Shrimp Quesadillas
These shrimp quesadillas are a quick, satisfying weeknight dinner that comes together in under 30 minutes. Juicy, perfectly seasoned shrimp are sautéed with red bell pepper, onion, and garlic, then folded into crispy golden flour tortillas with layers of melted Monterey Jack cheese. Bold spices like chili powder, cumin, and smoked paprika give the filling incredible depth of flavor, while a squeeze of fresh lime juice keeps everything bright and balanced. Serve with sour cream, guacamole, and salsa for a crowd-pleasing meal the whole family will love.
Equipment
- Large non-stick or cast iron skillet - 12-inch / 30cm — for cooking shrimp and toasting quesadillas
- Large cutting board
- Sharp chef's knife
- Medium mixing bowl
- Measuring spoons
- Wide silicone spatula - For flipping quesadillas cleanly
- Citrus juicer or reamer
- Cheese grater - If shredding your own cheese
- Tongs - For turning shrimp in the skillet
- Plate and paper towels - For drying shrimp and resting cooked quesadillas
- Pizza cutter or sharp knife - For slicing the finished quesadillas
Ingredients
For the Shrimp Filling
- 1 lb medium shrimp - 450g, peeled and deveined, fresh or thawed from frozen
- 1 tbsp olive oil - for cooking the shrimp and vegetables
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp onion powder
- ¼ tsp salt - or to taste
- ¼ tsp black pepper
- ¼ tsp cayenne pepper - optional, for heat
- 1 tbsp fresh lime juice - about half a lime
- ½ cup red bell pepper - 75g, finely diced
- ¼ cup red onion - 40g, finely diced
- 2 cloves garlic - minced
- 2 tbsp fresh cilantro - chopped, optional
For the Quesadillas
- 4 large flour tortillas - 10-inch / 25cm
- 2 cups shredded Monterey Jack cheese - 200g, or a Mexican cheese blend
- 1 tbsp butter - for toasting the quesadillas
For Serving
- sour cream - to taste
- salsa - to taste
- guacamole - to taste
- lime wedges - optional, for squeezing over finished quesadillas
- fresh cilantro - optional garnish
Instructions
- If using frozen shrimp, thaw completely under cold running water for 3 to 5 minutes, then pat completely dry with paper towels. If needed, peel, devein, and place in a medium mixing bowl.
- Combine all spices (chili powder, garlic powder, cumin, smoked paprika, onion powder, salt, pepper, and cayenne if using) in a small bowl, then toss over the shrimp until evenly coated. Add the lime juice, toss again, and let rest 5 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add the diced red bell pepper and red onion and cook for 2 to 3 minutes until softened, then add the minced garlic and cook for 30 seconds more. Transfer to a plate and set aside.
- In the same skillet over medium-high heat, cook the seasoned shrimp in a single layer for 1 to 2 minutes per side until pink and opaque, then transfer to a cutting board and roughly chop into bite-sized pieces. Toss the chopped shrimp with the sautéed vegetables and cilantro (if using).
- Lay a flour tortilla flat and sprinkle ¼ cup of cheese over one half, then top with one quarter of the shrimp filling and another ¼ cup of cheese. Fold the empty half over the filling to form a half-moon shape and press gently to seal. Repeat with remaining tortillas.
- Melt a small pat of butter in the skillet over medium heat, add one quesadilla, and cook for 2 to 3 minutes per side until deep golden brown and the cheese is fully melted. Rest on a cutting board for 1 minute, then repeat with remaining quesadillas.
- Slice each quesadilla into 3 wedges using a sharp knife or pizza cutter. Serve immediately with sour cream, salsa, guacamole, and lime wedges on the side.
Notes
- Dry shrimp thoroughly: Patting shrimp dry before seasoning is the single most important step for getting a good sear. Wet shrimp steam instead of caramelizing, which means less flavor.
- Don't overcook the shrimp: They need only 1 to 2 minutes per side. Look for a loose C-shape — a tight O-shape means they've gone too far and will be rubbery.
- Chop the shrimp: Roughly chopping the cooked shrimp into bite-sized pieces ensures every slice of quesadilla gets an even distribution of filling.
- Shred your own cheese: Pre-shredded cheese contains anti-caking starch that prevents smooth melting. Freshly grated Monterey Jack or a Mexican blend melts much more evenly.
- Use medium heat for toasting: Medium (not medium-high) gives the tortilla time to turn golden while the cheese melts fully inside — high heat browns the outside before the cheese is ready.
- Room-temperature tortillas: Cold tortillas crack when folded. Let them sit out for 10 minutes or microwave each for 15 seconds before assembling.
- Make ahead: The shrimp filling can be made up to 24 hours in advance and refrigerated. Assemble and toast quesadillas fresh when ready to eat for the best texture.
- Storage: Cool completely, wrap individually in foil, and refrigerate for up to 3 days. Reheat in a dry skillet over medium heat or in an air fryer at 350°F (175°C) for 3 to 4 minutes for best results.
- Freezing: Wrap cooked quesadillas individually in foil and freeze in a zip-lock bag for up to 1 month. Reheat from frozen in the oven at 375°F (190°C) for 12 to 15 minutes.
- Variations: Add ½ cup rinsed black beans for extra protein, fold in diced fresh mango for a tropical twist, or toss the cooked shrimp in a tablespoon of BBQ sauce and use smoked gouda for a smoky variation.
Nutrition
Serving: 1QuesadillaCalories: 420kcalCarbohydrates: 30gProtein: 32gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 185mgSodium: 680mgPotassium: 320mgFiber: 2gSugar: 2gVitamin A: 25IUVitamin C: 45mgCalcium: 30mgIron: 15mg
Tried this recipe?Let us know how it was!