Why You Will Love This Recipe
These Shrimp Quesadillas are the perfect mix of quick, flavorful, and satisfying! Juicy shrimp, melted cheese, and crispy tortillas come together in under 30 minutes, making this dish ideal for busy weeknights or casual weekend meals. It’s easy to customize with your favorite veggies or spices, too—even picky eaters will ask for seconds!
Ingredients:
- 1 lb raw shrimp, peeled and deveined
- 1 tbsp olive oil (plus extra for cooking)
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 bell pepper, thinly sliced
- 1 small red onion, sliced
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 4 large flour tortillas
- Optional: diced jalapeños, fresh cilantro, lime wedges
Ingredient Prep Guide
Shrimp: Pat them dry with paper towels to ensure they crisp up nicely. Remove tails if they’re still attached.
Cheese: Grate it fresh for better melting. Pre-shredded bags often have additives that make cheese clumpy.
Veggies: Slice bell peppers and onions evenly so they cook at the same rate. A mandoline helps for ultra-thin slices!
Spices: Mix chili powder, garlic powder, cumin, salt, and pepper in a small bowl ahead of time for quick seasoning.
Equipment & Tools
- Large skillet
- Spatula
- Cutting board
- Sharp knife
- Mixing bowls
- Measuring spoons
Step-by-Step Instructions
Step 1: Cook the shrimp. Heat 1 tbsp olive oil in a skillet over medium heat. Add shrimp and sprinkle with the spice mix. Cook 2-3 minutes per side until pink and slightly crispy. Remove from the pan and chop into bite-sized pieces.
Step 2: Sauté the veggies. Using the same skillet, add a little more oil if needed, then toss in the bell peppers and onions. Cook for 4-5 minutes until softened but still slightly crunchy.
Step 3: Assemble the quesadillas. Lay a tortilla flat and sprinkle half of it with cheese. Add a layer of shrimp, veggies, and more cheese. Fold the tortilla over and press gently.
Step 4: Cook until golden. Heat a clean skillet over medium-low heat. Add the quesadilla and cook for 2-3 minutes per side, pressing down with a spatula to melt the cheese. Repeat for all tortillas.
Key Details
Total Time: 25 mins (Prep: 15 mins | Cook: 10 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Skillet, spatula, knife
Serving Suggestions
Pair these Shrimp Quesadillas with cool, creamy sides like guacamole or sour cream to balance the spices. A simple pico de gallo salad or lime-spiked rice works well, too. Serve them right off the skillet for a casual dinner, or cut into wedges for party appetizers. A squeeze of fresh lime juice adds a bright finishing touch!
Pro Tips
For extra-crispy tortillas, skip the oil and cook them in a dry skillet. The direct heat helps achieve that golden crunch without sogginess. Don’t overfill the quesadillas—too much filling will cause the tortilla to tear when flipping. If you’re doubling the recipe, keep cooked quesadillas warm in a 200°F oven on a baking sheet while you finish the rest.
Want more heat? Add a pinch of cayenne to the spice mix or toss diced jalapeños into the veggie sauté. Swap Monterey Jack for pepper jack cheese for an extra kick!
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat to keep tortillas crisp (microwaving makes them soft). For longer storage, wrap uncooked quesadillas in foil and freeze for up to 1 month. Cook from frozen in a skillet, adding 1-2 extra minutes per side.
Troubleshooting
Soggy tortillas? Your heat might be too low. Cook over medium-low to melt cheese without steaming the tortilla. Rubbery shrimp? Avoid overcooking—shrimp turn pink quickly and become tough if left too long. Bland flavor? Adjust the salt or add a dash of smoked paprika to the spice mix.
Frequently Asked Questions
Can I use corn tortillas instead of flour?
Yes, but they’re more prone to cracking. Warm corn tortillas slightly first to make them pliable.
How do I make this spicier?
Stir 1/2 tsp of cayenne into the spice blend, or top the quesadillas with hot sauce before serving.
Can I use frozen shrimp?
Absolutely! Thaw them overnight in the fridge, then pat dry thoroughly to remove excess moisture.
Shrimp Quesadillas
Ingredients
- 1 lb raw shrimp peeled and deveined
- 1 tbsp olive oil plus extra for cooking
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 bell pepper thinly sliced
- 1 small red onion sliced
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 4 large flour tortillas
- Optional: diced jalapeños fresh cilantro, lime wedges
Instructions
- Cook the shrimp. Heat 1 tbsp olive oil in a skillet over medium heat. Add shrimp and sprinkle with the spice mix. Cook 2-3 minutes per side until pink and slightly crispy. Remove from the pan and chop into bite-sized pieces.
- Sauté the veggies. Using the same skillet, add a little more oil if needed, then toss in the bell peppers and onions. Cook for 4-5 minutes until softened but still slightly crunchy.
- Assemble the quesadillas. Lay a tortilla flat and sprinkle half of it with cheese. Add a layer of shrimp, veggies, and more cheese. Fold the tortilla over and press gently.
- Cook until golden. Heat a clean skillet over medium-low heat. Add the quesadilla and cook for 2-3 minutes per side, pressing down with a spatula to melt the cheese. Repeat for all tortillas.