Shrimp quesadillas are a fresh, vacay-inspired meal, and they’re so easy to make.
Make this shrimp quesadilla recipe by folding sautéed peppers and onions, corn, tender shrimp, and loads of melty cheese into flour tortillas and pan-toasting them until they’re crispy-golden.
Holly’s Shrimply Irresistible Quesadillas
- Flavor: Zesty shrimp and veggies are paired with Tex-Mex cheesy goodness and crispy fried tortillas.
- Difficulty: Homemade quesadillas come together quickly and with only one pan to clean.
- Budget Tip: This is a great recipe for using up finely chopped veggies and leftover cheese.
Shrimp Quesa-entials
- Shrimp: Any size of cooked shrimp can be used in this recipe, depending on how big or small you want your ‘bites’ to be. Frozen (or canned) bay shrimp doesn’t need to be cut into smaller pieces; larger shrimp can be used as is or cut into smaller pieces. Anything goes!
- Vegetables: Just like fajitas, peppers, and onions are a perfect pair, along with corn for a pop of color and sweetness, and they’re easy to find in the frozen section.
- Tortillas: ‘Street-sized’ (5”) to burrito-sized (12”) tortillas can be used as long as they fit the skillet! Layer the ingredients and top with another tortilla, or fold over the side after filling it. Corn tortillas are recommended unless you want a twist on fish tacos.
- Cheese: A Tex-Mex shredded blend is the ‘glue’ that holds shrimp quesadillas together so pile it on! Feel free to try Mozzarella, cheddar, or Monterey Jack.
- Seasonings: Buy it or make it! Southwest seasonings are perfect for all things south-of-the-border.
- Quesa-Creations: Add some black olives, spinach, green chiles, jalapenos, or diced avocado. Swap out the shrimp for vegetarian-friendly black or white (cannellini) beans.
How to Make Shrimp Quesadillas
- Cook peppers, onions, and corn. Add shrimp and taco seasoning, and cook.
- Add some cheese on one half of a tortilla and top with some shrimp and veggie mix.
- Fold the tortilla over. Repeat with the second tortilla (full recipe below).
- Brush both quesadillas with oil and fry until golden brown.
- Cool before cutting and serving.
Serving and Storage Ideas
Make a fun quesadilla DIY bar. Bowls of salsa, guacamole, and sour cream will make the meal a fiesta.
Store extra shrimp quesadillas in a single layer in a covered container in the refrigerator for up to 3 days and freeze them between sheets of parchment paper in zippered bags for up to a month. Thaw in the refrigerator.
Reheat and re-crisp leftover shrimp quesadillas in a medium-low non-stick skillet or wrap them in foil and pop them in a toaster for a couple of minutes.
Make It Mexican Night!
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Shrimp Quesadillas
Equipment
Ingredients
- 1 tablespoon olive oil divided
- 1 cup frozen peppers and onions
- ½ cup frozen corn
- 1 cup cooked frozen shrimp peeled & deveined, thawed
- 1 tablespoon taco seasoning
- 2 large flour tortillas
- 1 cup Tex Mex shredded cheese blend divided
Instructions
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add the frozen peppers, onions, and corn, and cook until softened and moisture has evaporated, about 5 minutes.
- Add shrimp and taco seasoning. Stir well and cook for another 1–2 minutes until shrimp is warmed through. Set aside.
- Sprinkle ½ cup of cheese on one half of the tortilla. Add half of the shrimp and vegetable mixture on top of the cheese. Fold the tortilla in half over the filling. Do the same with the second tortilla. Brush the outside with oil.
- Heat skillet to medium-low. Add quesadillas and cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted.
- Cool 2-3 minutes and cut each tortilla into 3 pieces.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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