Vegan Shrimp Quesadilla
Savor the bold flavors of this Vegan Shrimp Quesadilla, a plant-based twist on a beloved comfort food classic. Packed with perfectly seasoned vegan shrimp, smoky paprika, and sautéed peppers and onions, this quesadilla delivers a satisfying blend of textures and tastes. Creamy vegan mozzarella binds the ingredients together, while fresh avocado and cilantro elevate every bite with vibrant freshness. Quick and easy to make in under 35 minutes, these quesadillas are ideal for weeknight dinners or casual gatherings. Serve them hot with lime wedges and optional fresh salsa for a zesty finish that will delight anyone craving a hearty, flavor-packed meal. Perfect for vegan food lovers and anyone exploring meatless recipes, this dish is sure to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 200 grams vegan shrimp
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 150 grams vegan mozzarella cheese, shredded
- 4 pieces large flour tortillas
- 1 large red bell pepper, thinly sliced
- 0.5 small red onion, thinly sliced
- 1 medium avocado, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 large lime, cut into wedges
- 1 cup fresh salsa (optional)
Instructions
In a medium bowl, toss the vegan shrimp with olive oil, garlic powder, smoked paprika, and black pepper. Mix well to ensure all pieces are coated with the seasoning.
Heat a large non-stick skillet over medium heat. Add the seasoned vegan shrimp and cook for 3-4 minutes, turning occasionally, until slightly browned and heated through. Remove from the skillet and set aside.
In the same skillet, add the red bell pepper and red onion. Sauté for 5-6 minutes until tender. Remove from skillet and set aside with the vegan shrimp.
Place a tortilla in the skillet over medium heat. Sprinkle 1/4 of the vegan mozzarella cheese evenly over half of the tortilla. Layer 1/4 of the cooked vegan shrimp, sautéed peppers and onions, and sliced avocado on top of the cheese. Sprinkle with some fresh cilantro.
Fold the tortilla over to enclose the filling and press down gently. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
Remove the quesadilla from the skillet and repeat the process with the remaining tortillas and fillings.
Once all the quesadillas are cooked, cut them into wedges and serve hot with lime wedges and fresh salsa on the side, if desired.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3581 mg | 156% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 25.8 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1208 mg | 93% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2324 mg | 49% | |
*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.
