Shrimp Quesadillas with Cajun Remoulade
Get ready to elevate your Tex-Mex game with these irresistible Shrimp Quesadillas with Cajun Remoulade! This recipe combines perfectly cooked, Cajun-seasoned shrimp folded into warm, buttery flour tortillas oozing with melted Mexican blend cheese and a touch of fresh green onions. But the star of the show is the homemade Cajun remoulade—a creamy, zesty dipping sauce made with mayonnaise, Dijon mustard, lemon juice, and a kick of paprika and hot sauce. Ready in just 35 minutes, these golden quesadillas offer the perfect balance of bold Southern-inspired flavors and classic comfort food appeal. Serve them as a show-stopping appetizer, easy weeknight dinner, or crowd-pleasing party snack, and watch them disappear!
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 2 tablespoons Olive oil
- 1 tablespoon Cajun seasoning
- 4 Flour tortillas
- 2 cups Shredded Mexican blend cheese
- 2 Green onions (sliced)
- 2 tablespoons Butter (for cooking quesadillas)
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice
- 1 clove Garlic (minced)
- 1 teaspoon Paprika
- 1 teaspoon Hot sauce
- 2 tablespoons Pickle relish
Instructions
In a medium mixing bowl, toss the shrimp with olive oil and Cajun seasoning until evenly coated.
Heat a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and fully cooked. Remove from skillet and set aside.
In a separate small bowl, prepare the Cajun remoulade by whisking together mayonnaise, Dijon mustard, lemon juice, minced garlic, paprika, hot sauce, and pickle relish. Cover and refrigerate until ready to serve.
Lay a flour tortilla on a clean work surface. Sprinkle 1/2 cup of shredded Mexican blend cheese evenly over one half of the tortilla. Add a few cooked shrimp and a sprinkle of sliced green onions on top of the cheese. Fold the tortilla in half to create a semicircle.
Repeat the process with the remaining tortillas, shrimp, and cheese.
Heat a large skillet or griddle over medium heat and add a small amount of butter. Place the folded quesadillas in the skillet, cooking for 2-3 minutes on each side until the tortillas are golden and the cheese is melted.
Remove the quesadillas from the skillet and slice into wedges. Serve immediately with the prepared Cajun remoulade on the side for dipping.
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.9 g | 246% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1266 mg | 422% | |
| Sodium | 6234 mg | 271% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 10.0 g | ||
| Protein | 170.1 g | 340% | |
| Vitamin D | 20.7 mcg | 104% | |
| Calcium | 2050 mg | 158% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1498 mg | 32% | |
*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.
