If you’re searching for a vibrant, flavorful dish that effortlessly fits into your low-carb lifestyle, the Keto Cilantro Lime Shrimp Stuffed Poblano Peppers Recipe is an absolute must-try. This dish bursts with zesty lime and fresh cilantro, perfectly complementing tender shrimp nestled inside smoky poblano peppers. It’s a colorful, satisfying meal that feels indulgent without breaking your keto goals, making it perfect for weeknight dinners or impressing guests with something both healthy and delicious.
Ingredients You’ll Need
These simple yet essential ingredients each play a special role—bringing layers of taste, texture, and beautiful color to the Keto Cilantro Lime Shrimp Stuffed Poblano Peppers Recipe. From the smoky bite of poblanos to the bright pop of lime, every element works together to create a dish you’ll crave again and again.
- 4 large poblano peppers: Their mild heat and thick walls make the perfect edible “boats” for stuffing.
- 1 lb shrimp, peeled and deveined: Tender, juicy seafood packed with protein to keep things light yet filling.
- 2 tablespoons olive oil: Enhances flavor and helps gently cook the shrimp to just the right tenderness.
- 1 teaspoon cumin: Adds warm, earthy notes that pair exquisitely with the peppers.
- 1 teaspoon chili powder: Brings a subtle smoky spice to the shrimp seasoning.
- 1/2 teaspoon garlic powder: Infuses a depth of flavor without overpowering the bright cilantro and lime.
- Salt and pepper, to taste: The classic seasoning duo that elevates every bite.
- 2 tablespoons fresh cilantro, chopped: Bright and herbaceous, this fresh green herb ties the dish together.
- 2 tablespoons fresh lime juice: Adds a zesty, citrusy pop that wakes up the flavors beautifully.
- 1/4 cup shredded cheese (optional): For a melty, creamy topping that adds richness if you’re feeling a little indulgent.
- 1/4 cup sour cream (optional): A cool, tangy contrast that’s perfect dolloped on top when serving.
How to Make Keto Cilantro Lime Shrimp Stuffed Poblano Peppers Recipe
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C). While it warms, slice the poblano peppers in half lengthwise and carefully remove the seeds and membranes. This step is essential for reducing heat and creating plenty of room to fill each pepper half with shrimp goodness. Arrange the peppers cut side up on a baking sheet, ready for their delicious filling.
Step 2: Season the Shrimp
In a mixing bowl, toss the shrimp with olive oil, cumin, chili powder, garlic powder, salt, and pepper. This seasoning blend is the heart of the Keto Cilantro Lime Shrimp Stuffed Poblano Peppers Recipe, delivering a complex, savory profile that complements the freshness of the peppers perfectly. Make sure each shrimp is evenly coated for maximum flavor in every bite.
Step 3: Cook the Shrimp
Heat a skillet over medium-high heat and add the seasoned shrimp. Sauté them for about 2-3 minutes on each side until they turn a beautiful pink and are cooked through. The shrimp should be juicy and tender, not rubbery—this quick cooking keeps them light and fresh. Remove from heat and chop the shrimp into bite-sized pieces to make stuffing easier.
Step 4: Mix with Cilantro and Lime
Now, combine the chopped shrimp with freshly chopped cilantro and lime juice in a bowl. This mixture is where the brightness and herbaceous punch happens, lifting the shrimp from deliciously cooked seafood to a mouthwatering filling that’s bursting with zest and freshness. It’s one of the key elements making the Keto Cilantro Lime Shrimp Stuffed Poblano Peppers Recipe truly shine.
Step 5: Stuff and Bake the Peppers
Fill each poblano pepper half generously with the shrimp mixture. If you love a cheesy touch, sprinkle shredded cheese over the top before baking. Pop the stuffed peppers into your preheated oven for 10-12 minutes, or until the peppers are tender and the cheese is melted and bubbly if added. This melds all the flavors and textures into one irresistible package.
Step 6: Serve with Optional Toppings
Once out of the oven, add a dollop of sour cream on each pepper if you like, introducing a creamy, cool contrast to the zesty filling. This final touch adds richness and rounds out the flavor beautifully—perfect for enjoying this Keto Cilantro Lime Shrimp Stuffed Poblano Peppers Recipe at its very best.
How to Serve Keto Cilantro Lime Shrimp Stuffed Poblano Peppers Recipe
Garnishes
Enhance the visual appeal and flavor by sprinkling freshly chopped cilantro or a few lime wedges alongside the plated peppers. A light drizzle of extra virgin olive oil or a sprinkle of feta cheese can also add an exciting twist. Garnishes not only brighten the dish but create a more inviting eating experience.
