If you’re searching for a dinner that sparkles with fresh flavor, irresistible texture, and a low-carb twist, let me introduce you to Keto Cilantro Lime Shrimp Stuffed Poblano Peppers! This dish brings together juicy shrimp, the citrusy punch of lime, and rich cheese, all nestled into smoky poblano peppers. It’s a colorful, satisfying main that feels restaurant-fancy but is secretly weeknight-easy—and totally keto-friendly. You’ll love how every bite is zesty, creamy, just a little bit spicy, and absolutely bursting with vibrant taste.
Ingredients You’ll Need
The magic of Keto Cilantro Lime Shrimp Stuffed Poblano Peppers is how a handful of simple ingredients come together to make something extraordinary. Every component plays its own special role—whether it’s adding heat, creaminess, brightness, or crunch.
- Poblano peppers: Mild and earthy, these sturdy peppers are perfect for stuffing and hold up beautifully in the oven.
- Raw shrimp: Tender, sweet shrimp get infused with all the spices and lime, making them the star of the filling.
- Olive oil: Adds a subtle fruity flavor and keeps your filling moist and luscious.
- Garlic: Freshly minced for a bold, aromatic backbone to the shrimp mixture.
- Red onion: Finely chopped for color, crunch, and a mild oniony bite.
- Ground cumin: Adds smoky warmth and a tiny touch of earthiness that brings out the pepper’s depth.
- Smoked paprika: Enhances the smokiness and gives your shrimp an extra flavor layer you’ll crave.
- Salt and pepper: Don’t be shy—season to taste for maximum flavor in every bite.
- Lime (zest and juice): Bright, punchy citrus flavors that lift the entire dish and pair perfectly with cilantro and shrimp.
- Fresh cilantro: Chopped herbs for that unmistakable fresh finish—essential for flavor and eye appeal.
- Shredded Monterey Jack or pepper jack cheese: Melts beautifully, binding the filling and adding creamy goodness; use pepper jack for a little extra kick.
- Sour cream (optional, for serving): The cool, creamy topping that’s the ultimate finishing touch.
How to Make Keto Cilantro Lime Shrimp Stuffed Poblano Peppers
Step 1: Roast and Prep the Poblanos
Start by preheating your oven to 400°F (200°C). Place your big, beautiful poblano peppers on a baking sheet and slide them in for 10 to 12 minutes, flipping once. You’re looking for their skins to get blistered and just a bit charred—this not only softens the peppers but amps up their flavor. Let them cool just enough to handle, then carefully slice down one side and gently remove the seeds. They’ll be ready and waiting for that glorious shrimp filling!
Step 2: Sauté the Aromatics
While the peppers are cooling, heat up the olive oil in a skillet over medium heat. Add the minced garlic and red onion, sautéing for 2 to 3 minutes. You’ll know it’s ready when your kitchen smells amazing and the onion turns a little translucent. This step builds the flavor base of your Keto Cilantro Lime Shrimp Stuffed Poblano Peppers.
Step 3: Cook the Shrimp and Spices
Add in your chopped shrimp, along with ground cumin, smoked paprika, salt, and pepper. Stir everything together and watch as the shrimp turn opaque and just pink—this should take only 3 to 4 minutes. Don’t overcook, since nobody wants rubbery shrimp, and the mixture will finish cooking in the oven.
Step 4: Stir in the Zest, Lime, Cilantro, and Cheese
Pull the skillet from the heat and immediately stir in the zesty lime juice and lime zest, along with the chopped cilantro and half your shredded cheese. The cheese starts to melt into the warm shrimp, creating a filling that’s creamy and loaded with zingy flavor.
Step 5: Stuff and Bake the Peppers
Spoon the shrimp and cheese goodness into each roasted poblano pepper, packing them as full as you dare. Top each one with the rest of your cheese, then return the stuffed peppers to the oven for another 10 to 12 minutes. You’ll know they’re ready when the cheese is melted, bubbling, and begging to be devoured.
Step 6: Serve and Savor
Let the Keto Cilantro Lime Shrimp Stuffed Poblano Peppers cool for just a minute or two, then plate them up and, if you like, crown them with a little dollop of sour cream. Every forkful is bright, creamy, and packed with layers of texture—your new favorite low-carb dinner is served!
How to Serve Keto Cilantro Lime Shrimp Stuffed Poblano Peppers
Garnishes
For a pop of fresh color and flavor, I love showering the finished peppers with a handful of extra chopped cilantro, a sprinkle of lime zest, and maybe even a little chopped red onion. If you want to add heat, thinly sliced jalapeños or a drizzle of your favorite hot sauce will do the trick. And for pure creaminess, don’t forget a swirl of cool, tangy sour cream right before serving!
