Pan-Seared Gulf Shrimp with Roasted Poblano and Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Succulent Gulf shrimp pan-seared and served in a smoky roasted poblano and tomato sauce with garlic and fresh herbs. This mexican-inspired seafood (gluten free) ready in about 35 minutes blends peeled and deveined large raw shrimp, medium, quartered roma tomatoes, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined large raw shrimp
• 2 medium, roasted and peeled poblano peppers
• 3 medium, quartered roma tomatoes
• 4 cloves, minced garlic cloves
• 3 tbsp, divided olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Roast 2 medium poblano peppers directly over a gas flame or under the broiler, turning occasionally until blackened all over (about 8 minutes). Place in a bowl covered with plastic wrap for 10 minutes. Peel off skins, remove seeds, and chop coarsely.
2. Step 2: Heat 2 tbsp olive oil in a medium skillet over medium heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant. Add 3 quartered roma tomatoes, 1 tsp ground cumin, 1/2 tsp smoked paprika, and chopped roasted poblano peppers. Cook, stirring occasionally, for 10 minutes until tomatoes break down and sauce thickens.
3. Step 3: Meanwhile, season 1 lb peeled and deveined shrimp with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Heat remaining 1 tbsp olive oil in a separate large skillet over medium-high heat. Add shrimp and cook for 2 minutes on each side until pink and opaque with slight searing.
5. Step 5: Stir 1 tbsp fresh lime juice and 2 tbsp chopped cilantro into the poblano tomato sauce. Spoon sauce onto plates and top with the pan-seared shrimp. Serve immediately with warm tortillas or rice for a fresh coastal Tex-Mex meal.