Preheat your oven to 200°C (400°F) and line a baking sheet if needed. Place the whole poblano peppers on the tray, leaving a little space between each one so they roast evenly.

Roast the peppers in the oven for 10–12 minutes, turning them halfway through. You’re looking for slightly blistered skin with a bit of charring—this adds a mild smoky flavor and softens them for stuffing.

Remove the peppers from the oven and let them cool for a few minutes until they are safe to handle. They should feel soft but still hold their shape.

Carefully slice each pepper lengthwise using a sharp knife. Gently open them and remove the seeds and inner membranes. Try not to tear the peppers too much so they can hold the filling properly.

In a mixing bowl, add the cleaned shrimp and season them with salt, pepper, paprika, and cumin. Toss well so each piece is evenly coated with seasoning.

Place a skillet over medium heat and add olive oil. Allow it to warm up for about 30 seconds until it starts to shimmer slightly.

Add the minced garlic to the skillet and cook for about 20–30 seconds until fragrant. Be careful not to burn it, as garlic can turn bitter quickly.

Add the seasoned shrimp to the skillet in a single layer. Cook for 2–3 minutes, flipping halfway through, until the shrimp turn pink and opaque. Avoid overcooking—they should be tender and juicy.

Once the shrimp are cooked, stir in the fresh lime juice and chopped cilantro. Mix gently so the shrimp absorb all the fresh, zesty flavor.

Spoon the shrimp mixture evenly into each prepared poblano pepper, making sure every pepper is nicely filled without overstuffing.

If you’re using cheese, sprinkle it evenly over the stuffed peppers so it melts nicely over the shrimp.

Place the stuffed peppers back onto the baking sheet and return them to the oven. Bake for 5–7 minutes, just until everything is heated through and the cheese is melted and slightly bubbly.

Remove from the oven and let them rest for a minute. Serve warm with your favorite toppings like avocado, sour cream, or extra cilantro for a fresh finish.