Our shrimp quesadilla recipe makes a quick meal that’s rich with bright, comforting flavors. From the sauteed vegetables and plump shrimp to the melted cheese and fresh tomatoes, it’s satisfying fare that’s full of fiber and protein.
Tuck into this crispy quesadilla with your favorite salsa, hot sauce, sour cream or refreshing pico de gallo.
Shrimp Quesadilla Ingredients
- Finely chopped jalapeno: Wear disposable gloves when cutting hot peppers as the oils can burn the skin. Also, avoid touching your face when handling hot peppers!
- Shrimp: If you’ve never peeled and deveined shrimp before, check out our guide on how to clean shrimp so you’re ready to tackle all the shrimp recipes.
- Cumin: Savory, robust and earthy, cumin adds that familiar background flavor in this shrimp quesadilla recipe. Stick to the 1/4 teaspoon measurement—any more than that, and it might overpower the delicate shrimp flavors.
- Chopped tomato: We freshen up this shrimp quesadilla recipe with bright, juicy bites of tomato.
- Flour tortillas: Most quesadilla recipes call for flour tortillas because they are flexible and have a soft bite. However, feel free to swap in corn tortillas or gluten-free tortillas.
- Mexican cheese blend: A sprinkling of shredded cheese glues the tortilla and mix-ins together so the quesadilla is easier to cook and eat. (That cheese pull is pretty unbeatable, too!)
Directions
Step 1: Create the filling
Heat 2 teaspoons canola oil in a large nonstick skillet over medium heat. Add the onion and jalapeno. Cook and stir the vegetables until they’re tender, three to five minutes.
Add the shrimp, cumin and pepper. Cook and stir until the shrimp pieces have turned pink, two to three minutes. Transfer the mixture to a small bowl, and stir in the tomato.
Step 2: Cook the quesadillas
Add 1 teaspoon canola oil to the same skillet, and add one tortilla. Top the tortilla with half of the cheese, half of the shrimp mixture and one more tortilla on top. Cook over medium heat until the bottom tortilla is lightly browned, two to three minutes. Carefully flip the quesadilla, and cook two to three minutes longer.
Remove the quesadilla from the skillet, and place on a cutting board. Repeat the cooking process with the remaining canola oil, tortillas, cheese and shrimp mixture. Cut the quesadillas into wedges, and serve warm.
Recipe Variations
- Use a different cheese: Some U.S. grocery stores sell “queso quesadilla,” a blend that includes Oaxaca, Chihuahua and Cotija cheeses, which melts beautifully in a quesadilla. Try buying these cheeses separately if you can’t find the shredded mixture.
- Swap the shrimp: One of the benefits of quesadillas is how versatile the ingredients can be. If you can’t use shrimp, swap it out for shredded chicken, beans or cooked ground turkey or beef.
- Add in your favorite vegetables: Pack more vegetables, like bell peppers, corn, bright-green zucchini, summery yellow squash and spinach, into the filling.
- Sprinkle in extra spice: Dig through your cabinet for any spices that would pair well with the flavors we already have going on. Garlic powder, onion powder, chili powder or oregano would all work well here. A Mexican spice blend is the easiest choice—just make sure to omit this recipe’s cumin powder measurement!
How to Store Shrimp Quesadilla
Allow your leftover shrimp quesadillas to cool to room temperature, then place them in an airtight container. Store in the fridge for up to two days. Reheat in the microwave until the shrimp is warmed through and the cheese is melted.
Shrimp Quesadilla Tips
What are some toppings or dips I can serve with shrimp quesadilla?
Top your shrimp quesadillas with pico de gallo, refried beans, sour cream, chopped cilantro or a squeeze of lime. A tropical mango salsa spooned on top would be divine with the shrimp.
We love to dip the quesadilla triangles in a homemade salsa or a really nice salsa brand from the store. Guacamole lovers need to try our homemade guacamole recipe with this quesadilla, or this lighter fresh corn and avocado dip.
What can you serve with shrimp quesadilla?
Serve these with classic refried beans, a copycat Chipotle cilantro lime rice or a Mexican-inspired salad. Street corn (also known as elote) is always a great side dish, too.
Can you use cooked shrimp in these shrimp quesadillas?
Of course! Using precooked shrimp makes these quesadillas even more convenient to whip up on a whim.
