5 from 6 votes
Easy Shrimp Quesadilla Recipe
This quick, easy and fun Shrimp Quesadilla recipe is great for any night, especially busy weeknights. It features tender shrimp and plenty of melty shredded cheese - so you know it's a winner!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
servings
Calories:
396 kcal
Course:
Main Course, Lunch
Cuisine:
South American, American, Mexican, Tex-Mex
Ingredients
- 2 tablespoons butter divided
- 12 ounces Shrimp peeled and deveined, any size, raw
- 1 teaspoon ancho chili powder
- ¼ teaspoon garlic powder
- 12 flour tortillas taco size
- 2 ½ cups Mexican cheese blend shredded
- ¾ cup bell pepper any color, chopped
- ½ cup onion chopped
- 2 tablespoons cilantro chopped
- salt
- black pepper
Instructions
- For raw shrimp with peels, take the time to peel and devein the shrimp. Rinse them with fresh water and then pat dry. (For pre-cleaned shrimp, just pat them dry.) If you bought small shrimp just leave them whole. If you purchased larger shrimp, it’s best to cut them into several large chunks.
- Mix the shrimp with the ancho chili powder, garlic powder, 1/2 teaspoon of salt, and a 1/4 teaspoon of black pepper. Toss to coat.
- Set an 8 to 10 inch nonstick skillet over medium heat. Place one tablespoon of butter in the skillet.
- Add the chopped bell pepper and onions to the skillet. Sauté for 2 to 3 minutes. Then stir in the shrimp. Sauté the shrimp for 3 to 5 minutes, stirring regularly. Move the shrimp and vegetables to a holding plate. Then use a paper towel to wipe out the skillet.
- Turn the heat to medium low. Place 1/2 teaspoon of butter in the skillet. Once melted, place a tortilla in the skillet. Sprinkle cheese on the tortilla, followed by an even layer of the shrimp and vegetable mixture. Sprinkle a little cheese on top followed by fresh cilantro. Cover with a second tortilla. Fry the tortilla for 1 to 3 minutes. Then carefully flip the quesadilla over and fry another 1 to 3 minutes, until golden on the outside and melted in the middle. Move the quesadilla to a cutting board. Then repeat with the remaining butter, tortillas, and fillings.
- If needed, set your oven to 200°F to act as a warmer. Then place a baking sheet in the oven to set the finish quesadillas on. Cut the quesadillas in half, or into quarters. Serve the quesadillas warm with a side of salsa, sour cream, and/or guacamole.
Cup of Yum
Notes
- Also try with leftover cooked chicken, chorizo, or ground beef.
- Also try with leftover cooked chicken, chorizo, or ground beef.
- Shrimp quesadillas taste best when enjoyed fresh, but will keep well for a day or two. Once cooled, wrap the quesadillas individually in plastic or place in an airtight container and store in the refrigerator.
Nutrition Information
Serving
1quesadilla
Calories
396kcal
(20%)
Carbohydrates
33g
(11%)
Protein
16g
(32%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
54mg
(18%)
Sodium
762mg
(32%)
Potassium
183mg
(4%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1115IU
(22%)
Vitamin C
25mg
(28%)
Calcium
402mg
(40%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 396
% Daily Value*
| Serving | 1quesadilla | |
| Calories | 396kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 16g | 32% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 762mg | 32% |
| Potassium | 183mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1115IU | 22% |
| Vitamin C | 25mg | 28% |
| Calcium | 402mg | 40% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.