This Shrimp Quesadilla Recipe is packed with juicy shrimp, melty cheese, and spices, all wrapped in a toasty flour tortilla and piled with your favorite toppings!
I know you’re just going to LOVE this shrimp quesadilla recipe! Why? They’re quick, easy, flavorful, and packed with loads of cheese! Bonus: these make enough for a crowd, so make these for a large gathering OR put the extras in the freezer for any dinner emergency!
Ingredients
These quesadillas are anything but boring! They’re packed with flavor, protein, and of course, extra cheese!
Vegetables
- Oil – extra virgin olive oil is used to sauté the bell pepper and onions. It’s a great option, because it’s high in healthy fats, but feel free to use another oil such as avocado oil, canola oil, or vegetable oil instead.
- Bell Pepper – green bell peppers were used in the original recipe. They have a slight bitter taste and are packed with Vitamin C and antioxidants. If you like a sweeter pepper, try yellow, orange, or red.
- Onion – another great source of Vitamin C, yellow onions also add flavor and texture to the dish. Feel free to replace with white or red onions or even shallots.
- Taco Seasoning – use my homemade taco seasoning, make your own blend of spices, or (like I did) use a store-bought packet of seasoning to keep things easy!
Shrimp
- Shrimp – you’ll need 2 pounds raw shrimp that have been peeled and deveined with the tails removed. If using frozen, be sure to thaw according to package directions. I used a medium shrimp which contains about 40-50 shrimps per pound. If using another size, you’ll need to adjust the cook time.
- Oil – extra virgin olive oil coats the shrimp to add flavor, promote a tender texture, and help the spices stick.
- Spices: Salt, Pepper, Garlic Powder, Onion Powder – this simple blend of spices are used to season the shrimp and add flavor.
Shrimp Quesadilla
- Tortillas – you’ll need 16 fajita sized flour tortillas. Be sure to use fresh tortillas. Stale tortillas aren’t as pliable and are much harder to work with, because they’re much drier.
- Cheese: Pepper-Jack and Monterey-Jack – both great melting cheeses and add creaminess and a hint of spice to the quesadilla. Feel free to use one or the other, if preferred.
Pro tip
Homemade is great, but if you’re in a rush use store-bought toppings to garnish your quesadilla: salsa, sour cream, pico de gallo, and guacamole!
How to make
You’d never guess that such as tasty dish could be as simple as 1,2,3!
- Sauté the vegetables: sauté bell pepper, onion, and taco seasoning in a little oil until tender.
- Bake the shrimp: toss shrimp in oil and spices then bake on a silicone mat lined baking sheet at 400 degrees until cooked through. Cut into bite sized pieces, then stir together with the vegetables.
- Assemble and cook: Top 1 tortilla with 1/2 cup shredded pepper jack cheese, layer on 1/2 cup shrimp/vegetable filling, top with 1/2 cup shredded monterey-jack cheese, then place another tortilla on top. Cook on a hot pan until the tortillas are golden brown and the cheese has melted.
Pro tip
You can make 8 large quesadillas or 16 small quesadillas, the choice is yours!
What to serve with shrimp quesadillas
Serve these shrimp quesadillas with all the toppings for a simple appetizer or add some sides to bulk it up to a main dish!
- Cilantro lime sauce
- Guacamole
- Pico de gallo
- Fish taco sauce
- Sour Cream
- Salsa
- Coconut lime rice
- Easy black beans
- Easy margaritas
How to store
Leftovers will last in an airtight container in the fridge for up to 4 days.
To reheat, bake at 350 degrees F on a silicone mat lined baking sheet until the tortilla has re-crisped and the filling is hot. Wrap in foil if the tortilla is browning too quickly, but the center is still cold.
How to freeze
Make the quesadillas as directed, then allow to cool completely before wrapping each quesadilla in foil. Place into a freezer safe baggie then freeze for up to 2 months.
To reheat, thaw in the fridge overnight, then bake at 350 degrees F until cooked through. If the tortilla isn’t crispy enough, remove the foil, and continue baking or re-crisp on the stove.
– Jennifer
Shrimp Quesadilla
These Shrimp Quesadillas are packed with juicy shrimp, melty cheese, and spices, all wrapped in a toasty flour tortilla and piled with your favorite toppings!
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 8 large quesadillas*
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Vegetables
- 2 tablespoons extra virgin olive oil
- 1 green bell pepper diced
- ½ large yellow onion diced
- 1 (1 oz) packet taco seasoning
Shrimp
- 2 pounds raw shrimp peeled, deveined, tails removed and thawed, if frozen (I used medium, 40-50/pound size)
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Shrimp Quesadilla
- 16 fajita sized flour tortillas
- 4 cups shredded pepper jack cheese
- 4 cups shredded monterey-jack cheese
Topping Suggestions
- Cilantro lime sauce
- Fish taco sauce
- Pico de gallo
- Guacamole
- Sour cream
- Salsa
Instructions
Vegetables
- Heat oil in a medium non-stick pan over medium heat.
- Once hot, add in bell pepper, onion, and taco seasoning, then cook, stirring regularly, until the peppers and onions are tender, about 5-10 minutes.
- Remove from the pan and place into a medium sized bowl. Set aside.
Shrimp
- Preheat oven to 400 degrees F and line a baking sheet with a silicone baking mat.
- Place the shrimp onto the prepared baking sheet, drizzle with the olive oil, then sprinkle with the salt, pepper, garlic powder, and onion powder.
- Toss to combine, then bake in preheated oven for 6-8 minutes, or until the shrimp are cooked.
- Remove from the oven, cut the cooked shrimp into bite sized pieces, then place into the bowl with the cooked vegetables.
- Stir to combine, then taste and re-season, if necessary.
Shrimp Quesadilla
- Heat a large non-stick pan over medium-low heat.
- While the pan is heating, assemble one quesadilla.
- Lay a tortilla flat on a clean work surface.
- Top with 1/2 cup shredded pepper jack cheese, layer on 1/2 cup shrimp/vegetable filling, top with 1/2 cup shredded monterey-jack cheese, then place another tortilla on top.
- Cook until the tortillas are golden brown and the cheese has melted, flipping once (about 2 minutes per side) .
- Repeat to make remaining quesadillas.
- Cut into quarters, then serve with your choice of toppings and enjoy!
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STORING
Room Temp:N/A
Refrigerator:4 Days
Freezer:2 Months
Reheat:Thaw, if frozen, then bake until warm
*Storage times may vary based on temperature and conditions
Notes
*If you’d like to make 16 smaller quesadillas, fill 1 tortilla with 1/4 cup of each cheese and 1/4 cup filling, fold in half, then cook on each side until golden.
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Nutrition Information
Nutrition Facts
Shrimp Quesadilla
Amount Per Serving (1 large quesadilla)
Calories 792 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 25g156%
Trans Fat 0.01g
Polyunsaturated Fat 4g
Monounsaturated Fat 19g
Cholesterol 243mg81%
Sodium 2340mg102%
Potassium 345mg10%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 4g4%
Protein 48g96%
Vitamin A 1462IU29%
Vitamin C 14mg17%
Calcium 998mg100%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: mexican-inspired cuisine, party food, quick meal, seafood recipe, weeknight dinner