These Easy Shrimp Quesadillas are your fast-track to a delicious, satisfying meal with minimal cleanup. Plump shrimp, smoky seasoning, and melted cheese come together in a crispy tortilla in about 20 minutes. This easy shrimp quesadillas recipe is endlessly customizable and perfect for busy weeknights.
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Why You’ll Love This Easy Shrimp Quesadillas
- Quick & fuss-free: From fridge to plate in under 30 minutes.
- Endlessly customizable: Add your favorite veggies to make it your own.
- Perfect texture: Crispy tortilla, tender shrimp, and gooey cheese pull.
- Crowd-pleasing: A universal hit for family dinners or casual snacks.
Ingredients & Tools
- 1 lb medium raw shrimp, peeled and deveined
- 8 medium flour tortillas
- 2 cups shredded Monterey Jack or Mexican blend cheese
- 1 medium bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 2 tbsp olive oil, divided
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- To taste salt and black pepper
- For serving sour cream, salsa, fresh cilantro, lime wedges
Tools: A large skillet, a medium bowl, a set of tongs, and a sharp knife for prepping veggies.
Notes: The quality of your tortillas and cheese really makes a difference here. Fresh, pliable tortillas crisp up beautifully, and a good melting cheese is non-negotiable for that iconic stretch.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 22 g |
| Carbs: | 45 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the seasoning. The simple spice blend of chili powder, cumin, and smoked paprika is what gives the shrimp its incredible depth of flavor. It’s a quick step that pays off massively.
- Get your veggies thin. Slicing your bell pepper and onion thinly ensures they cook quickly and soften nicely, so you don’t end up with crunchy, raw bites in your final quesadilla.
- Pat your shrimp dry. Before you toss them in the spices, make sure to pat the shrimp dry with a paper towel. This helps the seasoning stick and promotes a nice sear instead of steaming in the pan.
- Grate your own cheese if you can. Pre-shredded bags contain anti-caking agents that can sometimes prevent the cheese from melting as smoothly. A block of cheese you grate yourself will give you the ultimate gooey factor.
How to Make Easy Shrimp Quesadillas
Step 1: Start by prepping your shrimp. If they aren’t already, peel and devein them. Pat them thoroughly dry with paper towels—this is a crucial step for getting a good sear. In a medium bowl, toss the dried shrimp with 1 tablespoon of olive oil, the chili powder, cumin, smoked paprika, garlic powder, and a good pinch of salt and pepper. Make sure every shrimp is nicely coated in that fragrant spice mix. Set this aside while you move on to the veggies.
Step 2: Heat a large skillet over medium-high heat. Add the remaining tablespoon of olive oil. Once the oil is shimmering, add your sliced bell pepper and red onion. You’ll hear a satisfying sizzle. Sauté them for about 4-5 minutes, stirring occasionally, until they’ve softened and have a few charred spots. You want them to be tender but still have a little bite. Once done, transfer them to a plate.
Step 3: In the same skillet, add your seasoned shrimp. They should be in a single layer, so don’t overcrowd the pan. Cook for just 1-2 minutes per side. You’re looking for them to turn pink and opaque with a slight curl. They cook incredibly fast, so keep a close eye on them! Overcooked shrimp become rubbery. As soon as they’re done, transfer them to the plate with the veggies.
Step 4: Now, it’s assembly time. Wipe the skillet clean with a paper towel and return it to medium heat. Place one tortilla in the dry skillet. Sprinkle a generous handful of cheese over one half of the tortilla. Then, arrange a portion of the cooked shrimp and veggie mixture on top of the cheese. Top with a little more cheese—this acts as the glue that holds everything together.
Step 5: Carefully fold the bare half of the tortilla over the filled side. Press down gently with your spatula. Cook for 2-3 minutes, until the bottom is golden brown and crispy. You’ll notice the cheese will already be starting to melt and peek out the sides. Then, carefully flip the quesadilla and cook for another 2-3 minutes until the second side is equally golden and the interior is molten and hot.
Step 6: Transfer the finished quesadilla to a cutting board and let it rest for a minute before slicing. This brief rest allows the cheese to set slightly so it doesn’t all gush out when you cut it. Repeat the process with the remaining tortillas and filling. Serve immediately with all your favorite dipping sauces and garnishes.
Storage & Freshness Guide
- Fridge: Store leftover quesadillas in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reviving: Reheat in oven or air fryer at 375°F until crispy.
