Low Sodium Shrimp Quesadilla
Elevate your mealtime with this flavorful Low Sodium Shrimp Quesadilla—perfect for those looking to enjoy a healthy twist on a classic favorite. Packed with succulent shrimp, vibrant red bell peppers, sweet onions, and aromatic spices like cumin and chili powder, this recipe is a feast for the senses while keeping sodium levels in check. Whole wheat tortillas form the ideal base, while a layer of melted low-sodium mozzarella cheese adds creamy indulgence without compromising heart health. A touch of fresh cilantro and a squeeze of zesty lime bring balance and brightness to every bite. Ready in just 30 minutes, this easy and satisfying meal is perfect for a quick lunch or light dinner. Whether you’re meal prepping or treating guests, these nutrient-packed shrimp quesadillas are sure to impress!
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Recipe Information
Ingredients
- 12 large pieces, peeled and deveined Shrimp
- 2 tablespoons Olive oil
- 0.5 cup, thinly sliced Red bell pepper
- 0.5 cup, thinly sliced Onion
- 2 cloves, minced Garlic
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.25 teaspoon Black pepper
- 2 large Whole wheat tortillas
- 1 cup, shredded Low-sodium mozzarella cheese
- 2 tablespoons, chopped Fresh cilantro
- 1 cut into wedges Lime
Instructions
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and opaque. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the red bell pepper and onion, cooking until soft, about 5 minutes.
Stir in the garlic, ground cumin, chili powder, and black pepper, cooking for an additional 2 minutes until fragrant.
Return the cooked shrimp to the skillet, mixing them with the vegetable mixture. Remove from heat.
Lay one tortilla flat in a large, clean skillet over medium heat.
Sprinkle half of the mozzarella cheese evenly over the tortilla.
Spread the shrimp and vegetable mixture over the cheese layer.
Sprinkle the remaining mozzarella cheese over the shrimp mixture.
Place the second tortilla on top of the quesadilla and press down gently.
Cook for about 2-3 minutes on each side, or until the tortillas are golden brown and the cheese has melted.
Remove from the pan and let it cool for a minute before cutting into quarters.
Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 14.0 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2081 mg | 160% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1288 mg | 27% | |
*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.
