Gluten-Free Shrimp Quesadilla
Elevate your weeknight dinner game with this Gluten-Free Shrimp Quesadilla recipe that packs bold flavors and vibrant ingredients into every bite. Featuring succulent shrimp seasoned with garlic, cumin, chili powder, and a hint of lime, paired perfectly with sautéed bell peppers and onions, this quick and easy dish is a go-to for gluten-free comfort food lovers. Wrapped in soft gluten-free tortillas and melted Mexican blend cheese, these quesadillas deliver the perfect combination of crispy and gooey textures. Served with creamy avocado slices, tangy gluten-free sour cream, and a fresh cilantro garnish, this recipe is a crowd-pleaser that's both nutritious and indulgent. Ideal for serving as a satisfying dinner or sharing as a fun appetizer, these quesadillas will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 4 pieces Gluten-free flour tortillas
- 1 pound Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Red bell pepper, thinly sliced
- 1 small Red onion, thinly sliced
- 1.5 cups Shredded Mexican blend cheese
- 0.25 cup Fresh cilantro, chopped
- 1 medium Avocado, sliced
- 0.5 cup Gluten-free sour cream
- 1 medium Lime, cut into wedges
Instructions
In a large bowl, combine shrimp, 1 tablespoon of olive oil, minced garlic, cumin, chili powder, salt, and black pepper. Toss to coat the shrimp evenly.
Heat a large non-stick skillet over medium-high heat. Add the shrimp mixture and cook for 3-4 minutes, or until the shrimp are pink and cooked through. Remove shrimp from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add sliced red bell pepper and onion to the skillet. Sauté for 5 minutes or until the vegetables are tender.
Remove the vegetables from the skillet and wipe it clean with a paper towel.
Place one gluten-free tortilla on a clean surface and spread a portion of the shredded Mexican blend cheese over one half of the tortilla.
Add cooked shrimp and sautéed vegetables on top of the cheese. Sprinkle some chopped cilantro before folding the tortilla in half.
Heat the skillet over medium-low heat and carefully place the prepared quesadilla in the skillet. Cook for 3-4 minutes on each side, or until the cheese has melted, and the tortilla is golden brown.
Repeat the process with the remaining tortillas and filling ingredients.
Cut each quesadilla into wedges and serve warm with sliced avocado, a dollop of gluten-free sour cream, and a squeeze of lime juice on top.
Nutrition Facts
Calories |
2396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 3907 mg | 170% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 19.5 g | ||
| Protein | 164.7 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1844 mg | 142% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3068 mg | 65% | |
*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.
