Description
A flavorful keto-friendly dish featuring poblano peppers stuffed with spiced shrimp, fresh cilantro, and lime, baked to perfection with an optional cheesy topping. Perfect for a low-carb, vibrant meal that’s both easy and delicious.
Ingredients
Scale
Poblano Peppers
- 4 large poblano peppers
Shrimp Mixture
- 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 (Optional)
- 1/4 cup shredded cheese
- 1/4 cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare Peppers: Cut the poblano peppers in half lengthwise and carefully remove all seeds and membranes. 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 spices.
- Cook Shrimp: Heat a skillet over medium-high heat and add the seasoned shrimp. Cook each side for 2-3 minutes 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 to make stuffing easier.
- Mix with Cilantro and Lime: In a bowl, combine the chopped shrimp with fresh chopped cilantro and fresh lime juice, mixing well for a bright, fresh flavor.
- Stuff Peppers: Spoon the cilantro lime shrimp mixture evenly into each poblano pepper half. If using, sprinkle shredded cheese on top.
- Bake: Place the stuffed peppers in the preheated oven and bake for 10-12 minutes until the peppers are tender and the cheese has melted and is bubbly.
- Serve: Remove from oven and serve with a dollop of sour cream on the side if desired. Enjoy your flavorful keto shrimp stuffed poblano peppers!
Notes
- For a spicier kick, add some chopped jalapeños or a pinch of cayenne pepper to the shrimp seasoning.
- You can substitute shrimp with cooked chicken or turkey for different protein options.
- If avoiding dairy, omit the cheese and sour cream or use dairy-free alternatives.
- Make sure to remove all seeds and membranes from the poblanos to reduce bitterness and heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
