Name: Shrimp Quesadilla
Ingredients: Shrimp: 1 pound, peeled and deveined. The star of the show! Look for medium to large shrimp for the best texture and flavor. Fresh or frozen (thawed) both work wonderfully. Smaller shrimp tend to overcook and can become rubbery, while larger shrimp hold their juiciness better.; Large Flour Tortillas: 8-10, burrito size. These form the base of our quesadillas and need to be sturdy enough to hold all the delicious fillings. Burrito-size ensures ample space for shrimp and cheese, making for a satisfying meal. Flour tortillas offer a tender chew that complements the other ingredients beautifully.; Shredded Cheese: 2 cups, Monterey Jack, cheddar, or a blend. The glue that holds everything together and provides that irresistible cheesy pull. Monterey Jack is a classic choice for its mild flavor and excellent melting properties. Cheddar adds a sharper, more pronounced cheese flavor. A blend offers a balance of both.; Olive Oil: 2 tablespoons. For sautéing the shrimp and adding a touch of richness. Olive oil is a healthy and flavorful option, but you can also use avocado oil or vegetable oil if preferred.; Red Onion: ½ medium, thinly sliced. Adds a subtle bite and aromatic depth to the quesadilla filling. Red onion provides a milder sharpness compared to yellow onion, which pairs well with shrimp and cheese.; Bell Pepper: 1, any color, thinly sliced. Adds sweetness, color, and a satisfying crunch. Choose your favorite color – red, yellow, or orange bell peppers are sweeter than green.; Jalapeño Pepper: 1, seeded and minced (optional). For a touch of heat! If you like a kick, jalapeño adds a vibrant spice. Remember to remove the seeds and membranes for less heat, or leave some in for extra fire. If you’re sensitive to spice, you can omit this or use a milder pepper like poblano.; Garlic: 2 cloves, minced. Essential for flavor! Garlic enhances the savory notes of the shrimp and vegetables, adding a pungent aroma that makes the quesadillas even more enticing. Freshly minced garlic is always best for maximum flavor.; Chili Powder: 1 teaspoon. Adds warmth and a smoky depth of flavor. Chili powder is a blend of dried chili peppers and spices, providing a complex flavor profile that complements shrimp and cheese.; Cumin: ½ teaspoon. Earthy and warm, cumin complements the chili powder and adds another layer of flavor. Cumin is a staple in Mexican and Tex-Mex cuisine, bringing a characteristic smoky and slightly bitter note.; Smoked Paprika: ½ teaspoon. For a hint of smoky sweetness. Smoked paprika adds a beautiful smoky aroma and flavor that elevates the quesadillas. It’s made from smoked pimiento peppers, giving it a unique depth.; Salt: To taste. Enhances all the flavors and brings them together. Salt is crucial for seasoning and balancing the flavors of the dish.; Black Pepper: To taste. Adds a subtle bite and complements the other spices. Freshly ground black pepper provides a more pungent and aromatic flavor than pre-ground pepper.; Fresh Cilantro: ¼ cup, chopped (optional, for garnish). Adds a fresh, vibrant flavor and a pop of color. Cilantro is a classic garnish in Mexican cuisine, offering a bright, citrusy, and slightly peppery flavor.; Lime Wedges: For serving. A squeeze of lime brightens up the quesadillas and adds a tangy finish. Lime juice cuts through the richness of the cheese and adds a refreshing zest.

Ingredients

To create quesadillas that are bursting with flavor and texture, you’ll need these key ingredients. We’ve broken it down to make your grocery shopping a breeze and ensure you have everything you need for quesadilla perfection.

