Cheesy Shrimp Quesadillas
Indulge in the ultimate blend of bold flavors and gooey comfort with these Cheesy Shrimp Quesadillas! Perfectly seasoned shrimp are sautéed in a mouthwatering mix of chili powder, cumin, and smoked paprika, then layered with a generous helping of melted Mexican blend cheese and fresh cilantro, all tucked inside a golden, buttery flour tortilla. Quick and easy to prepare in just 25 minutes, these quesadillas are ideal for a crowd-pleasing weeknight dinner or a satisfying snack. Serve them with creamy sour cream and zesty salsa on the side for the perfect finishing touch. Whether you're looking for a savory seafood dish or a creative take on classic quesadillas, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 4 large flour tortillas
- 2 cups shredded Mexican blend cheese
- 0.25 cup fresh cilantro (chopped)
- 2 tbsp butter
- 0.5 cup sour cream (for serving)
- 0.5 cup salsa (for serving)
Instructions
Rinse the shrimp under cold water and pat dry with paper towels. Cut the shrimp into bite-sized pieces if needed.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the shrimp to the skillet. Sprinkle with chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 3-4 minutes, stirring occasionally, until the shrimp are pink and cooked through. Remove the shrimp from the skillet and set aside.
Wipe the skillet clean with a paper towel. Place it back on medium heat.
Butter one side of a tortilla. Place it buttered side down in the skillet.
Sprinkle 1/2 cup of shredded cheese evenly over half of the tortilla. Add a portion of the cooked shrimp and a tablespoon of chopped cilantro over the cheese.
Fold the tortilla in half to cover the filling. Press down lightly with a spatula to help it stick together.
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
Remove the quesadilla from the skillet and repeat with the remaining tortillas, butter, cheese, shrimp, and cilantro.
Let the quesadillas cool for 1-2 minutes before slicing into wedges. Serve with sour cream and salsa on the side.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 1535 mg | 67% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 562 mg | 43% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 603 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
