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.
– chili powder
– garlic powder
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 necessary, add oil to the skillet and put a tortilla. Sprinkle cheese over and the shrimp mixture on top evenly. Add more cheese then place another tortilla on top and cook for 3-4 minutes.
Tips and Recipe Variations
- If you're using jumbo shrimp, slice into smaller pieces before adding them to the mixture.
- Don’t overcook the shrimp!
- Feel free to include more veggies.
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