Description
Keto Cilantro Lime Shrimp Stuffed Poblano Peppers are a delicious and healthy low-carb meal perfect for those following a keto diet. The shrimp is seasoned with cilantro and lime, providing a zesty, fresh flavor that complements the smokiness of the poblano peppers. This dish is full of protein, healthy fats, and bold flavors, making it a satisfying and keto-friendly option for lunch or dinner.
Ingredients
Scale
- 4 large poblano peppers
- 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
- 1/4 cup shredded cheese (optional, for topping)
- 1/4 cup sour cream (optional, for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the poblano peppers in half lengthwise and remove the seeds and membranes. Place them on a baking sheet, cut side up.
- In a bowl, toss the shrimp with olive oil, cumin, chili powder, garlic powder, salt, and pepper. Ensure the shrimp are evenly coated with the seasoning.
- Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until they are pink and cooked through.
- Once the shrimp are cooked, remove them from the skillet and chop them into smaller pieces.
- In a separate bowl, toss the chopped shrimp with fresh cilantro and lime juice.
- Stuff each poblano pepper half with the cilantro lime shrimp mixture. If desired, top with shredded cheese.
- Bake the stuffed peppers in the oven for 10-12 minutes, or until the peppers are tender and the cheese is melted and bubbly (if using).
- Serve with a dollop of sour cream if desired, and enjoy!
Notes
- For extra flavor, you can add diced avocado or a drizzle of hot sauce on top of the stuffed peppers before serving.
- If you prefer a milder pepper, you can remove the seeds and membranes more thoroughly, or substitute with bell peppers.
- To make this dish even more filling, serve with a side of cauliflower rice or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Low Carb
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed poblano pepper
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 160mg