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Enjoy this protein-packed Shrimp Quesadilla recipe bursting with savory flavors – a perfect alternative for a light-weight and satisfying dinner or lunch.

Shrimp Quesadilla

Whether you’re a seafood lover or a fan of Mexican cuisine, Shrimp Quesadillas are a must-try dish that mixes one of the best of each worlds. If you happen to love quesadillas but are unsure learn how to fit them into your healthy fitness goals, you’ll love this easy recipe. With lean shrimp because the star ingredient and a generous amount of protein, these easy quesadillas are filling and delicious. The high fiber tortillas and the freshness of the Tomato Avocado Salsa make it a well-rounded and nutritious alternative. If you happen to prefer chicken, try these quesadilla recipes; Chicken Quesadillas with mango salsa and BBQ Chicken Quesadillas.

Quesadilla with Shrimp Ingredients

• Red Onion and Garlic finely chopped and sauteed with the shrimp
• Jalapeño: Mince one jalapeño. Leave among the seeds in it for a spicy quesadilla.
• Tomato: Dice one vine-ripened tomato.
• Shrimp: You possibly can buy shrimp peeled and deveined to avoid wasting time. If you happen to get frozen shrimp, thaw them within the fridge the night before making this quesadilla recipe.
• Salt to season the veggies
• Cilantro: Chop fresh cilantro.
• Tortillas: Select high-fiber tortillas with 110 calories or fewer, like Ole Xtreme. You need to use different tortillas, however the dietary info will change.
• Cheese: You’ll need shredded pepper jack or Monterey Jack cheese.
• Tomato Avocado Salsa: Tomato, avocado, lime juice, cilantro, red onion, salt

Variations

• Protein: Swap shrimp with diced chicken or ground turkey.
• Cheese: Use shredded cheddar cheese or Mexican cheese mix.
• Tomatoes: Sub grape or cherry tomatoes.
• Tortillas: Substitute flour or corn tortillas.

Tips on how to Make Shrimp Quesadillas

1. Tomato Avocado Salsa: Mix the salsa ingredients in a bowl. When able to use, drain in a colander so the quesadilla doesn’t get soggy.
2. Vegetables: Heat a big nonstick skillet over medium heat, and sauté onion, garlic, and jalapeño in oil until soft for about two minutes. Add the tomatoes and salt and cook until thickened for a number of minutes.
3. Shrimp: Add the chopped shrimp and cilantro to the skillet and increase the warmth to medium-high. Cook for one to 2 minutes until the shrimp turns pink and is cooked in the middle. Transfer the mixture to a bowl and put aside.
4. Prep the Skillet: Clean the skillet, spray with oil, and return the warmth to medium-high.
5. Cook the Quesadillas: Lay a tortilla flat within the pan, spread shrimp mixture onto one half, and top with cheese. Cook the tortilla for 2 minutes to melt the cheese then add the drained salsa. Fold the bare tortilla half over the filling with a spatula and press frivolously to seal. Flip it over and cook until golden and crispy. Slice it into wedges and serve. Repeat the method with the remaining ingredients.

What to Serve with Shrimp Quesadillas

You possibly can eat these healthy shrimp quesadillas plain or garnish them with various toppings. Salsa, guacamole, sour cream, or chopped fresh cilantro are excellent options to boost the flavors. For some side dishes, do this Grilled Corn Salad, Skillet Mexican Zucchini, Black Beans or Tortilla Soup.

Tips on how to Store Quesadillas

Store these shrimp quesadillas within the refrigerator in an airtight container for as much as 3 days. Reheat them in a skillet for best results, or microwave them in case you’re short on time.

More Mexican-Inspired Shrimp Recipes You Will Love

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Yield: 4 servings

Serving Size: 1 quesadilla

For the Tomato Avocado Salsa:

Shrimp:

• Heat a big skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft, about 2 minutes.  Add the tomatoes and 1/4 teaspoon salt and cook until thickened 2 to three minutes.

• Add the shrimp, and cilantro and cook medium- high heat 1 to 2 minutes, until the shrimp turns pink and is cooked through. Put aside in a bowl.

• Clean the skillet. Respray and return to medium-high heat.

• Lay tortilla flat, and spread 1 / 4 of the shrimp onto one half. Top with 1/4 cup cheese. Cook the half-loaded tortilla for two minutes. Top with 1/4 of the drained salsa.

• Fold the bare tortilla half over the filling with a spatula, and press frivolously to seal.

• Rigorously flip and cook until golden and crispy, about 3 minutes on both sides.

• Slice into wedges and serve. Repeat with the remaining.

Last Step:

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Serving: 1 quesadilla, Calories: 299 kcal, Carbohydrates: 27.5 g, Protein: 24 g, Fat: 16 g, Saturated Fat: 6 g, Cholesterol: 132 mg, Sodium: 998 mg, Fiber: 14 g, Sugar: 4 g