Keto Cilantro Lime Shrimp Stuffed Poblano Peppers

If you’re looking for a low-carb, flavor-packed dish that’ll satisfy your taste buds, Keto Cilantro Lime Shrimp Stuffed Poblano Peppers should be on your radar. Imagine tender shrimp seasoned with fresh cilantro and a zesty lime kick, all stuffed into smoky, slightly spicy poblano peppers. These peppers are then roasted to perfection, giving them a slight char that adds depth to every bite. Whether you’re following a keto diet or just looking for a healthier meal that doesn’t skimp on flavor, this dish is guaranteed to impress.

The best part? It’s an easy-to-make recipe that feels indulgent but is light enough to make you feel great afterward. The shrimp, bursting with citrusy freshness, perfectly balances the rich, smoky peppers. It’s the kind of dish that’ll have everyone asking for the recipe!

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

Low-Carb & Keto-Friendly: Packed with protein, healthy fats, and vegetables, this dish is perfect for those following a keto or low-carb lifestyle without feeling deprived.

Flavor Explosion: The combination of zesty lime, fresh cilantro, and smoky poblano peppers creates a symphony of flavors that dance on your palate. It’s a meal that tastes as good as it looks!

Simple & Quick: With minimal ingredients and simple steps, this dish comes together in no time. It’s perfect for a weeknight dinner or when you’re craving something a little more exciting than your usual go-to meals.

Customizable: Not a fan of shrimp? No worries! You can swap it out with chicken or even ground beef for a completely different spin. You can also adjust the heat level by adding more or less chili to suit your preference.

Perfect for Meal Prep: These stuffed peppers are great for meal prep. Make a batch, store them in the fridge, and have a delicious lunch or dinner ready for the week.

Ingredients in Keto Cilantro Lime Shrimp Stuffed Poblano Peppers

Shrimp

The star of this dish! Shrimp adds lean protein and a delicate, slightly sweet flavor that pairs perfectly with the spices.

Poblano Peppers

These peppers are slightly milder than jalapeños, with a subtle smokiness and rich flavor. They’re the perfect vessel for stuffing.

Cilantro

Fresh cilantro adds a burst of green, herbaceous flavor that complements the shrimp and lime beautifully.

Lime

Zesty lime juice infuses the shrimp with a citrusy punch that enhances the overall freshness of the dish.

Garlic

Garlic gives the shrimp a savory, aromatic base that balances the bright lime and fresh cilantro.

Olive Oil

A touch of olive oil is used for cooking the shrimp and roasting the peppers, adding richness to the dish.

Ground Cumin

Ground cumin adds a subtle smokiness and depth of flavor that pairs wonderfully with the poblano peppers.

Salt & Pepper

To bring all the flavors together, a pinch of salt and a few cracks of black pepper are essential.

Optional Toppings:

Shredded cheese (like mozzarella or cheddar) or a dollop of sour cream for extra creaminess and richness.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how you can whip up this tasty keto-friendly dish:

Preheat the Oven

Preheat your oven to 400°F (200°C). This will allow the peppers to roast perfectly and soften just the right amount.

Prepare the Peppers

Cut the poblano peppers in half lengthwise and remove the seeds and membranes. Drizzle them with a little olive oil and season with salt and pepper. Place them on a baking sheet lined with parchment paper and set them aside.

Cook the Shrimp

In a skillet over medium heat, heat a bit of olive oil. Add minced garlic and cook for 30 seconds until fragrant. Add the shrimp and cook for about 2–3 minutes per side, until they’re pink and cooked through. Season with salt, pepper, cumin, and a squeeze of lime juice. Once cooked, remove from heat and chop the shrimp into bite-sized pieces.

Stuff the Peppers

Spoon the cooked shrimp mixture into the poblano pepper halves, packing them with the cilantro-lime shrimp.

Roast the Peppers

Place the stuffed peppers in the preheated oven and bake for 10–15 minutes, or until the peppers are tender and slightly charred. If you’d like to add cheese, sprinkle it on top during the last 5 minutes of baking so it melts perfectly.

Serve & Enjoy

Remove the stuffed peppers from the oven, and give them one final squeeze of lime juice. Serve them warm, topped with additional cilantro or cheese if desired.

