These shrimp quesadillas are tasty and easy to make! Filled with juicy shrimp and gooey cheese, they’re perfect for lunch or dinner.
I love how quick they come together, and you can add any veggies you have on hand. It’s a great way to make everyone happy at the table!
Key Ingredients & Substitutions
Shrimp: Fresh shrimp brings great flavor to quesadillas. If you’re in a pinch, frozen shrimp work well too. Just make sure to thaw them properly before cooking. You can also try using cooked shrimp to cut down on cooking time.
Cheese: Cheddar is my go-to for these quesadillas, but you can use any good melting cheese you like! Consider Monterey Jack or pepper jack for a spicy kick. Vegan cheese is also a perfect substitute if you’re avoiding dairy.
Tortillas: Flour tortillas are traditional, but feel free to use corn tortillas for a gluten-free option. You could even try whole wheat for a healthier twist. Just make sure they’re large enough to hold your filling!
Spices: Chili powder and cumin add great flavor, but you can switch things up! Consider using taco seasoning if you have it, or mix in some smoked paprika for a deeper flavor.
How Do I Ensure My Quesadillas Are Crispy?
Getting that perfect crispy quesadilla is all about technique! Here’s how to do it right:
- Use medium heat for cooking. Too high can burn the tortilla before the cheese melts.
- Make sure to use enough oil or cooking spray. A light layer on the skillet helps achieve that golden brown look.
- Don’t overcrowd your quesadilla with filling. A little cheese and shrimp go a long way!
- Let the quesadilla rest for a minute after cooking. This helps the cheese set a bit, making it easier to cut and eat.
Follow these tips, and you’ll have crispy, delicious quesadillas every time!
Scrumptious Shrimp Quesadillas
Ingredients You’ll Need:
For the Filling:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Salt and pepper, to taste
For the Vegetables:
- 1 small red bell pepper, diced
- 1/2 small onion, diced
For the Quesadillas:
- 2 cups shredded cheddar or Mexican blend cheese
- 4 large flour tortillas
- 2 tbsp chopped fresh cilantro
- Cooking spray or additional oil for frying
For Serving:
- Lime wedges
- Sour cream
- Salsa
How Much Time Will You Need?
This scrumptious dish takes about 20-25 minutes in total. You’ll need about 10 minutes for prep and about 15 minutes for cooking. Perfect for a quick yet satisfying meal!
Step-by-Step Instructions:
1. Season the Shrimp:
To start, grab a bowl and toss your peeled and deveined shrimp with olive oil, chili powder, cumin, salt, and pepper. Make sure every shrimp is coated. This will bring delicious flavor to your dish!
2. Cook the Shrimp:
Heat a skillet over medium-high heat. Once hot, add the shrimp to the skillet. Cook for about 2-3 minutes per side or until they turn pink and opaque. Once done, remove them from the skillet and chop them into bite-sized pieces. Set aside!
3. Sauté the Veggies:
In the same skillet, toss in your diced onion and red bell pepper. Sauté for about 3-4 minutes until they are nice and soft. Then, take them off the heat and set aside with the shrimp.
4. Assemble the Quesadilla:
Lay one flour tortilla flat on a clean surface. Sprinkle about 1/2 cup of cheese over half of the tortilla. Next, evenly distribute some of the chopped shrimp, sautéed veggies, and a sprinkle of fresh cilantro over the cheese. Add another light layer of cheese on top to help everything stick together!
5. Cook the Quesadilla:
Fold the tortilla in half to cover the filling. Wipe out the skillet briefly and spray it with cooking spray or add a little oil. Heat the skillet over medium heat. Place the quesadilla in the skillet and cook for about 3 minutes until the bottom is golden brown and crispy.
6. Flip and Finish Cooking:
Gently flip the quesadilla and cook the other side for another 2-3 minutes until it is also golden brown and the cheese is melty. Remove from heat and let it rest for a minute.
7. Serve and Enjoy!
Slice the quesadilla into wedges and serve it with lime wedges, sour cream, and salsa on the side for dipping. Enjoy your warm, cheesy shrimp quesadillas!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw your frozen shrimp completely before cooking. You can do this by leaving them in the fridge overnight or placing them in a sealed plastic bag and submerging them in cold water for a quick thaw.
What If I Don’t Have Red Bell Peppers?
No worries! You can substitute with any peppers you have on hand, like green bell peppers, jalapeños for some heat, or even skip the peppers altogether. Just ensure to keep some veggies for good texture!
Can I Prepare These Quesadillas in Advance?
Yes, you can! You can cook the shrimp and veggies ahead of time, then assemble the quesadillas just before you’re ready to cook them. They can also be stored in the fridge for up to 2 days before cooking for a quick meal option.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can pan-fry them again for a few minutes to restore their crispiness or warm them in the microwave if you’re in a hurry.
