This quesadilla with shrimp is a tasty twist on a classic! Filled with juicy shrimp, gooey cheese, and fresh veggies, it’s perfect for lunch or dinner.
Whenever I make these, I can’t help but smile at how quick and easy they are. Plus, who can resist that cheesy goodness? It’s a party in every bite! 🥳
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well here. I like medium shrimp for this recipe, but large shrimp can be fun too. If shrimp isn’t an option, try cooked chicken or black beans for a different protein.
Olive Oil: This is main oil for cooking shrimp. Olive oil gives a nice flavor, but you can use vegetable oil or avocado oil if you have them on hand.
Cheese: I usually go for a blend of cheddar and Monterey Jack for creaminess. If you’re looking for alternatives, try mozzarella, pepper jack for a kick, or even a dairy-free cheese for a vegan version.
Flour Tortillas: Flour tortillas are soft and hold well. Corn tortillas are a great gluten-free option, but they might need some extra care while folding and cooking.
How Can I Cook Shrimp Perfectly?
Cooking shrimp just right can be tricky! You want them tender, not rubbery. Here’s how to do it:
- Make sure your skillet is hot enough to sear the shrimp, but don’t crowd the pan.
- Cook shrimp for 2-3 minutes on each side until they turn pink and opaque.
- Remove them from the skillet immediately to stop the cooking process.
Perfectly cooked shrimp should be juicy and not overdone, so keep an eye on the time!
What’s the Best Way to Assemble My Quesadilla?
Assembly is key for a great quesadilla! Follow this simple guide:
- Start with a tortilla; brush one side with oil to help it crisp up.
- Layer cheese first as it acts like glue to hold fillings in place.
- Add the shrimp and toppings, and finish with a sprinkle of cheese on top before folding.
This helps everything stick together and gives you a gooey, cheesy experience in every bite!
How to Make Quesadilla With Shrimp
Ingredients You’ll Need:
For the Shrimp Filling:
- 8 ounces medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
For Assembling the Quesadilla:
- 4 flour tortillas (8-inch)
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 small onion, finely chopped
- 1 jalapeño, finely chopped (optional for heat)
- 1 lime, cut into wedges
- Salsa, for serving
- Sour cream, for serving (optional)
How Much Time Will You Need?
This delicious quesadilla recipe takes about 15 minutes of prep time and 10-15 minutes to cook, so you can have a tasty meal ready in around 30 minutes. Perfect for a quick lunch or dinner!
Step-by-Step Instructions:
1. Seasoning the Shrimp:
In a bowl, add the peeled and deveined shrimp, olive oil, chili powder, smoked paprika, ground cumin, garlic powder, and a sprinkle of salt and pepper. Toss everything together until the shrimp are well coated with the spices.
2. Cooking the Shrimp:
Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp. Cook for about 2-3 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside.
3. Assembling the Quesadilla:
In the same skillet, lightly brush one side of a tortilla with oil or spray it with cooking spray. Place the tortilla, oil side down, in the skillet. On one half of the tortilla, sprinkle a generous amount of shredded cheese.
4. Adding the Toppings:
Lay the cooked shrimp evenly over the cheese, then top with chopped onion, jalapeño (if using), diced tomatoes, and cilantro. Add a little more cheese on top of the toppings to help everything stick together. Fold the tortilla over to cover the filling.
5. Cooking the Quesadilla:
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and crispy while the cheese has melted. Be sure to flip carefully!
6. Serving:
Remove the quesadilla from the skillet and repeat the process with the remaining tortillas and filling. Cut each quesadilla into wedges and serve with fresh salsa, a squeeze of lime juice, and sour cream on the side if desired.
Enjoy your homemade shrimp quesadillas with their melty cheese and zesty toppings!
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Just be sure to thaw the frozen shrimp thoroughly before cooking. You can thaw them overnight in the refrigerator or quickly by placing them in a sealed bag submerged in cold water. Pat them dry before seasoning and cooking.
Can I Make These Quesadillas Spicy?
Yes! If you love heat, feel free to add more jalapeños, or include some diced serrano peppers. You can also spice up the shrimp seasoning with a pinch of cayenne pepper or use pepper jack cheese for an extra kick.
How Should I Store Leftover Quesadillas?
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat or in the microwave until heated through. You can also pop them in the toaster oven for a crispy finish!
Can I Use Different Vegetables in My Quesadilla?
Absolutely! Feel free to customize your quesadilla with vegetables like bell peppers, spinach, or mushrooms. Just sauté them in the skillet before adding the shrimp to ensure they’re cooked and flavorful.