Whole30 Shrimp Quesadilla
Get ready to indulge guilt-free with this vibrant Whole30 Shrimp Quesadilla recipe! Packed with nutrient-rich ingredients like tender shrimp, crisp red bell peppers, creamy avocado, and fresh cilantro, this gluten-free and dairy-free dish is both satisfying and wholesome. The almond flour tortillas provide the perfect base, while the bold flavors of lime juice, cumin, and chili powder elevate the shrimp to zesty perfection. Easy to prepare in just 30 minutes, this recipe is ideal for quick weeknight dinners or a nutritious lunch. Serve it hot, sliced into wedges, and pair it with shredded romaine for a delightful crunch. Perfect for Whole30 enthusiasts or anyone craving a flavorful, health-conscious twist on classic quesadillas!
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Recipe Information
Ingredients
- 250 grams raw shrimp, peeled and deveined
- 4 pieces almond flour tortillas
- 1 tablespoon coconut oil
- 1 medium red bell pepper, thinly sliced
- 0.5 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon cumin powder
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 large avocado, sliced
- 1 cup romaine lettuce, shredded
Instructions
In a medium bowl, combine shrimp with lime juice, cumin, chili powder, salt, and black pepper. Toss well to coat evenly and set aside.
Heat the coconut oil in a large skillet over medium heat. Add the sliced red bell pepper and onion, saute for about 5 minutes until softened.
Add minced garlic to the skillet and cook for an additional minute until fragrant.
Increase the heat to high and add the seasoned shrimp to the skillet. Cook for 3-4 minutes, stirring often, until shrimp are pink and opaque. Remove the skillet from heat and stir in chopped cilantro.
In a separate non-stick skillet over medium heat, warm one almond flour tortilla. Spoon half of the shrimp mixture onto one side of the tortilla.
Place a few slices of avocado over the shrimp, then fold the tortilla in half to cover the filling. Press down gently.
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is lightly browned and crispy. Remove from the skillet and repeat with the other tortilla and remaining filling.
Cut each quesadilla into wedges and serve hot, garnished with shredded romaine lettuce. Enjoy your Whole30 Shrimp Quesadilla!
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 472 mg | 158% | |
| Sodium | 2276 mg | 99% | |
| Total Carbohydrate | 121.7 g | 44% | |
| Dietary Fiber | 80.7 g | 288% | |
| Total Sugars | 15.0 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2353 mg | 50% | |
*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.
