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Home » Recipes » Mexican

Shrimp Poblano

Published: Feb 24, 2021 · Modified: Mar 20, 2024 by Maxine Dubois · This post may contain affiliate links 3 Comments

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This Shrimp Poblano dish is made with shrimp, onion, garlic, salsa verde, poblano peppers sour cream and lots of cheese.

This Shrimp Poblano dish is made with shrimp, onion, garlic, salsa verde, poblano peppers sour cream and lots of cheese.

This Cheese Shrimp and Poblano Pepper with Salsa Verde is one of my mother’s delicacies. Most of her dishes include ingredients like salsa, cilantro, and poblanos. My mom’s favorite food is shrimp so this is how this Cheesy Shrimp and Poblano Pepper with Salsa Verde dish was born, and trust me, you won’t regret making it!

Most cooking rules say, don’t add cheese to your seafood! Say what?! Adding the cream and cheese on this shrimp is such a great combination. The sour cream helps balance out the spiciness from the salsa. The melted cheese on top is is such a treat.

If you love this recipe, feel free to try my Stuffed Poblano Peppers and my Cream Cheese Stuffed Poblano Peppers.

Jump to:
  • Why you will love this recipe
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • Shrimp Poblano
  • Food safety

Why you will love this recipe

Full of flavor: Seasoning the shrimp with sazon is going to give the dish so much flavor. I love looking with bold flavors. The combination of the salsa verde and the sour cream compliments the shrimp so well.

Kid Friendly: Use a milder salsa to make this dish kid friendly.

Great for all types weather: I looking eating this as is during the summer, but in the winter, I love putting this on a bed of rice.

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need: Shrimp
Onion
Garlic
Poblano peppers
Sour cream
Salsa verde
Mozzarella
Limes

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

  • Shrimp
  • Onion
  • Garlic
  • Poblano peppers
  • Sour cream
  • Salsa verde
  • Mozzarella
  • Limes

See recipe card for quantities.

Instructions

Roast the Poblano Peppers. At 400°F, roast the poblano peppers for 20 minutes, occasionally turning with tongs. Place the peppers in a bowl covered with a clean towel for 20 minutes extra. The skin will blister off the pepper. Remove the skin, cut the pepper on one side and take the seeds out. Wash under the sink to get some of those difficult seeds out. When dry, cut the pepper into slices. In a bowl add the shrimp and season with sazon and salt. 

In a large saucepan on medium-high heat, add the onion and sauté until soft, about 5 minutes. Add the garlic for 1 minute, until fragrant. 

In a large saucepan on medium-high heat, add the onion and sauté until soft, about 5 minutes. Add the garlic for 1 minute, until fragrant. 

Add the shrimp in a single later and cook until the edges turn pink, about 1 minute. Flip the shrimp and cook for another minute. Remove from heat and add the sour cream and salsa verde as well as the sliced poblano peppers. 

Add the shrimp in a single later and cook until the edges turn pink, about 1 minute. Flip the shrimp and cook for another minute. Remove from heat and add the sour cream and salsa verde as well as the sliced poblano peppers. 

Add the shrimp mixture into an oven safe dish. Top with cheese and squeeze lime over the mixture.

Add the shrimp mixture into an oven safe dish. Top with cheese and squeeze lime over the mixture.

Bake in the oven, at 400°F until the cheese melts, about 3-5 minutes. Enjoy this Shrimp Poblano.

Bake in the oven, at 400°F until the cheese melts, about 3-5 minutes.

Hint: Feel free to add more of less of the sour cream and salsa verde. If you prefer creaminess, add sour cream. If you prefer a spicier variation, add salsa verde.

Substitutions

Shrimp: I love buying shrimp already deveined and peeled. Ask your fishmonger to do it for you.

Poblano peppers: I love using poblano peppers, but this works well with bell peppers too.

Onion: I used yellow onion for this recipe, although you could use white or red onion as well.

Sazon: I love sazon but you can just use paprika, cumin, garlic powder and onion powder.

Salsa verde: You can buy store bought salsa verde in the ethnic section of your grocery store. I used my homemade Tomatillo Poblano Salsa Verde to make this dish.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

  • Spicy - use a more spicier salsa verde or hot red sauce.
  • Deluxe - serve this on a taco with some slaw.
  • Kid friendly - use a mild salsa for kids.

