Keto Cilantro Lime Shrimp Stuffed Poblano

Name: Keto Cilantro Lime Shrimp Stuffed Poblano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 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)

Author: Lora

Published: June 11, 2025

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Introduction to Keto Cilantro Lime Shrimp Stuffed Poblano

Welcome, my fellow kitchen adventurers! Today, I’m thrilled to share a delightful recipe that’s sure to brighten up any hectic day—the Keto Cilantro Lime Shrimp Stuffed Poblano. If you’re a busy mom or professional like me, you know how precious time is. This vibrant dish is not only quick to prepare but also bursting with flavor. Imagine tender shrimp mingling with zesty lime and fresh cilantro, all nestled in a hearty poblano pepper. Perfect for impressing your loved ones or enjoying a cozy dinner, this recipe is simply irresistible!

Why You’ll Love This Keto Cilantro Lime Shrimp Stuffed Poblano

This Keto Cilantro Lime Shrimp Stuffed Poblano is a real game changer for busy weeknights. It takes just 45 minutes from start to finish, allowing you to whip up a delicious meal without breaking a sweat. The combination of creamy shrimp filling with spicy-sweet peppers ignites your taste buds. Plus, it’s a healthy option that fits perfectly into a keto lifestyle, making it a dish your whole family can enjoy!

Ingredients for Keto Cilantro Lime Shrimp Stuffed Poblano

Gathering the right ingredients is a breeze for this Keto Cilantro Lime Shrimp Stuffed Poblano. Here’s what you’ll need to create this colorful, flavorful dish:

Poblano peppers: These mild peppers serve as the perfect vessel for our shrimp filling. They’re slightly sweet and add a lovely color.
Shrimp: Fresh, peeled and deveined shrimp is the star of this dish. It cooks quickly and absorbs all the zesty flavors beautifully.
Olive oil: This healthy fat helps sauté the shrimp and adds richness to the filling. You can also use avocado oil if you prefer.

Garlic: Fresh garlic adds a pop of flavor that elevates the dish. You can also use garlic powder in a pinch.
Lime: The juice and zest of lime bring that bright, tangy flavor that dances on your palate. Don’t skip this; it’s key!
Cilantro: Fresh cilantro gives the dish a fresh and vibrant touch. If you’re not a fan, parsley can be a milder substitute.

Cumin: This warm spice adds depth and earthiness to the shrimp mixture. A necessary component for that taco feel!
Chili powder: It offers a hint of spice; adjust the amount to suit your taste preferences. For more heat, try cayenne.
Salt and pepper: These basic seasonings are essential for enhancing flavors. Season to your liking!

Cream cheese: This creamy delight ensures the shrimp mixture is rich and luscious. You can also use a non-dairy cream cheese if you prefer.
Shredded cheese: Monterey Jack or cheddar cheese can be sprinkled on top for an extra layer of melty goodness. It’s optional, but why not?

For exact quantities and more details, check the end of the article where everything is listed for easy printing. Let’s get cooking!

How to Make Keto Cilantro Lime Shrimp Stuffed Poblano

Preheat and Prepare the Poblano Peppers

Let’s kick things off by preheating your oven to 400°F (200°C). It’s like giving your kitchen a warm hug before we start cooking!

While that’s warming up, grab those lovely poblano peppers. Carefully slice each one in half lengthwise, just like opening a treasure chest filled with flavor. Take a moment to remove the seeds and membranes inside; this keeps the heat at bay and ensures a delightful bite.

Next, brush the insides of the peppers with 1 tablespoon of olive oil, seasoning them with salt and pepper. This little touch adds depth and flavor. Place them cut-side up on a baking sheet and give them a quick pre-roast for about 10-15 minutes. This step helps soften the peppers and intensifies their natural sweetness. Your kitchen will start to smell amazing!

Sauté the Shrimp Mixture

Now onto the star of the show—our shrimp! In a pan, drizzle the remaining tablespoon of olive oil and heat it over medium heat. Toss in the minced garlic and let it sizzle for a minute. The aroma is simply irresistible.

Next, add your shrimp to the pan. Chop them into bite-sized pieces if they’re large. Season them with cumin, chili powder, salt, and pepper, and sauté until they turn a beautiful pink, which should take about 3-4 minutes. This is where the magic happens, so keep an eye on them!

Once your shrimp are cooked, stir in the lime juice, lime zest, and fresh cilantro. The zesty brightness will make your taste buds sing. Then, add the softened cream cheese, mixing until it’s creamy and fully incorporated. If you love a little extra cheese, sprinkle in half of your shredded Monterey Jack or cheddar cheese, letting it melt into the mixture. Now, that’s what I call a flavor fiesta!