Nutrition Facts

Servings: 4
Calories per serving: 235
Total Fat: 15g

• Saturated Fat: 2g
  Cholesterol: 120mg
  Sodium: 450mg
  Total Carbohydrates: 8g
• Dietary Fiber: 3g
• Sugars: 4g
  Protein: 20g
  Vitamin A: 10%
  Vitamin C: 90%
  Calcium: 6%
  Iron: 8%

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Keto Cilantro Lime Shrimp Stuffed Poblano Peppers

This dish is versatile enough to pair with a variety of sides, or you can enjoy it on its own! Here are a few ideas:

Cauliflower Rice: Serve it with cauliflower rice for a low-carb, hearty side dish that complements the flavors of the stuffed peppers.

Guacamole & Salsa: A side of homemade guacamole or a fresh salsa would bring even more flavor to this dish. You could even drizzle the salsa right on top of the stuffed peppers.

Salad: Pair it with a refreshing side salad—think mixed greens with a light vinaigrette or a simple cucumber salad with a touch of lime.

Cheese & Sour Cream: Top with a bit of shredded cheese (mozzarella or cheddar works great!) or a dollop of sour cream for added richness and creaminess.

Zucchini Noodles: If you’re craving some extra veggies, zucchini noodles (or “zoodles”) are an excellent low-carb alternative to pasta and pair well with these stuffed peppers.

Additional Tips

Grill It: If you’re grilling, you can make this dish on the grill instead of baking it. Just stuff the peppers with shrimp, wrap them in foil, and cook them on medium heat for about 10 minutes.

Substitute Proteins: Feel free to use other proteins if shrimp isn’t your thing—chicken or even ground beef would work just as well in these stuffed peppers.

Make It Spicy: If you want a kick of heat, add some finely chopped jalapeños or a drizzle of hot sauce to the shrimp mixture.

Meal Prep: These stuffed peppers are great for meal prep. Store them in an airtight container in the fridge for up to 3 days.

Top with Avocado: For extra creaminess, serve these with fresh avocado slices on top.

FAQ Section

Q1: Can I make these stuffed peppers in advance?
A1: Yes! You can stuff the peppers and store them in the fridge for up to a day before baking. When ready to cook, just pop them in the oven.

Q2: Can I use a different type of pepper instead of poblano?
A2: Absolutely! You can use bell peppers if you prefer a milder flavor, or even Anaheim peppers for a similar taste and texture.

Q3: How spicy are poblano peppers?
A3: Poblano peppers are mild, with a slight smokiness. If you prefer more heat, you can add chili flakes or hot sauce to the shrimp mixture.

Q4: Can I use frozen shrimp for this recipe?
A4: Yes! Just be sure to thaw the shrimp properly before cooking. You can thaw them in the fridge overnight or run them under cold water for a quicker method.

Q5: How can I make this dish spicier?
A5: Add finely chopped jalapeños to the shrimp mixture, or top the peppers with some hot sauce or chili flakes.

Q6: Can I make this dish without cilantro?
A6: Yes! You can omit cilantro and substitute with parsley or fresh basil for a different fresh flavor.

Q7: How long do leftovers last?
A7: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

Q8: Can I freeze these stuffed peppers?
A8: Yes, you can freeze the stuffed peppers before baking. Wrap them tightly in plastic wrap and store in a freezer-safe container. When ready to eat, bake from frozen, adding extra time as needed.

Q9: Can I make the shrimp mixture ahead of time?
A9: Absolutely! You can prepare the shrimp mixture a day ahead and store it in the fridge. Just stuff the peppers and bake when you’re ready to serve.

Q10: What other toppings can I use for these stuffed peppers?
A10: You can top them with shredded cheese, sour cream, diced avocado, or even a squeeze of extra lime juice for added flavor and richness.

Conclusion

Keto Cilantro Lime Shrimp Stuffed Poblano Peppers are the perfect low-carb meal that doesn’t skimp on flavor. The shrimp is zesty, fresh, and full of flavor, while the roasted poblano peppers provide a smoky, tender base that’ll have everyone coming back for more. Whether you’re following a keto lifestyle or just craving something delicious, this dish is sure to hit the spot!

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