Save a little dinero without sacrificing time or flavor by making easy Shrimp Quesadillas at home. Tex-Mex and seafood are already such a match made in heaven and now they're easier than ever to whip up in your very own kitchen. From the toasty tortilla and the deliciously melty cheese to the shrimp and veggies that are seriously bursting with flavor, you really can't go wrong with this one.
Shrimp Quesadillas are so quick to make that they could easily be the plan for your busiest day this week. Not to mention, that they don't even require a fork! Yay for fewer dishes in the sink!
Looking for more awesome Mexican recipes to try? Bookmark our Pulled Pork Quesadillas in your internet browser for next time!
HOW TO MAKE SHRIMP QUESADILLAS
Your shrimp quesadillas start with the star of the show – the shrimp!
(Need to know how to peel and devein? We can help!)
The first thing you'll need to do is pat the shrimp dry with a paper towel. This simple step removes the excess moisture from the exterior of the shrimp, and helps them to get a better sear!
Once you have the shrimp patted dry, chop each shrimp into 3 to 4 bite-sized pieces and transfer them to a mixing bowl. Drizzle about 1 tablespoon of oil over the shrimp and it's time to add some major flavor. We'll do this by enlisting just a few simple spices.
Chili powder, garlic powder, salt, and pepper go straight into the bowl directly over the shrimp. If you like your Shrimp Quesadillas spicy, feel free to add a generous pinch of red pepper flakes to the mix. Then, you'll get in there with your hands, and toss until the shrimp are evenly coated in the seasoning and oil.
Before you begin cooking the shrimp, we're going to give the veggies a head start!
Place a large skillet over medium-high heat and add about 2 tablespoons of oil. Once the oil has come to temperature, add in the diced jalapeño and onion and sauté for about three minutes.
After the three minutes is up, add the shrimp to the pan and cook the mixture for an additional 5 to 6 minutes, stirring often.
You'll know the shrimp is ready when it is no longer translucent looking and becomes completely opaque in the center. Turn off the heat and transfer the cooked shrimp and veggie mix to a clean bowl and set it off to the side.
As soon as the pan is cool enough to handle, wipe it clean and return it to the stovetop over medium-low heat. Add a scant drizzle of oil and allow it to come to temperature. Now to start assembling your Shrimp Quesadillas!
Place a flour tortilla in the skillet and top it with about ⅓ of a cup of freshly grated Monterey Jack or pepper jack cheese. The cheese should be spread across the entire tortilla. Once the cheese is down, add a scant half cup of the shrimp mixture to ½ of the tortilla.
When the cheese starts to melt, after about a minute or so, you can use a spatula to fold the side with cheese only over the side with the shrimp. Hold the quesadilla down with a spatula until the filling has melted together, about 30 seconds to one minute more.
At this point the quesadilla is ready and you can continue on with the same process until you've used up all of your tortillas, cheese, and shrimp filling!
If you'd like to keep the bottom side of your shrimp quesadillas from getting soggy, have ready a cooling rack placed over a baking sheet near the stovetop.
As the shrimp quesadillas finish in the pan, you can transfer them to the cooling rack. Allowing for airflow underneath the quesadillas will prevent steam from building up; the culprit of soggy tortillas!
If you want to serve up your shrimp quesadillas with something a little extra special, make a quick and easy sour cream dip to go with them!
This dip comes together by combining a ½ cup of sour cream, a tablespoon of fresh lime juice, a tablespoon of chopped, fresh cilantro, and a pinch of salt in a small bowl. Just stir and serve! That's all there is to it.
6 MORE MEXICAN RECIPES YOU’LL LOVE
- Shredded Chicken Tacos
- Tex-Mex Cheese Enchiladas
- Veggie Quesadillas
- Tacos de Camaron
- Steak Quesadillas
- Ranchero Chicken
Shrimp Quesadillas are a no-stress meal. Quick and easy to make and incredibly delicious. Save on time without sacrificing the flavor!
- 1 pound extra-large or jumbo shrimp, peeled and deveined (16-25 count)
- 3 tablespoon canola or avocado oil, separated (plus extra for drizzling)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 large jalapenos, deseeded and diced
- ½ red onion, diced
- 6 flour tortillas
- 2 cups freshly grated Monterey jack or pepper jack cheese
Pat the shrimp dry with a paper towel. Then, chop each shrimp into 3-4 pieces and transfer to a large mixing bowl along with 1 tablespoon of oil. Add the chili powder, garlic powder, salt, and pepper, and toss until evenly coated. Set the shrimp aside.
Add the remaining oil to a large sauté pan over medium-high heat and allow it to come to temperature. Then, add one single layer of shrimp, leaving a bit of space in between each one.
Add the diced jalapeno and onion to the pan and sauté for about 3 minutes, stirring often. Add in the shrimp and cook for about 5-6 minutes, continuing to stir often.
Remove from the heat and transfer the mix to a clean bowl. Clean the pan and return to the stovetop over medium-low heat.
Add a scant drizzle of oil, place a tortilla in the pan, and scatter about a ¼ cup of shredded cheese over the entire tortilla. Then, to only one half of the tortilla, add about a ½ cup of the shrimp mix.
Once the cheese starts to melt (about 1 minute), use a spatula to fold the side with cheese only over the shrimp side. Hold the quesadilla down with your spatula until the filling has melded together, about 30 seconds to 1 minute more.
Repeat with the remaining tortillas, adding an additional light drizzle of oil to the pan as needed. Cut in halves or quarters, serve and enjoy!