Shrimp quesadillas are a quick and delicious appetizer, lunch, or dinner perfect for any night of the week. They’re made from juicy and plump shrimp seasoned with Tex-Mex spices and paired with onions and bell peppers wrapped in buttery toasted tortillas with melted Mexican cheese.
If you love shrimp and you love quick and easy meals, then you’re going to love these shrimp quesadillas!
In case you didn’t know, quesadillas are my love language. I’ve created and published A LOT of quesadilla recipes (cheese quesadillas, black bean quesadillas, and sheet pan quesadillas are a few examples) are they’re one of my favorite things to make!
This shrimp version is the perfect combination of succulent shrimp, gooey cheese, and crispy tortillas that’s ideal for seafood lovers and anyone needing a quick and tasty meal.
Here’s why I love this recipe:
- It’s a quick and easy meal. This recipe is ready in under 30 minutes, making it great for weeknight dinners or just those times when you don’t feel like cooking. It’s also a hit with everyone I know and makes a great appetizer for game day or Cinco de Mayo.
- Super satisfying! Using shrimp gives this quesadilla a lighter taste yet still loaded with lean protein that will keep you full and satisfied.
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Ingredients in Shrimp Quesadillas
- Shrimp: I used medium raw peeled and deveined shrimp. You can use any size since it’s chopped up, just make sure it’s peeled, deveined, and tail-off. If you use frozen shrimp, make sure to thaw it completely and pat it dry before cooking.
- Onions and bell peppers: I added onions and bell peppers for a more Tex-Mex fajita-style flavor profile. I used a yellow bell pepper, but you can use any color.
- Seasonings: I used a mixture of salt, garlic powder, onion powder, chili powder, cumin, black pepper, and paprika.
- Tortillas: I used large flour tortillas, but you can use smaller sizes and adjust the filling portions accordingly. Use thick and good quality tortillas so they can hold their shape and structure.
- Butter: Toasting your quesadilla in butter makes all the difference! Don’t skip this step. It adds a richness and extra flavor to your tortilla.
- Shredded Cheese: I used Mexican queso quesadilla, which has a light and creamy taste and melts really well. You can also use shredded Monterey Jack cheese or mozzarella.
How to Make Shrimp Quesadilla
Season shrimp. In a small bowl, mix together the salt, garlic powder, onion powder, chili powder, cumin, black pepper, and paprika until it’s fully combined.
In a medium bowl, add the chopped shrimp and seasoning mixture. Toss together well until all the shrimp are evenly coated. Set aside.
Cook vegetables. In a medium skillet over medium-high heat, add olive oil. Once heated, add the onions and bell peppers. Cook until the onions and bell peppers are tender and start to caramelize on the edges, about 7-10 minutes, making sure to stir occasionally.
Add shrimp. Add the shrimp into the skillet and cook until it is pink, about 5 minutes. Transfer the cooked shrimp and vegetable mix into a bowl and set aside.
Assemble and cook. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Then, layer half of each tortilla with ¼ of the cooked shrimp mixture and ½ cup of shredded cheese. Fold them over and cook the quesadillas in 2 batches in the skillet for 1 to 2 minutes per side until the cheese has fully melted and the quesadillas are golden brown.
Serve immediately with guacamole, pico de gallo, and your favorite salsa.
Recipe Tips
- Dice the shrimp into small bite-size pieces so that it’s easy to eat in the quesadilla. This also speeds up the cooking process.
- If you use frozen shrimp, make sure to thaw it completely and pat it dry before cooking.
- Use different vegetables. I added a diced bell pepper and onion to the shrimp filling, but you can omit them completely or use other vegetables you have in your kitchen. Corn, poblanos, or zucchini are great options.
- Pick your cheese. Monterey Jack, quesadilla, or Chihuahua cheese are all great options. If you don’t have those, mozzarella, cheddar jack, or pepper jack also work.
- Don’t skip the butter! Toasting your quesadilla in butter makes all the difference. Don’t skip this step. It adds a richness and so extra flavor to your tortilla that will leave you happy and satisfied.
Serving Suggestions
Serve these shrimp quesadillas as a great appetizer with a dollop of guacamole, some pico de gallo or a roasted tomato salsa, and a drizzle of cilantro lime crema or sour cream.
To make this an even more filling and hearty meal, pair it with some sides like authentic Mexican rice, frijoles puercos, or Mexican quinoa salad.
Storing and Reheating
To store, place in an airtight container and refrigerate for up to 5 days.
To reheat, place in a medium skillet over medium heat and cook until warmed through.
More Seafood Recipes
Shrimp Quesadillas
Shrimp quesadillas made from juicy and plump seasoned shrimp, onions, bell peppers, and melted cheese wrapped in toasted tortillas.
Ingredients
- 1 pound raw shrimp, peeled, deveined, and chopped
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon paprika
- 1 tablespoon olive oil
- ½ yellow onion, diced
- ½ bell pepper, diced
- 2 tablespoons unsalted butter, divided
- 4 large flour tortillas (10-inch burrito size)
- 2 cups shredded cheese (Chihuhuaha, Oaxaca, quesadilla, mozzarella, or Monterey Jack are great)
Instructions
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Toss together the shrimp, salt, garlic powder, onion powder, chili powder, cumin, black pepper, and paprika in a large bowl until evenly coated.
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Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook for 8 minutes, stirring occasionally, until tender.
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Add the seasoned shrimp and cook for 3 minutes until the shrimp is plump and pink. Transfer to a bowl and set aside.
-
Melt 1 tablespoon of butter in a large skillet over medium-high heat.
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Layer half of each tortilla with ¼ of the cooked shrimp mixture and ½ cup of shredded cheese. Fold them over and cook the quesadillas in 2 batches in the skillet for 1 to 2 minutes per side until the cheese has fully melted and the quesadillas are golden brown.
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Finish cooking the last 2 quesadillas with the remaining 1 tablespoon of butter.
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Serve immediately with guacamole, pico, and salsa.
Notes
- Shrimp: If you use frozen shrimp, make sure to thaw it completely and pat it dry before cooking.
- Vegetables: I added a diced bell pepper and onion to the shrimp filling, but you can omit them completely or use other vegetables you have in your kitchen. Corn, poblanos, or zucchini are great options.
- Cheese: Monterey Jack, quesadilla, or Chihuahua cheese are all great options. If you don’t have those, mozzarella, cheddar jack, or pepper jack also work.
- Don’t skip the butter! Toasting your quesadilla in butter makes all the difference. Don’t skip this step. It adds a richness and so extra flavor to your tortilla that will leave you happy and satisfied.
Nutrition Information
Serving: 1quesadilla, Calories: 562kcal (28%), Carbohydrates: 41g (14%), Protein: 34g (68%), Fat: 29g (45%), Saturated Fat: 14g (70%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 202mg (67%), Sodium: 2104mg (88%), Potassium: 338mg (10%), Fiber: 3g (12%), Sugar: 4g (4%), Vitamin A: 1363IU (27%), Vitamin C: 20mg (24%), Calcium: 460mg (46%), Iron: 3mg (17%)
Photography by Ashley McLaughlin.