These easy shrimp quesadillas are crispy, golden, and stuffed with tender garlic shrimp and gooey melted cheese. They are the perfect balance of spice, crunch, and flavor. A must make for a weeknight quick dinner, snack, lunch, or appetizer.
I started making these shrimp quesadillas on busy weeknights when I wanted something fast but still fun. The Shrimp cooks in minutes, the tortillas crisp up beautifully, and suddenly you have a warm, cheesy snack that tastes like you put in way more effort than you actually did. My family runs to the kitchen when they smell the garlic shrimp sauteeing in that luscious butter.
For specifics on the recipe use the table of contents to click on sections of the recipe.
Jump to:
- Why everyone loves these Shrimp Quesadillas
- Ingredients to make Shrimp Quesadillas
- Equipment needed for Shrimp Quesadilla
- How to make Shrimp Quesadillas
- Store, Make-ahead, and freezer tips
- Variations for Shrimp Quesadillas
- Tips for the best Shrimp Quesadillas
- FAQs for the best Shrimp Quesadillas
- What to serve with shrimp quesadillas
- Other shrimp recipes
- 📖 Recipe
- 💬 Comments
Why everyone loves these Shrimp Quesadillas
- Crispy edges with perfectly melty cheese inside.
- Ready in about 25 minutes, so it's great for lunch, dinner, or snacks.
- Easy Tex-Mex flavors even picky eaters love these quesadillas.
If you love this recipe, try my Skillet Ground Beef Tacos, Slow Cooker Mexican Shredded Beef, or my Grilled Mexican Pork Chops for more easy weeknight inspiration.
Ingredients to make Shrimp Quesadillas
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- olive oil
- large shrimp - I prefer large shrimp as they saute nicely.
- paprika
- chili powder
- salt
- black pepper
- fresh garlic
- large flour tortillas
- shredded cheddar cheese or Monterey Jack
- unsalted butter
- Fresh cilantro or green onions for garnish (optional)
Equipment needed for Shrimp Quesadilla
- Large non-stick skillet or cast iron skillet
- Cheese grater
- Spatula
- Measuring spoons and cups
How to make Shrimp Quesadillas
This is an overview of the recipe. The full instructions are below in the recipe card.
- Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped shrimp, paprika, chili powder, salt, and black pepper. Cook for about 3 minutes, stirring often, until the shrimp begins to turn pink.
- Add the tortilla to the bottom of the skillet. Sprinkle the shredded cheese on one half.
- Top the cheese with cooked shrimp.
- Flip the tortilla and continue cooking until both sides are brown and crispy, about 1 - 2 minutes.
- Serve with pico de gallo, guacamole, and sour cream.
Store, Make-ahead, and freezer tips
Storage: Store cooked quesadillas in an airtight container in the fridge for up to 2 days. Warm in a skillet for about 1 to 2 minutes per side.
Make ahead: You can prep the shrimp filling up to 24 hours ahead and store it in the fridge. Assemble and cook the quesadillas when ready to eat.
Freezing: Freezing is not recommended; shrimp and cheese tend to lose their texture after thawing.
Variations for Shrimp Quesadillas
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Vegetables: Add sautéed peppers and onions for a fajita-style quesadilla.
- Protein: Swap shrimp for chicken or steak.
- Seasoning: Mix in a spoonful of chipotle mayo or salsa verde for extra flavor. Change up flavors and make this with Cajun Seasonings.
- Cheese: Any good melting cheese is great, such as Colby Jack or queso fresco.
- Tortilla: A low-carb, whole-wheat, or gluten-free tortilla all work well with these shrimp quesadillas.
Tips for the best Shrimp Quesadillas
- Don’t overfill the tortillas, or they’ll be hard to flip.
- Use a blend of cheeses for extra melt and flavor.
- For even more crunch, lightly brush the tortillas with oil before pan-searing.
FAQs for the best Shrimp Quesadillas
Yes, thaw completely, and pat dry before cooking so your filling doesn’t get watery.
Yes! Bake at 400°F for about 10 minutes, flipping halfway, until crisp.
Monterey Jack, Colby Jack, and Sharp Cheddar are perfect cheeses for a great melting factor
What to serve with shrimp quesadillas
These homemade quesadillas go well with chips and guacamole, Instant Pot Rice, refried beans, and Mexican black bean corn salad.
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Crispy Shrimp Quesadillas
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Equipment Needed:
Ingredients
- 1 Tablespoon olive oil
- 1 pound large shrimp, (peeled, deveined, and chopped)
- ½ teaspoons paprika
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- 4 large flour tortillas
- 1 ½ cups shredded cheddar cheese or Monterey Jack
- 2 Tablespoons unsalted butter
- fresh cilantro or green onions (garnish) (optional)
Instructions
- Heat 1 Tablespoon olive oil in a pan over medium heat. Add 2 cloves garlic, minced, saute for 30 seconds to bloom the garlic
- Add 1 pound large shrimp, (peeled, deveined, and chopped), ½ teaspoons paprika, ½ teaspoon chili powder,1 teaspoon salt, and ½ teaspoon black pepper. Cook for 3 minutes, then add 2 cloves garlic, minced. Continue to saute about 1 more minute until the shrimp is pink and cooked through.
- Remove from the pan and set aside.
- Lay 1 of the 4 large flour tortillas tortilla flat and sprinkle half the tortilla with some of the 1 ½ cups shredded cheddar cheese or Monterey Jack.
- Add cooked shrimp evenly over the cheese, then top with more shredded cheddar cheese or Monterey Jack cheese and fold the tortilla in half.
- Repeat with remaining tortillas.
- Melt 2 Tablespoons unsalted butter in a skillet over medium heat. Place each folded tortilla in the pan and cook 2–3 minutes per side until golden and crispy.
- Press lightly with a spatula to help the cheese melt.
- Cut each quesadilla into wedges and garnish withfresh cilantro or green onions (garnish)
- Serve warm with salsa, pico de gallo, guacamole, or sour cream.
NOTES
Reheat: Reheat in a pan or air fryer at 350°F (175°C) until crispy again.
Freezing: Not recommended, as shrimp and cheese lose texture once thawed. I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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