Loaded with bold flavor and melty cheese, these Shrimp Quesadillas are the perfect quick and easy meal for busy weeknights or casual lunches. Tender shrimp are seasoned with a smoky blend of taco seasoning, cumin, garlic, and chipotle powder, then combined with crisp green peppers, red onion, and plenty of gooey melted cheese inside a warm, crispy tortilla. Every bite is packed with savory, cheesy goodness and just the right amount of spice.
To keep things lighter, these quesadillas are made with low-carb tortillas without sacrificing flavor or texture. Serve them with creamy avocado, cool sour cream, and a fresh squeeze of lime for a restaurant-style meal that comes together in no time. Whether you are making a quick family dinner or an easy game day appetizer, these cheesy shrimp quesadillas are always a crowd favorite.
Ingredients
1/2 lb. cooked salad shrimp, peeled and deveined
1/4 tsp. cumin
2 Tbsp. taco seasoning
1/4 tsp. chipotle powder
Salt and Pepper
1/4 cup red onion, chopped
1 Tbsp. jalapeno, chopped fine
1/2 cup green pepper, chopped
1 Tbsp. cilantro, chopped
2 cloves garlic, minced
1-2 cups Monterey Jack cheese, shredded
4 tsp. oil or butter
6 large low-carb tortillas
Garnishes: lime wedge, chopped cilantro, avocado slices, sour cream
Instructions
Soak the shrimp in milk to neutralize any fishy odor. Rinse and drain. I like to do this ahead of time to help this meal come together quickly.
In a bowl, combine the shrimp with the taco seasoning, cumin, salt, pepper and chipotle powder. Give that a mix.
In another bowl, combine the red onion, jalapeno, green pepper and garlic. Mix.
Heat the oil or butter in a skillet.
Place a tortilla in the skillet. Top half of the tortilla with some of the cheese. Spoon about 1/4 cup of shrimp and 1/4 cup of the vegetables on top. Then, sprinkle some more cheese on top.
Fold the other half of the tortilla over the filling. Press it down with a flat spatula.
Gently and carefully flip the quesadilla to the other side using a flat spatula. I find that it is easier to slide the spatula under the open end of the quesadilla to keep the filling from falling out.
Brown the other side of the quesadilla until browned and the cheese is melted. Remove to a plate and cut in half to make triangles. Repeat with the remaining filling and tortillas.
Serve with a wedge of lime, sliced avocado, chopped cilantro or sour cream.
If you like this recipe, you may also like the following recipes:
Shrimp Lettuce Wraps with Spicy Peanut Sauce
Cheesy Low-Carb Shrimp Quesadilas
Equipment
- Measuring spoons
- 1 measuring cup
- 1 knife
- 2 medium bowl
- 1 Large spoon
- 1 skillet
- 1 flat spatula
Ingredients
- 1/2 lb. cooked salad shrimp peeled and deveined
- 1/4 tsp. cumin
- 2 Tbsp. taco seasoning
- 1/4 tsp. chipotle powder
- Salt and Pepper
- 1/4 cup red onion chopped
- 1 Tbsp. jalapeno chopped fine
- 1/2 cup green pepper chopped
- 1 Tbsp. cilantro chopped
- 2 cloves garlic minced
- 1-2 cups Monterey Jack cheese shredded
- 4 tsp. oil or butter
- 6 large low-carb tortillas
- Garnishes: lime wedge chopped cilantro, avocado slices, sour cream
Instructions
- Soak the shrimp in milk for at least 30 minutes to neutralize any fishy odor.
- Rinse and drain.
- In a bowl, combine the shrimp with the taco seasoning, cumin, salt, pepper and chipotle powder.
- Give that a mix.
- In another bowl, combine the red onion, jalapeno, green pepper and garlic.
- Mix.
- Heat the oil or butter in a skillet.
- Place a tortilla in the skillet.
- Top half of the tortilla with some of the cheese.
- Spoon about 1/4 cup of shrimp and 1/4 cup of the vegetables on top.
- Then, sprinkle some more cheese on top.
- Fold the other half of the tortilla over the filling.
- Press it down with a flat spatula.
- Gently and carefully flip the quesadilla to the other side using a flat spatula. I find that it is easier to slide the spatula under the open end of the quesadilla to keep the filling from falling out.
- Brown the other side of the quesadilla until browned and the cheese is melted.
- Remove to a plate and cut in half to make triangles.
- Repeat with the remaining filling and tortillas.
- Serve with a wedge of lime, sliced avocado, chopped cilantro or sour cream.