Side Dishes
This dish is wonderfully complete on its own, but pairing it with a crisp green salad, roasted cauliflower rice, or a simple avocado salad can round out the meal without loading up on carbs. These keto-friendly sides keep the focus on the stuffed peppers while contributing extra texture and freshness.
Creative Ways to Present
If you’re serving this recipe for guests or just want to impress yourself, try arranging the stuffed peppers on a large platter with vibrant garnishes scattered around for contrast. You could also scoop the shrimp filling out and serve it in mini poblano boats or atop a bed of sautéed greens for a playful plating idea. The possibilities are endless when you get creative with such a flavorful dish as the Keto Cilantro Lime Shrimp Stuffed Poblano Peppers Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers can be refrigerated in an airtight container for up to 3 days. The flavors deepen overnight, making for a delicious next-day meal. When storing, it’s best to keep any sour cream or creamy toppings separate to maintain their texture.
Freezing
This recipe can be frozen for longer storage. Wrap each pepper tightly in plastic wrap and then foil, or place them in a freezer-safe container. They will keep well for up to 2 months. When ready to enjoy, thaw them overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Avoid the microwave if possible, as it can make the peppers soggy. Reheating in the oven helps preserve the texture and flavor integral to the Keto Cilantro Lime Shrimp Stuffed Poblano Peppers Recipe.
FAQs
Can I use other types of peppers instead of poblanos?
Absolutely! While poblano peppers offer a perfect balance of mild heat and thickness for stuffing, bell peppers or Anaheim peppers are great alternatives that will still work beautifully.
Is this dish suitable for meal prepping?
Yes! This recipe is ideal for meal prepping. You can prepare the stuffed peppers ahead of time and bake them fresh when ready to eat, or bake and then store them for quick reheating during the week.
Can I make this recipe dairy-free?
Definitely. Simply skip the cheese and sour cream or swap them out for dairy-free alternatives. The shrimp and pepper filling is flavorful enough on its own to shine without dairy.
How spicy is this dish?
The heat level is quite mild since poblano peppers have gentle spice and the seasoning is balanced. You can adjust by adding more chili powder or including a pinch of cayenne for extra kick if you like things spicier.
What’s the best way to devein shrimp quickly?
Use a small paring knife or shrimp deveiner to make a shallow cut along the back of each shrimp and pull out the dark vein. Buying pre-peeled and deveined shrimp saves time and effort!
Final Thoughts
There’s something truly special about the combination of fresh cilantro, zesty lime, and perfectly seasoned shrimp nestled into smoky poblano peppers. The Keto Cilantro Lime Shrimp Stuffed Poblano Peppers Recipe strikes such a beautiful balance between fresh and comforting flavors that it easily becomes a favorite in any keto kitchen. Whether you’re cooking for family, friends, or just spoiling yourself, this dish is sure to deliver big on taste and satisfaction. Give it a try and watch it quickly turn into a go-to meal worth repeating!
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 offer a flavorful, low-carb meal perfect for a quick dinner. Poblano peppers are filled with seasoned shrimp tossed in fresh cilantro and lime juice, then baked to tender perfection with a delicious melted cheese topping, making it a vibrant and healthy dish bursting with Mexican-inspired flavors.
Ingredients
Peppers
- 4 large poblano peppers
Shrimp Filling
- 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 later.
- Prepare Peppers: Cut the poblano peppers in half lengthwise and carefully remove the seeds and membranes to create hollow pepper boats. Arrange them cut side up on a baking sheet.
- Season Shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, cumin, chili powder, garlic powder, salt, and pepper until evenly coated with the flavorful seasoning blend.
- Cook Shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until the shrimp turn pink and are fully cooked through.
- Chop Shrimp: Remove the cooked shrimp from the skillet and chop them into smaller bite-sized pieces for easy stuffing.
- Mix with Cilantro and Lime: In a separate bowl, combine the chopped shrimp with fresh cilantro and fresh lime juice, tossing to coat evenly and infuse bright, fresh flavors.
- Stuff Peppers: Fill each poblano half with the cilantro lime shrimp mixture, pressing gently to pack the filling. If desired, sprinkle the tops with shredded cheese for extra richness.
- Bake: Place the stuffed peppers in the preheated oven and bake for 10-12 minutes, or until the peppers are tender and the cheese is melted and bubbly if added.
- Serve: Serve the stuffed poblano peppers warm with a dollop of sour cream on the side if desired, and enjoy this delicious keto-friendly dish.
Notes
- For a spicier kick, add diced jalapeño to the shrimp mixture.
- You can substitute shrimp with cooked chicken or ground turkey for variation.
- If you prefer a dairy-free version, omit the cheese and sour cream or use vegan alternatives.
- To save time, shrimp can be pre-cooked and chilled before mixing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven or microwave.
