Enjoy a protein-rich Shrimp Quesadilla packed with fresh, savory flavors — a perfect option for a light, satisfying lunch or dinner. This easy recipe features lean shrimp, high-fiber tortillas, melty cheese, and a bright Tomato-Avocado Salsa to balance the dish.
Shrimp Quesadilla
If you love seafood and Mexican-inspired flavors, shrimp quesadillas are an excellent way to combine both. This version keeps things light without sacrificing satisfaction: lean shrimp provides protein, high-fiber tortillas add bulk and fiber, and a fresh Tomato-Avocado Salsa brings acidity and creaminess. It’s quick to prepare and adaptable — swap the shrimp for chicken or turkey, switch cheeses, or change the tortilla type to suit dietary needs.
Ingredients
- Red onion and garlic: finely chopped (sauteed with the shrimp)
- Jalapeño: 1, minced; leave some seeds for extra heat
- Tomato: 1 vine-ripened, diced
- Shrimp: 12 ounces raw, peeled and deveined, chopped
- Salt: kosher salt to taste (about 1/4 tsp for the filling)
- Cilantro: 2 tablespoons, finely chopped
- Tortillas: 4 large high-fiber flour tortillas (about 110 calories each; choose your preferred brand)
- Cheese: 1 cup shredded Monterey Jack or pepper jack
- Olive oil: 1 teaspoon for sautéing; olive oil spray for the skillet
Tomato-Avocado Salsa
- 1 vine tomato, diced
- 1 small Hass avocado (about 4 ounces), diced
- Juice of 1 lime
- 1 tablespoon finely chopped red onion
- 1 tablespoon finely chopped cilantro
- 1/4 teaspoon kosher salt
Variations
- Protein: Replace shrimp with diced chicken breast or ground turkey.
- Cheese: Use sharp cheddar or a Mexican cheese blend for a different flavor profile.
- Tomatoes: Try grape or cherry tomatoes halved instead of a vine tomato.
- Tortillas: Substitute whole wheat, gluten-free, or corn tortillas as desired.
Equipment & Yield
- Equipment: large nonstick skillet
- Yield: 4 servings (1 quesadilla per serving)
- Prep time: 10 minutes
- Cook time: About 35 minutes total (including assembly)
- Total time: About 45 minutes
How to Make Shrimp Quesadillas
- Prepare the salsa: In a small bowl, combine the diced tomato, avocado, lime juice, chopped cilantro, red onion, and salt. When ready to use, drain the salsa briefly in a colander so the quesadillas won’t get soggy.
- Sauté the vegetables: Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add the finely chopped red onion, minced garlic, and minced jalapeño; sauté until softened, about 2 minutes. Stir in the diced tomato and 1/4 teaspoon salt and cook until the mixture thickens, about 2–3 minutes.
- Cook the shrimp: Add the chopped shrimp and the chopped cilantro to the skillet and increase heat to medium-high. Cook 1–2 minutes, until the shrimp turn pink and are cooked through. Transfer the shrimp mixture to a bowl and set aside.
- Prepare the skillet: Wipe the skillet clean, spray lightly with olive oil spray, and return to medium-high heat.
- Assemble and cook the quesadillas: Lay one tortilla flat in the hot skillet. Spread about one-quarter of the shrimp mixture over half of the tortilla and top with about 1/4 cup shredded cheese. Cook for about 2 minutes to begin melting the cheese, then add about 1/4 of the drained salsa on top of the cheese. Fold the empty half of the tortilla over the filling and press lightly to seal with a spatula. Carefully flip and cook until both sides are golden and crispy, about 2–3 minutes per side. Remove and slice into wedges. Repeat with the remaining tortillas and filling.
Serving Suggestions
Serve warm, plain or topped with additional salsa, guacamole, sour cream, or chopped fresh cilantro. Accompany the quesadillas with sides such as grilled corn salad, pan-seared Mexican-style zucchini, black beans, or a light tortilla soup for a complete meal.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low-medium heat to preserve the crisp texture; use the microwave only for a quick reheat, but note the tortilla may soften.
Nutrition (per serving)
Calories: 299 kcal • Protein: 24 g • Carbohydrates: 27.5 g • Fat: 16 g • Saturated Fat: 6 g • Cholesterol: 132 mg • Sodium: 998 mg • Fiber: 14 g • Sugar: 4 g
More Mexican-Inspired Shrimp Ideas
- Cilantro-Lime Shrimp
- Zesty Lime Shrimp and Avocado Salad
- Mexican Shrimp Cobb Salad
- Shrimp Tacos
- Shrimp Ceviche