Shrimp: 1 pound, peeled and deveined. The star of the show! Look for medium to large shrimp for the best texture and flavor. Fresh or frozen (thawed) both work wonderfully. Smaller shrimp tend to overcook and can become rubbery, while larger shrimp hold their juiciness better.
Large Flour Tortillas: 8-10, burrito size. These form the base of our quesadillas and need to be sturdy enough to hold all the delicious fillings. Burrito-size ensures ample space for shrimp and cheese, making for a satisfying meal. Flour tortillas offer a tender chew that complements the other ingredients beautifully.
Shredded Cheese: 2 cups, Monterey Jack, cheddar, or a blend. The glue that holds everything together and provides that irresistible cheesy pull. Monterey Jack is a classic choice for its mild flavor and excellent melting properties. Cheddar adds a sharper, more pronounced cheese flavor. A blend offers a balance of both.
Olive Oil: 2 tablespoons. For sautéing the shrimp and adding a touch of richness. Olive oil is a healthy and flavorful option, but you can also use avocado oil or vegetable oil if preferred.
Red Onion: ½ medium, thinly sliced. Adds a subtle bite and aromatic depth to the quesadilla filling. Red onion provides a milder sharpness compared to yellow onion, which pairs well with shrimp and cheese.
Bell Pepper: 1, any color, thinly sliced. Adds sweetness, color, and a satisfying crunch. Choose your favorite color – red, yellow, or orange bell peppers are sweeter than green.
Jalapeño Pepper: 1, seeded and minced (optional). For a touch of heat! If you like a kick, jalapeño adds a vibrant spice. Remember to remove the seeds and membranes for less heat, or leave some in for extra fire. If you’re sensitive to spice, you can omit this or use a milder pepper like poblano.
Garlic: 2 cloves, minced. Essential for flavor! Garlic enhances the savory notes of the shrimp and vegetables, adding a pungent aroma that makes the quesadillas even more enticing. Freshly minced garlic is always best for maximum flavor.
Chili Powder: 1 teaspoon. Adds warmth and a smoky depth of flavor. Chili powder is a blend of dried chili peppers and spices, providing a complex flavor profile that complements shrimp and cheese.
Cumin: ½ teaspoon. Earthy and warm, cumin complements the chili powder and adds another layer of flavor. Cumin is a staple in Mexican and Tex-Mex cuisine, bringing a characteristic smoky and slightly bitter note.
Smoked Paprika: ½ teaspoon. For a hint of smoky sweetness. Smoked paprika adds a beautiful smoky aroma and flavor that elevates the quesadillas. It’s made from smoked pimiento peppers, giving it a unique depth.
Salt: To taste. Enhances all the flavors and brings them together. Salt is crucial for seasoning and balancing the flavors of the dish.
Black Pepper: To taste. Adds a subtle bite and complements the other spices. Freshly ground black pepper provides a more pungent and aromatic flavor than pre-ground pepper.
Fresh Cilantro: ¼ cup, chopped (optional, for garnish). Adds a fresh, vibrant flavor and a pop of color. Cilantro is a classic garnish in Mexican cuisine, offering a bright, citrusy, and slightly peppery flavor.
Lime Wedges: For serving. A squeeze of lime brightens up the quesadillas and adds a tangy finish. Lime juice cuts through the richness of the cheese and adds a refreshing zest.

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Instructions

Follow these easy-to-understand instructions to create perfect shrimp quesadillas every time. We’ve broken down each step to ensure even novice cooks can achieve restaurant-quality results.

Prepare the Shrimp: If using frozen shrimp, ensure it is fully thawed. Pat the shrimp dry with paper towels. This helps them sear properly and prevents them from steaming in the pan. In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper. Ensure the shrimp is evenly coated with the spices for maximum flavor in every bite.
Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium heat. Add the sliced red onion and bell pepper. Sauté for 5-7 minutes, or until softened and slightly caramelized. Stir occasionally to prevent burning and ensure even cooking. Caramelizing the vegetables enhances their natural sweetness and adds depth of flavor.
Add Garlic and Jalapeño: Add the minced garlic and minced jalapeño (if using) to the skillet. Sauté for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter quickly. Sautéing the garlic and jalapeño releases their aromatic oils, infusing the vegetables with their flavors.
Cook the Shrimp: Push the vegetables to one side of the skillet and add the seasoned shrimp to the other side. Cook for 2-3 minutes per side, or until pink and cooked through. Avoid overcrowding the pan, as this can lower the temperature and cause the shrimp to steam instead of sear. Cook in batches if necessary. Shrimp cooks quickly, so watch it closely to prevent overcooking and rubbery texture.
Combine Shrimp and Vegetables: Once the shrimp is cooked, mix it with the sautéed vegetables in the skillet. Stir everything together to combine the flavors. This step ensures that the shrimp and vegetables are evenly distributed and their flavors meld together beautifully.
Assemble the Quesadillas: Lightly grease the same skillet or use a clean skillet over medium-low heat. Place one tortilla in the skillet. Sprinkle half of one side of the tortilla with shredded cheese. Top with a portion of the shrimp and vegetable mixture, and then sprinkle with more cheese on top. Folding only half the tortilla over allows for easier flipping and even cooking. The cheese acts as the “glue” to hold the quesadilla together.
Cook the Quesadillas: Fold the tortilla in half to create a quesadilla. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey. Press down gently on the quesadilla with a spatula to ensure even cooking and melting of the cheese. Keep an eye on the heat to prevent burning the tortilla before the cheese melts completely.
Repeat: Repeat steps 6-7 with the remaining tortillas, cheese, and shrimp mixture. Work in batches to avoid overcrowding the skillet and ensure each quesadilla is cooked perfectly.
Serve: Cut each quesadilla into wedges and serve immediately. Garnish with fresh cilantro (optional) and lime wedges for squeezing over the top. Serving immediately ensures the quesadillas are at their best – warm, cheesy, and crispy. Lime wedges add a refreshing and tangy counterpoint to the richness of the quesadillas.

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 25
Carbohydrates: 50
Protein: 35