This Quesadilla with Shrimp is a tasty twist on a classic! Loaded with juicy shrimp and melted cheese, each bite is bursting with flavor. Plus, it’s super quick to make!
Who doesn’t love a good quesadilla? I love to add some salsa for an extra kick. It’s perfect for lunch or a fun dinner. You’ll be smiling with every cheesy, shrimp-filled bite! 🌮
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is ideal for this dish, but frozen shrimp works just as well. Just be sure to thaw them and pat them dry before cooking. If you prefer, you can substitute shrimp with grilled chicken or sautéed mushrooms for a different protein option!
Tortillas: I suggest using flour tortillas for their softness and flexibility, but corn tortillas can be used for a gluten-free version. Just make sure they are sturdy enough to hold the filling without breaking.
Cheese: A Mexican blend of cheeses adds great flavor and melty texture. If you want a lighter option, you could use reduced-fat cheese or skip it altogether. Vegan cheese is also an awesome substitute if you’re avoiding dairy!
Spices: The chili powder, cumin, and smoked paprika are key to flavor. If you like heat, try adding more chili powder or even some cayenne pepper. For a mild touch, stick with just cumin and paprika. Each brings its unique flair!
How Do You Perfectly Cook Shrimp in a Quesadilla?
Cooking shrimp perfectly is crucial for the best quesadilla. Here’s how to do it:
- First, make sure your shrimp are all the same size for even cooking.
- Heat your skillet to medium-high; this helps the shrimp cook quickly while browning nicely.
- Cook the shrimp for 2-3 minutes on each side. They should turn pink and opaque. Overcooking can make them tough, so keep an eye on them!
- After cooking, chop them gently to make filling easier.
Perfectly cooked shrimp will add that delightful sweetness and a bit of a bite to your quesadilla!
Quesadilla With Shrimp
Ingredients You’ll Need:
- 8 flour tortillas (8-inch size)
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and pepper, to taste
- 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 1/4 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, seeded and finely chopped (optional)
- 1 lime, cut into wedges
- Sour cream or Mexican crema, for serving
How Much Time Will You Need?
This recipe will take around 20-25 minutes to prepare and cook. You’ll spend about 10 minutes prepping the ingredients and seasoning the shrimp, and then another 15 minutes cooking and assembling the quesadillas. It’s a quick and delicious meal that everyone will love!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium bowl, toss the peeled and deveined shrimp with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, and pepper. Make sure the shrimp are well coated with the spices. This seasoning adds tons of flavor!
2. Cook the Shrimp:
Heat a large skillet over medium-high heat. Add the seasoned shrimp to the hot skillet and cook for 2-3 minutes on each side, until they turn pink and are cooked through. They should be bright pink and opaque. Once cooked, remove the shrimp from the skillet and chop them into smaller pieces for the quesadilla.
3. Assemble the Quesadilla:
In the same skillet, lower the heat to medium. Place one tortilla in the pan. Sprinkle about 1/4 cup of shredded cheese over half of the tortilla. Add a layer of the chopped shrimp, followed by the diced red bell pepper, jalapeño (if using), and chopped cilantro. Top with another 1/4 cup of cheese to help hold everything together.
4. Cook the Quesadilla:
Fold the tortilla over to cover the filling and press down gently with a spatula. Cook for about 2-3 minutes or until the bottom is golden brown and crispy. Carefully flip the quesadilla and cook for another 2-3 minutes on the other side, or until it is golden and the cheese is thoroughly melted.
5. Slice and Serve:
Once the quesadilla is cooked, transfer it to a cutting board and let it cool for a minute. Slice it into wedges for easy serving. Repeat this process with the remaining tortillas and filling. Serve warm with lime wedges and a side of sour cream or Mexican crema for dipping!
Enjoy your flavorful shrimp quesadillas with a fresh squeeze of lime! They’re sure to be a hit!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the frozen shrimp completely before using them. You can do this overnight in the fridge or quickly by placing them in a sealed bag and submerging it in cold water for about 15-20 minutes. Pat them dry before seasoning!
What Other Veggies Can I Add?
You can customize your quesadillas with various vegetables! Consider adding sautéed onions, zucchini, corn, or mushrooms. Just be sure to cook any vegetables that need it before adding them to the quesadilla for the best texture and flavor.
How Do I Store Leftovers?
Store any leftover quesadillas in an airtight container in the fridge for up to 3 days. To reheat, place them on a skillet over medium heat or in the oven until heated through. Avoid microwaving if possible, as it can make them soggy.
Can I Make This Recipe Gluten-Free?
Yes! Simply use gluten-free tortillas instead of flour tortillas. Many brands offer delicious gluten-free options that work great in quesadillas, ensuring everyone can enjoy this meal!