These Shrimp Quesadillas are cheesy, tasty, and oh-so-easy to make! Loaded with shrimp, cheese, and your favorite veggies, they’re perfect for a quick meal.
Whenever I make these, I can’t help but dance a little while I cook! 🥳 They’re great for sharing or just enjoying all by yourself. Try them with some salsa for a fun twist!
Key Ingredients & Substitutions
Shrimp: Medium shrimp are ideal for quesadillas, but you can use large shrimp if you prefer. If you’re allergic or vegetarian, consider using canned beans or tofu as a protein substitute!
Tortillas: Flour tortillas are great for their soft texture, but you could use corn tortillas for a gluten-free option. Just be careful as they can be more fragile!
Cheese: A Mexican cheese blend works best, but you can mix in mozzarella or even pepper jack for extra flavor. Vegan cheese can work too if you’re dairy-free.
Veggies: I love using red bell pepper and onion, but feel free to add spinach, mushrooms, or whatever veggies you have on hand. It makes the quesadillas even more colorful!
How Do I Get My Quesadillas Extra Crispy?
To achieve a perfect crispy quesadilla, there are a few tips to keep in mind. First, make sure not to overfill them; too much stuffing can lead to sogginess. Here’s how:
- Cook shrimp fully but avoid overcooking to keep the quesadilla light.
- Use moderate heat on the skillet; not too high or the tortillas may burn before the cheese melts.
- Add a bit of extra oil or butter to the pan before each quesadilla for that golden crisp.
Let them rest a minute before cutting; this helps everything set nicely. Enjoy!
How to Make Shrimp Quesadillas
Ingredients You’ll Need:
- Protein: 1 lb (450g) medium shrimp, peeled and deveined
- Oil & Spices: 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Tortillas: 4 large flour tortillas
- Cheese: 1 1/2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
- Veggies: 1/2 cup diced red bell pepper
- 1/4 cup finely chopped onion
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Sides: 1/2 cup sour cream
- Lime wedges, for serving
- Salsa, for serving
How Much Time Will You Need?
This delicious recipe takes about 30 minutes in total. You’ll spend about 10 minutes prepping the ingredients, and the cooking will take around 20 minutes. In no time, you’ll have crispy and cheesy shrimp quesadillas to enjoy!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium bowl, toss the peeled and deveined shrimp with the olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Make sure each shrimp is well coated with the seasonings for great flavor!
2. Cook the Shrimp:
Heat a large skillet over medium-high heat. Add the shrimp to the hot skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Once they’re done, remove them from the heat and set them aside.
3. Sauté the Veggies:
Using the same skillet, add your diced onion, red bell pepper, and jalapeño (if you’re using it). Cook them for about 3-4 minutes until they soften up, then remove them from the skillet.
4. Assemble the Quesadilla:
Clean the skillet if needed and lower the heat to medium. Place one tortilla flat in the skillet. On one half of the tortilla, sprinkle a generous layer of shredded cheese. Then add some of the cooked shrimp, sautéed veggies, a few dollops of sour cream, and a sprinkle of chopped cilantro on top of the cheese.
5. Add More Cheese:
For extra cheesiness and to help the quesadilla stick together, sprinkle a little more cheese on top of the filling.
6. Cook the Quesadilla:
Fold the tortilla over to enclose the filling. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese inside is melted. You can press down gently with a spatula to help everything stick together and brown nicely.
7. Finish and Serve:
Remove the quesadilla from the skillet and let it rest for a minute before cutting it into wedges. Repeat the process with the remaining tortillas and filling ingredients.
8. Garnish and Serve:
Garnish your quesadillas with extra cilantro and serve warm with lime wedges and salsa on the side for dipping. Enjoy your flavorful, crispy shrimp quesadillas!
Can I Use Frozen Shrimp For This Recipe?
Yes, you can use frozen shrimp! Just be sure to thaw them completely before cooking. It’s best to let them defrost in the fridge overnight or quickly thaw them in a sealed bag submerged in cold water for about 15-20 minutes.
Can I Use Corn Tortillas Instead of Flour?
Absolutely! Corn tortillas are a great gluten-free option. Just keep in mind that they may be more delicate, so handle them carefully when assembling and cooking the quesadillas.
What Should I Do If I Don’t Have All the Spices?
No worries! If you don’t have some spices, you can substitute with taco seasoning if you have it on hand. Alternatively, feel free to experiment with other seasonings you enjoy, such as garlic powder or Italian herbs for a different twist.
How to Store Leftover Quesadillas?
Store any leftover quesadillas in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven or on a skillet over low heat, which will help maintain their crispiness. You can also microwave them, but they may lose some texture.