Spicy Shrimp Quesadillas
Turn up the heat with these irresistible Spicy Shrimp Quesadillas, a quick and flavorful weeknight dinner that’s ready in just 30 minutes! Juicy shrimp are coated in a bold blend of chili powder, paprika, cumin, and a hint of red pepper flakes, then seared to perfection and brightened with a splash of fresh lime juice. Sandwiched between golden, buttery flour tortillas and melted Mexican cheese, these quesadillas pack a rich, zesty punch in every bite. Fresh cilantro adds a burst of freshness, while optional sides like guacamole and sour cream provide the perfect cooling contrast. With their vibrant flavors and crispy texture, these cheesy shrimp quesadillas are sure to become a family favorite. Perfect for casual dinners, game-day snacks, or anytime you crave a Tex-Mex twist!
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Recipe Information
Ingredients
- 450 grams Shrimp (peeled and deveined)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cumin
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Flour tortillas (large)
- 200 grams Shredded Mexican cheese blend
- 2 tablespoons Butter
- 2 tablespoons Fresh cilantro (chopped)
- 1 piece Lime (juiced)
- Sour cream (for serving, optional)
- Guacamole (for serving, optional)
Instructions
In a medium bowl, combine garlic, chili powder, paprika, cumin, red pepper flakes, salt, and black pepper. Add the shrimp and toss until evenly coated. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove from heat and squeeze lime juice over the shrimp. Set aside.
Wipe out the skillet and return it to medium heat. Add 1/2 tablespoon of butter to the pan. Once melted, place a tortilla in the skillet.
Sprinkle 50 grams of shredded cheese evenly over half of the tortilla. Add a quarter of the cooked shrimp on top of the cheese. Sprinkle with a bit of cilantro.
Fold the tortilla in half to cover the filling. Press gently with a spatula and cook for 2-3 minutes until the bottom is golden brown and crispy. Flip and cook for another 2-3 minutes on the other side.
Remove the quesadilla from the skillet and repeat with the remaining tortillas, shrimp, and cheese, adding more butter to the skillet as needed.
Cut each quesadilla into wedges and serve warm with sour cream and guacamole on the side, if desired.
Nutrition Facts
Calories |
2477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1174 mg | 391% | |
| Sodium | 4877 mg | 212% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 6.6 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 21.3 mcg | 106% | |
| Calcium | 1892 mg | 146% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1981 mg | 42% | |
*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.
