These shrimp quesadillas are loaded with cheese, jalapenos, corn, and tender shrimp. They’re super easy to make and can be enjoyed as an appetizer or main course.
I love serving these with guacamole and sour cream.
If you’re not a huge fan of shrimp, no worries! You can make these quesadillas with chicken, crab, or lobster. However, if you love shrimp as much as I do, try these Southern fried shrimp and creamy shrimp piccata.
INGREDIENT NOTES
SEE THE RECIPE CARD BELOW FOR INGREDIENT QUANTITIES AND INSTRUCTIONS.
- Shrimp – Fresh or frozen shrimp works; just make sure to fully thaw the shrimp if using frozen. Avoid pre-cooked shrimp, I highly recommend using raw.
- Corn – Fresh or canned corn works.
- Tortillas – I used low-carb tortillas but feel free to use whatever you have on hand. Flour, corn, or wheat tortillas work.
- Jalapeno – Discard the seeds if you don’t like it too spicy. You may also use bell peppers if you’re not a fan of jalapenos.
- Spices – I used a combination of chili powder, oregano, cumin, garlic powder, and cayenne pepper. Feel free to use taco seasoning if you prefer.
- Lime – Adds great flavor but is completely optional!
- Cheese – I recommend a combination of mozzarella and Mexican blend cheese.
- Oil – Any type of oil will work.
HOW LONG DO I COOK THE QUESADILLA FOR?
I recommend cooking it over low heat for 3-4 minutes on one side and 1-2 minutes on the opposite side. Cooking it on low heat is crucial so the cheese melts completely and the outside doesn’t burn.
TOP TIPS
- Whatever you do, don’t overcook the shrimp! Otherwise, they will turn out tough and rubbery. If using jumbo shrimp, cook for 1 minute on each side or until they turn pink.
- Any sized shrimp will work, but if you’re using jumbo shrimp, I recommend slicing them into bite-sized pieces to ensure they don’t slip out of the quesadillas as you take a bite.
- Add lots of cheese for best results!
- Feel free to include more veggies.
STORAGE
If you have any leftovers, allow them to cool completely then transfer them to an air-tight container and refrigerate for up to 2 days. Simply reheat in the air fryer for 2-3 minutes or on the stovetop.
MORE RECIPES YOU MIGHT ENJOY
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Shrimp Quesadillas
Ingredients
- 1 lb raw shrimp peeled and deveined, tails removed
- ½ cup corn
- ½ jalapeno diced
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 2 cups Mexican blend cheese
- 2 cups mozzarella cheese
- 3 tablespoons oil
- ½ lime
- 6-8 tortillas
- salt to taste
Instructions
- Heat 2 tablespoons of oil in a large skillet over high heat. Add the shrimp and season with chili powder, garlic powder, cumin, oregano, cayenne pepper, and salt. Cook for 1-2 minutes or until the shrimp turn pink and are no longer translucent.
- Squeeze the lime juice and add it along with corn and jalapenos to the cooking pan. Cook the mixture for 5-10 seconds, then taste and adjust the seasoning as needed. After that, turn off the heat and transfer the contents to a small bowl. If you're using jumbo shrimp, slice them into smaller pieces before adding them to the mixture.
- If necessary, add additional oil to the skillet and place a tortilla in it. Sprinkle cheese over the entire tortilla and evenly distribute the shrimp mixture on top. Add more cheese on top of the shrimp, then place another tortilla on top and cook for 3-4 minutes.
- Once the 4 minutes are up, flip the quesadillas and cook for an additional 1-2 minutes.
- Serve warm and enjoy!
Notes
- Whatever you do, don’t overcook the shrimp! Otherwise, they will turn out tough and rubbery. If using jumbo shrimp, cook for 1 minute on each side or until they turn pink.
- Any sized shrimp will work, but if you’re using jumbo shrimp, I recommend slicing them into bite-sized pieces to ensure they don’t slip out of the quesadillas as you take a bite.
- Add lots of cheese for best results!
- Feel free to include more veggies.
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