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Southern California Cool Poblano Shrimp Wraps

USC Trojans

Prep Time 10 minutes
Cook Time 35 minutes
Cool Time N/A
Total Time 45 minutes
Servings N/A



  1. Preheat oven to 375°F.
  2. Begin by roasting the poblano and jalapeno in your oven at 500°F for about 7 minutes.
  3. Put blackened peppers in separate brown paper or plastic bags and seal shut; allow peppers to cool, about 5 to 10 minutes.
  4. Remove peppers from bag or container and peel off the blackened skin. It should come right off, leaving you with soft flesh.
  5. Remove the stem and seeds, and cut the flesh into 1/2-inch-wide strips. Lay green onions in the oven to roast for about 7 minutes. Set aside.
  6. In a large bowl, add shrimp and shrimp marinade ingredients. Stir to coat. Set aside.
  7. In a blender, blend the ingredients for the Lime Sour Cream Drizzle until smooth and pourable.
  8. Pour this into a squeeze bottle and also place some in a dipping bowl.
  9. To assemble wraps: Place a strip of crescent dough onto the parchment-lined sheet pan about 1 inch apart.
  10. Wrap poblano strip around 1 shrimp in a spiral from head to tail, and then lay it in the center of the crescent dough strip.
  11. Wrap and cross the strip around and over the shrimp and poblano.
  12. Place filled sheet pan in the oven for 16 to 18 minutes at 375°F.
  13. Remove from oven. Serve and enjoy.