cumin, chili powder, salt, and pepper until pink (3-4 min).
  5. Stir in lime juice, zest, cilantro, cream cheese, and half the shredded cheese.
  6. Fill peppers with shrimp mixture, top with remaining cheese.
  7. Bake 15-20 minutes until cheese is melted and bubbly.
  8. Garnish with fresh cilantro and lime wedges. Serve warm.

Notes

  • For a spicier version, leave some poblano seeds or add jalapeños.
  • Use dairy-free cheese to make it lactose-friendly.
  • Add avocado slices on top after baking for creaminess.
  • Can be made ahead and baked before serving.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 275
  • Sugar: 2g
  • Sodium: 420mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 23g
  • Cholesterol: 145mg

Keywords: Keto shrimp, stuffed poblano, low-carb dinner, lime shrimp, spicy shrimp bake