Description
A quick, flavorful weeknight meal that pairs sweet shrimp with gooey cheese and a crisp tortilla.
Ingredients
Scale
- 1 lb medium shrimp, peeled and deveined
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt to taste
- 1 tbsp lime juice
- 1 tbsp olive oil
- 2 cups shredded cheese (Monterey Jack and cheddar)
- Thinly sliced onion
- Cilantro
- 8–9 inch tortillas
- Butter or oil for toasting
Instructions
- Season shrimp with chili powder, cumin, smoked paprika, salt, and lime juice.
- Sauté shrimp in olive oil over medium-high heat for 2–3 minutes per side until opaque and firm.
- Remove shrimp and assemble quesadillas with shredded cheese, chopped shrimp, onion, and cilantro on tortillas.
- Toast quesadillas in a preheated skillet over medium heat with butter or oil, pressing gently.
- Cover and cook for 30–60 seconds to melt cheese, then flip and brown the other side.
Notes
For best results, use freshly shredded cheese and don’t overload with fillings to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Sautéing and toasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg