Shrimp Quesadilla
Elevate your weeknight dinner game with these irresistible Shrimp Quesadillas, a vibrant blend of bold flavors and effortless preparation. Tender shrimp are marinated in a zesty mix of lime juice, garlic, cumin, and chili powder, creating a smoky, citrusy bite that perfectly complements the melted cheddar cheese. Paired with a medley of fresh diced bell peppers, red onions, and cilantro, these quesadillas deliver a satisfying crunch and unbeatable flavor in every bite. Cooked to golden perfection on a skillet, they’re quick to assemble and ideal for sharing. Serve them with a dollop of sour cream and your favorite zesty salsa to complete the dish. Perfect for busy evenings or casual gatherings, this recipe is a must-try for shrimp lovers who crave Mexican-inspired comfort food.
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Recipe Information
Ingredients
- 250 g large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves minced garlic
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh lime juice
- 4 medium flour tortillas
- 200 g shredded cheddar cheese
- 1 medium red bell pepper, diced
- 1 small red onion, thinly sliced
- 2 tbsp fresh cilantro, chopped
- sour cream (optional)
- salsa (optional)
Instructions
Start by marinating the shrimp. In a medium bowl, combine shrimp, olive oil, minced garlic, cumin, chili powder, salt, pepper, and lime juice. Mix well to ensure shrimp are fully coated with the marinade. Set aside for at least 10 minutes.
While the shrimp is marinating, prepare the vegetables. Dice the red bell pepper and slice the red onion thinly. Chop the fresh cilantro and set aside.
Heat a non-stick skillet over medium-high heat. Add the marinated shrimp along with any excess marinade to the skillet. Cook for about 2-3 minutes on each side or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
Wipe out the skillet if necessary and lower the heat to medium. Place one tortilla in the skillet.
Sprinkle about 50g of shredded cheddar cheese over half of the tortilla, then layer with a quarter of the cooked shrimp, diced bell peppers, sliced onions, and chopped cilantro. Fold the tortilla over to create a half-moon shape.
Cook the quesadilla for about 2-3 minutes per side or until the tortilla is golden brown and the cheese has melted.
Remove from the skillet and repeat with the remaining tortillas and filling.
Cut each quesadilla into thirds or quarters. Serve hot with optional sour cream and salsa on the side.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 4093 mg | 178% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 10.6 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1945 mg | 150% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1169 mg | 25% | |
*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.