Check out this Chicken and Shrimp Fajitas.

This Shrimp Poblano dish is made with shrimp, onion, garlic, salsa verde, poblano peppers sour cream and lots of cheese.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality.

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Feel free to add more of less of the sour cream and salsa verde. If you prefer creaminess, add sour cream. If you prefer a spicier variation, add salsa verde.

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Shrimp Poblano


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Maxine Dubois
  • Total Time: 55 minutes
  • Yield: 3-4 servings 1x
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Description

This Shrimp Poblano dish is made with shrimp, onion, garlic, salsa verde, poblano peppers sour cream and lots of cheese.


Ingredients

Scale
  • 1 pound large shrimp, skin off and deveined
  • 1 tablespoon sazon
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2-3 poblano peppers
  • ½ cup sour cream
  • ½ cup store-bought salsa verde or homemade salsa verde
  • ½  cup mozzarella
  • Juice of ½ lime

Instructions

  1. Roast the Poblano Peppers. At 400°F, roast the poblano peppers for 20 minutes, occasionally turning with tongs. Place the peppers in a bowl covered with a clean towel for 20 minutes extra. The skin will blister off the pepper. Remove the skin, cut the pepper on one side and take the seeds out. Wash under the sink to get some of those difficult seeds out. When dry, cut the pepper into slices. In a bowl add the shrimp and season with sazon and salt. 
  2. Season shrimp. In a bowl add the shrimp and season with sazon and salt. 
  3. Make the Shrimp. In a large saucepan on medium-high heat, add the onion and sauté until soft, about 5 minutes. Add the garlic for 1 minute, until fragrant. Add the shrimp in a single later and cook until the edges turn pink, about 1 minute. Flip the shrimp and cook for another minute. Remove from heat and add the sour cream and salsa verde as well as the sliced poblano peppers. 
  4. Bake the Shrimp. Add the shrimp mixture into an oven safe dish. Top with cheese and squeeze lime over the mixture. Bake in the oven, at 400°F until the cheese melts, about 3-5 minutes.

Notes

  • Is it important to roast the poblano peppers separately because you need to take the seeds and the skin off.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 319.2
  • Sugar: 0.3 g
  • Sodium: 552.0 mg
  • Fat: 10.5 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 23.6 g
  • Fiber: 3.0 g
  • Protein: 32.5 g
  • Cholesterol: 182.9 mg

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

Food safety

  • Cook to a minimum temperature of 165 °F (74 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

More Mexican

  • Poblano cauliflower tacos recipe: Roasted cauliflower florets infused with smoky poblano peppers, wrapped in warm tortillas and topped with vibrant salsa and creamy avocado, offering a flavorful and satisfying vegetarian taco option.
    Cauliflower Tacos Recipe
  • Embark on a journey of sweetness with our Bigotes Pan Dulce recipe: fluffy bread adorned with a crunchy, caramelized topping, reminiscent of Mexican bakeries' charm.
    Pan Dulce Recipe (Bigotes)
  • Savor the fusion of flavors with our Birria Empanadas: golden, flaky pastry envelopes filled with tender, savory birria meat, melding traditional Mexican spices with the comfort of handheld indulgence.
    Birria Empanadas Recipe
  • Embrace the flavors of Mexico with our Al Pastor Recipe: tender marinated pork, stacked on a vertical spit, thinly sliced, and served with pineapple, onions, and cilantro.
    Al Pastor Recipe

Reader Interactions

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  1. Sarah

    August 26, 2024 at 2:04 am

    I would change that to a four if I could, sorry. Really quite tasty; just the sazon was too strong for my palette and you did provide another option. Thank you!

    Reply
  2. Linda Childers

    January 01, 2025 at 12:15 am

    I’ve made this 5 times now. It is so good. I sprinkle fresh cilantro on top and use a bit more than 1/2 cup of cheese. Great reheated too.

    Reply
    • Maxine Dubois

      January 07, 2025 at 2:07 am

      I'm so happy to hear that you enjoyed the recipe, Linda! I love hearing from my readers.

      Reply

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Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

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