Shrimp Quesadilla
Golden, crispy, cheesy and packed with juicy, marinated wild shrimp. This isn’t your average quesadilla. With a punchy chili-lime flavor and melty Monterey Jack cheese folded into every bite, these Shrimp Quesadillas are quick enough for weeknights but bold enough for company. Serve it with your favorite salsa, or just let the shrimp speak for themselves.
Ingredients
- ½ lb Shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup shredded Monterey Jack or pepper jack cheese
- 2 large flour tortillas
- ½ small red onion, thinly sliced
- ½ cup fresh spinach or chopped cilantro (optional)
- 1 tablespoon butter or oil (for pan)
- Sour cream
- Salsa or pico de Gallo
- Lime wedges
Instructions
- In a bowl, toss shrimp with olive oil, lime juice, chili powder, garlic powder, smoked paprika, salt, and pepper. Let it sit for 10–15 minutes while you prep the other ingredients.
- Heat a skillet over medium heat. Cook the marinated shrimp for 2–3 minutes per side, until pink and just cooked through. Remove and roughly chop the shrimp.
- Wipe out the skillet and reduce heat to medium-low. Add a bit of butter or oil.
- Place one tortilla in the pan and sprinkle half the cheese on one side.
- Add chopped shrimp, sliced onion, and spinach or cilantro if using. Top with the remaining cheese and fold the tortilla in half.
- Cook each side for 2–3 minutes, pressing gently with a spatula, until the tortilla is golden and the cheese has melted. Repeat with the second tortilla.
- Cut quesadillas into wedges and serve hot with sour cream, salsa, and lime wedges.