Shrimp, avocado and melted cheese — a delightful combination that makes these shrimp quesadillas an easy, flavorful meal for lunch or dinner. The blend of tender, seasoned shrimp with creamy avocado-tomato salsa and gooey melted cheddar is satisfying without being heavy. This version uses a reduced-fat cheddar that melts beautifully, but you can use your favorite melting cheese such as pepper jack or Monterey Jack for a spicier or creamier result.
Shrimp Quesadillas with Tomato Avocado Salsa
Rating: 4.75 from 4 votes
Total Time: 30 mins
Yield: 4 servings — Serving Size: 1 quesadilla
Ingredients
- 16 large shrimp, cleaned and deveined
- Ground cumin, to taste
- Garlic powder, to taste
- Salt and freshly ground black pepper
- Cooking spray or a light oil for the skillet
- 4 scallions, chopped
- 6 oz reduced-fat Vermont cheddar, shredded (or your preferred melting cheese)
- 8 6″ low-carb whole wheat flour tortillas
For the Tomato Avocado Salsa
- 1 medium tomato, diced
- 1 Hass avocado, diced
- Juice of 1 lime
- 1 tbsp chopped cilantro
- 1 tbsp finely minced red onion
- Salt and pepper to taste
Instructions
- Prepare the salsa: In a medium bowl, combine the diced tomato, avocado, red onion, lime juice, chopped cilantro, and a pinch of salt and pepper. Stir gently to combine and set aside so flavors meld while you cook the shrimp.
- Season the shrimp: Pat shrimp dry and season evenly with salt, pepper, cumin and garlic powder. Adjust amounts to your taste preference.
- Cook shrimp and scallions: Heat a skillet over medium and lightly coat with cooking spray or oil. Add the shrimp and chopped scallions. Cook 2–3 minutes per side until the shrimp are opaque and cooked through. Remove from heat and slice each shrimp in half lengthwise; set aside.
- Assemble the quesadilla: Return a clean skillet to medium heat and lightly spray with oil. Place one tortilla in the skillet, sprinkle with about 1.5 oz of shredded cheese, arrange 8 shrimp halves evenly over the cheese, and spoon a generous amount of tomato-avocado salsa on top.
- Top and melt: When the cheese begins to melt and the bottom of the tortilla is golden, place a second tortilla on top. Use a plate to help flip the quesadilla: lay a plate over the skillet, flip the skillet so the quesadilla transfers to the plate, then slide the quesadilla back into the skillet to cook the other side for about 1 minute.
- Finish and serve: Remove the quesadilla to a cutting board, cut into wedges, and serve immediately while the cheese is hot and gooey.
Nutrition (per serving)
Calories: 307.5 kcal • Carbohydrates: 27.5 g • Protein: 29.5 g • Fat: 16 g • Fiber: 18 g
Tips and Variations
• Cheese: Reduced-fat cheddar melts well, but pepper jack or Monterey Jack are excellent alternatives if you want a little heat or extra creaminess.
• Shrimp size: Use large shrimp for best texture and portioning; adjust cook time for very large (jumbo) or smaller shrimp.
• Tortillas: Swap for corn tortillas if preferred; for crispier quesadillas, lightly brush the outside of the tortillas with oil before toasting.
• Add-ins: A squeeze of hot sauce, a few slices of jalapeño, or a sprinkle of smoked paprika enhance the flavor. For more vegetables, add thinly sliced bell pepper while cooking the scallions.
• Make-ahead: Prepare the salsa up to 2 hours ahead and keep refrigerated. Assemble quesadillas just before cooking to preserve tortilla crispness and avocado texture.
Storage and Reheating
Store leftover assembled quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium-low heat until warmed through and the tortilla is crisp again. Avoid microwaving if you want to retain crispiness and texture.
Serving Suggestions
Serve these quesadillas with a lime wedge and extra salsa on the side. A light green salad, steamed vegetables, or a side of black beans complement this dish for a more substantial meal.
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