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Easy Low-Carb Shrimp Chile Rellenos

  • Writer: Dorothea Chollett
    Dorothea Chollett
  • 5 hours ago
  • 2 min read




Looking for a delicious low-carb meal that's simple enough for a weeknight but special enough to serve guests? These Easy Low-Carb Shrimp Chile Rellenos are filled with tender baby shrimp, sweet onions, garlic, creamy Queso Blanco, and just a touch of Mexican cheese. Best of all, there's no need to roast or peel the peppers first, making this recipe both easy and flavorful.



Servings

4 servings


INGREDIENTS


  • 4 large poblano peppers

  • ¾ pound tiny baby shrimp, peeled and deveined (fresh or frozen, thawed if frozen)

  • 1 tablespoon avocado oil

  • 1 large, sweet onion, diced

  • 2 tablespoons minced garlic

  • 8 ounces Queso Blanco cheese, crumbled

  • ¼ cup shredded Mexican cheese blend, divided

  • Salt and freshly ground black pepper, to taste


INSTRUCTIONS


  1. Preheat the oven to 350°F.

  2. Wash the poblano peppers. Using a small knife, cut a slit lengthwise down one side of each pepper. Carefully remove the seeds and membranes, leaving the stem attached if possible.

  3. Heat the avocado oil in a large skillet over medium heat.

  4. Add the diced onion and cook for 8–10 minutes, or until soft and translucent.

  5. Stir in the garlic and cook for 1–2 minutes, stirring frequently.

  6. Add the shrimp and cook only until they just begin to turn pink. Do not cook them completely—they will finish cooking in the oven.

  7. In a large mixing bowl, gently combine:

    • Crumbled Queso Blanco

    • 2 tablespoons of the Mexican cheese blend

    • Cooked onion

    • Garlic

    • Shrimp

    • Salt and pepper to taste

  8. Stuff each poblano pepper with the filling and place them in a lightly greased baking dish. Spoon any remaining filling around the peppers in the baking dish.

  9. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.

  10. Remove the foil. Sprinkle the remaining 2 tablespoons of Mexican cheese blend evenly over the tops of the peppers.

  11. Return the baking dish to the oven and bake uncovered for an additional 10 minutes, until the cheese is melted and lightly golden.

Serve hot with a fresh salad, cauliflower rice, or your favorite low-carb side dish.


Dayle's Tip

The secret to tender shrimp is not overcooking them. Cook them only until they barely begin turning pink in the skillet. They'll finish cooking in the oven, giving you juicy, tender shrimp in every bite.


Estimated Carbohydrates

Entire Recipe

  • Total Carbohydrates: Approximately 50 g

  • Net Carbohydrates: Approximately 39 g

Per Serving (1 Stuffed Poblano Pepper)

  • Total Carbohydrates: Approximately 12.5 g

  • Net Carbohydrates: Approximately 9.8 g

Nutrition values are estimates and may vary depending on the size of the peppers and the brands of cheese used.


"Taste and see that the Lord is good; blessed is the one who takes refuge in Him. "Psalm 34:8 (NIV)

May this meal remind you that God's goodness is found not only in the food He provides but also in the joy of sharing it with family and friends. Every meal is another opportunity to thank Him for His faithfulness and care.


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