Paleo Shrimp Quesadilla
Elevate your weeknight dinner or lunch with this Paleo Shrimp Quesadilla, a flavorful and healthy twist on a classic favorite. Packed with seasoned shrimp, creamy avocado guacamole, sautéed red bell peppers, and onions, all tucked inside homemade coconut flour wraps, this recipe delivers bold, fresh flavors while remaining gluten-free and dairy-free. The coconut flour wraps are a low-carb alternative, perfectly sturdy yet tender to hold the delicious fillings together. A squeeze of lime and sprinkle of cilantro add a zesty, aromatic finish that ties everything together. Ready in under an hour, this paleo-friendly meal is perfect for those looking to enjoy a wholesome, nutrient-packed dish that doesn't compromise on taste. Serve warm and enjoy the fusion of vibrant textures and tropical-inspired flavors!
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Recipe Information
Ingredients
- 400 grams shrimp
- 1 large avocado
- 2 tablespoons coconut oil
- 1 medium lime
- 60 grams coconut flour
- 3 large eggs
- 120 ml coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro
- 1 medium red bell pepper
- 0.5 medium onion
Instructions
Start by preparing the shrimp: peel and devein the shrimp, then pat them dry with a paper towel.
In a small bowl, mix garlic powder, cumin, sea salt, and black pepper. Season the shrimp with the spice mix and set aside.
Prepare the coconut flour wraps: in a mixing bowl, combine coconut flour, eggs, and coconut milk. Whisk until smooth. The batter should be slightly thick and creamy.
Heat a non-stick skillet over medium heat and add a small amount of coconut oil. Pour about a quarter of the batter onto the skillet, spreading it thinly to form a wrap. Cook for 2-3 minutes on each side until golden and sturdy. Repeat with the remaining batter to make 4 wraps.
In another skillet, heat 1 tablespoon of coconut oil over medium-high heat. Add the seasoned shrimp and cook them for about 2 minutes on each side until they are pink and opaque. Remove from the pan and set aside.
In the same skillet, add the diced red bell pepper and onion. Sauté for about 4-5 minutes until they are soft.
Mash the avocado with the juice of one lime and a pinch of salt to make a simple guacamole.
To assemble the quesadillas: spread a generous amount of guacamole on one half of each coconut wrap. Top with sautéed peppers and onions, a few shrimp, and some chopped cilantro.
Fold the wrap over to form a half-moon shape and place it back in the skillet over medium heat. Press gently with a spatula and cook for another minute on each side to warm through.
Slice and serve hot with additional cilantro and lime wedges if desired.
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 4040 mg | 176% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 24.4 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 464 mg | 36% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2730 mg | 58% | |
*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.
