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