Side Dishes
Keto Cilantro Lime Shrimp Stuffed Poblano Peppers play well with so many sides. Try pairing them with fluffy cauliflower rice (drizzle with lime juice for a flavor echo), a simple avocado salad, or grilled zucchini. If you’re feeling festive, serve with guacamole and crunchy jicama sticks for a full-on Mexican-inspired feast that stays low carb and vibrant.
Creative Ways to Present
For dinner parties, set the peppers on a long platter and nestle lime wedges and cilantro springs in between—gorgeous! You can also slice the stuffed peppers into thick rounds and secure with a toothpick for a fun appetizer twist. Or, for meal prepping, place a single stuff pepper in each container over a bed of wilted spinach or mixed greens for a grab-and-go keto lunch.
Make Ahead and Storage
Storing Leftovers
These stuffed peppers reheat beautifully and keep well in an airtight container in the fridge for up to 3 days. Just let them cool completely before storing, and they’ll be ready whenever that next craving for Keto Cilantro Lime Shrimp Stuffed Poblano Peppers strikes.
Freezing
If you want to get ahead, assemble the peppers (skip baking for now) and freeze them individually. Wrap each in foil and place in a airtight freezer bag or container. When you’re ready to enjoy, thaw overnight in the fridge before reheating and baking as usual. This makes batch cooking a breeze on busy weeks.
Reheating
To reheat, simply pop a stuffed poblano in the oven at 350°F for 15 to 20 minutes, or microwave covered for 2 to 3 minutes. The filling will steam through while the cheese remains gooey and irresistible. For best flavor, add fresh cilantro or a new drizzle of lime juice just before eating.
FAQs
Can I use another type Main Course
Absolutely! While poblanos are ideal for their smoky flavor and perfect size, you can substitute with bell peppers for a milder, sweeter twist, or even Anaheim peppers for more subtle heat. Just note that cooking times might need slight adjustment depending on the pepper’s thickness.
What are some keto-friendly topping ideas?
Go for sliced avocado, extra cilantro, chopped scallions, crumbled queso fresco, or a small spoonful of sugar-free salsa. Each adds flavor and texture without straying from your keto goals.
Is it okay to use pre-cooked shrimp instead of raw?
You can, but keep in mind that pre-cooked shrimp are more prone to overcooking and can become rubbery if cooked too long. If using, toss them with the sautéed aromatics and spices just until warmed through, then proceed with the recipe as usual.
How can I make Keto Cilantro Lime Shrimp Stuffed Poblano Peppers spicier?
For serious heat lovers, add chopped fresh jalapeño or serrano chile to the shrimp filling, or stir a dash of hot sauce into the mixture. Using pepper jack cheese in place of Monterey Jack is another simple way to turn up the heat.
Can I make these stuffed peppers ahead for meal prep?
Yes, Keto Cilantro Lime Shrimp Stuffed Poblano Peppers are a fantastic meal prep option. You can prepare the roasted peppers and the shrimp filling separately, store them in the fridge, and assemble and bake just before eating to keep everything tasting ultra-fresh!
Final Thoughts
With their zesty shrimp filling, smoky roasted peppers, and melty cheese topping, Keto Cilantro Lime Shrimp Stuffed Poblano Peppers are bound to become a staple in your low-carb kitchen. They’re easy enough for any night but special enough to wow your guests—so go ahead and give them a try. I can’t wait for you to experience just how delicious keto cooking can be!
Print
Keto Cilantro Lime Shrimp Stuffed Poblano Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
These Keto Cilantro Lime Shrimp Stuffed Poblano Peppers are a flavorful and satisfying dish that’s perfect for a low-carb, gluten-free meal. Poblano peppers are filled with a zesty shrimp mixture, topped with melted cheese, and baked to perfection. The combination of cilantro, lime, and spices creates a delicious Mexican-inspired dish that is sure to impress.
Ingredients
Poblano Peppers:
- 4 large poblano peppers
Shrimp Filling:
- 1 pound raw shrimp (peeled, deveined, and chopped)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1/4 cup red onion (finely chopped)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Zest and juice of 1 lime
- 1/4 cup fresh cilantro (chopped)
- 1 cup shredded Monterey Jack or pepper jack cheese
For Serving:
- 1/4 cup sour cream (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Roast poblano peppers for 10–12 minutes until skins are blistered. Remove, cool, slice, and remove seeds.
- Prepare filling: Sauté garlic and onion in olive oil. Add shrimp, cumin, paprika, salt, and pepper. Cook until shrimp are done. Stir in lime zest, lime juice, cilantro, and half of the cheese.
- Stuff peppers: Fill each poblano with shrimp mixture, top with remaining cheese. Bake for 10–12 minutes until cheese melts.
- Serve: Serve warm, topped with sour cream if desired.
Notes
- For a spicier version, add chopped jalapeños to the filling.
- Prep peppers and filling ahead for easy assembly.
- Pair with cauliflower rice or avocado salad.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 165mg
