Shrimp Quesadilla

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Enjoy this protein-packed Shrimp Quesadilla recipe bursting with savory flavors – an ideal choice for a light and satisfying dinner or lunch.

Shrimp QuesadillaShrimp Quesadilla

Whether you’re a seafood lover or a fan of Mexican cuisine, Shrimp Quesadillas are a must-try dish that combines the best of both worlds. If you love quesadillas but are unsure how to fit them into your healthy fitness goals, you’ll love this easy recipe. With lean shrimp as the star ingredient and a generous amount of protein, these easy quesadillas are filling and delicious. The high-fiber tortillas and the freshness of the Tomato Avocado Salsa make it a well-rounded and nutritious choice. If you prefer chicken, try these quesadilla recipes; Chicken Quesadillas with mango salsa and BBQ Chicken Quesadillas.

Shrimp QuesadillaQuesadilla with Shrimp Ingredients Red Onion and Garlic finely chopped and sauteed with the shrimp Jalapeño: Mince one jalapeño. Leave some of the seeds in it for a spicy quesadilla. Tomato: Dice one vine-ripened tomato. Shrimp: You can buy shrimp peeled and deveined to save time. If you get frozen shrimp, thaw them in the fridge the night before making this quesadilla recipe. Salt to season the veggies Cilantro: Chop fresh cilantro. Tortillas: Choose high-fiber tortillas with 110 calories or fewer, like Ole Xtreme. You can use different tortillas, but the nutritional info will change. Cheese: You’ll need shredded pepper jack or Monterey Jack cheese. Tomato Avocado Salsa: Tomato, avocado, lime juice, cilantro, red onion, salt Variations Protein: Swap shrimp with diced chicken or ground turkey. Cheese: Use shredded cheddar cheese or Mexican cheese blend. Tomatoes: Sub grape or cherry tomatoes. Tortillas: Substitute flour or corn tortillas. How to Make Shrimp Quesadillas Tomato Avocado Salsa: Combine the salsa ingredients in a bowl. When ready to use, drain in a colander so the quesadilla doesn’t get soggy. Vegetables: Heat a large nonstick skillet over medium heat, and sauté onion, garlic, and jalapeño in oil until soft for about two minutes. Add the tomatoes and salt and cook until thickened for a few minutes. Shrimp: Add the chopped shrimp and cilantro to the skillet and increase the heat to medium-high. Cook for one to two minutes until the shrimp turns pink and is cooked in the center. Transfer the mixture to a bowl and set aside. Prep the Skillet: Clean the skillet, spray with oil, and return the heat to medium-high. Cook the Quesadillas: Lay a tortilla flat in the pan, spread shrimp mixture onto one half, and top with cheese. Cook the tortilla for two minutes to melt the cheese then add the drained salsa. Fold the bare tortilla half over the filling with a spatula and press lightly to seal. Flip it over and cook until golden and crispy. Slice it into wedges and serve. Repeat the process with the remaining ingredients. What to Serve with Shrimp Quesadillas

You can eat these healthy shrimp quesadillas plain or garnish them with various toppings. Salsa, guacamole, sour cream, or chopped fresh cilantro are excellent options to enhance the flavors. For some side dishes, try this Grilled Corn Salad, Skillet Mexican Zucchini, Black Beans or Tortilla Soup.

How to Store Quesadillas

Store these shrimp quesadillas in the refrigerator in an airtight container for up to 3 days. Reheat them in a skillet for best results, or microwave them if you’re short on time.

sauteed shrimp in a skilletavocado salsaShrimp Quesadilla fillingShrimp QuesadillasMore Mexican-Inspired Shrimp Recipes You Will Love Cilantro Lime Shrimp Zesty Lime Shrimp and Avocado Salad Mexican Shrimp Cobb Salad Shrimp Tacos Shrimp Ceviche

Prep: 10 minutes

Cook: 35 minutes

Total: 45 minutes

Yield: 4 servings

Serving Size: 1 quesadilla

1/2 medium red onion, finely chopped2 cloves garlic, minced1 jalapeno, minced (leave some seeds to make spicy)1 teaspoon olive oil1 vine tomato, diced12 ounces raw peeled and deveined shrimp, choppedkosher salt2 tablespoons finely chopped cilantro4 large high-fiber flour tortillas, 110 calories or less, I used Ole Xtreme or GF tortillas1 cup Monterey Jack cheese, or pepper-jack, shredded olive oil spray
For the Tomato Avocado Salsa:1 vine tomato, diced1 small hass avocado, diced (4 ounces)1 lime, juice of1 tablespoons finely chopped cilantro1 tablespoon red onion, finely chopped1/4 teaspoon kosher salt

Combine the salsa ingredients in a small bowl. When ready to use, drain in a colander so the quesadilla doesn’t get soggy.


Heat a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft, about 2 minutes.  Add the tomatoes and 1/4 teaspoon salt and cook until thickened 2 to 3 minutes.

Add the shrimp, and cilantro and cook medium- high heat 1 to 2 minutes, until the shrimp turns pink and is cooked through. Set aside in a bowl.

Clean the skillet. Respray and return to medium-high heat.

Lay tortilla flat, and spread a quarter of the shrimp onto one half. Top with 1/4 cup cheese. Cook the half-loaded tortilla for 2 minutes. Top with 1/4 of the drained salsa.

Fold the bare tortilla half over the filling with a spatula, and press lightly to seal.

Carefully flip and cook until golden and crispy, about 3 minutes on each side.

Slice into wedges and serve. Repeat with the remaining.

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Serving: 1 quesadilla, Calories: 299 kcal, Carbohydrates: 27.5 g, Protein: 24 g, Fat: 16 g, Saturated Fat: 6 g, Cholesterol: 132 mg, Sodium: 998 mg, Fiber: 14 g, Sugar: 4 g