Spicy Shrimp Quesadillas Recipe | Fajita-Style Shrimp Quesadillas
If you’re craving something flavorful and easy to make, look no further than this recipe for spicy shrimp quesadillas. With a savory fajita-style filling of shrimp and bell peppers, seasoned with cumin, chili powder, jalapeño, and lime, these quesadillas are perfect for a quick weeknight dinner or a crowd-pleasing appetizer. Serve them warm, topped with fresh cilantro and a dollop of sour cream, for a meal that’s sure to impress.
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The Best Shrimp Quesadillas
These shrimp quesadillas are the perfect blend of spicy and savory, with tender shrimp and crisp bell peppers wrapped in a warm, golden tortilla. The combination of spices and lime juice gives the filling a fresh, zesty flavor, while the melted Mexican cheese blend adds a rich, creamy texture. Whether you’re a seafood lover or just looking for a new twist on traditional quesadillas, this recipe is sure to become a favorite in your household.
Notes on Ingredients
The key to making these shrimp quesadillas truly special lies in the quality and freshness of the ingredients. Fresh, uncooked shrimp, peeled and deveined, provide the best texture and flavor. The combination of red and green bell peppers adds color and sweetness, while the jalapeño gives just the right amount of heat. The Mexican cheese blend, with its mix of Monterey Jack, Cheddar, and Queso Quesadilla, ensures a gooey, delicious filling in every bite.
How to Make Shrimp Quesadillas
- Prepare the Filling: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the sliced onion and bell peppers, cooking until the onion is translucent and the peppers are soft, about 6 to 8 minutes. Season with salt, cumin, and chili powder, stirring to coat the vegetables.
- Cook the Shrimp: Add the shrimp to the skillet, cooking and stirring until they are opaque and no longer pink in the center, about 3 to 5 minutes. Remove the skillet from heat and stir in the minced jalapeño and lime juice for a burst of fresh flavor.
- Assemble the Quesadillas: Heat a separate skillet over medium heat, brushing lightly with vegetable oil. Place one tortilla in the hot skillet, then spoon about 1/6 of the shrimp filling and 1/2 cup of the Mexican cheese blend onto one side of the tortilla. Fold the tortilla in half and cook until lightly browned on the bottom, about 5 minutes. Flip and cook until the other side is also lightly browned, 3 to 5 minutes. Repeat with the remaining tortillas and filling.
How to Serve Shrimp Quesadillas
These shrimp quesadillas are best served hot, straight off the skillet. Pair them with a side of guacamole, salsa, or sour cream for dipping. Garnish with fresh cilantro and a wedge of lime to enhance the flavors. They make an excellent main dish for dinner or can be cut into smaller pieces for a tasty appetizer.
How to Store Shrimp Quesadillas
If you have any leftovers (which might be rare!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat until the cheese is melted and the tortilla is crispy again. Avoid using the microwave, as it may make the tortillas soggy.
FAQs About Shrimp Quesadillas
Can I use pre-cooked shrimp?
While fresh shrimp is best, you can use pre-cooked shrimp. Just add them to the skillet with the vegetables to heat through, and be sure to stir in the jalapeño and lime juice for added flavor.
What other cheeses can I use?
If you can’t find a Mexican cheese blend, Monterey Jack, Cheddar, or even a mix of these will work well.
Can I make these quesadillas ahead of time?
Yes, you can assemble the quesadillas and refrigerate them until ready to cook. They can be stored for up to 24 hours before cooking.
The Best Shrimp Quesadillas
Ingredients
- 2 tablespoons vegetable oil
- 1 onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 pound uncooked medium shrimp peeled and deveined
- 1 jalapeño pepper seeded and minced
- 1 lime juiced
- 1 teaspoon vegetable oil or as needed
- 6 large flour tortillas
- 3 cups shredded Mexican cheese blend divided
Instructions
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and bell peppers; cook, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes. Add salt, cumin, and chili powder; stir to coat vegetables.
- Add shrimp; cook and stir until shrimp are opaque and no longer pink in the center, 3 to 5 minutes. Remove from the heat and stir in minced jalapeño and lime juice.
- Heat another skillet over medium heat and brush with about 1 teaspoon oil. Place one tortilla in the hot skillet; spoon about 1/6 of the shrimp filling and 1/2 cup Mexican cheese blend onto one side of tortilla. Fold tortilla in half. Cook until lightly browned on the bottom, about 5 minutes. Flip and cook until lightly browned on the other side, 3 to 5 minutes. Repeat to make remaining quesadillas.