Serving Suggestions
Complementary Dishes
- A simple black bean salad — The cool, creamy beans with a lime vinaigrette provide a refreshing contrast to the warm, cheesy quesadillas.
- Mexican street corn (Esquites) — The creamy, tangy, and slightly spicy flavors of this classic corn salad are a perfect partner, adding another layer of texture and zest.
- Cilantro-lime rice — A fluffy, citrusy bed of rice turns your quesadilla into a more substantial, restaurant-style plated meal.
Drinks
- A classic margarita (or mocktail) — The bright, sharp acidity from the lime cuts through the richness of the cheese and shrimp beautifully.
- A light Mexican lager — A crisp, cold beer is a no-fuss pairing that cleanses the palate between each delicious, cheesy bite.
- Sparkling water with lime — Sometimes you just need the simple, effervescent bubbles to balance out the meal without any extra sweetness.
Something Sweet
- Churros with chocolate dipping sauce — For a truly indulgent end to the meal, the warm cinnamon sugar and rich chocolate are a classic and irresistible combination.
- Mango sorbet — A few scoops of bright, fruity sorbet are light, refreshing, and provide a lovely tropical finish.
- Tres leches cake — If you’re feeding a crowd, this moist, milky cake is a show-stopping dessert that feels celebratory.
Top Mistakes to Avoid
- Overfilling the quesadilla. It’s tempting to pack in as much filling as possible, but this makes it difficult to flip and can lead to a broken tortilla and a filling spillage in the pan. A little goes a long way.
- Cooking on too high heat. High heat will burn the tortilla before the cheese has a chance to melt and the inside gets hot. A steady medium
Easy Shrimp Quesadillas
Make delicious Easy Shrimp Quesadillas in just 20 minutes! This simple recipe features seasoned shrimp and melty cheese for a perfect weeknight meal. Get the recipe here!
Ingredients
For the Quesadillas
-
1 lb medium raw shrimp (peeled and deveined)
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8 medium flour tortillas
-
2 cups shredded Monterey Jack or Mexican blend cheese
-
1 medium bell pepper (thinly sliced)
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1/2 red onion (thinly sliced)
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2 tbsp olive oil (divided)
-
1 tsp chili powder
-
1/2 tsp ground cumin
-
1/2 tsp smoked paprika
-
1/4 tsp garlic powder
-
salt and black pepper (to taste)
-
sour cream, salsa, fresh cilantro, lime wedges (for serving)
Instructions
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Start by prepping your shrimp. If they aren’t already, peel and devein them. Pat them thoroughly dry with paper towels—this is a crucial step for getting a good sear. In a medium bowl, toss the dried shrimp with 1 tablespoon of olive oil, the chili powder, cumin, smoked paprika, garlic powder, and a good pinch of salt and pepper. Make sure every shrimp is nicely coated in that fragrant spice mix. Set this aside while you move on to the veggies.01
-
Heat a large skillet over medium-high heat. Add the remaining tablespoon of olive oil. Once the oil is shimmering, add your sliced bell pepper and red onion. You’ll hear a satisfying sizzle. Sauté them for about 4-5 minutes, stirring occasionally, until they’ve softened and have a few charred spots. You want them to be tender but still have a little bite. Once done, transfer them to a plate.02
-
In the same skillet, add your seasoned shrimp. They should be in a single layer, so don’t overcrowd the pan. Cook for just 1-2 minutes per side. You’re looking for them to turn pink and opaque with a slight curl. They cook incredibly fast, so keep a close eye on them! Overcooked shrimp become rubbery. As soon as they’re done, transfer them to the plate with the veggies.03
-
Now, it’s assembly time. Wipe the skillet clean with a paper towel and return it to medium heat. Place one tortilla in the dry skillet. Sprinkle a generous handful of cheese over one half of the tortilla. Then, arrange a portion of the cooked shrimp and veggie mixture on top of the cheese. Top with a little more cheese—this acts as the glue that holds everything together.04
-
Carefully fold the bare half of the tortilla over the filled side. Press down gently with your spatula. Cook for 2-3 minutes, until the bottom is golden brown and crispy. You’ll notice the cheese will already be starting to melt and peek out the sides. Then, carefully flip the quesadilla and cook for another 2-3 minutes until the second side is equally golden and the interior is molten and hot.05
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Transfer the finished quesadilla to a cutting board and let it rest for a minute before slicing. This brief rest allows the cheese to set slightly so it doesn’t all gush out when you cut it. Repeat the process with the remaining tortillas and filling. Serve immediately with all your favorite dipping sauces and garnishes.06
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