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.
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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
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.
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.
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.
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.
Shrimp Poblano
- Total Time: 55 minutes
- Yield: 3-4 servings 1x
Description
This Shrimp Poblano dish is made with shrimp, onion, garlic, salsa verde, poblano peppers sour cream and lots of cheese.
Ingredients
- 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
- 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.
- Season shrimp. In a bowl add the shrimp and season with sazon and salt.
- 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.
- 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
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
Sarah
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!
Linda Childers
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.
Maxine Dubois
I'm so happy to hear that you enjoyed the recipe, Linda! I love hearing from my readers.