Stuff and Bake the Peppers

Time to stuff those piquant poblano halves with your luscious shrimp mixture. Use a spoon to fill each pepper generously, packing it in like it’s a cozy little blanket of flavor. Don’t be shy—better to overstuff than to under!

Once they’re stuffed, sprinkle the remaining shredded cheese on top of each pepper. It adds a gooey, melt-in-your-mouth finish. Now, pop the stuffed peppers back in the oven and bake them for about 15-20 minutes. You’ll know they’re done when the cheese is bubbly and golden brown. Seconds before serving, garnish your Keto Cilantro Lime Shrimp Stuffed Poblano with fresh cilantro and lime wedges. Now it’s time to dig in!

Tips for Success

Prep your ingredients in advance to save time during cooking.
Make sure shrimp is fresh for the best flavor and texture.
Experiment with different cheeses; pepper jack adds a spicy kick!

Keep an eye on the peppers while roasting to avoid overcooking.
Feel free to add other veggies like zucchini or corn for more variety.

Equipment Needed

Baking sheet: A good-quality sheet pan is essential. You can also use a cast-iron skillet for added flavor.
Knife: A sharp knife makes slicing the poblanos quick and easy.
Pan: A non-stick skillet is great for sautéing the shrimp, but any frying pan will do.

Mixing spoon: A sturdy spoon helps combine those delicious flavors.
Measuring spoons: Use these for precise ingredient measurements; estimating works too!

Variations for Keto Cilantro Lime Shrimp Stuffed Poblano

Vegetarian Option: Swap the shrimp for a medley of sautéed vegetables like bell peppers, zucchini, and mushrooms for a hearty vegetarian filling.

Spicy Kick: Add chopped jalapeños or a dash of sriracha to the shrimp mixture for an extra layer of heat.
Cheesy Delight: Mix in crumbled feta or goat cheese for a tangy twist that pairs beautifully with the flavors.
Low-FODMAP: If garlic is a concern, use garlic-infused oil for sautéing and substitute garlic with a dash of asafoetida powder for flavor.

Herb Variations: Experiment with other fresh herbs like dill or basil in place of cilantro for a unique taste.

Serving Suggestions

Side Salad: A crisp green salad with avocado and lime vinaigrette complements the richness of the stuffed peppers.

Refreshing Drink: Serve with chilled sparkling water or a light margarita for a festive touch.
Presentation: Arrange on a colorful platter and garnish with lime wedges and cilantro for a beautiful table display.

FAQs about Keto Cilantro Lime Shrimp Stuffed Poblano

Can I make Keto Cilantro Lime Shrimp Stuffed Poblano ahead of time?

Absolutely! You can prepare the stuffed poblano peppers a day in advance, simply cover and refrigerate them. When you’re ready to enjoy, bake them straight from the fridge. Just add a few extra minutes to the baking time to ensure they’re heated through.

What can I substitute for shrimp in this recipe?

If shrimp isn’t your thing, you can swap it for cooked chicken, turkey, or even canned tuna. Just keep in mind that cooking times may vary depending on the protein you choose. It’s all about using what you have on hand!

Is this dish suitable for meal prep?

Yes! Keto Cilantro Lime Shrimp Stuffed Poblano is fantastic for meal prep. Each stuffed pepper can be stored in an airtight container in the fridge for up to three days. You can reheat them in the microwave or oven for a quick lunch or dinner.

Can I add other vegetables to the stuffing?

Definitely! This recipe is versatile. Feel free to mix in vegetables like corn, zucchini, or even black beans to the shrimp filling. It adds nutrition and color, making it even more exciting!

How spicy is the Keto Cilantro Lime Shrimp Stuffed Poblano?

The spice level can be easily adjusted based on your preferences. With the chili powder and optional jalapeños, it starts off mild. If you crave a fiery kick, try boosting the spice as needed. Continuous testing is the secret to mastering your heat level!

Final Thoughts

Cooking this Keto Cilantro Lime Shrimp Stuffed Poblano isn’t just about enjoying a delicious meal; it’s an experience filled with joy, bonding, and vibrant flavors. Each bite transports you to a sun-soaked Mexican fiesta, where freshness and zest unite. As a busy mom or professional, I understand the need for quick, delightful dinners that still bring everyone together. This dish is not only satisfying but also versatile for those picky eaters in our lives. So gather your loved ones, share the laughter, and enjoy the simple pleasures of homemade cooking. Bon appétit!