Crispy Shrimp Quesadillas

Triangles of shrimp quesadillas topped with a pico de gallo on a wire rack.

These Shrimp Quesadillas are golden, cheesy and loaded with juicy shrimp — these crispy shrimp quesadillas are the ultimate fusion of flavor and crunch. Perfect for lunch, dinner or a quick appetizer everyone will crave.

Course Snack

Cuisine Tex-Mex

Keyword shrimp quesadilla

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 431kcal

Author Eileen Kelly

Equipment

Ingredients

1 Tablespoon olive oil
1 pound large shrimp, (peeled, deveined, and chopped)
½ teaspoons paprika
½ teaspoon chili powder
1 teaspoon kosher salt
½ teaspoon black pepper
2 cloves garlic, peeled and 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)

US Customary - Metric

Instructions

Heat 1 Tablespoon olive oil in a pan over medium heat. Add 2 cloves garlic, peeled and 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 kosher salt, and ½ teaspoon black pepper. Cook for 3 minutes, then add 2 cloves garlic, peeled and 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

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.

Refrigerate: Store cooled quesadillas in an airtight container for up to 2 days.
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.

Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition