These Shrimp Quesadillas are the kind of quick, flavor-packed meal that’s perfect for busy weeknights, game day spreads, or even a relaxed lunch. They’re loaded with tender shrimp seasoned with smoky Tex-Mex spices, sautéed peppers and onions, and gooey melted cheese—all wrapped up in golden, buttery tortillas. Ready in under 30 minutes, they hit all the right notes: crispy, creamy, savory, and satisfying.
Why You’ll Love These Shrimp Quesadillas
- Quick to make – Dinner’s on the table in under 30 minutes.
- Crowd-pleaser – Great as an appetizer or main dish.
- Customizable – Use your favorite veggies, cheese, or tortillas.
- Balanced and flavorful – Loaded with lean protein, fresh veggies, and warm spices.
Ingredients You’ll Need
- Shrimp – Medium-sized, peeled, deveined, and tail-off. Fresh or thawed frozen shrimp both work—just make sure they’re dry before cooking.
- Bell peppers & onions – Sautéed for that fajita-style flavor. Yellow bell peppers are great, but use any color you like.
- Seasonings – A blend of salt, garlic powder, onion powder, chili powder, cumin, paprika, and black pepper brings a bold Tex-Mex punch.
- Flour tortillas – Go for thick, sturdy tortillas that crisp up nicely without falling apart.
- Butter – For toasting the quesadillas to golden perfection.
- Shredded cheese – Queso quesadilla, Monterey Jack, or mozzarella all melt beautifully. Pick your favorite!
How to Make Shrimp Quesadillas
1. Season the shrimp
In a bowl, stir together salt, garlic powder, onion powder, chili powder, cumin, paprika, and black pepper. Toss with chopped shrimp until well-coated. Set aside.
2. Cook the vegetables
In a medium skillet over medium-high heat, warm a drizzle of oil. Add sliced onions and bell peppers. Cook for 7–10 minutes, stirring occasionally, until softened and just starting to caramelize.
3. Add the shrimp
Add your seasoned shrimp to the skillet with the veggies. Cook for about 5 minutes, or until the shrimp turn pink and opaque. Transfer everything to a bowl and wipe out the skillet.
4. Assemble and toast the quesadillas
In the same skillet, melt a bit of butter over medium-high heat. Place a tortilla down and spoon some shrimp mixture on one half. Top with shredded cheese, fold the tortilla over, and cook for 1–2 minutes per side until golden brown and the cheese is melted. Repeat with remaining tortillas.
5. Serve hot
Slice into wedges and serve right away with your favorite dips—guacamole, salsa, sour cream, or cilantro lime crema.
Helpful Tips for Perfect Quesadillas
- Chop the shrimp small – Makes them easier to eat and distributes the flavor throughout.
- Dry your shrimp – If you’re using thawed frozen shrimp, pat them dry before cooking to avoid a watery filling.
- Try different veggies – Corn, mushrooms, poblano peppers, or zucchini are all great alternatives to mix things up.
- Don’t skimp on the butter – It gives the tortillas that delicious golden crisp and rich flavor.
- Go bold with cheese – Monterey Jack, quesadilla cheese, mozzarella, or a spicy pepper jack all work beautifully.
Serving Suggestions
Serve these shrimp quesadillas on their own or as part of a festive spread. Try pairing them with:
- Guacamole or smashed avocado
- Pico de gallo or roasted tomato salsa
- Cilantro lime crema or classic sour cream
- Mexican rice or spiced black beans
- A light side salad or corn on the cob
Whether you’re making a casual dinner or entertaining friends, these quesadillas are always a hit.
How to Store and Reheat
- Refrigerate – Let leftovers cool, then store in an airtight container for up to 5 days.
- Reheat – Warm them in a dry skillet over medium heat until the cheese is gooey and the tortilla is crisp again. Avoid the microwave—it tends to make them soggy.
Final Thoughts
Shrimp quesadillas are one of those recipes that hit the sweet spot between easy and impressive. You get juicy, flavorful shrimp, gooey cheese, and crispy, buttery tortillas all in one bite. Keep this one in your back pocket for when you need a reliable weeknight dinner or a quick party snack—because once you try it, you’ll be making it again and again.
Shrimp Quesadillas
These shrimp quesadillas are loaded with plump, perfectly seasoned shrimp, sautéed onions and bell peppers, and plenty of melty cheese
Ingredients
- 1 pound raw shrimp, peeled, deveined, and chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 yellow onion, diced
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons unsalted butter, divided
- 4 large flour tortillas, 10 inch burrito size
- 1 tablespoon olive oil
- 1/2 bell pepper, diced
- 2 cups shredded cheese such as Chihuahua, Oaxaca, quesadilla, mozzarella, or Monterey Jack
Instructions
- In a large bowl, toss the shrimp with salt, garlic powder, onion powder, chili powder, cumin, black pepper, and paprika until fully coated.
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and bell pepper, and sauté for about 8 minutes until soft and tender.
- Add the seasoned shrimp to the skillet and cook for about 3 minutes, just until the shrimp turn pink and plump. Transfer the mixture to a bowl and set aside.
- In a clean large skillet, melt 1 tablespoon of butter over medium-high heat.
- Spoon about ¼ of the shrimp mixture onto one half of each tortilla, top with ½ cup of shredded cheese, then fold the tortillas in half.
- Working in two batches, cook the quesadillas for 1 to 2 minutes per side, or until the cheese is melted and the tortilla is golden and crisp.
- Repeat with the remaining 1 tablespoon of butter and the last two quesadillas.
- Serve warm with guacamole, pico de gallo, or your favorite salsa.
Notes
- If you’re using frozen shrimp, make sure you thaw them completely and pat them dry before seasoning so they cook up nice and juicy.
- I love adding diced onion and bell pepper to the filling for extra flavor and color, but you can leave them out or substitute with whatever veggies you have on hand—think corn, diced poblano peppers, or even zucchini.
- For cheese, you can’t go wrong with Monterey Jack, quesadilla cheese, or Chihuahua. But mozzarella, cheddar, jack, or pepper jack also melt beautifully and taste great.
- Don’t skip cooking them in butter! It gives the tortillas an irresistible golden crunch and a richer flavor that really takes these quesadillas over the top.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 899Total Fat 52gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 21gCholesterol 258mgSodium 2271mgCarbohydrates 59gFiber 5gSugar 4gProtein 49g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
