Shrimp Quesadillas
Indulge in the irresistible flavors of these Shrimp Quesadillas, a quick and easy recipe perfect for a weeknight dinner or a crowd-pleasing appetizer. Juicy, perfectly seasoned shrimp are sautéed with sweet red bell peppers, tender onions, and aromatic garlic, then enveloped in gooey melted cheese and golden-crisp flour tortillas. Highlighted by a touch of cumin, chili powder, and fresh cilantro, each bite bursts with bold, zesty flavors. Ready in just 30 minutes, these quesadillas are as simple to make as they are satisfying. Serve them with creamy guacamole, tangy salsa, and a dollop of sour cream to elevate the dish to perfection. Whether you're looking for a new Mexican-inspired favorite or a comfort food classic with a seafood twist, these Shrimp Quesadillas are sure to impress.
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Recipe Information
Ingredients
- 250 grams Raw shrimp (peeled, deveined, tails removed)
- 4 pieces Flour tortillas
- 150 grams Shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 medium Red bell pepper (diced)
- 1 small Onion (finely chopped)
- 2 cloves Garlic cloves (minced)
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Butter (for cooking tortillas)
- 100 grams Sour cream (optional, for serving)
- 100 grams Salsa (optional, for serving)
- 100 grams Guacamole (optional, for serving)
Instructions
In a medium bowl, combine raw shrimp with ground cumin, chili powder, salt, and black pepper. Toss to coat evenly and set aside.
Heat the olive oil in a skillet over medium heat. Add the diced red bell pepper and chopped onion. Cook for 3-4 minutes until softened.
Add the minced garlic and stir for an additional 30 seconds until fragrant.
Add the seasoned shrimp to the skillet. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. Remove the skillet from heat and stir in the chopped fresh cilantro.
In a clean large skillet, melt 1/2 tablespoon of butter over medium heat for each quesadilla.
Place one tortilla in the skillet and sprinkle a layer of shredded cheese on one half of the tortilla.
Add a portion of the cooked shrimp and vegetable mixture on top of the cheese. Sprinkle additional cheese on top of the shrimp if desired.
Fold the tortilla in half to cover the filling. Press gently with a spatula to ensure even cooking.
Cook 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, adding more butter as needed.
Slice each quesadilla into wedges and serve warm with sour cream, salsa, and guacamole on the side, if desired.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 4.3 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 403 mg | 31% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 482 mg | 10% | |
*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.
